My Secret Sauce for Nutritional Punches: Cleaning the Fridge
Jul 16, 2015One of my favorite parts of summer are the fresh veggies and fruits that we can eat straight from the farmers' stands. Since I make such an effort to buy organic ingredients, I hate wasting any food that results from thoughtful care.
Every few days, as our refrigerator becomes depleted, I turn our scraps into a healthy sauce that I eat as soup, or pour over pasta for the kids. It ends up being a nutrient-dense secret sauce that I also sneak into scrambled eggs and even burger patties (which are delicious! But be careful to add small amounts at a time to make sure the burger patties will still stick together).
Veggies that are going to go bad soon become a nutrient-dense sauce that can be used over pasta, as soup, or mixed into burger patties or scrambled eggs!
The base of this sauce is made of sautéed leeks, yellow onions, shallots, garlic, and lots of cabbage. I sauté those ingredients to soften their flavors and allow their sweetness to come forth, layering in some salt as I add ingredients. I then add any vegetables that will go bad if I don't use them soon: tomatoes, red or yellow peppers, carrots, etc. Once everything has had time to soften and stew, I blend them in the Vitamix blender with nutritional yeast flakes (popular with my kids), which adds creaminess and flavor.
Freshly-made, this is our pasta sauce for lunch. Sometimes I'll serve a small bowl of nutritional flakes or grated cheese for the children to add to their dishes (this seems to help inspire them to eat their meals).
The color will depend on the ingredients.
The kids enjoy it when I use red cabbage because the colors change: at first, it's a pretty pink. Over time, it changes color. And it can change color after you reheat it too. The children call it the "magic sauce."
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