I’ve always been into smoothies and juicing, but every once in a while I fall out of routine.  Then my Vitamix just SITS there. After all, it takes time to plan to purchase all the fresh produce you need for smoothies, and then it takes more effort to think of new or creative ways to blend up some concoctions that actually taste great. So naturally, when I heard about Green Blender, I was intrigued. It’s a food delivery that provides you with at least 5 different smoothie recipes and all the ingredients you need to make them. They source their ingredients responsibly with almost all produce being organic, and everything is non-Gmo. The best part though is their incorporation of superfood supplements for protein and nutrients so that I can try new things I have never heard of and would certainly never think to purchase on my own. In just two deliveries you get to try unique ingredients such as  camu camu (the most potent source of vitamin C), matcha green tea, yacon root, quinoa flakes, goji berries, maqui berries, chlorella, and ginseng. The recipes also teach you to incorporate a variety of nuts into your smoothies to boost your protein and nutrient intake. I just love that!

The recipes are really unique too and taste great. They provide a delicious range of flavors you wouldn’t think to pair. For example one of my favorite green smoothies I’ve tried is with squash, spinach, banana and tahini! It’s a sweet and creamy blend with a hint of cinnamon. My absolute favorite out of everything I have tried, is the persimmon mango. This is one tropical and delicious treat loaded with vitamin C, and who doesn’t need that boost at this dreadful time of year?

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The box delivers in a thermal ice box and will stay fresh for at least a few hours until you get home to receive your fresh ingredients. Everything is already prepped and portioned, which is a great bonus!

So go ahead and give Green Blender a try, whether you don’t have the time or energy to buy and prepare what you need, simply need new inspirations like I did, or are just plain lazy, these smoothie deliveries are going to get you right on track! You do need your own blender, or you could rent/buy a VitaMix blender from GreenBlender.com. I use Vitamix and I highly recommend it; their patented push stick makes all the difference in achieving a smooth and silky texture when larger products are built up at the top of the blender. You can skip or cancel deliveries whenever you want. And now as one of my readers you can get 20% with this code: sugarandgarlic. Enjoy!

This is not only extremely easy and fast to make, but the best recipe yet. I love a good marinara sauce because it is so basic and essential in so many recipes: spaghetti, linguine, lasagne, casserole, grilled vegetables, shrimp stir-fry, stuffed zucchini and peppers,  eggplant parmesan, and the list goes on! Every chef needs this in their repertoire and in their kitchen.

Not only is this easy and delicious, it comes from fresh, whole organic tomatoes. I was surprise at how many “from scratch” recipes for marinara included the use of canned tomatoes. I love eating clean and using fresh tomatoes to make this aromatic sauce, and nothing smells more amazing than a home with the scent of this sauce drifting throughout! YUM! I used vine-ripened tomatoes and puree them in my blender with half an onion. If you have especially delicious and juicy sweet tomatoes you can also add some chunks to the sauce to simmer as well. This will lend to a chunkier sauce of course.

 I gently sauté chopped onion, garlic, and the herbs (parsley, basil, and oregano) until fragrant, pour the tomato puree all over, and then pour in the secret ingredient that gives this that extra zing. Two tablespoons of good, potent balsamic vinegar give this sauce the kick it needs, making it perfectly zesty and balancing the sweetness of the tomatoes.  That’s all there is to this easy, fast, and hearty sauce. Contrary to what some imagine to be an all day simmer in the pot routine, the sauce only takes about 20-30 minutes to cook on medium high heat, because we do not want to break down the tomatoes too much. I often add fresh chopped mushrooms and bell peppers to the sauce in the last 5 minutes to use it as a chunky garden vegetable marinara. Sprinkle in some parmesan cheese, sliced olives, additional herbs or spices to diversify the flavors and make this sauce your own. Every kitchen needs a great marinara sauce and it’s a beautiful thing when you can whip up your own from whole tomatoes and know you are eating clean, fresh, and organic ingredients. 

 You can also easily adjust this to be a basic tomato sauce puree to use in endless recipes such as soups, stews, and casseroles! So forget about buying canned tomato sauce and start growing some tomatoes instead 🙂 I omit the herbs and balsamic vinegar and simply simmer the pureed tomatoes with onions and garlic to use this in a variety of dishes.
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The Best Marinara Sauce

2014-07-13 14:14:34

This homemade sauce is so easy and flavorful, you will love to use this recipe in all your dishes!

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Prep Time

5 min

Cook Time

30 min

Total Time

35 min

Prep Time

5 min

Cook Time

30 min

Total Time

35 min

Ingredients

1. 8-10 vine ripened tomatoes
2. 1 tbsp olive oil
3. 1 medium size onion, diced
4. 6 cloves of garlic, minced
5. 1/2 cup chopped flat leaf parsley (fresh)
6. 1/2 cup chopped basil (fresh), plus extra leaves for garnish
7. 1 1/2 tsp oregano (dried or fresh)
8. 1 tsp salt
9. 1/4 tsp black pepper
10. 2 tbsp balsamic vinegar

Instructions

1. Puree the tomatoes with half of the onion in a blender or food processor. You may add a tablespoon of water to help liquify the tomatoes in the blender.
2. In a large pot over medium-high heat, sauté the remaining chopped onion and minced garlic in the olive oil until it becomes yellow. Add the parsley, basil, and oregano and heat for about 30 seconds until fragrant.
3. Pour the pureed tomatoes over the herbs. Add the balsamic vinegar, salt, and pepper. Simmer for 20-30 minutes until it thickens.
4. Serve over warm pasta, vegetables, or chicken parmesan.
5. Store remaining sauce in airtight containers in fridge for 1 week or in the freezer for 6 months.

Notes

1. Add fresh chopped vegetables such as mushrooms or bell peppers to enjoy as a chunky garden vegetable sauce.

By Noha ElSharkawy

Sugar & Garlic https://sugarandgarlic.com/