Take one old bulb of garlic where the germ has grown heavily. Peel, remove germs, put all cloves in a garlic press and scrape uncrushed portions into a large saucepan as well along with some olive oil, 1 lb ground turkey, 1 tbsp kosher salt, a few splashes of pomegranate juice and a couple more of pomegranate wine. Brown meat on high medium high (5.5).
Add 1 lb bag of frozen chopped spinach, stir in, and cook until melted and well blended. Add one 29 oz can cut sweet poatoes, 1 tsp freeze dried dill, 1/2 tsp orange peel, 6 squirts each lemon and lime juice, and a couple of splashes of coconut milk beverage. Drop heat to 4 (medium) and cook for 10-15 minutes. Stir in well one 11 oz can mandarin oranges and one 8 oz can water chestnuts, then vigorously add, one tbsp at a time, 3 tbsp coconut flour.
Be certain to serve in deep dishes or bowls, as quite a bit of liquid will seap out.
As you might expect, there are strong undertones of coconut and citrus to this meal, but not overpowering. It has a pleasant, light sweetness with a good hint of that tart citrus.