Blissful Bites (37 page)

This is an amazing spaghetti sauce made without nightshade tomatoes that I learned how to make at The Natural Epicurean. This is great for those trying to stay away from nightshades because of joint problems. You would never know this isn't made with tomatoes! Great to use with pasta, lasagna, sloppy joes, or any other time you need a tomato base, like with BBQ sauce or ketchup.

1 medium butternut squash, peeled, seeded, and cut into large chunks

1 medium rutabaga, quartered

3 medium carrots, cut in large chunks

Filtered water

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teaspoon sea salt

1 tablespoon oil

3 celery stalks, diced

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cup onion, diced

1 tablespoon dried basil

1 tablespoon dried oregano

1 teaspoon dried thyme

1 tablespoon umeboshi vinegar (or sherry vinegar)

1 tablespoon balsamic vinegar

2 tablespoons tamari

1 tablespoon maple syrup

1 small beet, grated

Sea salt, to taste

Place squash, rutabaga, and carrots in a pressure cooker with water half the height of the vegetables. Add
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teaspoon sea salt, lock lid in place, and bring up to pressure. Cook at full pressure for 15 minutes. Meanwhile, heat oil in skillet over medium flame and sauté celery, onion, spices and a pinch of sea salt for a few minutes. Stir in umeboshi vinegar, balsamic vinegar, tamari, and maple syrup, then set aside.

When root vegetables are done, turn off flame and let pressure come down naturally. Remove lid. When vegetables have slightly cooled, puree in a food processor or blender. Fold in sautéed celery, onion, and grated beet. Add as much beet as necessary to make the sauce a deep red. Season to taste with sea salt and black pepper. Warm over medium flame until hot and serve over pasta.

• Makes 5 to 7 servings

If you live in warmer climates, the boiling method is best to use. It's a lighter cooking method than the contractiveness of pressure-cooking.

1 cup medium- or short-grain brown rice, washed and soaked 4 to 6 hours

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cups filtered water

1-inch strip kombu or pinch sea salt

Drain rice. Place new filtered water, rice, and kombu in stainless steel pot. Bring to a boil over medium-high heat. When boiling, cover with lid, put flame deflector (if you have one) underneath pot and simmer on low flame for 45 minutes.

Turn off flame and fluff rice with a fork or rice paddle.

• Makes 6 to 8 servings

This recipe is so delicious and great for large groups. It looks more beautiful if you use half regular quinoa and half red quinoa, so give that a try!

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cups filtered water, or vegetable broth

1 cup quinoa, rinsed

Pinch sea salt and black pepper

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cup parsley, chopped

1 rib celery, diced

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cup pecans, toasted

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cup dried cherries, chopped

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cup
lemon miso dressing
, on page 89

Bring water or broth to a boil in medium saucepan with quinoa and pinch of sea salt. Simmer, covered, for 20 to 25 minutes, until “tails” fall off the grain. In a large bowl, mix quinoa with other ingredients, including dressing. Allow 15 minutes or more for flavors to meld.

pineapple not-so-fried rice

• Makes 4 to 6 servings

I love fried rice, but I don't love all the oil it uses. I came up with this healthier oil-free version that is very similar to the fried rice I used to get at Chinese restaurants growing up. Use as much pineapple as you like, or you can leave it out all together. If you want, you can use brown basmati rice for a heartier dish.

1 cup white basmati rice

Filtered water

1 cup frozen peas, defrosted

1 can (14 ounces) pineapple chunks, juice reserved

1 cup carrot, diced

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cup asparagus, cut on diagonal

2 tablespoons tamari, to taste

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cup cilantro leaves, packed (optional)

Toasted sesame seeds, for garnish

Cook rice in filtered water according to package instructions. When rice is done, place in a medium bowl with peas. Meanwhile, bring pineapple juice to a boil and simmer the carrot, asparagus, tamari, and pineapple chunks until veggies are tender but still crunchy, about five minutes. Toss with rice and cilantro, and season, to taste. Garnish with sesame seeds.

veggie sushi rolls

• Makes 2 to 3 rolls