Hello, I’m Laura. Today, I will show you a way to make alkaline - kamut spiral dinner recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Alkaline - Kamut Spiral Dinner Recipe
Alkaline - Kamut Spiral Dinner is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Alkaline - Kamut Spiral Dinner is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have alkaline - kamut spiral dinner using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Alkaline - Kamut Spiral Dinner:
- Prepare 1/2 Box Kamut Spirals
- Get Portabella mushrooms choped
- Prepare 3 Green onions
- Take 1/2 red onion
- Take 1/2 bell pepper
- Prepare 4 Mimi Sweet Red peppers
- Make ready Himalayan Sea salt
- Take Cayenne pepper
- Get Basil and Oregano
- Prepare Grapeseed oil
- Make ready Spring water (only)
- Make ready Tomatoes
- Take to taste Agave
Steps to make Alkaline - Kamut Spiral Dinner:
- Add 4 cups of spring water to pot and a 1 teaspoon of sea salt. Bring to a boil. Add half box of Kamut Spirals until a soft constancy then drain. Also, blanch your tomatoes until soft enough to remove skin.
- Chop veggies and add 2 tablespoons of grapeseed oil over medium heat in sauce pain. Add mushrooms and seasonings and sauté for them in sauce pan over medium.
- After removing the skin from tomato’s, put in blender along with sea salt, cayeene and agave to taste. Blend and add to sautéed veggies. Let simmer and cook for 15 min stirring occasionally to prevent sticking.
- Add Pasta to the sautéed veggies and continue to stir occasionally until flavors blend (maybe 5-10 min)
- I wanted a spagetti sauce and my husband wanted an avocado sauce. So I made both and we ate both, along with sweet butternut squash that replaced the hybrid plant called “sweet potatoes” and dandelion and kale greens which are also none hybrids. It was a scptious dinner! 😋
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