From Reena’s Kooky Kitchen
A series of kooky yet nutritious recipes I concoct daily to feed my taste buds AND my health! Hope you enjoy, and please share comments if you are brave enough to try these recipes!
Deliciously Healing Red Pasta- Gluten and Dairy free!
Ingredients
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Organic red lentil pasta -1 box
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Organic roasted butternut -1 cup
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2 Carrots grated (about 1 cup)
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1 Broccoli flower grated -about 1 cup
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Extra virgin Olive oil -2 tablespoon
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Ginger (sliver to taste)
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1/2 Tablespoon Salt (to taste)
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Pinch of Pepper
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Coriander (chopped 1/4 cup)
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Apple cider vinegar (1 tablespoon)
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Pine nuts (optional)
Directions
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Cook the pasta al dente as directed on the box
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Add soup, grated carrots, broccoli, salt, pepper, and apple cider vinegar
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Cook till well blended then add the oil, coriander, and ginger at the end
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Serve warm immediately with a topping of pine nuts!
Notes:
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Why do I add olive oil at the end? Apparently, the best way to benefit from cold pressed extra virgin olive oil is to eat it uncooked. By adding oil at the end I preserve the nutrients! The pasta cooks in water and soup so it doesn’t really miss the oil!
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You can add any medley of vegetables that are in season.
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I add grated vegetables to make them harder for my teenager to pick them out and not eat them!
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Coriander isn’t everyone’s fav, so feel free to replace with parsley, dill or Italian seasonings. I like coriander for its tremendous detoxification power.
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While pine nuts are optional they really enhance the flavor!
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If you’re trying to heal your gut you can cook this recipe in bone broth instead of water.
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Not a fan of butternut squash? Try roasted red bell pepper soup instead (unless you’re staying away from nightshades)
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Missing the cheese? You can always crumble some Kite Hill almond cheese on top, yumm!!
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