No-Cook Tomato Sauce Recipe

grow-tomatoes-in-pots-01Tomatoes are coming on, right about now! Do you love them, like I do? I downsized from my home with a big, beautiful garden, to a townhouse. It fits my life with one child left at home. No time for yard maintenance, and right at the freeway, for the straight shot to the airport. Such a different life I have, now, than 10 years ago, when I was in the thick of raising four small children.

One of the losses–for the first year ever, I miss garden produce!

Like John Denver said,

“Only two things that money can’t buy, and that’s true love, and home-grown tomatoes!”

True, that.

Here’s a way to use your big tomato crop, without cooking or even spending much time. I use this on pasta of any kind. In quinoa with steamed veggies. Or I mix it half-and-half with guacamole and dip salt-free brown-rice crisps in it, or homemade organic corn or sprouted-grain chips made from tortillas and no salt or oil.

raw tomato sauceRAW TOMATO SAUCE

2 cloves garlic, chopped

1 Tbsp raw apple cider vinegar

3 lbs fresh tomatoes

1 tsp maple syrup or raw honey

A handful of fresh basil, oregano, or both

Pinch of sea salt

Pulse in your blender until blended but still chunky, or whatever consistency you prefer. Serve over pasta, quinoa with vegetables, or with chips.

It’s Tomatoes Galore at my house: RECIPES for you

Juan, my handyman-garden-guy, said, very proud: “We didn’t plant a variety of big tomatoes– they were supposed to be small, according to the seed packet. But look at these!” He brought the first 12 in to show me, rivaling the Texas grapefruit in size.

The tomatoes benefited from our rich compost pile. At the moment the compost pile is the home of an enormous watermelon plant. The kids have been eating a watermelon a day all summer long, and one or two of the seeds decided to take root.

We made them into vegan tomato soup (see recipe below). We chopped them with cucumbers and fresh basil and tossed in some balsamic vinegar, one of Libby’s favorite foods.

We dehydrated them to make catsup later (no high-fructose corn syrup, see recipe below), into which we dipped oven-baked, unpeeled oven fries.

Okay, actually Tennyson ate them ALL after a long day of baseball. I never got any. I heard they were good.

That’s organic tomato farming for you. It’s EASY. I hate the fact that 100 yards from me are several pesticide-sprayed acres of tomatoes. (Every time I drive past it, I want to cry. It’s in our groundwater and the air.) My tomatoes are unsprayed and delicious.

See the photo? Proof positive! Organic produce is easy. So we share a little with birds and bugs. Big deal. I’d rather share, than destroy the environment.

Healthy Garden Fresh Tomato Catsup

  • ·         5 cups Garden Fresh Tomatoes cut into large chunks
  • ·         1 cup balsamic or apple cider vinegar
  • ·         3 cups dehydrated tomatoes
  • ·         1/4 cup dates
  • ·         1 teaspoon sea salt
  • ·         1 clove garlic
  • ·         1/2 teaspoon black pepper

Blend ingredients in a high speed blender until smooth.  Serve or refrigerate. This catsup is great on “healthy fries.”

Healthy Fries

Cut potatoes (sweet or white but leave skins on) into potato slices. Place on lightly oiled baking sheet. Sprinkle lightly with sea salt. Bake at 400 degrees for 15 to 20 minutes, flipping them over when they are half cooked.

Garden Fresh Vegan Cream of Tomato Soup

  • ·         8 cups Garden Fresh Tomatoes cut into large chunks
  • ·         3 cups dehydrated tomatoes
  • ·         1 cup rice milk
  • ·         1 cup soaked raw cashews
  • ·         1 cup nutritional yeast
  • ·         2 dates
  • ·         3 cloves garlic
  • ·         1 teaspoon sea salt
  • ·         1 teaspoon black pepper

In a high-speed blender, blend everything until smooth except four cups of chopped tomatoes. Pour into a sauce pan. Add remaining four cups of tomatoes. Cook on a medium heat until soup starts to boil slightly. Turn to a low heat and let it simmer for 30 minutes. Serve with your favorite healthy crackers and enjoy.

recipe for you! my favorite salad and dressing

NOTE: If you read this when I first posted it—I typed in the wrong dressing recipe, oops! Please see changes below.

We could use a breather from the heavy topic of toxic dental practices! Here’s my favorite salad recipe, always a hit whenever I make it for my family or others. A big helping is a meal in itself, with the pasta in it. I took the idea from a recipe that used to be on Macaroni Grill’s menu, now discontinued—though I’ve made it healthier, of course! These are Ch. 2 and 3 recipes in 12 Steps to Whole Foods. Enjoy!

Spinach-Orzo Ensalata

1 cup uncooked whole-wheat orzo pasta (boil in 3+ cups water, approx. 6-7 min., and rinse well to keep grains separate, then cool)

10+ cups spinach (about two 10-oz. bags), chopped

1 pkg. fresh basil, cut in ribbons

2 tomatoes, diced small

1 can black olives, sliced

2 oz. capers (half a 4 oz jar), drained

½ cup raw pine nuts (or toast them under the broiler—yum!)

Optional: shaved Parmesan to taste

Toss all ingredients except optional Parmesan. Add dressing to taste and toss. Top each plate with shaved Parmesan if desired. Serves 4 as a complete meal.

