INGREDIENTS (ALL ORGANIC):
- 1/2 RED ONION
- 1/2 JALAPENO PEPPER
- 1 WHOLE GREEN ZUCCHINI
- 1/2 BELL PEPPER
- 10 BABY CARROTS
- 3 GARLIC CLOVES
- 1 BUNCH SPINACH
- 4 TSP NUTRITIONAL YEAST
- 1/2 CUP ALKALINE WATER
- 1/2 CAN TOMATO PASTE (8 OZ. CAN)
- 1 CAN FIRE ROASTED DICED TOMATOS
- 1 LEAF FRESH BASIL
- 1 TSP HIMILAYEN SEA SALT
- 1/2 TSP WILDTREE HEARTY SPAGHETTI SAUCE SEASONING (OR YOUR FAVORITE SEASONINGS OF CHOICE)
- 1 TBLSP OF WILDTREE GARLIC GRAPESEED OIL (OR COCONUT OIL, OLIVE OIL, AVOCADO OIL, OR FLAX OIL)
FOR THE SAUCE:
Chop up all of the vegetables. Add the oil to the pan and cook on medium heat. Throw in all of the veggies, (except for the zucchini) add the garlic and spinach last. I like to smash and chop up the garlic, but you can mince it if you like. I usually add the onions, bell peppers, jalapenos and carrots first. Then add the garlic and spinach. Cook until the spinach shrinks. For the zucchini, I used a special grater that I got on
Amazon. I also have a pampered chef knife that makes the zucchini noodles, and a spiralizer. Any one of those will work to make the zucchini noodles. I go all the way down on each side until I hit the middle. Then I chop up the middle part and add it to the sauté. I steam the zucchini noodles for 10 minutes. Add the 1/2 can of tomato paste, water and canned tomatoes. (Please be aware that it is best to use fresh tomatoes. Canned foods, even organic lose alkaline. If you are fighting cancer or a serious disease it is best not to use canned or frozen foods. Fresh is best.) Simmer for an hour. When the sauce is done, take half of it and blend it if you don't like big chunky vegetables. If you do, then don't worry about it. Sprinkle with a pinch of nutritional yeast. Sprinkle with sea salt and ground pepper to taste. Enjoy!!
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