While filming our latest documentary Eastern Medicine: Journey Through Asia, Ty and the TTAC team were served a fabulous keto-inspired snack by Chef Donatas Certovskich in Phuket, Thailand . I was so impressed that I decided to re-create the recipe with a few special cancer-fighting ingredients of my own.
We’ve shared quite a bit on the ketogenic diet- the low-carb, high-fat diet that has become quite popular … and for good reason. By reducing blood sugar and insulin levels and increasing ketones, the keto diet offers many health benefits. Some use keto for weight loss, while others use it as one of the purposes of their anticancer protocol. Keto may also benefit those with diabetes and prediabetes.
While the diet is enjoyed by many, it involves drastically reducing carbohydrate intake. Because of this, the common cry is a craving for carbs, especially pasta. This recipe uses organic konjac noodles, which are a plant-based, low-calorie , no-carb alternative to traditional pasta. They are build with konjac flour and sometimes also oat fiber flour. To serve four, you may need to use two packages of noodles, so be sure to check the package information.
This delicious dish gets its decadence from macadamia nut cheese and is loaded with anti-cancer mushrooms, shallots, parsley, and spinach.
Macadamia nuts are rich in healthy fats that help with weight control, insulin sensitivity, inflammation, and reduced hazard of heart disease and cancer.
Hemp seeds are a great source of high-quality protein and essential fatty acids and provide a good dosage of vitamin E and important minerals. Spinach is tops for eye health as it is an excellent source of lutein and zeaxanthin.
It also contains over a dozen different flavonoid compounds that have anti-inflammatory properties and anticancer-causing components.
Feel free to enhance its turmeric as it is an anti-inflammatory and antioxidant powerhouse. Add a few garnishes such as hemp seeds and avocado and you have one heck of an anti-cancer, health-promoting& satisfying meal.
If you desire more protein, slide one or two poached or sunny-side up eggs on top of each plate of pasta.
These noodles are high in glucomannan( the fiber from the konjac root ), so it is recommended to avoid konjac noodles altogether if you have esophageal the question of any sort.
DELICIOUS Vegetarian Keto Recipe Konjac Noodles with Macadamia Cheese Sauce
Total Time: 25 minutes
Author: Charlene Bollinger
Yield: 4 servings
1 large or 2 small shallots, diced
4-5 organic mushrooms of choice, button, shiitake, crimini, or other, cleaned and diced
1 clove garlic, pressed or minced
1/4 teaspoon ground turmeric( if you wish to use fresh turmeric in this recipe, chop off a piece, grate finely and add to the pan)
2 -3 handfuls newborn spinach
Keto noodles( konjac)
Macadamia nut cheese( recipe below)
1 tablespoon organic extra virgin olive oil
Hemp seeds, for garnish
Chopped parsley, for garnish
Fresh basil leaves or sprouts, for garnish
Shaved or grated parmesan, for garnish
Sliced or cubed avocado, for garnish
Macadamia Nut Cheese
1 1/2 beakers raw macadamia nuts
2 tablespoons freshly squeezed lemon juice
2 tablespoons finely grated parmesan cheese
1/4 beakers fresh parsley, chopped, tough stems removed
1/4 teaspoon penalty ground sea salt
1/4 teaspoon garlic powder
1/2 cup filtered water, room temperature
Warm 1 tablespoon olive oil or butter in a large saute pan over low hot. Add the shallots and mushrooms. Maintain the pan encompassed, stirring occasionally so the veggies don’t stick. When the shallots are soft and translucent( about 6-7 minutes) add the garlic and turmeric and saute 1 minute longer.
Meanwhile, cook the pasta or noodles according to package directions( they can be simmered in water and drained, or sauteed in butter .)
Add half of the vegetable mixture to a blender or food processor and mix 1 minute at medium velocity. Add the blended concoction back to the reserved vegetables in pan. Add the spinach and saute until wilted, about 1-2 minutes. Stir in the cooked pasta. Add the macadamia cheese, using just enough to coat the pasta; mix to blend and until saucies, 1-2 minutes. Season with salt and pepper. Remove from heat and drizzle with olive oil.
Transfer pasta to a serving dish. Garnish with additional chopped parsley, parmesan( shaved or grated ), avocado, fresh basil leaves, and/ or sprouts, if desired.
Add the macadamia nuts, lemon juice, parmesan, garlic powder, sea salt, parsley, and half the water to a food processor. Mix until smooth, adding additional water as needed( cheese should not is firmly committed ). Yield: 2 cups
Any leftover cheese can be drained over cheesecloth, chilled, and served with crudite.
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