Dr. Fuhrman, author of the recent publications “Eat to Live” and “Disease-Proof Your Child: Feeding Kids Right” suggested the following recipe to experiment with. Though it is light on sugar and oil free, there is no shortage of flavorful ingredients…
- 1 small (4-ounce) can tomato paste
- 4 tbsp. raw almond butter
- 1/4 tsp. chili powder
- 1/4 cup soy milk
- 3 tbsp. ketchup (gluten free variety if needed)
Blend all ingredients together. Works well as a sauce for steamed leafy greans; as a condiment spread for lettuce, tomato, and avocado pita pocket sandwiches; and as a salad dressing (serves 4-6).