pastas and noodles
corn pasta
Full of vitamins, especially Vitamin C and B-vitamins, and packed with fibre, this is a great alternative to wheat pasta. You can find a good variety of shapes – from spaghetti to penne and fusilli – and the taste and texture is excellent. It’s a good idea to add a tablespoon of olive oil into the boiling water when cooking, and it’s important to stir regularly, both of which will prevent the pasta sticking together. Sometimes the corn is combined with other ingredients such as vegetables, especially spinach, and rice.
related recipes: harry's nut-free pesto pasta,
christmas pudding,
crayfish and asparagus pasta
buckwheat pastaBuckwheat contains all 8 essential amino acids, as well as great sources of magnesium and B-vitamins.
corn pastaFull of vitamins, especially Vitamin C and B-vitamins, and packed with fibre.
kamut pastaAlthough kamut contains gluten, this non-hybridized grain can often be tolerated by wheat-intolerant people.
millet pastaFantastically alkalizing, millet is high in silicone, magnesium and potassium.
quinoa pastaA powerhouse of nutrients, quinoa contains very high levels of iron, zinc, calcium, B-vitamins and vitamin E.
rice noodlesRice makes excellent noodles which are delicious with Asian curries and stir-fried noodles, as well as salads.
rice paper sheetsRice sheets are great for rice paper rolls, as well as good alternatives for pancakes.
rice pastaRice is usually combined with other ingredients for pasta.
spelt pastaSpelt makes a good pasta and has a lovely nutty taste.
