Vegan Summer Squash & Beet Pesto

Serves: 4 people

4 cups of each - raw butternut squash and beet cut like pasta noodles ( available at publix store or use spiralizer kitchen device)
1 tsp of dry oregano
1 tsp of cumin powder
1 pinch of asafetida powder or fresh pressed garlic
1 tbsp of ghee
salt to taste
cherry tomatoes- washed and cut in half for garnish. 

Vegan/Ayurvedic Pesto Sause

4oz of pine nuts
0.75 oz of fresh basil (1 bunch) - washed and picked
2 tbsp of dry nutritional yeast
1/4 cup of cold pressed olive oil
1/4 cup of unsweetened almond milk or other unsweetened non dairy milk
1/2 inch of fresh ginger
Black pepper and black salt(or regular salt) - to taste

Combine all the spices together and half the amount. Heat up 1/2 of ghee or oil in a large frying pan, add the first half of the spices and stir fry the butternut squash noodles until andante then repeat same process with beets spirals. Garnish with cherry tomatoes and pesto sauce. 

to make the sauce use a high speed blender to combine all of the ingredients and process until smooth.

Black salt is available at many Indian supermarkets or you can find it online. Black salt has high content of minerals and is healthier option to increase digestion among many other benefits such as cure for constipation and bloating, treatment for joint disorder, aids weight loss, helps cure respiratory troubles, cures intestinal gas problems, cures heartburn, etc.