Spices are the essence of life. Many years ago spices were used for their medicinal qualities. Nowadays we tend to use them as a flavour enhancer that can compliment other ingredients. Ayurvedic medicine uses spice to balance a meal and the body too. When I’m feeling unwell I will firstly turn to the kitchen cupboards to find my medicine.
Food alone may not cure me of my aliments but I often find it’s the best place to start. When I was young I was feed a Western diet. We did have a lot of home cooked food but there was also packet food in my diet too. If I knew then what I know now I would have never of eaten half the food I did eat.
Today I believe that a healthy diet can go a long way. Plus using spices can help to heal the body and soul. That’s why I continue to make delicious meals like the one below. We loved this dish and we hope you enjoy it too. Below is a video and recipe for you.
Do you enjoy spice and if so, which ones do you like and why? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Vegetable peeler
- Stirring spoon
- Saucepans x 2
- Tuna x 2 – 4 tins
- Spring onions x 1 bunch
- Carrot x 1 large
- Yellow pepper x 1
- Spinach x 2 large hanfuls
- Pasta x 300g
- Mild chili powder x tsp
- Ground ginger x 1 tsp
- Sweet cinnamon x 1 tsp
- Dried oregano x 1 tsp
- Cashew nuts cream cheese x 200g or cream cheese
- Salt and pepper to taste
- First start by making the cashew nut cream cheese.
- Next slice the tops and the bottoms from the spring onions.
- Slice the onions into half centimetre pieces and set aside.
- Peel and grate the carrot.
- Remove the top from the pepper and take out the core and the green stalks.
- Slice and dice the flesh.
- Put the large saucepan on a high heat and add oil to the base of the pan.
- When the pan is hot add in the spring onions and fry until they start to soften.
- Next add in the pepper and carrots and continue to fry until all the ingredients are soft.
- If the ingredients start to stick turn the heat down and add a little water to the panand continue to fry.
- Once everything is soft sprinkle over the mild chili powder, ground ginger, ground cinnamon and dried oregano to the saucepan.
- Mix the spices and herbs in and continue to fry for a further few minutes.
- Pour over the cashew nut cream cheese and stir all these ingredients together.
- Turn the heat down to low and leave to keep warm.
- Cook the pasta as per the packet instructions.
- Once the pasta is cooked add it to the sauce along with the spinach and tuna.
- Let the spinach wilt down.
- Then serve and enjoy.
Spicy and Creamy Tuna Pasta was a yummy dish we all enjoyed. The cashew nut cream cheese for this meal could be made in advance and frozen until you want to use it. My husband Howard, son Ted and myself enjoyed this dinner. I had the leftovers the next day and it was still as delicious as the day before. It would make a great leftover lunch to take to the office or school. However you decide to eat this dish, as always, please enjoy. Thank you xxx