No doubt I puree and blend a lot of my foods for better digestion, but thankfully I now don’t HAVE TO anymore…I just do it to keep my gut in check and keep things at bay for my IBS. And you may have also noticed that I don’t normally post a lot of salads on my Instagram. Why? Raw veggies can cause tons of upsets for your digestion. They can cause gas, bloating, and simply do not digest well at all. That’s why I always steam THEN free my veggies for smoothies (see this post on the top 6 veggies you should eat cooked and why).
So brussel sprouts? Hmmmm, I know you may be thinking they can cause tons of upsets but they can actually contribute to gut health, and for me, pureeing them is a great way to incorporate them into your diet without all the bloat!
DID YOU KNOW?…
• Glucosinolates found in brussels sprouts can help protect the vulnerable lining of the digestive tract and stomach, reducing the chances of developing leaky gut syndrome or other digestive disorders (among other benefits)!
• The sulforaphane found in Brussels sprouts helps detoxify the body and help with digestion by preventing bacterial overgrowth from occurring in the gut.
If you need help restoring you gut, HERE is my free guide to help! Really, it works!
Of course, you don’t need a lot so don’t go overboard here. Just like anything, everything in moderation.
This pasta is:
• Gluten Free
• Kosher Certified
• High in Protein
• Soy Free
And contains just 2 ingredients: Organic Red Lentil Flour and Organic Brown Rice Flour. That’s it!
You can also add Vital Proteins Collagen Peptides for added protein and GUT HEALTH (if you’re not vegan of course). It doesn’t change the taste, texture, bulk, or color of the sauce..I mean, you can’t even tell it’s there so why not add it for extra health benefits for your hair, skin, nails, and joints too!
Here’s what you need to get this Pasta Party started!
1 cup frozen brussel sprouts
1/2 cup frozen peas
2 raw garlic cloves
Juice from 1 lemon
Sea salt to taste
1 small avocado (I know the picture shows 2 but I ended up just using one)
1 scoop of Vital Proteins Collagen Peptides (optional)
1. First, boil water. Add frozen brussels and peas to a small blender (I used my Bendtec Twister Jar but a bullet blender will also work) and pour enough hot water to submerge the veggies. Allow them to sit in hot water 1-2 minutes then drain water.
2. Puree thawed veggies, then add remaining ingredients and blend again until smooth. Now it the time to determine if you want the sauce more thick, or if you prefer it thinned out. Add a little water and blend again until you get your preferred consistency. (It’s also great over tacos!)
3. Cook pasta until al dente and drench it all up with that sauce baby!