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Pesto Sauce Over Spaghetti Squash
Ingredients
- 4 cloves of garlic
- ½ heaping cup blanched raw almonds or raw cashews*
- 1 cup packed fresh organic cilantro
- 2 tablespoons organic lime juice
- 6 tablespoons extra virgin olive oil
Yield 1⅔ cup
Directions
- Bake or boil the spaghetti squash until done.
- Scoop out the spaghetti.
- Add raw butter to taste.
- Top with Pesto Sauce.
NOTE: Almonds and cashews available in the U.S. that are labeled “raw” are “not raw”! They are pasteurized! You can find REALLY RAW almonds and cashews at www.sunfood.com. For more information about the truth about food labels, see page 24 in the Summer 2008 PPNF Journal, Vol. 32 #1.
Recipe by Dr. David Williams: www.drdavidwilliams.com
Enjoy!
Published in Health & Healing Wisdom
Spring 2008 | Volume 32, Number 1
Copyright © 2008 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide