If you haven’t noticed, I love seasonal recipes (especially this time of year!). Using fresh, local ingredients in ways that highlight the best the season has to offer is extra satisfying.
This recipe takes that idea about as far as it can go because even the pasta is replaced with locally grown zucchinis. We combine that alkaline “pasta” with butternut squash, leeks, garlic, and chickpeas for a satisfying, delicious fall meal or side dish.
Give it a try here in the next few weeks, and you might just love it so much you’ll want to bring it to your Thanksgiving table. Let me know what you think over on Facebook.
FALL FRESH PASTA SALAD
Ingredients [Serves 4]
1 small butternut squash, cut into small ½ inch cubes
1 tbsp. coconut oil
4 zucchinis, spiralized (or 1 package of kelp noodles)
2 tbsp. coconut oil (for second part of recipe)
1 leek, thinly sliced
3 cloves garlic, minced
1 handful chopped sage
Optional: 1 can garbanzo beans
Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt) and pepper to taste
Heat oven to 400º. Toss the squash in coconut oil, salt and pepper. Roast for 20 minutes until fork tender.
If you’re using kelp noodles – place in warm water for 10 minutes to rinse off the liquid they are packaged with, allowing them to separate and soften. Eat noodles raw, or flash sauté for 4 minutes (be careful not to overcook).
While squash cooks, heat 2 tablespoons of coconut oil in a sauté pan and cook leeks until melted, about 8 minutes. Add garlic and cook for another 7-8 minutes.
Combine the noodles, squash, and leek mixture in a bowl. Add sage, salt and pepper and toss with remaining olive oil.
For added protein you can add a can of organic garbanzo beans.
There are lots more delicious dinner ideas in my new book, Get Off Your Acid: 7 Steps in 7 Days to Lose Weight, Fight Inflammation, and Reclaim Your Health and Energy.
In fact, you’ll find 65 recipes in addition to all of the information about how to take your health and energy to the next level by living an alkaline lifestyle.