Dairy-free Veggie Primavera

Gluten-free pasta of your choice

Veggies:

2 carrots, sliced
1 large onion, sliced
1 zucchini, angle-sliced
1 yellow squash, angle-sliced
2 scallions, sliced
5-6 cloves garlic, sliced
olive oil

Primavera Sauce:

3/4 - 1 cup cashews
1 small onion, chopped
2 t. turmeric powder
2-3 cloves garlic
handful of basic leaves, if desired
salt and pepper to taste

prepare your veggies

first, lightly sauté the garlic and shallots in olive oil

then add in the remaining veggies, and add water to nearly cover them.
cooking at high temps kills enzymes really quickly so simmer, if time permits

When the veggies are tender, pour the sauce made in a high-speed blender over the veggies and cook another 10 or so minutes. Sauce will thicken on its own.

After the sauce and veggies are ready, mix them into the pasta.

I can't eat mushrooms or the marinade, but I made them for others at the table to have a fuller Italian-like meal.

Homemade almond milk and my meal (minus the marinated mushroom)

I realize that cashews are NOT on my systemic candida diet; however, I was also feeding other people (hence, the marinated mushrooms) and since I've been very careful with my diet, eating cashews once in a low amount probably isn't going to hurt me. I did carefully choose cashews that didn't look discolored though so hopefully with minimal mold that they are known to have.

Comments

Fingernail Analysis, part III

8 Health Warnings Your Fingernails May Be Sending Source Your eyes may be the window to your soul, but, in many ways your, nails are the window to what’s going on inside your body. Here are some common nail problems and what they mean: Take a good look at your fingernails and you may notice subtle variations in the texture or color; white spots, a rosy tinge, rippling or bumps in the surface to mention a few. These imperfections may not look like much to you, but it’s more important than you might think to maintain healthy fingernails. That’s because to the trained eye, nails can provide valuable indications about your overall health. Hold a hand level with your nose about a foot out from your face and scrutinize each one. Look at the grooves, curves, ridges and dips. Notice how thick or thin they are and if there are any stark differences. Are your nails are chipped or broken. Make a note of the color of the nail itself, the skin under it as well as t...

80% Alkaline + 20% Acid = Balance

The Rule of 80/20: The body needs a balance of alkaline-forming and acid-forming natural vegetarian food. The following rule has evolved as a consequence of many years of research and clinical findings vis-a-vis the use of nutrition to heal disease. To replenish and sustain your proper alkaline and acid reserves, eat 80% of your foods from the alkaline-forming list and 20% from the acid-forming list. The following is an outline of the major vegetarian food groups and their chemical reaction tendencies in the body. All of the food items should be raw and organically grown (this collection of data from Hippocrates Health Institute). source ALKALINE-FORMING sprouts of small seeds, beans and most grains leafy and root vegetables vine-ripened fruits/vegetables (cucumbers, squash, tomatoes, bell peppers, etc) sea vegetables (dulse, nori, wakame) fresh food herbs cayenne pepper garlic and onions tree-ripened fruits small grains (amaranth, millet, quinoa, teff, etc) ...

Avocado and Sunflower-seed Dips (raw)

Back in the day when I was juicing a lot, I had a lot of leftover veggie pulp. The juice I would drink early in the morning on an empty stomach, wow it went down well, and a couple of hours later I would put real food in my body. The veggie liquid not only hydrated my body but also filled it with nutrients. My digestion was so bad in the early days of candida, but I found this method worked for "feeding" myself. Wow, it took time! So these are veggie pulp crackers. I added some minced garlic and herb seasonings to the pulp and put them in my dehydrator. Really tasty! An avocado dip with 2 avocados, lemon juice and a touch of zest, salt and pepper. Since I blended this instead of mashed it, I probably added a bit of zucchini to give it a bit of moisture for blending but not to dilute the dip itself. Dehydrated tomato flakes and walnuts for garnish. Sunflower seed dip. Sunflower seeds soaked in a little water for 3-4 hours, zucchini pieces to g...

Latesttopmusic

Search This Blog