This recipe came about because a few friends are allergic to tomatoes and at times the gluten that can be in pasta sauces. Which can lead them to need to sitting out from the dinner course and ordering something else?
This recipe will include the organic canned beets and organic canned carrots since it can take some time to cut and peel these vegetables.
This sauce can be used for pizza’s, pasta dishes, or even for dipping! Now, this sauce will taste a bit different because there are no tomatoes in this recipe whatsoever. That being the case, you can experiment with various Italian seasonings to bring out a heavier taste.
Homemade Pasta Sauce (without Tomatoes)
Grab a saucepan or a cooking pot if you are doubling the recipe. Also, grab your blender.
Open the can of beets and place in the blender. Blend until smooth. Add in 1 can of carrots and blend together. Pour some of the mixture into the saucepan and add the other can of carrots to blend until smooth.
Pour in the rest of the beet/carrot mixture into the saucepan. Set to medium heat. Allso the sauce to come to a slight boil. Then turn down the heat to a low-medium, place a cover over the top. Allow the sauce to cook for 15 minutes.
Then juice your small lemon and add the juice to the sauce. Stir. Allow to cook for 10 minutes.
Then add the italian herb. Mix together. Now adding the italian herb is about what you like in seasonal taste. So add a full Tablespoon and go from there.
Allow to cook for another 20 minutes. Sometimes you can allow this to simmer for 30 minutes to truly incorporate the ingreidents.
Your pasta sauce is ready!
As Christmas Eve approached, typically the dining tables are lined with food ready to be sampled. However, what about the after effect, overly stuffed and feeling sluggish. We have yet another side dish to utilize this holiday season!
Instead of the traditional mashed potatoes, try your hand at garlic mashed cauliflower! This is an excellent substitute for mashed potatoes without the added bloat! Adding this decadent side dish will offer a better alternative, this recipe can also be changed over time to include your favorite seasonings.
Garlic Mashed (Yet Creamy) Cauliflower
Boil a medium size pot filled with water, add a pinch of salt.
Once boiling add the cauliflower florets. Turn the heat from high to medium.
Cook until florets are soft, about 15 minutes.
Take out a frying pan and on medium heat melt the butter or ghee. Once heated, saute the garlic for 2-3 minutes or until tender and soft.
Once the cauliflower florets are cooked. Remove from the stove and drain out the water.
With a food processor add the florets, the garlic that has been sautéed, and the butter the garlic was cooked in. Also add in the milk (or coconut milk), parmesan cheese, black pepper and salt.
Pulse and puree until smooth and creamy.
Serve with a dash of chives or rosemary.