Detox Day 2 - recipes

/

As promised, here are the sauce recipes from Tuesday night’s dinner.  I recommend making them, detox or not!  I really didn’t think the kale pesto was going to be that great, especially with the substitutions I made.  The red sauce was made in case the pesto didn’t work out.  Having 2 successful sauces in 1 night, was definitely exciting.  You can never have too many sauce recipes!

(8 of 12)

Kale Pesto – vegan/gf/soy free – yields ~1c [adapted from Jan/Feb Vegetarian Times Kale Pecan Pesto]

  • 1, 12oz bunch kale [any type], washed + de-stemmed
  • 2T walnuts
  • 3T almonds
  • 2 garlic cloves, peeled
  • 5T nutritional yeast
  • 3T olive oil
  • black pepper
  • pinch of salt [I used less than 1/8t total, but you may want more]
  • ~2-3T cooking water [from kale]
  1. In a large pot, bring 1.5c water to a boil. 
  2. Add in torn, de-stemmed kale and cover for about 4-5min.  Kale should be wilted but still bright green.
  3. Drain liquid into a bowl and reserve.
  4. In a food processor, process nuts + garlic until fine.
  5. Add in kale and process, until combined.  Scrape the bowl as necessary.
  6. Add in the olive oil, salt + pepper.  Process again.
  7. Add in nutritional yeast + 2T cooking water.
  8. Process again, scraping when necessary, until desired consistency is reached.  Add in more cooking water, a little at a time, if desired.

*You can toast your nuts if you choose or add other spices, if you like. 

The red sauce came from my go-to recipe.  I left out salt + sugar in this version and added apple cider vinegar on a whim.  It totally worked!  I think I’ll be sticking to this version from here on out!

(9 of 12) 

Red Sauce – vegan/gf/sugar free/soy free

  • 28oz can diced tomatoes, drain 1/2c liquid from can
  • 2T tomato paste
  • 2T olive oil
  • 1/2t onion powder
  • 1.5T oregano
  • 2t thyme
  • 2 cloves garlic
  • 2t basil
  • pinch red pepper flakes [optional]
  • 3T apple cider vinegar [unfiltered]
  • black pepper to taste
  1. Heat a large pot over medium with about 2T olive oil. 
  2. Add tomatoes + juice [minus 1/2c of liquid] to the pot.  Careful, it will spatter!
  3. Let cook for about 5 minutes, stirring occasionally.
  4. Add all seasonings, apple cider vinegar + tomato paste. 
  5. Stir + reduce heat to med/low bringing to a strong simmer.
  6. Let cook for about 10-15min, stirring once in awhile.
  7. Turn the heat down to a light simmer and cook until desired thickness is reached.

*You can definitely process or blend the sauce after it’s done cooking, if you like a smooth sauce.

*You could also use whole peeled tomatoes and just chop/mash them up a bit when you add them to the pot.

I reserved a little bit of the raw kale to the side, before making the pesto, because the bunch was huge.  I chopped it and added to the hot, brown rice pasta, which slightly wilted it. 

Happy clean eating!

(10 of 12)

Dinner tonight?

Leftovers.

~Ashley