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Ayurvedic Recipe
Butternut Squash Salad with Pine Nuts & Arugula
1/4 lbs Arugula
1/2 tsp Black Pepper
2 c Butternut Squash
1 tsp Coriander Seed
4 oz Cranberry
1 1/2 tsp Cumin
2 tbsp Olive Oil
1/4 c Pine Nuts
1/4 c Red Onion (raw)
1/4 tsp Salt (Mineral Salt).
1) Preheat oven to 425.
2) Skin and chop butternut squash into 1/2 inch cubes. Coarsely chop red onion. Halve dried cranberries to make sure their flavor is released.
3) Toss in pine nuts, whole cumin seed, ground coriander, coarsely ground black pepper, salt and olive oil. Mix gently.
4) Roast, mixing gently every 15 minutes, for one hour or until squash is tender.
5) Serve over bed of fresh arugula.
Diuretic, Diaphoretic
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