Alkaline - Kamut Spiral Dinner
Alkaline - Kamut Spiral Dinner

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make 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 will be really delicious.

Alkaline - Kamut Spiral Dinner is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Alkaline - Kamut Spiral Dinner is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have alkaline - kamut spiral dinner using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Alkaline - Kamut Spiral Dinner:
  1. Prepare 1/2 Box Kamut Spirals
  2. Take Portabella mushrooms choped
  3. Make ready 3 Green onions
  4. Prepare 1/2 red onion
  5. Prepare 1/2 bell pepper
  6. Prepare 4 Mimi Sweet Red peppers
  7. Make ready Himalayan Sea salt
  8. Make ready Cayenne pepper
  9. Make ready Basil and Oregano
  10. Get Grapeseed oil
  11. Prepare Spring water (only)
  12. Prepare Tomatoes
  13. Prepare to taste Agave
Steps 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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