Culinary Healing Cleanse Programs

Coconut Millet Bowl with Berbere Spiced Squash and Chickpeas

Name: Coconut Millet Bowl with Berbere Spiced Squash and Chickpeas
Ingredients: 2 tablespoons Berbere spice; 2 tablespoons avocado oil (or other neutral-flavored oil); 2 tablespoons water; 1 1/2 lb kabocha squash 3/4 ” slices (substitute yams, butternut or delicata); 15 oz can chickpeas (drained or 1 1/2 cups cooked); 2 large shallots (peeled and thickly sliced (I cut in half and then cut each half in thirds)); 1 cup millet; 1 cup from a 1 15 oz can coconut milk (not lite! divided, see instructions); 1 1/2 cups water; 1 tablespoon coconut oil; 1/4 teaspoon turmeric; 1/4 teaspoon salt; 1/2 cup coconut cream (from the divided can); 1/4 cup lime juice (1-2 limes worth); zest of one lime (about 1 teaspoon); 1/4 teaspoon sea salt; 1 teaspoon honey; 1/2 cup cucumber chunks (peeled and deseeded); 1 teaspoon grated fresh ginger or a few thin slices; 1/2 cup fresh cilantro (roughly chopped stems and leaves); 1/4 cup fresh mint leaves (roughly chopped); 3 cups fresh spinach

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Coconut Millet Bowl with Berbere Spiced Squash and Chickpeas

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