Pizza Sauce Night Shade Free
(can also be used as a spaghetti sauce)
1 medium beet
1 small sweet potato (or two medium carrots)
1 small onion
2 cloves garlic, minced
1 teaspoon sea salt
1–2 tablespoons lemon juice (or 1/2 teaspoon to 1 tablespoon raw apple cider vinegar)
1/2–1 cup water for steaming
1–2 tablespoons cooking oil for sautéing the onions and garlic
Directions
Directions:
Chop the beet and sweet potato (or carrots) into small chunks.
Place into a small saucepan.
Add water. (I use the least amount I can to be sure the mixture steams properly but maintains texture.)
Bring the mixture to a boil and reduce the heat to simmer until well cooked.
Meanwhile, sauté the onion and minced garlic in your cooking oil until translucent. Combine. Add seasonings and lemon juice (or vinegar) to beet mixture.
Pour into blender or food processor. Blend until desired texture is achieved. (I use a hand blender.)
Serve immediately or store in the fridge for up to 5 days.
1 medium beet
1 small sweet potato (or two medium carrots)
1 small onion
2 cloves garlic, minced
1 teaspoon sea salt
1–2 tablespoons lemon juice (or 1/2 teaspoon to 1 tablespoon raw apple cider vinegar)
1/2–1 cup water for steaming
1–2 tablespoons cooking oil for sautéing the onions and garlic
Directions
Directions:
Chop the beet and sweet potato (or carrots) into small chunks.
Place into a small saucepan.
Add water. (I use the least amount I can to be sure the mixture steams properly but maintains texture.)
Bring the mixture to a boil and reduce the heat to simmer until well cooked.
Meanwhile, sauté the onion and minced garlic in your cooking oil until translucent. Combine. Add seasonings and lemon juice (or vinegar) to beet mixture.
Pour into blender or food processor. Blend until desired texture is achieved. (I use a hand blender.)
Serve immediately or store in the fridge for up to 5 days.
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