2 cups hemp milk
3 cups shredded squash soaked in celtic salt 2 – 3 hrs (Kobacha or Butternut Squash is ideal)
1/2 white onion
1 small garlic clove
1 tbsp Madras curry
1/2 tsp cumin
1/2 tsp Celtic salt
Blend in a food processor until smooth.
Garnish: mint chopped fine, thai basil chopped, jalapeno chopped fine, banana slices and top a heaping tbsp of hemp seed nuts.
Recipe inspired from: Wind Walrath ‘Conscious Kitchen Creations’