Recipie: Mock Tomato Sauce (Without Vinegar)

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Makes 10 - 12 Cups

7 cups peeled, chopped orange yams or peeled butternut or buttercup

squash

1 cup chopped, fresh beets (about 2 large)

1 tablespoon natural oil or butter (can use olive oil)

1 cup (1 medium) chopped onion

3 cloves garlic, minced

6 cups water, stock, or broth

3 homemade vegetable bouillon cubes, or 3 tablespoons simmered Tamari

soysauce or substitute

1 strip of Wakame or kombu seaweed, eashed and minced

3 tablespoons finely chopped fresh parsley or 3 teaspoons dried

1 teaspoon EACH basil and oregano

1/4 teaspoon EACH sea kelp, thyme, and rosemary, crushed

2 - 3 bay leaves

1 teaspoon honey or maple syrup or 1 tablespoon apple, peach, or pear

juice (cook at least 15 minutes and Candida will not be affected)

1 - 2 teaspoons fresh lemon or lime juice

Steam the yams or squash and beets until tender. Heat the oil on

high heat and suate the onions until trnasparent. Blend all

ingredients excepts bay leaves until smooth. Add the bay leaves and

heat in saucepan until hot throughout and the flavors mingle, 25 - 30

minutes or more. Remove bay leaves. Serve hot in place of tomato

sauce over vegetables, steamed turnips, or cauliflower, spaghetti

squash, whole grains, beans, burgers, and casseroles.

Keeps for 5 to 6 days refrigerated or may be frozen.