Clean Spaghetti Sauce

This is our secret family recipe for red sauce. It originated in 1970 from a lovely family in
Ft. Wayne, Indiana. This is the meat free version, however you can add your own in if you like.
I also made a change and used turbinado Sugar or Stevia in the Raw for our Sleek Body foodies. The photos below are a doubled batch.  Let me know how you like it!


Heat in heavy pan or dutch oven then add the following and saute in olive oil
1 small onion, chopped
1/2 pound  Portabellas (or any mushrooms)
1/2 green pepper, chopped or diced.


Add: 1 (28 oz) can of  organic tomatoes
1 (10.5 oz) of organic tomato puree (you can use fresh if  you like).
1 (12oz can of tomato paste)
2 Tablespoons of Low sodium Worchestershire sauce
2 Tablespoons of vinegar
2 Tablespoons of sugar (I use either turbinado or Stevia in the raw)
1/4 teaspoon black pepper
1 teaspoon celery seed
6 bay leaves
1/4 teaspoon cayenne pepper
1 1/2 Tablespoons garlic salt
1 heaping teaspoon of Oregano
1 heaping teaspoon of basil




Simmer in your crock pot uncovered for at least 3 hours.  Remove Bay leaves. Puree with immersion blender and serve over pasta, spaghetti squash or use for dipping garlic bread if you're not afraid of carbs.   

Saute onions, mushrooms and peppers

add spices to tomato mixture 

Add sauted vegetables to sauce 

Simmer for  at least 3 hours and make sure to
use your immersion blender before serving.

Sleek Body Mojito

Sleek Body Mojito

Ingredients 1 packet Truvia or Purvia (the green packet) 1/2 lime, juiced 4 large Strawberries 1 sprig fresh mint, crushed 1/2 cup crushed ice 2 fluid ounces Bacardi Dragon Berry Run 4 fluid ounces Club Soda 1 sprig fresh mint, garnish Directions In a highball glass or mortar/pestal, muddle 3 large strawberries, sweetner and lime juice. Bruise the mint leaves and drop into glass. Fill glass with crushed ice and pour in rum. Pour in club soda to fill the glass. Garnish with a sprig of mint and sliced strawberries.

Muddle the strawberries,lime and sweetener

Yummy!

Sexy Texas Caviar

Rob and I make this dish but we had a twist to it... fresh raspberries.
Raspberries are an exceptional complement to the japaleno peppers.



2 cans black-eyed peas, rinsed and drained
4 scallions, finely sliced
3 jalapenos, minced
1/4 cup cilantro, minced
1/4 cup olive oil,
1/4 cup cider vinegar
1/4 cup lime juice
1/4 teaspoon salt
Fresh gound peppercorns

Raspberries  (optional)

Rinse and drain the beans and place in a bowl with the scallions, cilantro and peppers. Put the oil, vinegar, lime juice and salt in a one cup glass measuring cup and mix together. Add the liquid to the beans mixture and combine. Place in a shallow glass (or other non-reactive) dish. Cover and place in the refrigerator for a few hours or a few days. Mix occasionally to distribute the marinade evenly. Grind some peppercorns over the top just before serving.  We love adding the fresh raspberries on your  serving.  Mixing them into the recipe is not recommended.

This recipe is great to make on Sunday and put in your cooler for your lunch. It's filling, delish and never boring.