Monday, December 12, 2011

Creamless Creamy Tomato Sauce

It's nearing mid-December, temperatures are dropping, the days are getting shorter and if you're not one of the lucky ones living in a more temperate climate you'd probably do anything to feel a little warmth in your bones.

These cold winter months can leave even the most disciplined foodist battling those carb cravings that promise us that warm feeling of comfort in our bellies.

Now is not the time to say no to carbs, your body is right by signaling you to eat foods that make you feel warm when the temperature drops. So when you're searching for meal ideas, why not top your favorite pasta, grain or protein with my creamless creamy tomato sauce? It's loaded with veggies with no added salt and you would swear you were eating a rich cream-filled sauce, but there is not a drop of dairy or dairy substitute in sight. All the veg make for a rich and satisfying sauce, so I promise you, you won't miss it. The best part is it took my about 5 minutes to whip-up a batch, and you can freeze whatever you don't use. Plus what's better than fresh tomato sauce from scratch? Once you've had the real deal I challenge you to not think twice before forking out the cash for the sodium, preservative rich brands that line the walls of the grocery store.

This sauce is soo good you might even want to eat the rest as a soup.

Happy Eating & Stay Warm!

Emilee's Creamless Creamy Tomato Sauce

What you'll need:
- if you're lucky enough to own a Vitamix aka the Holy Grail of blenders use it.
- in absence of a Vitamix, you will need a food processor

- 6 fresh roma tomatoes, washed, skin on, roughly chopped (one can of passata (Italian tomato puree) in the absence of tomatoes)
- 1/2 tsp tomato paste (not entirely necessary, use only with fresh tomatoes)
- pinch of sea salt (optional)
- 1 small zucchini
- 1/2 - 1 small onion, diced
- 1 clove of galic, diced
- 1 small carrot, roughly chopped
- splash of extra virgin olive oil (optional)
- 1/4 cup fresh basil leaves ( I used a tsp of leftover pesto in this case, which was fabulous. You could also use a tsp of dried basil or oregano)

Tip: I like to mix in any leftover sautéed mushroom or other veg once I've created the base for the sauce.


- place either the pasata or the chopped Roma tomatoes into your Vitamix or food processor and puree if necessary
- add in the herbs, chopped onion, zucchini, carrot and onion and blend until liquified
- simmer on stove for 30-45 min and add salt, EVOO and another leftover veg you might have. Stirring occasionally.

*Best served over pasta, your favorite rice bowl or any of your favorite proteins.
* If you're feeling super experimental why not try adding some of your favorite curry paste to the mix.   The variations of this sauce are endless.

Wednesday, February 9, 2011

Confessions of a Float Therapist?

Hi Everyone,

I'm officially off hiatus to let you all know that I will be indulging in some float therapy at floatation spa Floatopia in London on Sunday evening.

I will be floating in about a foot of dense epsom salt solution for an hour. The water is warmed to skin temperature and the tank is devoid of any light or sound. This sensory deprivation is supposed to promote relaxation, putting one into a meditative state.

On top of the relaxation, float therapy claims to boost circulation, energy levels and encourage homeostasis within our bodies. All good stuff.

Not sure how it will work out, but at the very least the epsom salt will be good for my sore muscles.

I'll be back with a full review on Sunday.