Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, nutty rooty macaroni- low histamine, gluten free, dairy-free, corn free. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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Nutty Rooty Macaroni- low histamine, gluten free, dairy-free, corn free is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Nutty Rooty Macaroni- low histamine, gluten free, dairy-free, corn free is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook nutty rooty macaroni- low histamine, gluten free, dairy-free, corn free using 16 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Nutty Rooty Macaroni- low histamine, gluten free, dairy-free, corn free:
- Get Macaroni rice noodles
- Take Sea salt
- Make ready 1 chicken breast
- Get 1/2 lb pork belly, thinly sliced (optional)
- Prepare 1 sweet potato, cut into sticks
- Take 2 TBSP extra virgin olive oil
- Take 1/4 tsp dried turmeric, powdered
- Make ready 1/4 tsp dried cardamom, powdered
- Make ready 1/4 tsp coconut sugar
- Get 1/2 c. roasted macadamia nuts
- Prepare 1/2 tsp fresh turmeric root, sliced
- Take 1/2 c. hemp milk, homemade or liquid of choice
- Prepare 1/2 tsp fresh thyme leaves
- Take 1 tsp garlic, chopped
- Prepare 1 tsp dried onion, chopped
- Take 1/4 tsp coriander
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Instructions to make Nutty Rooty Macaroni- low histamine, gluten free, dairy-free, corn free:
- Preheat oven to 400* and bring a medium pot of water to boil. Salt the water to taste like ocean water.
- In a small bowl leave to soak: macadamia nuts, hemp milk, turmeric root, thyme, garlic, onion, coriander, and a pinch of salt.
- Thaw chicken breast under warm water and chop sweet potato. Toss them together with extra virgin olive oil, a pinch of salt, coconut sugar, dried turmeric and cardamom. Add pork belly if using. Arrange on sheet pan and cook for 30 minutes, until meat thermometer reads 165* through thickest part of chicken breast. Retain pan drippings.
- Cook noodles according to package while chicken and potatoes are roasting in the oven. When finished, set aside 1 cup of the pasta water for later and drain the rest. Mix with a little EVOO to prevent sticking.
- For the sauce, in a blender add 1/4c of the roasted sweet potato, the macadamia nut mixture, and the sheet pan drippings. Thin with pasta water to the desired consistency and salt to taste.
- Serve a couple tablespoons of sauce on top of noodles, can pair with the chicken, and remaining sweet potato fries. Rendered pork belly, if used, would make a nice topping. We just ate the noodles and froze the fries and chicken for tomorrow’s lunch!
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