R & R Sauce

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So my niece just turned 13 and quite frankly it scares the poop out of me. I mean, these days 13 is really the new 21. What with the technology, the clothes, the  social media out there… whatever happened to playing with barbies and my little ponies or even just playing outside? Ugh I am so old! At least they still lust over boy bands… right?

It got me thinking about that time of life for me and I don’t envy her age at all. I like where I am now. It’s busy and it’s crazy,  I’m crazy. But I know now who I am (which by the way continues to evolve and change). But dang, life can be good when you follow your heart and listen to your soul.

On a slightly less deep and meaningful note, any of you watch The Walking Dead? Well we do, it’s about the only thing we watch at the moment. I just wonder though, these people must be a little tired and hungry? Needing a shower maybe? New shoes? Underwear  change? Lord help me in an apocalypse, I get really hangry.

Moving on! This sauce came about because I had no canned tomatoes (not a very good doomsday prepper am I?) but I had too many tomatoes and some capsicums in the fridge. I based the flavour on a dip we used to have which was roasted capsicum and cashew. This turned out to be one of the easiest things I have made to date. I called it R & R because it’s roasted and red, but really I just want to go away to an island without little people for a bit of a holiday 😉 Dreaming!

Ingredients

  • 1 kg of roma tomatoes. Doesn’t matter if they are over ripe.
  • 2 large-ish red capsicums
  • extra virgin olive oil
  • sea salt
  • 2 garlic cloves minced or garlic granules
  • 1/4 cup of roasted but unsalted cashews

R & R ing

  • Preheat oven to 180 degrees celsius
  • Cut tomatoes into quarters and lay skin down on baking tray
  • Cut red capsicum into strips and place on the baking tray with tomatoes skin down.
  • Drizzle tomatoes and capsicum with olive oil
  • Sprinkle with salt and garlic
  • Massage so that all capsicum and tomatoes are evenly coated.
  • Roast for 20-25 minutes.
  • Remove from oven and let cool slightly
  • Place in a blender or food processor and blend until smooth.
  • Add cashews and blend for 1 more minute.

You can use this sauce with meatballs. Add it to your bolognese. I made baked chicken breast with garlic, olive oil and salt then baked in an oven for 20 minutes and poured the sauce on in the last 5 minutes of baking. You could also pour this over zoodles and add a protein like chicken or lamb! Very versatile and extremely delicious and easy to make.

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Nuthouse Nuts

This one goes out to Moo and Sal. Sisters from CrossFit Iron Lion who everyday make me smile, laugh and appreciate everything that I have. These two have their own sister language, a secret handshake and a zest for life that I haven’t seen in a long time. I love it. There are not many people who finish WODS with massive smiles on their faces and yell out how much they love CrossFit, whilst “Eye of the Tiger” is playing, (ok well maybe there is a few of us), but Moo does it with such passion! And Sal, you’re a bloody champ and I have seen you grow so strong over the last few months and become more determined than ever. You inspire me 😉

I also love these gals because they share paleo food stories and recipes with me and this one they gave to me with a warning… “you’ll eat it all in one sitting”. I concur, this stuff is ADDICTIVE! But so delicious. I think it would be great to make this for a movie night because once you sit down, reach into the bowl for a handful… you wont stop. I have tweaked this from the original, and by tweak I mean added a bunch of random things,  because I had different ingredients in the pantry.

Ingredients

  • 1/3 cup raw almonds
  • 1/2 cup raw cashews
  • 3 tablespoons of pepitas
  • 1 tablespoon of sesame seeds
  • 1/4 cup of coconut flakes
  • 1/3 cup of maple syrup
  • sea salt

Making the Nuts in the Nuthouse

Preheat your oven to 160 degrees celsius

In a mixing bowl place all ingredients except the salt and mix well.

Line a baking tray with baking paper. You might want to do one piece in each direction as the maple syrup will run so it will keep a bit tidier (less washing up)

Spread out the nut mix on the tray evenly and bake for about 25 minutes. Keep an eye on it so it doesn’t burn, I forgot to do this because it was the kids bath/dinner time, but I don’t mind the more ‘caramelized’ bits 😉

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Once baked, season with sea salt and then let the nuts cool a bit before breaking it up into shards, clumps or do what I did and just eat it straight off the tray whilst cooking dinner and it doesn’t even make it to the container… whatever.

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