Alkaline - Kamut Spiral Dinner
Alkaline - Kamut Spiral Dinner

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, alkaline - kamut spiral dinner. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Alkaline - Kamut Spiral Dinner is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Alkaline - Kamut Spiral Dinner is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook alkaline - kamut spiral dinner using 13 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Alkaline - Kamut Spiral Dinner:
  1. Take 1/2 Box Kamut Spirals
  2. Take Portabella mushrooms choped
  3. Get 3 Green onions
  4. Make ready 1/2 red onion
  5. Make ready 1/2 bell pepper
  6. Get 4 Mimi Sweet Red peppers
  7. Get Himalayan Sea salt
  8. Take Cayenne pepper
  9. Take Basil and Oregano
  10. Get Grapeseed oil
  11. Make ready Spring water (only)
  12. Get Tomatoes
  13. Make ready to taste Agave
Instructions to make Alkaline - Kamut Spiral Dinner:
  1. 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.
  2. 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.
  3. 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.
  4. Add Pasta to the sautéed veggies and continue to stir occasionally until flavors blend (maybe 5-10 min)
  5. 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 scrumptious dinner! 😋

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