×0.5
Tomato Sauce
Ingredients for one serving
Instructions
- All ingredients should be room temperature.
- If a thicker sauce is desired, slice a deep and wide cut in tomato.
- Over a bowl, gently squeeze tomato to remove juice and seeds
- Drink tomato juice when thirsty.
- Warm butter in an 8-ounces jar, capped with blender washer/blades/base, immersed in bowl of warm water until butter melts.
- Add rest of ingredients to jar and blenderize on medium speed for 10 seconds.
Food Combining Advice (Primal Diet)
All ingredients mentioned are implicitly qualified as being raw, never frozen, nor radiated, without added salt or additives,
and as natural and "organic" (or even "bio-dynamic") as possible, unless stated otherwise.
The READER OR USER understands that none of the AUTHORS, ADMIN, OWNERS, AND PUBLISHERS are engaged in rendering medical advice or services. They provide this content, and the READER OR USER accepts it, with the understanding that her or she acts on it at his or her own risk.
The AUTHORS, ADMIN, OWNERS, AND PUBLISHERS shall have neither liability nor responsibility to any person or entity with respect to any loss, damage, or injury caused, or alleged to be caused, directly or indirectly by the content contained in this software.
This software contains, but not exclusively, attempts to represent the views of Aajonus Vonderplanitz on certain subjects.
LEGAL NOTICE
The READER OR USER understands that none of the AUTHORS, ADMIN, OWNERS, AND PUBLISHERS are engaged in rendering medical advice or services. They provide this content, and the READER OR USER accepts it, with the understanding that her or she acts on it at his or her own risk.
The AUTHORS, ADMIN, OWNERS, AND PUBLISHERS shall have neither liability nor responsibility to any person or entity with respect to any loss, damage, or injury caused, or alleged to be caused, directly or indirectly by the content contained in this software.
This software contains, but not exclusively, attempts to represent the views of Aajonus Vonderplanitz on certain subjects.