INGREDIENTS 1 tsp coconut oil 1 yellow onion (diced) 1 garlic clove (peeled and crushed) ½ fresh red chili (seeded and chopped) 1-2 fresh green chilies (seeded and chopped) 1 tsp ground cumin 1 tsp dried thyme ½ tsp ground coriander 1 small butternut squash (peeled and chopped) 1 – 14 oz can full-fat coconut milk 2 large carrots (peeled and chopped) Pink Himalayan salt or sea salt and freshly ground black pepper 2 handfuls of cilantro (one to add at step 2 in directions below

Ingredients 1-pound dried Great Northern Beans, rinsed 4 cups vegetable stock 2 tablespoons extra virgin olive oil 3 leeks, halved and sliced. 5 cloves garlic, thinly sliced 1 butternut squash, peeled, seeded and cubed 3 sprigs sage 4 teaspoons lemon juice 1 bunch spinach salt and pepper to taste Directions Soak beans overnight Rinse beans and cover with water in a saucepan. Bring to a boil, then simmer for 30 minutes. Sauté leeks and garlic in the olive oil and then add vege