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Positively Pasta!

Today I'm feeling great; I feel both very serene and positive. While thus far its been a very busy week of auditioning/choreographing Beauty and The Beast at camp and teaching dance after camp hours, I don't feel out of control or stressed out. I'm beginning to see that everything will get done, no task is impossible and keeping my mind/body well taken care of is worth all the effort. Sitting on the ferry this evening I looked out at the beautiful the sunshine and thought, "How lucky am I to be able to do what I love every day?" I've been working at having more grateful moments throughout the day; today was a success. :-)

I've been trying to find a pasta recipe that reminds me of red sauce and combines well on The Body Ecology. Since I'm still on stage 1 of The Body Ecology Diet, rice and quinoa pasta are out of the question for a few more weeks. A few weeks ago I did some searching on the Body Ecology website and discovered Miracle Noodles. They are zero calories, gluten free, dairy free, egg free, soy free, and guilt free! They are made from shirataki mushrooms and remind me of Asian rice noodles. My first few experiments with sauces were ok, but they still lacked the consistency and taste I was going for. Tonight I was able to create both.

It was creamy, garlicky, and gave me that warm fuzzy feeling inside. It was really easy to make as well. Here is the recipe:

Ingredients:
1 large onion
1 red bell pepper
1/2-3/4 cup chopped carrots
2-3 garlic cloves
2 tablespoons extra virgin olive oil
kaleidoscope chard
1 package Fettuccine Miracle Noodles

Putting It Together:
1. Chop the onion, pepper, and carrots and saute in pan (use virgin coconut oil or ghee) until tender and golden. (I did this step the night before, not planning to use this mix as a sauce)
2. In a blender add 3/4 of the veggie mix, garlic cloves, and just enough filtered water to blend. Blend on high adding olive oil. The mixture will be creamy and slightly thickened when done. Put mixture in a sauce pan over medium heat.
3. Boil a small pot of water. Add 1 package of drained/rinsed Miracle Noodles. Cook 2-4 minutes, then drain.
4. Add remaining veggies, kaleidoscope chard (use your taste), and noodles to sauce. Cook until chard is tender. Season with sea salt to taste.

I was so excited about eating this tonight, especially because I thought up the recipe on my way home. I've been craving pasta all week and this hit the spot. I finished the whole plate!

What's great about this recipe  is that it is wheat free, grain free, gluten free, vegetarian, vegan, and Body Ecology friendly. It's also quick and easy to make after working all day, especially if you prep the night before. 

Tonight my Yogi Ginger Tea told me, "You are unlimited." I really do believe that is true for all of us if we open our minds, hearts, and treat our body as a temple. I hope you enjoy this recipe and feel free to share your own variations.


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