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Roasted butternut Squash Salad

Butternut squash cut into 3/4 inch cubes roasted in Roasted Sesame Seed oil until soft and tender

4 ounces lentils cooked

1 bunch Arugula

6 spring onions thinly sliced on bias

1 tablespoon toasted sesame seeds

Yellow cherry tomatoes

Toss together, drizzle with Roasted Butternut Squash Seed oil mixed with a dash of Light Soy Sauce