2 cups hemp milk

3 cups shredded squash soaked in celtic salt 2 – 3 hrs (Kobacha or Butternut Squash is ideal)

1/2 white onion

1 small garlic clove

1 tbsp Madras curry

1/2 tsp cumin

1/2 tsp Celtic salt

Blend in a food processor until smooth.

Garnish:  mint chopped fine, thai basil chopped, jalapeno chopped fine,  banana slices and top a heaping tbsp of hemp seed nuts.

 Recipe inspired from: Wind Walrath ‘Conscious Kitchen Creations’