Louise HaglerYield: 4 1/2 cups
This is a variation of a classic West African sauce for serving over steamed root vegetables. Try this sauce over a combination of carrots, sweet potatoes, and/or green beans. Miso is the base fusion flavoring for this sauce, bringing its rich, robust flavor and beneficial bacteria and enzymes.
Unpasteurized miso is a living food containing beneficial microorganisms or probiotics that can aid digestion and contribute to life-long health. These bacteria and their beneficial enzymes can help the body’s metabolic processes, maintain an alkaline system, help protect from cancer, and aid recovery from exposure to radiation or other pollutants, such as petroleum fumes and tobacco smoke. These beneficial components are destroyed by high heat, so the heated mixture is removed from the heat source before adding the miso.
Sauté over medium low heat:
- 1 tablespoon canola or peanut oil
- 2 onions, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
Drain into a blender:
- Liquid from 1 (28-ounce) can peeled tomatoes
- Add to the liquid in the blender and process together:
- 6 tablespoons unsalted peanut butter
Add the sautéed vegetables to the blender along with:
- the can of drained tomatoes
- 1/2 teaspoon allspice
- 1/2 teaspoon thyme
- 1/8 teaspoon cayenne, or to taste
- Pour the mixture into a saucepan, and simmer over low heat for about 5 minutes. Turn off the heat.
Dissolve together:
- 1 tablespoon red miso, or 2 tablespoons mellow white miso
- Stir the mixture into the heated sauce in the saucepan and pour over the steamed vegetables.
Dr. Judith Orloff MD
Barry Bittman MD
Dr Jacob Teitelbaum MD