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Add a photoThis made enough for three servings. Can be easily enlarged. We loved the spicey lemony taste of the ginger in this dish! Made us think of Thai. My friend Gina has Lyme and cooking raw foods is one of our great interests! Getting the most benefit from our food being the goal. This recipe was one of our creations. I am also creating foods for my newest toy! A dehydrator! And will be assing the recipes soon.
Ingredientes
- Cook 1 box of Ancient Quinoa Harvest Gluten Free Pasta (Pagodas)
- I jar of Organic Tomato Basil Tomato Sauce.
- Wash and prepare the following vegetables. I medium tomato cut in wedges, 1 red large pepper cubed, 2 carrots stripped, 1 small zuchini and summer squash sliced, and a handful of washed baby spinach leaves cut across to be made smaller.
- A cup or more of Shitake mushrooms, a sprig each of thyme and one of rosemary, and a peice of ginger root that is about 1 inch long to be minced. About 1 cup of water.
- Note: You will find you don't use all the peppers, carrots and spinach and the Organic Basil Tomato Sauce.
Direcciones
- Once you have the water for the Quinoa going put on the Organic Basil Tomato Sauce to heat, and then begin to prepare the veggies.
- I cut up the following vegetables placing them on a plate. 1 red pepper diced. The carrots I peeled with the peeler down to the core first then cut across them in a couple places to make the shorter strips. The summer squash and zuchini sliced thinly.
- Then in a large frying pan I put about 1/2 cup cold water. (Later adding a bit more water to the pan, as needed, use just enough water to partially cook these.) Once the water was in the pan I added the shitaki musrooms, the summer squash and zuchini, the sprigs of thyme and rosemary, and the ginger root I had minced into small bits. Cooking this till it was ala dente.
- Once the Quinoa was cooked to liking, the tomatoe sauce heated, and all the raw veggies were prepared on the plate. Once those I had "water saute-ed" were done. ( The mushrooms, summer squash, zucchini and minced ginger root.) I then layered the pasta, and veggies as follows on our plates. . First layer was the pasta, then the water-saute veggies, then the raw carrots and tomato slices on the side. I sprinkled the following Spices on the pasta and veggies. Pink Himalayan Salt, Dulce and Curry Powder
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 3 servings | |
| Calories 53 | |
| Calories from Fat 25 | 47% |
| Total Fat 2.76g | 3% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 279mg | 12% |
| Potassium 166mg | 5% |
| Total Carbs 5.16g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.8g | 3% |
| Protein 1.76g | 3% |
