Alkaline Spaghetti! Dr Sebi Approved Recipes

nutritional yeast

🥗Healthier: hemp seeds

💰Cheaper: ground sunflower seeds

Hemp seeds provide protein and healthy fats while being a cost-effective alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable option for cooking.

Put 5 cups of water into a large pot and bring it to a boil.

Once boiling, add the Parilla chickpea spaghetti to the pot and time it for 10 minutes.

Use tongs to gently move the spaghetti around in the pot to prevent sticking.

At the 3-minute mark, check the spaghetti; it should be al dente since it's gluten-free.

Strain the pasta and let it cool.

Cut squash and zucchini into thick julienne slices to prevent them from getting mushy.

Julienne slice button mushrooms, purple red onion, and bell peppers.

In a preheated pot, add 1 teaspoon of avocado oil and then add the sliced veggies.

Add dry thyme to the veggies and mix to fry it down.

Add a little bit of water to help the veggies cook down, then cover with a lid for about 2 minutes.

After 2 minutes, mix the veggies again; add more water if it looks dry.

Add 5 ounces of the prepared pasta to the veggies.

Season with sea salt, dried basil, oregano, onion powder, and cayenne pepper.

Add baby kale to the mixture and gently mix and toss the pasta with the veggies.

If needed, add more water or avocado oil to prevent sticking and adjust seasoning to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens