Simple Marinara Recipe
I wanted to share a quick, easy marinara recipe that is delicious and loaded with nutrition. Every ingredient in this marinara is raw, including the noodles, so the prep time is quick and the dish makes a very refreshing meal on a hot summer night. The recipe provides many beneficial enzymes and nutrients yet tastes delicious and can be made in less than 10 minutes. It is also high in magnesium, potassium, lycopene, zinc, antioxidants and more. It’s a win-win! Please try it and let me know what you think!
For those who are concerned, this marinara recipe is very low carbohydrate and uses low-glycemic ingredients. (I can eat a very large serving without needing to take insulin and without seeing a rise in blood glucose.) For more information on easy ways to reduce carbohydrate consumption, read: Simple Ways to Cut Carbs from Your Eating Habits.
This marinara is also Paleo and is a great option for anyone on a Candida cleanse. It makes a fantastic after-workout meal because it provides a wide range of trace minerals, healing enzymes and vitamins. Serve it as a main dish or serve as a side with meat of choice. I’ve been known to skip the zucchini noodles and make a smoothie out of this recipe. It’s delicious!
Simple Summer Marinara Ingredients:
- 2 organic tomatoes, cut into large chunks
- 1 organic garlic clove
- 1 organic red pepper, cored and seeded, cut into large chunks
- 1 small organic red onion, cut into large chunks
- ¼ cup organic sundried tomatoes, soaked in purified water for 2-3 hours
- 2 tablespoons organic Italian seasoning blend (or 1 teaspoon fresh rosemary, thyme and marjoram)
- 2 tablespoons chopped fresh organic basil + several whole leaves for garnish
- 1 tablespoon chopped fresh organic oregano
- ¼ cup organic, cold-pressed Extra Virgin Olive Oil (or organic Extra Virgin Coconut Oil – Tropical Traditions’ is my favorite)
- ½ teaspoon Himalayan Sea Salt, to taste
- Optional: Add 2-3 servings of a tasteless organic protein powder. I like organic Hemp Protein in this recipe.
Directions: Please note I refer to a food processor in the directions, but a blender works just as well. If you don’t have either, chop everything finely and stir together. No need for appliances with this marinara!
- Place chopped tomatoes in a colander set over a large bowl to drain while preparing other ingredients.
- While tomatoes are draining, chop other ingredients and place in food processor.
- Drain sundried tomatoes and place in food processor. (Save juice from chopped tomatoes and soak water from sundried tomatoes to use in other recipes such as smoothies, soups, etc.)
- Add chopped tomatoes and remaining ingredients to food processor.
- Pulse repeatedly until ingredients are fully blended. Mixture may be blended more for a smoother sauce, or less for a chunkier sauce.
- Use a spiral slicer to slide zucchini or summer squash into “noodles.” If a spiral slicer is not available, slice zucchini or summer squash into very thin slices using a food processor or mandolin slicer. Zucchini and summer squash may also be shredded for a texture similar to rice.
My favorite spiral slicers include:
Joyce Chen Spiral Slicer – I own this one and love it! It can be used for many different things.
GEFU Spiralizer – This is a new one on the market which I’m considering getting. It appears to be simpler to use and have less clean-up
To serve, ladle the marinara sauce over the zucchini noodles and top with basil leaves for garnish. Serve as is!
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