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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Spaghetti sauce for type "A"
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Spaghetti sauce for type "A"  This thread currently has 603 views. Print Print Thread
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cewyman
Wednesday, January 24, 2007, 3:10pm Report to Moderator Report to Moderator
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Hello out there!!

Does anyone have a recipe for spaghetti sauce for type "A"'s?
I haven't had this since becoming a BTD follower, and miss it. Anything would be nice, and help add some variety to my diet. I seem to be hooked on the tofu burgers .....I had to add another egg white to get them to bind together tho'.

Thanks...C.
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Lola
Wednesday, January 24, 2007, 4:19pm Report to Moderator Report to Moderator

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Sa Bon Nim
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look it up on recibase under that name:
Quoted Text
No tomato Tomato Sauce
Can be used by
All types

Description
Quick and easy to make and you won't believe it's not really tomatoes! You can use this for Spaghetti Sauce, Chili base or Pizza sauce or Whatever Sauce!

Category
Other

Ingredients
2 1/2 C steamed carrots, 1/3 C steamed beets, 2/3 C Water, 3 Tbsp Lemon juice, 1 1/2 tsp Salt, 1 Tbsp Basil (leave out for Chili),1/2 tsp Onion Powder, 1/8 tsp Oregano, 3/4 C chopped, cooked onions (I use dried flakes but not this much), 1 clove minced Garlic.

Directions
Steam carrots and beets until tender. Brown onion & garlic together. Measure all ingredients into a blender and blend until smooth. Add cooked ground meat or meatballs for spaghetti sauce. Or use as is for pizza sauce. Omit Basil for Chili and use as you would normally. It freezes nicely in a canning jar. Remember to allow about an inch at the top and tighten jar lid after sauce freezes.


garlic more onion and spices.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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cewyman
Wednesday, January 24, 2007, 4:52pm Report to Moderator Report to Moderator
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I am understanding this to be tomato paste...such as used with goulash...am I wrong?
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Drea
Wednesday, January 24, 2007, 4:55pm Report to Moderator Report to Moderator

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It works as "tomato" paste or sauce. Just add a bit of water to make sauce. I've made it, and suprisingly it tasted like tomatoes, but it didn't agree with me - heartburn - so I won't make it again.


It is not my responsibility to convince anyone of anything.
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cewyman
Wednesday, January 24, 2007, 4:57pm Report to Moderator Report to Moderator
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Well alrighty then...I will give it a shot.

Thanks alot!!
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Gumby
Wednesday, January 24, 2007, 5:44pm Report to Moderator Report to Moderator

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I use pesto a lot.  Just get some basil, garlic cloves, olive oil...and add nuts if you want...and grind it all up to a paste.  I freeze it in ice cube trays and put the cubes in a bag.  Really easy to just grab a frozen cube to put under your hot noodles.

Another idea is to just use a good olive oil, maybe a bit of ground sheep's milk romano or something.  Or a bit of soft goat cheese.  Or, saute up some onions and garlic in olive oil, add some ben/neutral mushrooms, and/or some greens, and toss that with the pasta.  It's so good too.


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

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Drea
Wednesday, January 24, 2007, 5:47pm Report to Moderator Report to Moderator

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Quoted from Gumby
I use pesto a lot.  Just get some basil, garlic cloves, olive oil...and add nuts if you want...and grind it all up to a paste.  I freeze it in ice cube trays and put the cubes in a bag.  Really easy to just grab a frozen cube to put under your hot noodles.

Another idea is to just use a good olive oil, maybe a bit of ground sheep's milk romano or something.  Or a bit of soft goat cheese.  Or, saute up some onions and garlic in olive oil, add some ben/neutral mushrooms, and/or some greens, and toss that with the pasta.  It's so good too.


Two really good suggestions, Gumby! I'm looking forward to when I can get my hands on fresh basil at the farmer's market.


It is not my responsibility to convince anyone of anything.
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cewyman
Wednesday, January 24, 2007, 5:49pm Report to Moderator Report to Moderator
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You guys always have great suggestions...seems like you live on the other side of the planet...I can never find a lot of the items mentioned to make some of this stuff...........or at best, make it exciting...
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Drea
Wednesday, January 24, 2007, 5:52pm Report to Moderator Report to Moderator

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Practice, practice, and more practice. Get your self a few really good cookbooks, too. Those help me with ideas.


It is not my responsibility to convince anyone of anything.
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cewyman
Wednesday, January 24, 2007, 5:55pm Report to Moderator Report to Moderator
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I was thinking about that...but I am not good at guessing what to use for substitutions yet...I had the misfortune of trying Tahini....yuk! I hated it....now, what to use in it's place? I was trying to make that black bean hummus dip.....
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Drea
Wednesday, January 24, 2007, 5:59pm Report to Moderator Report to Moderator

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Tahini by itself is quite bitter, but when used in hummus, it's delicious. And a little tahini goes a long way. I use much less than most recipes recommend.

Try this: pinto bean hummus. Yum. One of my favorite snacks, and it's a complete protein.

1 can of pinto beans drained, with the liquid reserved.
3 cloves of garlic
1/4 cup of lemon or lime juice
1 T tahini
salt to taste

whip it all up in a food processor, adding the bean liquid to get the correct consistency.


