QUINOA & STEAMED SQUASH WITH SALSA & DARK GREENS
Peel whole squash (peeling to make a stock for quinoa). Top end of squash to be cut horizontally into rounds. Pan steam in coconut oil, 1/2 tsp of cumin, with a splash of stock until you can put a fork into the squash.
Pan steam the bottom part of squash, sliced with one sliced leek.
Peel and half (lengthwise) the shallots. Pan roast  with coconut oil, salt and cayenne pepper over medium heat. Combine with the sliced butternut squash and leek. Put aside.
Lightly steam in butternut squash stock with added melted coconut cream, salt and cayenne pepper. Steam the quinoa with the stock covering (+1 finger) the grain, in a slow heat, with a lid on for 10-15 minutes or till it is soft and fluffy.
Massage the kale and black kale (taken out the stalks) with juice of lime and lemon. Finely grate the pumpkin (peeled and de-seeded). Mix with the kale and season with 1 TBLS of lime or lemon to taste.
Dice tomatoes, 1 shallot, avocado. Micro-plane one clove of garlic and mix in a bowl with 1/2 tbls coriander seeds, 1/2 tsp ground cumin seed, 1 bunch of coriander, chopped finely, juice of 1 lemon, salt, cayenne pepper and olive oil.
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