Purification Corner – Steps 37 and 38
Step 37: Add celery. Celery is an excellent source of vitamin K and molybdenum. It is a good source of folate, potassium, dietary fiber, manganese, copper, B2, Vitamin C, B6, calcium phosphorus, magnesium and vitamin A. It also reduces inflammation, calms the nervous system, aids digestion, reduces “bad” cholesterol, and may help inhibit cancer cells.
Step 38: Add spaghetti Squash. One cup of cooked spaghetti made from white, enriched noodles, contains approximately 220 calories, 42 grams of carbohydrates and very few nutrients. Comparably, one cup of cooked spaghetti squash provides about 42 calories, 10 grams of carbohydrates, and a host of important nutrients such as vitamin A, potassium, B vitamins riboflavin, niacin, and thiamin, which promote optimal cellular function. Folate is also found in this bright-colored vegetable. Folate supports the formation and development of new cells and may help prevent birth defects, making this squash an ideal food for pregnant women. This nutrient can also help filter out homocysteine from your blood and promote cardiovascular health. Potassium, a mineral that maintains proper muscle and nerve function, is also present in spaghetti squash, making it helpful for people with high blood pressure. Manganese, a mineral that assists in bone and tissue heath, metabolism, calcium absorption, and nerve function, is another key component. Spaghetti squash also contains the essential minerals calcium, iron, phosphorus, and zinc.
Another reason to consume spaghetti squash is for its omega-3 and omega-6 fats content. Omega-3 fats are associated with the prevention of inflammation, which may cause heart disease, arthritis, and certain types of cancer. On the other hand, omega-6 fats are linked to proper brain function.
Steps 35 and 36 Steps 39 and 40
Spaghetti Squash Chow Mein
Spaghetti Squash Chow Mein is a healthy twist on the popular take-out item, made with spaghetti squash “noodles.” It’s entirely plant-based for an easy vegan or paleo dinner. Add your favorite protein, if you like!
- 1 (3 pound) spaghetti squash , cooked and seeds removed
- 1 teaspoon olive oil
- 1 yellow onion , chopped
- 3 celery stalks , chopped
- 2 large carrots , chopped
- 1 clove garlic , minced
- 3 to 4 tablespoons Tamari (gluten-free soy sauce)
- 1 teaspoon maple syrup (optional)
- Sea salt , to taste
- 1 cup of fresh baby spinach
- 2 green onions , chopped (white and green parts)
- 1 tablespoon fresh ginger , minced
Make sure you have cooked your spaghetti squash ahead of time, either by cooking it in the Instant Pot or in the oven. You can use cold or hot noodles for this recipe, so feel free to cook it ahead of time and store it in your fridge for up to 5 days in advance. If you’re cooking the squash right away, chop the other vegetables as it cooks to be efficient with your time. Use a fork to shred the flesh of the cooked spaghetti squash into “noodles” and set aside.
Heat the oil in a large skillet, and saute the onion, celery, and carrots until they are crisp-tender, about 8 minutes. Use a splash of water, if needed, to prevent sticking. Add in the garlic and ginger and stir for one more minute, just until fragrant.
Once the veggies are cooked to your liking, add in the the tamari to taste, starting with just 3 tablespoons, maple syrup, and the spaghetti squash “noodles.”
Toss well to heat everything thoroughly and adjust the seasoning, adding sea salt and more tamari if desired. (You may also need another splash of water at this point to prevent sticking.)
Add the fresh spinach at the very end, as it will wilt quickly from the heat, then serve warm with a garnish of chopped green onions on top. Leftovers can be stored in the fridge for up to 3 days in an airtight container.