Coconut Ginger Butternut Squash with Parsley

5/7/2014

Serves: 3
Time to make: 25 minutes

Gluten Free
Dairy Free
Sugar Free
Vegetarian
Vegan

Ingredients

1 medium-sized butternut squash peeled and cubed
1 inch of fresh ginger diced
2 tablespoons of extra virgin coconut oil
Fresh parsley
Sea salt
Black pepper

Directions

Add cubed squash to a pot with salt and pepper on medium-high heat (No. 7). Move squash to the side and add coconut oil to the bottom of pot so that it melts. Add diced ginger. Once coconut oil has melted completely, stir everything together. Once the squash begins to sizzle, stir every minute or so for about 7-8 minutes, or until the squash no longer makes a clunking noise when stirred. Reduce heat to medium-low (No. 2) and put the lid on the pot. Let it rest for another 7-8 minutes. Remove squash from stove and add fresh parsley. Correct seasoning if needed.

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Recipes for Chronic Lyme and Candida -- Gluten, Dairy, and Sugar Free!

Part of healing from chronic Lyme disease -- or candida -- involves being conscious of one's diet. While there isn't much, if any, studies proving what the ideal diet for chronic Lyme is, the general consensus from Lyme physicians and boots on the ground is that a gluten free, dairy free, and sugar (processed) free diet works best.

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