It is not my responsibility to convince anyone of anything.
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cewyman
Wednesday, January 24, 2007, 6:02pm Report to Moderator Report to Moderator
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That is what I made, but only with black beans. It was terrible. I couldn't tell if I had to much lime, or it was the tahini. I will try again, and measure exactly!!
My garlic might have been off a bit...I used crushed, and wasn't sure of the difference between that and a clove....I just guessed.
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Drea
Wednesday, January 24, 2007, 6:11pm Report to Moderator Report to Moderator

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Sun Beh Nim
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As with almost any recipe, using fresh ingredients are key. Use a fresh whole clove of garlic rather than the crushed garlic one can buy in a jar (the taste is different, and most of them have citric acid (i.e. made from corn), blech). Use fresh squeezed lemon or lime juice as opposed to the jarred kind.


It is not my responsibility to convince anyone of anything.
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Drea
Wednesday, January 24, 2007, 6:12pm Report to Moderator Report to Moderator

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Sun Beh Nim
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I like a lot of garlic, so you may want to start out with one clove, whip it up and taste. My suggestion is to use the minimum of all the ingredients that have strong flavors at first and taste it as you go.


It is not my responsibility to convince anyone of anything.
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cewyman
Wednesday, January 24, 2007, 6:14pm Report to Moderator Report to Moderator
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I used fresh lime...great advise on the rest. I will try it. I like this with tamari crackers....I have been just using plain black beans for now...
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jayney-O
Wednesday, January 24, 2007, 6:16pm Report to Moderator Report to Moderator
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tahini is so yummmy...but it is an acquired taste! make sure you get the roasted....the raw is quite bitter. and don't forget to salt it (I like tamari-wheat free) it is great with noodles, just a T. of tahini stirred into hot noodles (like soba) with a bit of the cooking water (2T.) and a splash of tamari!!!
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Drea
Wednesday, January 24, 2007, 6:24pm Report to Moderator Report to Moderator

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Beneficial beans with salad dressing is also good.

Quoted from outdoordrea
My favorite salad dressing is this: 2-3 parts walnut oil, 1 part lemon or lime juice, 1-2 T crushed garlic, 1-2 T shredded ginger root, 1-2 tsp powdered mustard seed, wheat-free tamari to taste. I like my dressing on the sour side. I make up a big batch and keep it in the fridge so it's ready when I am.

When I used to work out of the house, I would take 1-2 ounces with me in a small jar. It'll keep fine for a few hours without being refrigerated.

I like to use walnut oil instead of olive oil because it doesn't solidify in the cold and I don't have to wait for it to liquify.


It is not my responsibility to convince anyone of anything.
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Drea
Wednesday, January 24, 2007, 6:25pm Report to Moderator Report to Moderator

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Quoted from jayney-O
tahini is so yummmy...but it is an acquired taste! make sure you get the roasted....the raw is quite bitter. and don't forget to salt it (I like tamari-wheat free) it is great with noodles, just a T. of tahini stirred into hot noodles (like soba) with a bit of the cooking water (2T.) and a splash of tamari!!!


I've only ever used the raw tahini in hummus.


It is not my responsibility to convince anyone of anything.
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cewyman
Wednesday, January 24, 2007, 6:30pm Report to Moderator Report to Moderator
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You got that right!! Ok on the roasted...I didn't know they had it. I just got the only one they had. While I am thinking about it....where can I find Amaranth bread? I am having no luck here in Kalamazoo, Michigan...
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cewyman
Wednesday, January 24, 2007, 6:38pm Report to Moderator Report to Moderator
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Ok Drea....Can you come here and cook for me?
You make it sound soooooo easy!!
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Alia Vo
Wednesday, January 24, 2007, 6:53pm Report to Moderator Report to Moderator

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You can make a silken tofu type of cream sauce and add pimentos and other purueed vegetables...let your creative talents flow.

Alia


Alia A. Vo
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BTD Lifestyle Since 1999
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Drea
Wednesday, January 24, 2007, 6:53pm Report to Moderator Report to Moderator

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Quoted from cewyman
Ok Drea....Can you come here and cook for me?
You make it sound soooooo easy!!


Before I started the BYD, my idea of cooking was thus: out of the freezer (pre-packaged frozen food), into the microwave, and onto the plate.

Then I took a cooking class which lasted for a whole year, and in it we learned to cook for the 5 seasons: Winter, Spring, Summer, Harvest, and Autumn (a Traditional Chinese Medicine pov). Anyway, that's where I learned to cook from scratch. Because we met five times in one year, several months apart, it gave me lots of time to practice.

If you can find a cooking class in your area, I strongly suggest signing up. It'll be hard at first because most likely they will be using avoid ingredients, but it will give you confidence to go home and experiment.


It is not my responsibility to convince anyone of anything.
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Cathy
Friday, February 23, 2007, 1:47am Report to Moderator Report to Moderator
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In the past week I made a barbque sauce using just carrots for the base and I was then thinking back to when I saw this recipe for no tomato spagetti sauce.  Thanks Lola for bringing this recipe up again.  I remember seeing a couple of years ago.

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Lola
Friday, February 23, 2007, 2:08am Report to Moderator Report to Moderator

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Sa Bon Nim
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''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Spaghetti sauce for type "A"

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