Hello! So typically on the candida diet, tomato products are avoided because they tend to contain sugar. However, I searched until I found a brand of tomato sauce that didn't have sugar in it, and I'm happy to have marinara sauce back in my life!
I've recently developed a love for fresh ginger in all of my cooked meals, so this recipe is no exception! The strong garlic and ginger made this pasta pretty spicy, so if you're not a fan of spicy I'd recommend leaving those two out of this mix.
Recipe:
(Creates 1 Serving)
About 1-2 Cups Brown Rice Pasta
1-2 Stalks Celery, diced
1/4 Large Tomato, diced
1 or 2 Handfuls of Spinach
2 Strips of Red Bell Pepper, diced
1/4 Cup yellow onions, diced
1 Clove Garlic, minced
1 Chunk of Fresh Ginger (the size of a clove of garlic), peeled & minced
1/2 Handful of Fresh Parsley
1 1/2 Tablespoons Grated Parmesan Cheese
1/2 - 3/4 Cup Tomato Sauce (make sure there's no sugar in it!)
1/2 Cup Plain Yogurt
Garlic Salt (optional, if you want it less spicy than mine)
Cayenne Pepper (optional, if you want it less spicy than mine)
Rosemary
Oregano
Basil
Salt
Directions:
Boil water in a medium sized pot. As the water heats up, chop and throw in the celery, ginger, and onions. Once the water is boiling, add in the brown rice noodles and boil it all as long as the noodle package directs you to.
As that all cooks, chop up the tomato, red bell pepper, and garlic, and put them on a dish to the side. Wash the spinach, and add it to the boiling pasta when there's about 5 minutes left of cooking time. Wash the parsley, cut up the stalks if you'd like, and put those on the plate to the side as well.
When the pasta is done cooking, drain the water out and put all the food back in the same pot. Add in all of the chopped veggies you had put to the side.
Stir in the tomato sauce and the plain yogurt. Stir it all together over a medium heat until the mixture has been heated to your liking. Add in the spices listed above.
Serve with parmesan cheese sprinkled on top if you'd like!