Spicy Chipotle Tomato Sauce

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by Teniel Moore–Raw Foods Contributor

Want dinner made in way under 10 minutes?

Then keep reading and get the recipe below for my Spicy Chipotle Tomato Sauce.

 

For those of you that follow me on my face book page Addicted To Raw, you will

know that at the beginning of February I went on a raw food cleanse.

 

I eat lots of raw in my diet but not 100% so I like to do reboots like this every few months.

 

This is where I choose to eat raw, almost completely raw (except for a few sneaky chai’s)

but I did admit that to my followers that I am going to have a hot tea if I feel like it.

So I am being naughty!

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I love doing these raw food cleanses because it reminds me of why I love raw food so much. I love the simplicity of it and how I can get so much flavour from my food using all natural ingredients.

It gets me back into experimenting and using my imagination as to what I can come up with.

This raw food cleanse I’ve had an addiction to zucchini noodles and the sauce I made. I must have made this for dinner about 5 nights in a row, so I thought I would share it with you all and hope you enjoy it as much as I do.

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Spicy Chipotle Tomato Sauce

Serves 1 (generous serving)

Large handful of cherry tomatoes or about 2 large tomatoes

3 delicious sun dried tomatoes
Generous pinch of himalayan salt
Generous dash of smoked paprika

Generous dash of chipotle powder (I use Frontier brand)

1/2 small knob of garlic
1/4 large red capsicum (red pepper)

Throw all your ingredients into a blender and blend till smooth.I love to give mine a good kick of spice so I am quite heavy-handed with the chipotle.Pour straight over your pasta of choice. To keep it raw I use zucchini noodles or you could use kelp noodles.This would be lovely over cooked gluten-free pasta. also. and don’t forget to throw in additional flavours like olives or basil if you fancy. I have just been enjoying it as is or with a dollop of my cashew cheese on top.

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Its summer over here in Australia so it’s a perfect meal in the heat. If you want it warm you can heat the sauce on the stove or warm in your dehydrator if you have one.

Hope you try out this super easy recipe. Its a great one for a fast lunch or dinner.

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Teniel Moore of Addicted To Raw

Raw Foods Contributor

Simple Mason Jar Salads

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Mason-Jar-Salads

{the photo credit for the above 2 photos goes to my talented daughter, Colsie Bowman.

Didn’t she do such a great job? Click here to see more of her photography.}

I’ve seen these mason jar salads all over pinterest and instagram, and have been wanting to make them myself for quite a while now.  I love the idea of just grabbing a jar and having a healthy lunch or snack right at your fingertips.

These jars took just minutes to make. I decided to keep mine quite simple, which helped make the process super easy.  I wanted to use ingredients that all members of my family would eat, as I hoped that having some beautiful jars of goodness in our refrigerator would encourage my 3 girls to grab one and eat up their veggies.  It worked, especially on my oldest girl who is a cross-country runner and is quite motivated to get her veggies in!  She loved these so much that she asked if she could take them in her school lunch instead of a sandwich.

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I’ve seen quite elaborate salads- in- jars all over the internet, but I knew simple would work best for our family.  Most salads- in- jars put the dressing at the very bottom, then add veggies, a protein (beans or hard-boiled eggs) then the salad at the top.  Putting hearty vegetables in-between the dressing and the lettuce keeps the lettuce dry and makes them last 5-7 days in the refrigerator.  It is great for a to-go lunch or snack.

My family all have different dressings that they like, so I skipped putting the dressing in the bottom.  We ended up eating most of these at home, where we could easily grab the dressing we liked, dump the jar onto a plate, and add any other toppings at the time of eating.  Really, for my family, they were a way to present healthy food in an enticing way that would get us to grab and eat!  I think it is worth the little bit of time to put the jars together to make this happen. Sometimes when veggies just sit in their bags my girls are less likely to grab them and eat them.  Having them in such pretty jars really made a difference in the amount of vegetables we consumed that week.

I’ve written before about keeping fresh veggies cut in jars in our refrigerator.  Most weeks when I am making salad for dinner, I will cut up extra vegetables and put them into jars, again…worth the extra time for my family to see healthy foods in our refrigerator.  They will not grab a cucumber and cut it up to eat it, but they will grab a jar of sliced cucumbers and munch away.

The week I made these jars, I made sure I had hard-boiled eggs peeled and chopped, ready to go.  It is one of my families’ favorite salad toppings, and a great way to add protein.  I also had red pepper slices and cooked peas, both in a jars, which are two of my favorite salad toppings.

In my pantry, I had a large jar of croutons, a jar of dried cranberries & a jar of sunflower seeds, all of which are great salad toppings.

Jars a wonderful way to keep healthy ingredients at your fingertips, store ingredients so that they last a long time, and make the refrigerator and pantry look beautiful and organized.  I just love them!

Below is a list of salad ingredients that can be stored in jars to top your Simple Mason Jar Salad, or to make your own more elaborate Mason Jar Salads. If you are wanting to make these with the dressing and all of the ingredients layered in the jar, make sure you buy large mouth jars and layer the ingredients in the right order – Dressing, hearty vegetables (ones that can marinate in the dressing without breaking down – carrots, peppers, grape tomatoes, cucumbers), fruits, protein/carb (beans, pasta, chicken), dry toppings (seeds, croutons, dried fruit) then lettuce.

Shredded Rotisserie Chicken
Chopped Bacon
Whole-Wheat Bow-Tie Pasta
Sliced Strawberries
Blueberries
Grapes
Pineapple
Mandarin Oranges
Dried Cranberries
Avocado
Green Peppers
Cauliflower
Broccoli
Carrots
Peas
Radishes
Cucumber
Tomatoes
Shredded Cheddar Cheese
Feta Cheese
Croutons
Sunflower Seeds
Sliced Almonds

Here is how I made mine:

Simple Mason Jar Salads

 

Cucumber

Shredded Carrots

Shredded Broccoli Stalks

Baby Spinach

Lettuce Mix

*all of my ingredients (except cucumber) came prepped in bags from Trader Joes- easy!

Directions:

Add ingredients in jars in order given.  Put a lid on and store in refrigerator 5-7 days.

When ready to eat, take out, add whatever extra toppings you would like, add dressing & enjoy!

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What about you?

Do you like the idea of having these available in your refrigerator ready to grab and eat?  Do you think it would motivate you to eat more veggies?

For a very detailed article on Mason Jar Salads, click here.