½ tsp ginger powder, or fresh minced
splash of water
1 tsp agave nectar/ maple syrup
1 handful sprouted green beans
De-seed one half of a medium butternut squash and remove the skin–either with a sturdy peeler or skin it with a knife. Then use a spiralizer or peeler to make noodles. Place the squash “noodles” in a mixing bowl, drizzle with olive oil, and add salt. Toss to coat and set aside.
In a small bowl combine shredded coconut, curry, chili, and ginger. Stir to mix. Add a splash of water and mash mixture with a spoon or fork.
Add coconut mixture, soy sauce and agave to the squash noodles. Mix thoroughly with hands. Add Sprouts and mix in.
Alternatively, serve with Parsnip Rice.
Originally published on www.pollyskitchen.blogspot.com
- Butternut squash obsession (thegrassskirtblog.com)