Nightshades are members of the family Solanaceae. Common nightshades include white potatoes, eggplant, tomatoes and peppers. This list also includes spices made from peppers like paprika, red pepper flakes, and cayenne pepper. The good news is that there is no evidence that nightshades are dangerous in any way for most healthy people with a healthy immune system. However, they may be a bad idea for people whose guts and immune systems are already compromised, especially anyone with an autoimmune disease. The biggest reaction we see among those sensitive to nightshades is arthritis and joint pain, especially those with the autoimmune disease of rheumatoid arthritis.
If you have chronic pain or an autoimmune disease you probably will see much benefit from eliminating nightshades. But if you don’t suffer from that, you still can enjoy this new take on marinara.
- 1-2 TBSP coconut oil
- 1 large onion, chopped
- 1 TBSP minced garlic
- 4 large carrots, chopped
- 1 can sweet potato or pumpkin puree (could use 1-½ cup mashed sweet potatoes or pumpkin)
- 2 TBSP balsamic vinegar
- ¼ cup extra virgin olive oil
- 1 bunch basil, chopped
- ½ tsp. marjoram
- 1 TBSP oregano
- Sea Salt and pepper, to taste
- ½ cup broth (more or less depending upon desired thickness)
Prepare all ingredients. Heat a small dutch oven or medium saucepan over medium heat. Add in 1 TBSP coconut oil, onions and carrots. Cook for 5-10 minutes or until vegetable are tender adding more oil as needed. Add in garlic and cook until fragrant, 1-2 minutes. Add in sweet potato or pumpkin puree, balsamic, chopped basil, salt & pepper, marjoram, oregano and broth.
Simmer 5 minute and puree either via blender or immersion blender. While blending, slowly add in ¼ cup olive oil until fully incorporated. Place back in pan and heat to warm if needed.
Store in a glass jar in the refrigerator and use on all your favorite dishes as marinara.
Original Recipe from Simple Roots