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Recipes!

 Attack of the killer Sun-Dried Tomato Arrabiatta Sauce 

2 tablespoons hemp seed oil

1/2 cup Extra Virgin Coconut Oil

1/2 cup Balsamic Vinegar 

1/2 cup dry red wine (optional) 

1/4 cup Coconut sugar 

1/4 cup Brandy

1 head of garlic with the cloves peeled 

and separated 

One recipe tomato paste or one small can of tomato paste

1 package sun dried tomatoes, or about one cup of one recipe of homemade sun-dried tomatoes or dehydrated tomatoes

I package cherry tomatoes, halved 

2 lbs heirloom  and or Roma tomatoes cored and quartered 

1 red bell pepper, 

1 green bell pepper cored and sliced 

1 yellow bell pepper cored and sliced, 

1orange bell pepper cored and sliced , 

1 sweet pepper cored and sliced 

1/2 a chili pepper, cored and sliced 

1 red onion minced

1 carrot bunch minced 

2 tablespoons freshly minced Rosemary 

2 tablespoons freshly minced Orégano 

1/2 cup freshly minced basil 

1/4 cup freshly minced parsley

1tsp freshly minced sage

1 cup minced celery

1 cup Pine nuts

1 cup cashews

1 lemon or lime sliced 

1 can red lentils rinsed and drained or one recipe cooked red lentils 

1 package baby bella mushrooms or other choice of mushrooms 

1 teaspoon freshly grated nutmeg

 1 teaspoon Pink Himalayan salt 

2 tablespoons Mixed Peppercorns

Preheat oven to 350°F 

In a small skillet over medium heat, sauté mushrooms and red lentils in brandy for about 5 minutes, set the mushroom and red lentils to one side, separate from the Brandy liquid. 

Mix balsamic vinegar, coconut sugar, and mushroom brandy liquid and wine. if using together and set aside.​ 

Place all herbs and vegetables, laying the lemon or lime slices in layers on top of the other vegetables, peppercorns , pink Himalayan salt, and mushrooms and lentils, 1/2 of the balsamic vinegar and coconut sugar and red wine, if using, and mushroom and red lentils brandy liquid mixture, to a roasting pan  covered with foil and bake 30-45 minutes or until everything is caramelized.​ Make sure everything is coated in the coconut oil . 

Drizzle on 2 tablespoons hempseed oil as well. 

Stir every 15 minutes, deglazing the pan with the vegetable juices  and 1/2 of the liquid mixture . 

Transfer the vegetables with all burnt pan juice to the blender, add the cashews, pinenuts, and lemon or lime slices, leave out mushrooms and red lentils, and working in batches puree the vegetables adding the remaining liquid mixture a little bit at a time. 

Heat a medium stock pot to medium heat 

Add  puréed vegetables and mushrooms and red lentils

Add tomato paste

(optional) use an additional half a cup of dry red wine and before adding tomato paste, on medium high heat reduce half a cup of dry red wine and tomato paste to a nicely thickened red sauce. 

Cook 10-15 minutes or until thickened to desired consistency.​ 

Season with pink Himalayan salt and freshly ground peppercorns to taste 

Top with freshly grated nutmeg.​

Toss with your favorite pasta recipe, bon appétit!

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