November 23, 2013 § 2 Comments
I’ve really started digging low-fat/high-carb food lately – it makes me feel a-may-zing. And for a tired mumma who still feeds through the night this is pretty unheard of. Normally I’m just a reeeeally grumpy zombie. Sticking to lots of ripe fruit, vegetables and some cooked carbs and limiting fats and salt seems to be working. I know I have intolerances that appear to be many and varied and so far eating this way helps me avoid them.
Being the food and cooking obsessive I am, however, my biggest concern is feeling creatively restricted. Luckily within this way of eating there is much to learn and get creative with! And in the end my shonky digestion is just so much happier it’s totally worth it.
I’ve just started reading 80/10/10 and will let you know how I get on. In the meantime, here’s a freaking awesome oil-free, salt-free tomato sauce recipe that still tastes fantastic and is dead-easy to make. I’ve used it as a sauce with rice and veges, in homemade sushi and as a dip for dry-roasted kumara and potato chunks.
Easy Moreish Tomato Sauce (oil-free, salt-free, vegan, gluten free, soy free)
1 jar organic passata (pureed tomato – I used a 680ml jar)
3 tbsp apple cider vinegar
1 tbsp onion flakes
Few shakes Bragg’s salt-free herbs and spices seasoning mix (or any dried herbs etc you like)
3 soft pitted dates
4-5 drops liquid smoke (optional but makes it awesome)
Put all ingredients in a heavy-bottomed pan and bring to the boil, then turn to low and let simmer, stirring enough so that it doesn’t catch or burn, until it reduces to a thick sauce. Around 30-40 min. Store in a clean jar in the fridge. Makes about 400ml.