This is an easy weeknight meal that my kids actually loved. I couldn't believe it. They don't even like tomatoes, with the exception of ketchup.
Tomatoes harness critical phytochemicals, micronutrients, vitamins and minerals that support the liver. The fruit acid in a tomato also helps the gallbladder eliminate some of the sludge that can sit in the bottom of the gallbladder. They also dissolve gallstones. Lycopene is a powerhouse nutrient that the liver admires: the liver uses it to shield itself from cell damage, plus lycopene helps the liver detox red blood cells safely, smoothly, and efficiently.
Even poorly grown tomatoes have a high mineral content. These minerals often get to the deep, inner core of the liver, helping prevent disease where it commonly starts for people. Tomatoes grow at night, under the moonlight, and the liver also responds to moonlight—when it’s a full moon, the liver tends to work harder at cleaning, filtering, and processing in the wee hours of the morning. When organic or heirloom tomatoes are in the diet, the full moon energy that they collected during their growing cycle works with the liver’s ability to cleanse. If you’re avoiding tomatoes due to trendy nightshade hatred, you’re missing out on keeping your liver healthy and preventing disease.
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Ingredients:
1 large shallot (or two small), roughly chopped
2 cloves of garlic, whole
2 pints of cherry tomatoes, or small sweet tomatoes
1 tbsp. Extra Virgin olive oil
1 tsp raw honey
1 1/4 tsp salt, divided
1/8 tsp of black pepper
3/4 cup raw cashews, soaked
1 tsp apple cider vinegar
Juice of half a lemon
2-4 tbsp. unsweetened, unflavored almond milk
16 oz. Gluten Free Pasta
1/3 cup of pasta water
Red pepper flakes, to taste (optional)
Soak the raw cashews in boiling water for at least an hour. Preheat the oven to 400 degrees.
In a large baking dish, combine the shallot, garlic cloves, tomatoes, olive oil, raw honey, 1/4 tsp of the salt, and black pepper. Stir to coat and bake for 25 minutes, uncovered.
To a blender pitcher, add the soaked cashews, apple cider vinegar, lemon juice, remaining 1 tsp of salt, almond milk, and set aside to wait for the tomatoes to cook. When the tomatoes are done, remove from the oven and allow to cool for 5 minutes. Carefully add the contents of the baking dish, including the juices, to the blender pitcher and blend on high until smooth and creamy. If its too thick, add a little more almond milk. Set aside.
Cook the pasta according to package directions, reserving 1/3 cup of the pasta water before draining. Return the drained pasta back to the pot and pour the creamy tomato sauce over the pasta, adding the pasta water. Toss to coat the pasta and serve immediately with red pepper flakes. Enjoy!