Broccoli and Tomato Noodle Salad

Sitting outside and enjoying the warm summer air while eating a refreshing pasta salad is heavenly. This dish is inspired by my little grand baby Sonny, who loves to eat noodles and anything pasta related! He also loves broccoli, so I think the combo would be nice for him. Serve at room temperature, warm or cold. Keep your dish below 115 degrees and you’ll preserve the live microorganisms that are coming from the Golden Turmeric Kvass and CoCoFir.

1/2 pound uncooked gluten free pasta. Cook according to directions. I like the Banza brand but there are lots of choices out there now.

press 1 Tofu extra firm tofu block, drain, slice and marinade in

1 T coconut aminos

1 T Classical Kvass

2 chopped scallion stalks

2 cloves garlic

While the pasta is cooking -

Warm

1 T of olive oil over medium high with 4 cloves of crushed garlic

When fragrant add 2 c chopped broccoli, stir. Add 2 T water and cover so you steam your veggies.

Add 1/2 t of Himalayan pink salt and fresh crushed black pepper

Bake your chunks of tofu In a 400 degree oven for 20-25 min

Tahini sauce: Mix in a blender

2 T tahini

2 T Golden Turmeric Kvass

1 T roasted sesame oil

1 T CoCoFir

1/2 tsp red pepper flakes

1 T grated ginger root

Drain the pasta and return to the pot along with the sauce, tofu chunks and the veggies.

Add fresh cut cherry tomatoes to add color and summer flavor

2 T sesame seeds

1/4 c sunflower seeds

Garnish with chopped scallions

Tahini is rich in vitamins B and E and the minerals magnesium, zinc and phosphorus. And we all know how much we love broccoli for its calcium levels, as well as the high levels of beta-carotene and vitamin C and K1. Eat up my friends, and enjoy your summer probiotic salad packed with all kinds of nutrients!