After years of trial and error figuring out what and why I had stomach issues, I finally took a LEAP (sorry- had to) and did the LEAP mRT (mediator release test) which tests your blood's reaction to dozens of common foods to identify how you react with them. Foods I had noticed such as whey (in all dairy) came up as having a negative reaction, however foods I had never known, such as onions, yeast and soy also came back with a negative reaction, suggesting I should avoid them.
Hence, what led me to playing around with lots of new foods! Pasta (which allowed me to incorporate rice and quinoa flour- two of my best reacting grains) became my go to carb since finding bread, crackers and other carbs was tricky with my limited ingredients. Making tomato sauce came next, since it is close to impossible to find one sans onions! That is why you will find that my recipe does not include onions. I think it is flavorful without them, but you can simplify this recipe by including a pre-made (clean) marinara sauce and simmering it with the beets or more difficult by using an alternate sauce recipe you like and combining it with the beet concept.
Eating pasta is so different from my usual veggie packed salad dinners, so I was trying to find ways to sneak in some of my good reacting veggies in my meal. After searching through recipes I found that a number of people were putting beets in their marinara (this is not my original idea, just recipe!). I tried a few peoples recipes and did not have success with any of them. The taste or method just didn't work for me, so I came up with my own more simple one you will find below. This recipe is adapted to foods that make me feel goods but feel free to swap in or out spices or root vegetables based on your needs! See ideas for using the sauce underneath the recipe based on paleo, vegetarian or plant based diets.
I prefer the taste of golden beets to red beets- they taste more mild to me, so I use them in most of my beet recipes including this sauce, but you can use either!
Ingredients:
Diced tomatos (jar or can(s)- about 24 ounces)
Cooking oil of choice
Garlic cloves- I am a huge garlic lover so I used a LOT but I would say use at least 5
salt/pepper
1 tbsp dried oregano (you can also add dried thyme)
2-3 small beets
Method:
Mince garlic and sautée in a small sauce pan with some oil of choice
Add other ingredients and stir occasionally while bringing sauce to a simmer
Once simmering, cover and leave on the stove for about 45 minutes (the main thing is that the beets need to be fork tender). Check on sauce every 5 minutes or so to stir (I usually make it while prepping other food in the kitchen)
Once the beets are fork tender, transfer the sauce from the pan to the blender. Be careful! I do it with a spoon until the very bottom.
Blend for just a few seconds if you want it chunky and for longer if you want it smooth. Refrigerate or freeze for later use.
Use for anything you would use a tomato based sauce such as on a flatbread, taco or pita, or as a marinara sauce on meatballs or a plant based pasta meal (see examples below!)
Beets, garlic, spices and tomatoes are quickly blended depending on desired consistency (I like 6-7 seconds!)
For a vegan and gluten free meal, top quinoa/brown rice pasta with sauce and Kite Hill almond milk ricotta
For a paleo/dairy free/grain free meal try it with meat and greens
Corn tortillas with fried eggs, sautéed spinach, avocado, tomato everything sauce, salt and pepper