WARM DETOX S’Ketti Sauce
Carrot and cayenne pepper add both sweet and heat to this nice, freezable sauce. Liberally apply olive oil…
- ½ cup extra-virgin olive oil
- 1 small onion, chopped
- 4 cloves garlic – chopped fine
- 1 stalk celery, chopped
- 1 carrot – minced or grated fine
- sea salt & pepper
- 1 (32-ounce) cans crushed tomatoes
- 1 jar roasted red peppers – chopped
- 1 small jar sun-dried tomatoes – chopped
- 4 vine-ripe tomatoes or 1 can fire roasted tomatoes, chopped
- 4 to 6 fresh basil leaves
- 2 bay leaves
- 1 tsp dried oregano
- 1 tablespoon fresh parsley, chopped fine
- 1 dash of cayenne pepper
- 2 tbsp butter
Optional meat base (or feel free to go “meatless”)
- fresh cooked lean ground turkey
- 1 lb grass-fed ground beef
Cook meat in large pot (if desired) and season with sea salt, pepper, cayenne pepper and oregano. Add onion, garlic, celery and carrot to pot. Stir gently with the butter until veggies are tender. Add tomatoes and other spices and simmer. Remove BAY leaves before serving over these ultra-low carb options:
Roasted Spaghetti Squash
Konjac Root Pasta (Nu-Pasta)
Ribboned Zucchini
ADD olive oil over top before serving. Sprinkle with a little goat cheese, shaved parmesan or even more delish – chopped buffalo mozzarella if desired…
