Alkaline Vegan Macaroni and Cheese!

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Oh boy, so this dish was good, so good I had to share it with you all. Why? Because this
recipe contains NO soy, NO nutritional yeast and NO dairy. So that means this creamy recipe is free from acidic ingredients that will produce mucous and invite disease within the body. This wholesome recipe introduces a new way of cooking. Cooking electric food that is packed full of your necessary minerals, good fiber, ancient grains and good fats. This recipe is not my own original recipe (there’s nothing new under the sun) but I did tweak it a little with what I had on hand in my pantry. This recipe uses only foods off of the Dr. Sebi Nutritional Guide with is a list comprised of complimenting, electric foods that do not promote acidic, mucous forming environments which will damage your cells.

The original recipe here uses brazil nuts and kamut pasta, but I had to do a combination of brazil and walnuts (still both alkaline approved) and I also added turmeric (anti-inflammatory), basil, oregano, tomatoes and cayenne. Lastly, I used spelt pasta instead of kamut. I think I am learning that I cayenne is a necessity. Maybe it’s because my sun sign is Leo and I am a fire woman. My sons weren’t in the mood to try a new pasta today, they are currently in a spaghetti and soup food jag. I didn’t force them, because now there is more for mommy! I hope you all try this recipe, and see that vegan cheese or cheeze doesn’t have to use nutritional yeast. You know nutritional yeast is considered a toxin, an excitotoxin at that to some doctors and kills brain cells. But I’ll save that jewel for another day. Just enjoy this guilt free pasta for today.

Recipe (modified with my tweaks) Original is here!

Spelt Rotini pasta
1 LB of brazil and walnuts ( I used more brazil nuts than walnuts)
1 1/2 cups spring water
1/2 cup coconut milk
1 tsp onion powder
1 tsp Pink Himalayan salt
1/4 tsp turmeric (just a pinch)
2 tsp grapeseed oil
juice of 1/2 seville orange (bitter orange)
basil, oregano and cayenne (I just blessed it with a bunch of sprinkles)

Boil your pasta, blend all of the other ingredients (minus the last herbs) and combine your pasta and nut cheese mix to a large skillet. Cook on low heat just to marry all three together along with the remaining spices. I loved this dish so much, and ended up adding more salt, because I like salt and I went pretty heavy on the cayenne because I like it hot.