Pasta and Mixed Nut Butter and Lime Juice Sauce

For the fourteenth day of the cleanse, I started with a fruit smoothie for breakfast and had the sweet potato and black eyed bean stew from last night's supper for lunch. For supper, I started with a red leaf lettuce, dandelion greens, and arugula (which I just found at the store today!) salad. Both dandelion greens and arugula are leafy greens that support healthy liver cleansing and are also rich in beta carotene, vitamin c, calcium, potassium, and iron. As well, the dandelion greens are bitter and the arugula is spicy, so they also add great flavor to a salad (see top picture to the left for salad mixture - sorry for the glare!). After the salad, I had rice pasta with chickpeas, simple stir fry, and mixed nut butter and lime juice sauce. I soaked the chickpeas earlier in the day and started to cook them prior to starting the pasta and stir fry, so all the dishes were ready at approximately the same time. I had the tinkyada brown rice spaghetti again, which cooked up very easily in a large pasta pot. I added the mixed nut butter and lime juice sauce to the pasta shortly after it was drained to make the pasta less sticky (see middle picture to the left for the pasta and sauce). For the simple stir fry, I used olive oil and added onions, garlic, zucchini, carrots, green beans, snow peas, cauliflower, bok choy, and green kale.
Here is the recipe for the mixed nut butter and lime juice sauce:
1/2 cup nut butter (I used cashew and almond butter), 1 tbsp ginger, freshly grated, 2 garlic cloves, minced, 1/8 tsp sea salt, 1/8 tsp red chili flakes, 3 1/2 tbsp lime juice, freshly squeezed, 1 tbsp sesame oil, 1 tbsp water

Mix all ingredients in a bowl (or food processor) until smooth, then mix with pasta (or other type of grain).

The pasta with sauce, chickpeas, and stir fry were dished up together and seasoned with flax oil and sea salt (see bottom picture to the left for finished meal - sorry for the shadow!). This was a very filling and yummy meal!