Gluten-free Savoury Pumpkin Noodles
I do not encourage people to remove foods from their diet. I am an avid believer in ADDING foods to your life, not subtracting them. So when I hear about new trendy ways to eat, I get a little sick. They are, for the general public, NOT SUSTAINABLE. And I don’t mean in the farm-to-fork sort of sustainable way, I mean most people cannot make life-altering food choices last forever.
By all means, if you feel better when you don’t eat a certain food, don’t eat it! I know plenty of people that swear they feel better not eating gluten or wheat or meat or whatever. And if that is a life-long reality for you, then please, go ahead.
But if you’re like MOST of the gluten-free hyped people out there, just trying it out, or doing it because you think you’ll lose weight…well, I would encourage you to generally eat a healthy range of whole, real foods. And believe me, when you do this-you’ll naturally lower your gluten intake.
I just believe people will jump on the bandwagon a little too quickly without realizing WHY they are doing it. P.S. There is gluten in SO MANY THINGS. You wouldn’t even realize some of the foods that contain gluten.
So when a friend of mine came over to help me with some photos, I naturally made her some food. She has celiac disease which means she cannot tolerate gluten. CANNOT TOLERATE IT.
Now that’s a reason to remove a food from your diet.
I made her a couple of things, but THIS is delicious. You need to be careful though, because the first time I made it, I used the soy sauce in my fridge that had gluten in it! I had to start all over and use the soy sauce that was gluten-free. Why I have both? I don’t know. But you can’t be too careful!
GLUTEN-FREE Savoury Pumpkin Noodles
I’m always harping on people to eat something green and orange every day…well-this has both! DONE and DONE.
- 1/2 package gluten-free brown rice vermicelli noodles
- 1 tbsp. olive oil
- 1/2 red onion, sliced
- 1 clove garlic, minced
- 1/4 cup pumpkin puree
- 1/2 cup gluten-free vegetable broth
- 2 tbsp. gluten-free soy sauce
- a big handful baby spinach leaves
- salt and pepper