Ingredients

1 small butternut squash, peeled and cut into cubes

1 tbsp plus 1tsp pure coconut oil

1½ tsp Ceylon Cinnamon

1 tsp unrefined mineral-rich salt

1 medium red onion

1 medium zucchini

2 garlic cloves, pressed

1 can crushed, fire-roasted tomatoes

1 cup sprouted and cooked chickpeas

1½ cup vegetable broth

2 cups baby spinach leaves

2 cups sprouted and cooked quinoa or rice

1 tbsp cilantro chopped (optional topping)

1 Tablespoon chopped cashews (Optional topping)

Directions

1. Preheat the oven to 400°F (200°C). Combine the chopped squash, 1/2 tsp. salt, cinnamon, and 1 tsp. coconut oil in a medium bowl.

2. Place the squash in a glass baking dish. Bake it until tender, and it starts to brown. It should be about 20 minutes.

3. While it’s cooking, chop the red onion and slice the zucchini into ¼” half-moons.

4. Heat the remaining 1 tbsp coconut oil in a large pot over medium-high heat. Add the chopped red onion and cook until it is softened and starts to look translucent.

5. Add the minced garlic to the onion mixture and cook a couple of minutes.

6. Stir in the tomatoes, chickpeas, zucchini , 1/2 tsp. of salt, and broth. Bring this mixture to a boil, then reduce the heat and simmer for 3 to 5 minutes.

7. Stir in the squash. Simmer for 5 minutes. Remove the pot from the heat. Add the spinach and stir until wilted.

8. Serve over cooked quinoa or rice. Optionally, you can top with some chopped cilantro and chopped cashews.

Note:

To sprout quinoa, rice, or chickpeas, soak quinoa, rice, or chickpeas overnight in pure water in a bowl. Then cook them according to directions.

Optional:

Add some butter to this recipe at the very end for the extra buttery richness.

Have a loving, peaceful, healthy, and fun November!

By Nancy Addison CHC, AADP

copyright@nancyaddison2020

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