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Don’t get toasted - eat this roasted sunny squash on a toast and make out the most from it.
Hokkaido squash
I slice and steam it, and add a pinch of salt.
Sunflower seeds
I dry roast them and grind them softly. I cover the Hokkaido slice with them on both sides.
Swiss chard
I blanch it and then saute in a pan on some coconut oil, and add Asian spices mix.
Raddish
I cut them into thin slices and then add crushed coriander seeds and sprinkle with some balsamic vinegar.
Toast
Toast it in a toaster, in the oven or in a pan. Be a (wo)man, put all your love in this pan.
Count to ten and begin a curious adventure again.
I MAKE A TOAST TO LOVE!
Chef Kamala
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