Ginger & Turmeric Butternut Squash Stew
Melt the coconut oil, then add the garlic, ginger, and onion. Sauté, stirring often, until softened and fragrant. Add in the squash, spinach and turmeric and season with salt and pepper. Cook for one minute, stirring often. Pour in the coconut milk, broth, and lentils and stir. Cover and simmer for 20 minutes, until lentils and squash are cooked through. Carefully purée until smooth. Enjoy!
Grilled Watermelon & Honeydew Salad
This is a great addition to any party table and a great go-to for summer entertaining. If you have extra herbs leftover, muddle them into a glass of sparkling water and add a few drops of organic stevia for sweetness. I also like to add some bitters to make a fun mocktail.
Sesame Teriyaki Broccolini
This is a simple but delicious dish that is quick, easy and beautiful. This is a great side dish with any Asian inspired main course, and is tasty with an off dry sauvignon blanc or dry riesling.