Mr 2 began showing signs of food sensitivities about a year ago. We took him to the doctor and had him tested for all the standard things. No reactions to any of them. We kept a food diary and for a while we thought it was tomato. This kid loves tomato pasta sauce. We tried eliminations then introducing them after a period of time, but nothing seemed conclusive. Not being able to give him a tomato sauce on his pasta was not easy. So I developed this. It looks like pasta sauce. It tastes fairly close to pasta sauce. To a 2 year old, it was a "tomato" pasta sauce.
I'm not a fan of giving him pasta every day, but we have periods where he asks for it for lunch every day for a week! Enter, vegetable "pasta". I made the switch and he hasn't complained. A great way to get more vegetables into him too!
Recipe:
(makes just under 1L of sauce)
2 medium brown onions
4 cloves garlic
2 tbsp coconut oil
450g carrots, peeled and chopped
150g beetroot, peeled and chopped
250g water
1 tsp Himalayan salt
40g lemon juice
2 tsp dried basil
2 tsp dried oregano
Put the onion and the garlic in the TM. Chop 5 sec sp 5.
Scrape down the bowl.
Add coconut oil. Saute 4 min 100°C sp 1.
Add carrots, beetroot, and water.
Cook 15 min, varoma temp, sp 1.
Add salt, lemon juice, basil and oregano.
Blend 1 min sp 5 increasing slowly to sp 9.
Vegetable pasta:
(per serve)
1 medium carrot
1 medium parsnip
Boiling water
With a peeler or julienne peeler, slice the carrot and parsnip into strips.
Place in ThermoServer and cover with boiling water.
Place lid on ThermoServer. Wait 10 minutes.
Drain and add your favourite pasta sauce (or try mine -above!)
I've been told this goes great with courgette too, but I don't like it so haven't tried it.
