Marinara Sauce for Mondays (or Any Night of the Week)

Here is a reprise of my weeknight mealtime go-to. I’m Italian-American and no matter what diet fads come and go, I’m never giving up pasta. Mine is gluten-free, of course, and drowned in Marinara. (This is my favorite brand.) It is such a fast, easy recipe, there is no need to purchase that sorry excuse for pasta sauce from the market ever again!!!

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This sauce can be made in about 15 minutes, start to finish, which is probably quicker than it’ll take your pasta water to boil. When I’m feeling tired, lazy, or like I need some comfort, I make this recipe. Pasta, salad, vegan meatballs from Minimalist Baker (or your favorite store bought version), and dinner is on the table.

It’s also great to dip pieces of gluten-free bread sticks, or vegan meatballs into at a party. I served gluten-free focaccia from Sarah Bakes Gluten Free and vegan meatballs from Minimalist Baker with a bowl of Marinara at this year’s Super Bowl Party, and all of our meat/dairy/gluten-eating friends couldn’t get enough!!!

Easy Marinara Sauce

  • 2 tablespoons extra virgin olive oil
  • 4-6 cloves garlic, peeled and crushed
  • 1/2 cup of water, approximately
  • 1 28 oz can crushed tomatoes
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon dried oregano, or to taste
  • 1/2 teaspoon dried parsley
  • 1-2 tablespoons brown sugar
  • 2-4 tablespoons unsweetened non-dairy milk, such as almond (optional)
  • 2-4 tablespoons fresh parsley or basil, chopped (optional)

In a thick-bottomed pot on medium heat, heat the olive oil, add garlic and cook for 30-60 seconds until it turns golden, stirring and watching it carefully to prevent burning.

Add water and stir, scraping the bottom of the pan to loosen any garlic that might be sticking.

Add tomatoes and the salt through milk, and bring to a simmer, stirring gently to combine. Simmer for 10-15 minutes and remove from heat.

Adjust seasonings. Add fresh herbs if desired.

Notes and Options:

This lasts for about a week to ten days in the fridge.

It can also be frozen and thawed for a later time.

Feel free to add dried fennel, basil, thyme, or other dried herbs you prefer.

Turmeric, Two Ways (Recipes)

Some of my readers may remember my post from last year, when I wrote about living with Recurrent Corneal Erosion Syndrome (RCES) and how juicing is one of the main ways I keep that beast under control.

The importance of juicing is primarily about lowering inflammation in my body, but I don’t rely on juicing alone to do this job. Enough sleep, exercise, proper overall nutrition, and managing stress levels are also factors. In the past six months, I’ve been regularly drinking green tea and taking Turmeric to assist with inflammation reduction. I actually buy Turmeric by the pound both to use in cooking and to fill veggie capsules myself–it’s much more economical this way.

I love simple ways to incorporate Turmeric into my diet, so today I am sharing two quick and easy recipes: one is a Thai Yam-Carrot Soup recipe and one is Turmeric Hot Cocoa recipe. I’m guessing by now, you’ve heard about Turmeric’s amazing benefits, but in case you haven’t, here’s a link to get you started.

Thai Yam-Carrot Soup

Serves 8, Dairy Free, Gluten Free, Vegan

2-3 Tablespoons olive oil

2 large onions or combination of onions, shallots, leeks (basically whatever you have on hand)

2 inches fresh ginger, peeled and grated, about 2 teaspoons

1 Tablespoon of curry powder

1 teaspoon salt, or to taste

4 cups broth or water ( I used Not Chick’n bouillon cubes)

1 large or 2 medium-sized yams, peeled and cut into half inch pieces

2 lbs carrots, peeled and sliced

1 can coconut milk

Juice of 1/2-1 lime, depending on taste

1/4-1/2 cup chopped cilantro, optional

Heat oil in pan, add onions and cook for 5 minutes on medium heat, stirring often to prevent sticking/burning.

Add ginger, salt, and curry powder and stir to coat onions. Add water or broth, yams and carrots, bring to a boil, reduce heat to a simmer and cook until yams and carrots are soft. Turn off heat. Add can of coconut milk.

Blend with an immersion blender or regular blender. (Make sure you take the center out of the blender lid and cover with a towel if you blend while the soup is hot!!! Otherwise the top will burst off and hot soup will fly everywhere. I learned this the hard way).

Recipe adapted from www.comfybelly.com

Turmeric Hot Cocoa

Serves 1, dairy free, gluten free, vegan 

Ingredients

  • 1 cup unsweetened almond milk
  • 1 teaspoon coconut oil
  • 1 tablespoon cacao powder
  • 1/2 teaspoon turmeric 
  • 1/2 teaspoon vanilla extract
  • 1/3 teaspoon cinnamon
  • 1 tablespoon maple syrup or honey
  • A pinch of black pepper

Instructions

  1. Add all ingredients to blender. Blend well. 
  2. In a small saucepan, bring to a simmer, whisking often, remove from heat, taste, and adjust sweetness if desired.adapted from https://www.natalieshealth.com/cacao-turmeric-maca-hot-chocolate/

If you make either of these recipes, I’d love to know how it turned out! Or if you have favorite anti-inflammatory foods you recommend, feel free to share in comments.