Name: Roasted Stuffed Butternut Squash With Tri-Coloured Quinoa, Kale, Chickpeas, Toasted Pine Nuts And Pomegranate Seeds
Ingredients: 2 ea medium butternut squash, halved, seeds removed; 4 tsp avocado oil; 2 tsp extra virgin olive oil; 1 C tri-colored quinoa (any other quinoa is fine too); 1 1/3 C vegetable broth, homemade or low sodium; 1 bunch curly kale, stems removed, leaves rough chopped; 2 ea fresh thyme sprigs; ½ tsp pink Himalayan salt or sea salt, to taste; ½ tsp freshly ground black pepper, to taste; ¼ tsp fresh ground white pepper, to taste (optional); 15 oz cooked chickpeas (if using canned or bottled, rinse and drain); 1 ea medium orange, zested; ½ each juice of half of the zested orange above; 1/3 C fresh pomegranate seeds; ¼ C pine nuts (raw or toasted, optional)

Ingredients

5–6 leaves Organic Tuscan Kale
1/2 Bunch Organic Spinach
1/2 Bunch Organic Italian Parsley
4 stalks Organic Celery
2 Organic Cucumbers (I use Hothouse!)
1 head Organic Romaine Lettuce

Instructions

Blend together for the immunity drink.

*OPTIONAL – Can add lemon, ginger or green apple for flavor preference