1 lb of grass fed beef

salt to taste

black pepper

a hand full of chives

olive oil to taste

oven or air fryer at 350F for 15minutes

4 chickem tighgs

1 teaspoon of garlic puree or fresh squeezed

1 tablespoon of vinegar

salt to taste

olive oil to taste

Airfryer for 25min or oven for 45min at 350F

2lb Kabocha squash cut in cubes

2 tbsp of Ghee butter

Coarse sea salt to taste

3 cup of chicken stock

Full-fat coconut milk: For thickness, creaminess, and healthy fat. If you’re not sensitive to dairy, you can also use creamer or half-and-half.

Grated ginger for a pop of flavor

Place kabocha on the air fryer for 15 minutes with some seasoning to your taste (i like the paleo) or in the oven for about 30minutes at 359F.

once ready put roasted kabocha on a mixer with the chicken stock, ginger, ghee and turmeric. mix well and add coconut milk. bring this mixture to a pot and let it heat up for 5minutes.