Ingredients:

1 Medium to large Kabocha squash or any winter squash

1 bottle of Fermenting Fairy Coconut Milk Kefir (any flavor)

Organic Extra Virgin Coconut Oil

1/4 filtered spring water

a few pinches of pink himalayan salt

pinch of Ceylon Cinnamon for garnish or

homemade spice blend of ground anise, cardamom, cinnamon and cumin

Process:

Bake winter squash in oven set at 350 degrees (must be fork tender)

Take squash out of oven and let sit for 15 minutes (the juices will reabsorb)

In a saucepan, on low heat, add a tablespoon of coconut oil

Add squash that has been skinned or peeled

Break up squash with a fork and add a few pinches of pink himalayan salt to taste

Add about 1/2 cup of filtered water, let simmer on low for 10 minutes

Take off heat and let sit for another 10-15 minutes

In a blender, add a tablespoon of coconut oil

Add squash mixture into blender

Add 1/2 bottle (or one full bottle depending on the tangy flavor you like) of Fermenting Fairy Coconut Milk Kefir any flavor, my favorite for this recipe is the Cardamom-Rose or Hibiscus

Blend on low to medium

Pour into bowl and add any garnish of spices you prefer

Enjoy warm or cold and any time of day, breakfast, lunch or dinner!

APRIL 16, 2019