Alkaline - Kamut Spiral Dinner
Alkaline - Kamut Spiral Dinner

Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, alkaline - kamut spiral dinner. One of my favorites. This time, I will 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 foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Alkaline - Kamut Spiral Dinner is something that I’ve loved my entire life. They are fine and they look wonderful.

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

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