Tahini & Sprout Brown Rice Spaghetti with Kale

by Lisa Batson CNP

1 packet brown rice spaghetti

1 cup tahini

1 cup mixed sprouts (alfalfa, sunflower, pea)

½ cup mushrooms, chopped

½ cup zucchini, chopped

1 cup tomatoes, chopped

1 onion, chopped

3 cloves garlic, chopped

2 cups kale, chopped

2 cups spinach, chopped

¼ cup coconut oil

2 tbsp lemon juice

1/2 tsp sea salt

Preparation:

Bring pot of water to a boil, add brown rice pasta reduce heat and simmer until pasta is tender. Drain. Note: If you have not worked with brown rice pasta before, please note that water becomes starchier than normal pasta, and sometimes it is helpful to dump and replace some water part way through cooking process.

In a saucepan, add coconut oil, onion, and garlic and sautee until onions are translucent. Add zucchini, mushrooms, tomatoes and kale, and sautee for 5 minutes. Once vegetables are cooked to desired texture, add spinach to saucepan for 1 minute, and when it begins to melt, add pasta, tahini, lemon juice and sea salt and mix together. Add sprouts as garnish before serving