Here’s a red sauce that doesn’t include nightshades, for those sensitive to them. Also giving you the liver boost that good ol’ beets provide. Try it on top of the zucchini/carrot spaghetti. You may also want to double this a make enough to freeze half for another week.
Chana Masala (or Chole Masala) is my favorite Indian dish. This one is Punjabi, and it is chickpeas simmered in a tomato based curry. I’ve tried many recipes for this dish, and this one by Sadhana Ginde is my favorite. I think I prefer it over any I’ve had at Indian restaurants too. Even though it is an ode to the ultimate nightshade, tomato, I’m including it because it is soooo good. If you do have an inflammatory response to nightshades (tomatoes, potatoes, eggplant, peppers), you may want to skip this recipe during the cleanse.
Tempeh is fermented soy, and fermented soy is the only way we are eating it on this cleanse. It’s a good source of protein, and a good detour from beans beans beans. Although it is a bean. Ah well.
Chimichurri is another awesome sauce to add to the repertoire, you’re going to love it if you already don’t.
You might want to double or triple the recipe if you are going to make it. It takes time, and it keeps well in the fridge. Eat it within the week.
I got this recipe from Tamar Adler’s awesome cookbook The Everlasting Meal, and it’s also in Alice Water’s Art of Simple Food. Another gem. You can leave out the anchovy, or keep it in. A little protein and omegas are still in line with this cleanse.
Put this heavenly parsley jumble on anything and everything. Beans, veggies, grains, meat when you are eating it again. The cleansing benefits of parsley is well known, like neutralizing specific carcinogens, and it’s high concentration of antioxidants.