Okay I pulled out the arsenal of for you and I think there are a couple of ways to go here. First download the USD guide at www.ultrasimplediet.com/guide it has a few recipes like Asparagus with Roasted Garlic Oil and Red Onions or a few salad dressings that would also make good sauces. Unfortunately the UM guide has no additional recipes, but the book has several that have sauces that can be mixed and matched, even some of the phase II recipes can be modified. I have the cookbook and see several recipes for dips that could be used as a sauce.
The tricky thing about sauce is to stay away from fermented options like vinegar and they should be gluten and dairy free. Create your own pestos and tapenads. Use any vegetable that you can puree, add oil, lemon juice and a few seasonings add a little broth if you want it thinner and want to use less oil. One of the reasons I like to cook is I control the flavors. I'll create one for you now and give you an idea.
Since fresh vegetables are very expensive right now I bought some frozen organic peas, so I'll use them. Heat 1-2 T of olive oil then add diced shallots or onions saute on medium until soft. Add 1-2 cloves of garlic to not over cook then add 1 cup of green peas heat through. Transfer to blender add a pinch of salt and pepper and 1/2 t mustard powder and 1/2t tumeric. Blend be careful to hold top because heat will expand thin with homemade vegetable broth. Easy peasy topping.
That could have been any vegetable or beans. Eggplant makes a great sauce, especially if you roast 1/2in slices in the oven at 425 for 20 minutes until soft. I might add a little lemon zest and juice to brighten flavor for fish, add some Braggs Liquid Aminos for an Asian flair, or some oregano and rosemary for Italian. The key to this type of eating is to be creative with herbs and spices. Read regular recipes and spin in a healthy direction.
I don't mean to say that all things will be good there have been a few bombs, but I know what I like and my family is learning to try new things. I used the eggplant sauce over brown rice pasta and sliced chicken breast, yummy. I never would have eaten that before.
Now I'm hungry, what's for dinner? Lets see I have chicken breast, frozen peas, brown rice pilaf (frozen banked leftovers) and some pears that are in need of some love, quick. Mix them with a couple of apples, cinnamon, and chopped nut and bake at 350 until softened. Now if I can quit craving the bread, I'll be on the track again. Enjoy!
One day at a time to a healthier and happier life.
Thanks, I love your Easy Peasy will give it a try. I've been using ultra broth to cook my brown rice, it's close to perfect in that you can taste the different veggies that go into the broth, but sometime it wants a little zing.
When you are in phase 2 of UM fermented products are ok if they pass the food sensitivity trial. I use balsamic vinegar and a bit goes a long way. If not, fresh lemon juice is good. Either is good with EV olive oil, sea salt, fresh cracked pepper, and garlic powder. Fresh garlic is cool too if you prefer and have the time. You can add grated ginger or red pepper flakes to spice it up.
Hi, If you like black beans, I poured some over grilled salmon patties the other day. It worked out really well. My husband loved it too. I warmed up the beans, added some seasoning and garlic, you can also puree it.
Sauce is tricky
Submitted on Fri, Jan. 9th at 6:17 pm by mhall24
Not yet begun UltraMetabolism
Not yet begun the UltraSimple Diet
Okay I pulled out the arsenal of for you and I think there are a couple of ways to go here. First download the USD guide at www.ultrasimplediet.com/guide it has a few recipes like Asparagus with Roasted Garlic Oil and Red Onions or a few salad dressings that would also make good sauces. Unfortunately the UM guide has no additional recipes, but the book has several that have sauces that can be mixed and matched, even some of the phase II recipes can be modified. I have the cookbook and see several recipes for dips that could be used as a sauce.
The tricky thing about sauce is to stay away from fermented options like vinegar and they should be gluten and dairy free. Create your own pestos and tapenads. Use any vegetable that you can puree, add oil, lemon juice and a few seasonings add a little broth if you want it thinner and want to use less oil. One of the reasons I like to cook is I control the flavors. I'll create one for you now and give you an idea.
Since fresh vegetables are very expensive right now I bought some frozen organic peas, so I'll use them. Heat 1-2 T of olive oil then add diced shallots or onions saute on medium until soft. Add 1-2 cloves of garlic to not over cook then add 1 cup of green peas heat through. Transfer to blender add a pinch of salt and pepper and 1/2 t mustard powder and 1/2t tumeric. Blend be careful to hold top because heat will expand thin with homemade vegetable broth. Easy peasy topping.
That could have been any vegetable or beans. Eggplant makes a great sauce, especially if you roast 1/2in slices in the oven at 425 for 20 minutes until soft. I might add a little lemon zest and juice to brighten flavor for fish, add some Braggs Liquid Aminos for an Asian flair, or some oregano and rosemary for Italian. The key to this type of eating is to be creative with herbs and spices. Read regular recipes and spin in a healthy direction.
I don't mean to say that all things will be good there have been a few bombs, but I know what I like and my family is learning to try new things. I used the eggplant sauce over brown rice pasta and sliced chicken breast, yummy. I never would have eaten that before.
Now I'm hungry, what's for dinner? Lets see I have chicken breast, frozen peas, brown rice pilaf (frozen banked leftovers) and some pears that are in need of some love, quick. Mix them with a couple of apples, cinnamon, and chopped nut and bake at 350 until softened. Now if I can quit craving the bread, I'll be on the track again. Enjoy!
One day at a time to a healthier and happier life.
sauces
Submitted on Fri, Jan. 9th at 6:59 pm by jdmann
Not yet begun UltraMetabolism
Not yet begun the UltraSimple Diet
Thanks, I love your Easy Peasy will give it a try. I've been using ultra broth to cook my brown rice, it's close to perfect in that you can taste the different veggies that go into the broth, but sometime it wants a little zing.
Sauce ideaas
Submitted on Sat, Jan. 10th at 1:31 am by adgirl
Currently completed UltraMetabolism week 3
Not yet begun the UltraSimple Diet
When you are in phase 2 of UM fermented products are ok if they pass the food sensitivity trial. I use balsamic vinegar and a bit goes a long way. If not, fresh lemon juice is good. Either is good with EV olive oil, sea salt, fresh cracked pepper, and garlic powder. Fresh garlic is cool too if you prefer and have the time. You can add grated ginger or red pepper flakes to spice it up.
...one day at a time; one choice at a time...
Black Bean sauce
Submitted on Sun, Jan. 11th at 9:04 pm by Naturenut
Not yet begun UltraMetabolism
Doing the UltraSimple Diet
Hi, If you like black beans, I poured some over grilled salmon patties the other day. It worked out really well. My husband loved it too. I warmed up the beans, added some seasoning and garlic, you can also puree it.
sauces
Submitted on Tue, Jan. 13th at 10:04 am by CustomerSupport
Not yet begun UltraMetabolism
Not yet begun the UltraSimple Diet
Please see the UltraMetabolism Cookbook for some great recipes.
Christina