Nightshade-Free Marinara Sauce:

Ingredients:

• 1 tbsp avocado oil
• 2 cloves garlic, minced
• 1 white onion, diced
• 2 1/2 cup carrots, chopped
• 4 stalks celery, chopped
• 1 1/4 cup beet, chopped
• 1 tbsp fresh basil
• 1 tsp oregano
• 2 tsp parsley
• 1 tsp sea salt or Himalayan salt
• 2 tbsp lemon juice
• 1 cup water if using instant pot or 2 cups if using stove top

Directions:

Instant Pot:

• Heat avocado oil in a pan over medium-high heat.
• Add onions and garlic and saute for 2 minutes. Then, add carrots, beets, and celery. Saute for another 5 minutes, stirring frequently.
• Transfer veggies to pot. Pour in the water and lemon juice and add seasonings. Stir to combine.
• Lock the lid onto the instant pot and flip the pressure release valve to “sealing.” Press “manual” and use the “+” button to set the time to 14 minutes. Allow the instant pot to come to pressure and the sauce to cook.
• Once the time has elapsed, carefully release the pressure valve. Once depressurized, remove the lid.
• Allow for the sauce to cool before blending it in a Vitamix or high speed blender until smooth.
• Season further to taste and enjoy!

Stove Top:

• Follow first 3 steps above using a large pot. If needed, add more water to cover.
• Bring to a boil, and then, reduce to a simmer until veggies are soft, about 40 minutes.
• Follow last 2 steps.