Newark Natural Foods

Here is a recipe I found on the Eat Right For Your Blood Type website that is great for those who are avoiding the nightshade family.  Those nightshades are notorious for causing joint inflammation in many of us.  But with this recipe you will not even notice the absence of tomato because the taste is so remarkably like real tomato sauce.  A tip mentioned was that it is better if it’s made the day before and allowed to mellow.
No-Tomato Tomato Sauce

2 1/2 cups/675g steamed carrots

1/2 cup/100g steamed beets

2/3 cup/app 90 ml water

3 tablespoons/45 ml lemon juice

1 1/2 teaspoons/app 5-6g salt

1 tablespoon/app 12g basil (optional)

1/2 teaspoon/app 3-4g onion powder

pinch of oregano

3/4 cup/175g chopped cooked onions

1 clove minced garlic

Steam the carrots and beets until tender.  Brown onions and garlic together.  Measure all ingredients in a blender and blend until smooth.  Freeze or refrigerate until ready to use.

My favorite things to add to a salad are roasted beets and toasted walnuts. To roast the beets, clean and chop them into cubes, toss with olive oil and kosher salt (or sea salt) and bake them at 375- 400 degrees until tender. Serve with a vinaigrette dressing over greens

Clarified butter (GHEE) is made by heating butter long enough to allow moisture present in the milk solids, which cause spoilage, to evaporate. The slow heating and cooking process gves the GHEE a gentle nutty aroma, a pale yellow color when cool, and distinctly grainy texture. (From Indian Vegetarian Cooking by Julie Sahni)

To make 3/4 cup GHEE, place 1/2 pound (2 sticks) sweet unsalted butter in a heavy bottomed saucepan and put on a burner. Keep the heat low until the butter melts completely, stirring often during the process. Increase the heat to medium-low and let the butter simmer until it stops crackling, thus indicating that all the moisture has evaporated and the milk residue is beginning to fry. As soon as the solids turn brown (10 to 15 minutes), turn off the heat and take the pan off the stove. Let the residue settle to the bottom of the pan, then strain the clear butterfat (GHEE) into another container for storage. When completely cool, it will turn a cream color.

For an additional treat, take the seperated brown residue and mix with a little sugar, chill, and enjoy! Kids love it!

If you miss mochi like I do, especially when I feel kinda weak, it is very simple to make it fresh, and it is sooo good! You use left over cooked sweet rice (the one from big Asian supermarket bags), mix it with flour, and fry it in a pan with some oil. Turn it regularly. Put some soy sauce at the end. 

We’ve had some requests for tips on making Ghee and Seitan. Any takers?

Thanks,

Bill - webmaster