Tangy Dill Dressing

1/4 cup fresh lemon juice

1/4 cup fresh orange juice

1/2 cup extra virgin olive oil

2 Tbsp. Bragg Liquid Aminos

1/4 cup raw apple cider vinegar

2 Tbsp. honey (raw)

2 garlic cloves

1 Tbsp. dried (or 1/4 cup fresh) dill weed

Blend all ingredients well in a high-powered blender.

Garden recipes!

from Michelle Jorgenson (more this week)–congrats to her for being so creative and resourceful with her spectacular garden (which will be featured on the GreenSmoothieGirl Makeover TV show, which we are almost done filming):

I love summer eating, because I try and use as much from the garden as I can.   You can tell your readers that if they don’t have a garden, try talking to their neighbors who do.   Often crops get out of control and gardeners throw away produce before they can get to it.   I just found a neighbor that has a HUGE patch of spinach and leaf lettuce.   It’s farther along than mine, and they weren’t using hardly any of it.   I asked if I can keep it picked so it won’t go to seed as quickly.   So I go pick it every third day or so, and it covers us for green smoothie ingredients.

So here’s some of the stand out  harvest recipes so far:

Salvadoran Radish Salsa

1 bunch radishes – any kind

3 tomatoes

1 small onion

1 bunch cilantro

1/4 t salt

juice from 1 lime

Chop all vegetable and mix.

Can also add the following for a hearty meal:

1 can black beans, rinsed

1 carrot, chopped

1 red pepper, chopped

1 C jicama, chopped

1 cucumber, chopped

1 T rice vinegar

1 more lime juiced

Salt to taste

(I just planted a second crop of radishes just so I can make this!   Made up the second version and took to a family reunion – only thing on the table that was gone by the end of the meal!)

I was determined not to throw away anything, so I figure out this recipe from the radish leaves!

 

Radish Leaf Pesto and Noodles

2 large handfuls radish leaves (from 2 bunches radishes), stems removed

1/4 C Parmesan cheese

1/4 C Almonds or pine nuts

1 clove garlic, cut in four

2 T olive oil, or more to get consistency you like

salt and pepper to taste

1 package whole wheat pasta (penne or rigatoni is best)

Put all ingredients in a high powered blender and process in short pulses.   You will have to scrape down the sides to get it all mixed in.   Add more oil is it’s too thick.

Boil a package of whole wheat pasta.    Cook it  2 minutes less than the package says.   Drain noodles but keep some of the cooking water.   Put noodles back into pan over medium heat, and add pesto.   Stir to coat noodles.   If too dry, add some cooking water.   Cook until pasta is done- 1-2 more minutes.   (Your noodles will taste so much better this way!)

Also can put radishes into any salad or stir-fry.   You’ll be surprised at how mild they taste cooked.

Nori Nachos!

When were in Cali, we bought lots of snacks at health food stores to stock the SunWarrior Party House. (I know, I know–I said I’d never do it again, but Tony Ricco and his water balloons weren’t there.) We bought these fabulous little things called Nori Nachos. So of course we saved the package with the ingredients, and we came home and duplicated it. It’s a great recipe if you like cheesy chips, and it’s a great way to get iodine-rich nutritional support for your thyroid. Here it is, ENJOY!

 

Nori Nachos

6 nori sheets (raw are the most nutritious, toasted have the mildest flavor)

1 tomato

1 carrot

2 Tbsp. raw apple cider vinegar

2 Tbsp. fresh lemon juice

¼ cup cashews

½ cup macadamia nuts

¼ cup sunflower seeds

1 tsp. sea salt

Puree tomato, carrot, vinegar and lemon juice until smooth in high-speed blender, about 60 seconds. Then add remaining ingredients except nori sheets and blend again until smooth, about 60 seconds.

Spread mixture in a thin layer on nori sheets. Cut sheets into desired shapes and place on racks in dehydrator. Dry below 115 degrees, for approximately 24 hours until crispy. Keep at room temperature in a paper sack.

my plans for Part 2 classes, and another recipe

Poor pregnant Desiree and Shaunie asked me to tone down the number of recipes we taste-test/demo, for Part 2, and I struggled with that for hours planning the class this weekend, because I want to do more, more, more…..

It’s still more ambitious than the Part 1 classes. Here’s what I have planned for Sandy this Friday night, Orem next Tues. night, and Riverdale next Thurs.:

Hot Pink Breakfast Smoothie

Sprouted Buckwheat Blueberry Pancakes with Raw Applesauce

Flax-Veggie Crackers (with homemade hummus)

Green Olive-Lentil Spaghetti and Raw Sauerkraut (that I made 2 years ago)

Chocolate Beet Cake (and maybe some Halva candy)

I’ll pass out the recipes at the class this time–I didn’t know how many participants in the class wouldn’t have 12 Steps.

And here’s a recipe from Tues. night (use the Tangy Dill Dressing recipe I’ll post tomorrow). The whole-grain pasta helps this salad be a complete, filling meal in itself. It’s a recipe I adapted to be more healthful, from my favorite dish at Macaroni Grill that is no longer on the menu:

Spinach Orzo Ensalata

1 cup uncooked whole-wheat orzo pasta (boil it approx. 6-7 mins and rinse well)

10+ cups spinach (about 2 10-oz. bags), chopped

1 pkg. fresh basil, cut into ribbons

2 tomatoes, diced small

1 can black olives, sliced

2 oz. capers (half a 4-oz. jar), drained

1/2 cup raw pine nuts (optional: toasted)

optional: shaved/grated Parmesan to taste

Toss all ingredients except optional Parmesan. Add dressing to taste and toss. Top each plate with shaved Parmesan and serve.