1 butternut squash, seeded, peeled, and cubed (or you could use 1 cup any leftover roasted winter squash) 1 tbsp oil (coconut oil and ghee are good options for roasting and sauteing) 1 onion, thinly sliced 2 cups mustard greens, chopped and stems removed 8 eggs 1/3 cup milk (I used coconut milk) 1 tbsp dijon mustard salt and pepper, to taste (bloomandnourish.com)
Dividing evenly, smear 1/4 cup mustard over skin of chicken with the back of spoon to coat in an even layer. (bonappetit.com)
1 large head napa cabbage 1 bunch green onions 1/2 cup grated carrots with skin on 1/2 cup mustard leaf 1 T sea tangle powder -LCB- kelp noodle -RCB- 1/2 cup daikon radish grated 1 T minced garlic 1 T ginger grated 1/4 - 1/2 cup raw coconut water 1 T sea salt 1 T horseradish grated 1/4 cup Kochukaru -LCB- Korean chili pepper -RCB--LCB- chile flakes just fine if you can't find -RCB- Shiso / perilla leaves -LCB- usually three will be enough per person -RCB- (garden-eats.com)