Nutty Rooty Macaroni- low histamine, gluten free, dairy-free, corn free

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Nutty Rooty Macaroni- low histamine, gluten free, dairy-free, corn free. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Nutty Rooty Macaroni- low histamine, gluten free, dairy-free, corn free is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Nutty Rooty Macaroni- low histamine, gluten free, dairy-free, corn free estimated approx 35 mins.

To get started with this recipe, we must first prepare a few components. You can have Nutty Rooty Macaroni- low histamine, gluten free, dairy-free, corn free using 16 ingredients and 7 steps. Here is how you can achieve it.

We don’t miss the cheesy taste that nutritional yeast brings after eating this macaroni dish full of complex flavor- roots and nuts for the win! Of course you can substitute dried for fresh spices as needed, we were just lucky to find fresh turmeric root at the grocery store this week. I’mein planning on adding thinly sliced pork belly to the sheet pan next time I do this recipe !

Ingredients and spices that need to be Take to make Nutty Rooty Macaroni- low histamine, gluten free, dairy-free, corn free:

1. Macaroni rice noodles
2. Sea salt
3. 1 chicken breast
4. 1/2 lb pork belly, thinly sliced (optional)
5. 1 sweet potato, cut into sticks
6. 2 TBSP extra virgin olive oil
7. 1/4 tsp dried turmeric, powdered
8. 1/4 tsp dried cardamom, powdered
9. 1/4 tsp coconut sugar
10. 1/2 c. roasted macadamia nuts
11. 1/2 tsp fresh turmeric root, sliced
12. 1/2 c. hemp milk, homemade or liquid of choice
13. 1/2 tsp fresh thyme leaves
14. 1 tsp garlic, chopped
15. 1 tsp dried onion, chopped
16. 1/4 tsp coriander

Steps to make to make Nutty Rooty Macaroni- low histamine, gluten free, dairy-free, corn free

1. Preheat oven to 400* and bring a medium pot of water to boil. Salt the water to taste like ocean water.
2. In a small bowl leave to soak: macadamia nuts, hemp milk, turmeric root, thyme, garlic, onion, coriander, and a pinch of salt.
3. 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.
4. 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.
5. 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.
6. 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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