TOMATOLESS ZUCCHINI SPAGHETTI - dad focused

This recipe is deeply meaningful to me. It was one of the first things I made for my late father when he was diagnosed with late-stage cancer. One of the causes of his cancer was extreme amounts of inflammation in his body. 

Since my family is Italian, I wanted to give him something comforting and, of course, acid-reducing and super low in sugar. 

This recipe freezes well, so I would make extra to save for later.

Ingredients: (Serves 4) 

Sauce

• 5 red bell peppers, chopped into large pieces
• 1 large sweet onion, chopped into large pieces
• 10 cloves garlic - peeled, but left whole
• 2 tsp. extra virgin olive oil
• 1/4 cup filtered water
• 1 tsp. lemon juice, freshly squeezed
• 1 cup spinach
• 1 tsp. dried oregano, fresh or dried
• 1 tsp. basil, fresh or dried
• 1 tsp. cumin
• 1 tsp. thyme
• Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt) and black pepper to taste

Zoodles (Zucchini noodles)

• 4 medium zucchini, 2 spaghetti squash, or chickpea pasta
• 5 cloves garlic, minced
• 2 tbsp. coconut oil (or hemp oil)
• 1 tsp. sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
• 1 tbsp. coconut oil
• 1/4 tsp. red pepper flakes

Directions:

Sauce

1. Preheat oven to 350 degrees. 
2. Place peppers, onion, and garlic cloves into a 9x 13-inch baking pan.
3. Drizzle with olive oil and toss well. Roast for 45 minutes.
4. Pour vegetables, bits, and even the juices into a blender. 
5. Add fresh water, fresh spinach, lemon juice, seasonings, and puree until smooth.
6. For Zucchini Noodles: Using a spiralizer, make zucchini into 'pasta noodles,' or you can use a vegetable peeler.
7. Heat coconut oil over medium heat, and add the garlic. Cook for 1-2 minutes until the garlic turns golden brown.
8. 'Flash' sauté the zucchini for 1-2 minutes, careful not to overcook.
9. Remove from heat, toss with hemp oil and red pepper flakes, and add sea salt (Celtic Grey, Himalayan, or Redmond Real Salt) for taste.

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