Creating, process, texture in clay but also in food....my second passion! I am embarking on a new clean food journey. If you want to join me in my discoveries and eats, follow along!
Starting Sunday, 21 days of detox by (JJ Virgin diet) eliminating 7 potentially inflammatory foods; soy, peanuts, corn, sugar, eggs, gluten, and dairy. So whats left? Well lots of protein, fruit, and vege's. Here is a test dish I made last night for myself and two picky eaters....winning thumbs up!
Mushroom spinach pasta: (qty's vary to your taste)
Fusilli brown rice pasta - 2 c. (cook as directed on pkg)
Mushrooms - 2 1/2 to 3 c. rough cut (apprx.)
Onion - 2 1/2 c.
Spinach - fresh or frozen/defrosted 3 c. or more as desired
Chicken broth - 1/2 to 3/4 c.
Olive oil - 1/8 c.
Almonds - 1/4 to 1/2 c. fine/food processed or Almond flour
Dried basil 1 1/2 T, oregano 2 T, garlic powder 2 T, cumin 1 T, sea salt 1 T, and pepper to taste
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Boil water cook pasta per directions, do not over cook.
Saute mushroom and onion in 2 T olive oil (once you add the mushrooms don't stir until slightly brown from more flavor) . Add spinach, 1/4 c. chicken broth and spices, cooking on low heat, stirring occasionally (apprx. 8 min.). Add more broth, remaining olive oil (for richness) and finely ground almonds (to thicken and add protein), heat to let flavors mingle and then add pasta, stirring to coat with sauce. Season to taste.
Starting Sunday, 21 days of detox by (JJ Virgin diet) eliminating 7 potentially inflammatory foods; soy, peanuts, corn, sugar, eggs, gluten, and dairy. So whats left? Well lots of protein, fruit, and vege's. Here is a test dish I made last night for myself and two picky eaters....winning thumbs up!
Mushroom spinach pasta: (qty's vary to your taste)
Fusilli brown rice pasta - 2 c. (cook as directed on pkg)
Mushrooms - 2 1/2 to 3 c. rough cut (apprx.)
Onion - 2 1/2 c.
Spinach - fresh or frozen/defrosted 3 c. or more as desired
Chicken broth - 1/2 to 3/4 c.
Olive oil - 1/8 c.
Almonds - 1/4 to 1/2 c. fine/food processed or Almond flour
Dried basil 1 1/2 T, oregano 2 T, garlic powder 2 T, cumin 1 T, sea salt 1 T, and pepper to taste
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Boil water cook pasta per directions, do not over cook.
Saute mushroom and onion in 2 T olive oil (once you add the mushrooms don't stir until slightly brown from more flavor) . Add spinach, 1/4 c. chicken broth and spices, cooking on low heat, stirring occasionally (apprx. 8 min.). Add more broth, remaining olive oil (for richness) and finely ground almonds (to thicken and add protein), heat to let flavors mingle and then add pasta, stirring to coat with sauce. Season to taste.