Macaroni and cheese is a classic, right? Classic comfort food, high in all the wrong fats and calories galore. That’s why it’s comforting. It satiates the need for fatty, probably salty awesomeness. Unfortunately for us, since we no longer have to work as hard as our ancestors did (thinking tribesman, even early settlers here folks) for a hot meal – we gorge those calories down and pack it all in…. and pack it all on.
When we start veering towards a healthier lifestyle, bringing in the greens and the wholefood goodies we start to slowly push away the need for the filler foods. The crappy foods, the ones that do not serve us in any way shape or form – beyond a salt or sugar fix. When we start leaning towards foods that make us feel energized and full of life, experiencing things in a much more optimal way – we don’t want those other low energy & low vibe options. Those foods that do not do us justice, that weigh us down physically and fog us up mentally. It’s the natural progression of this shifted lifestyle, no body chooses to feel like garbage when they have a taste for buoyant!
That’s where stuff like this amazing spun out *new* classic come from. Yes, new classic is a thing.
I can’t remember the last time I ate Kraft Dinner; I can assure you I used to eat it fairly often. It was not an uncommon choice in my food cart. It’s fast, cheap and does the trick (not). It’s also filled with trashy chemicals, my personal dis-favorite (yep, that’s a thing too) is yellow #5. Yellow #5 as I learned at a young age is a tar derivative. Yep, tar. Like that black sticky stinky goopy … tar. I mean I know that petrochemicals are in so many things these days, but really? Tartrazine, coal tar. Don’t go near it, it’s real bad.
The point is, I was not always this healthy girl on the road to Greenville. So from someone who used to eat absolute crap – I can assure you this new classic is the bomb dig. It’s light, but the sauce is made from macadamia nuts so it still has a high fat content, therefore still comforting. Better fat, no chemicals. It’s a win win. The pasta is made from sourdough. I have been fortunate enough to find sourdough pasta made from millet, quinoa or wheat. Any pasta will do, as long as it’s organic and unrefined. The peas balance out the garlic, giving tiny bursts of summery sweetness.
Mac n Peas serves 4
1 Package of Pasta (gluten free or not)
1 Cup of Shelled Peas
1 Cup Macadamia Nuts – soaked for 4 hours
1 Cup Water
1 Tablespoon Grapeseed Oil
1 Teaspoon Nutritional Yeast
1 Large Clove of Garlic
2-3 Tablespoons of Apple Cider Vinegar
Pinch of Salt & Fresh Ground Pepper
Prepare the sauce about an hour ahead – toss all sauce ingredients into a blender and blend until smooth. Pour into a glass bowl and leave out on the counter to set. Cook pasta according to package directions, adding the peas about one minute before draining. Drain as usual, then add the pasta+peas back into the pot. Stir in 3/4 of the sauce and mix well. Season with fresh ground pepper if desired. Add the remaining sauce to the pasta once plated. Top with pea tendrils and flowers if you happen to have them handy!0