I worked hard to develop this recipe so that everyone in the GAPS household could enjoy food without missing out on flavor or nutrients, enjoy!
Prep-time: 45min-1 hour for first time
Cook Time: 3-4 hours
Preheat oven to 400F
You will need:
16 organic, vine-ripe tomatoes
2./3 pint of organic cherry tomatoes
2 organic, red bell peppers
1 large yellow onion
1 cup raw, organic spinach
1 can of organic lentils (if on strict diet, fresh, soaked lentils)
3 tablespoons organic, roasted garlic (can buy at whole foods or make on own)
6 fresh basil leaves
4 stemmed pieces of thyme
2.5 stemmed pieces of marjoram
1 tbs organic garlic paste
1 tsp fresh ground pepper
2 tbs dried, minced onion
1/2 tsp dried parsley
1 tsp Italian seasoning
1 tsp dried oregano
1.5 tbs Bosari* Original
4 tbs olive oil
2 tbs ghee
1/2 tsp red pepper flakes
1 tbs apple cider vinegar
Slice bell peppers in half, remove seeds and stems, cover in olive oil and bake for 20 min in oven.
Cut tomatoes (any way you please), place in large soup/stew pot with 1 tbs olive oil on medium heat.
Dice 2/3 onion and add to pot.
In a frying pan, brown ground beef, 1tbs ghee, 1/2 tbs Bosari*, 1 tsp dried oregano and 1/2 tsp fresh ground pepper, set aside, add to pot.
Add all remaining ingredients to blender, puree and add to pot.
Stir and cover, cooking on medium heat for 2 hours, then uncover and cook on high until most of the water has evaporated leaving a thicker, meat sauce (this could take anywhere from 1-2 hours depending, be careful to stir occasionally as the bottom could burn).
Serve in a bowl as "chili" or place on top of GAPS pizza crust as sauce/toppings or place in blender to create a smoother consistency for your pizza sauce, enjoy!
*Bosari Original can be purchased at whole foods
-All seasonings should be organic per GAPS requirements
Prep-time: 45min-1 hour for first time
Cook Time: 3-4 hours
Preheat oven to 400F
You will need:
16 organic, vine-ripe tomatoes
2./3 pint of organic cherry tomatoes
2 organic, red bell peppers
1 large yellow onion
1 cup raw, organic spinach
1 can of organic lentils (if on strict diet, fresh, soaked lentils)
3 tablespoons organic, roasted garlic (can buy at whole foods or make on own)
6 fresh basil leaves
4 stemmed pieces of thyme
2.5 stemmed pieces of marjoram
1 tbs organic garlic paste
1 tsp fresh ground pepper
2 tbs dried, minced onion
1/2 tsp dried parsley
1 tsp Italian seasoning
1 tsp dried oregano
1.5 tbs Bosari* Original
4 tbs olive oil
2 tbs ghee
1/2 tsp red pepper flakes
1 tbs apple cider vinegar
Slice bell peppers in half, remove seeds and stems, cover in olive oil and bake for 20 min in oven.
Cut tomatoes (any way you please), place in large soup/stew pot with 1 tbs olive oil on medium heat.
Dice 2/3 onion and add to pot.
In a frying pan, brown ground beef, 1tbs ghee, 1/2 tbs Bosari*, 1 tsp dried oregano and 1/2 tsp fresh ground pepper, set aside, add to pot.
Add all remaining ingredients to blender, puree and add to pot.
Stir and cover, cooking on medium heat for 2 hours, then uncover and cook on high until most of the water has evaporated leaving a thicker, meat sauce (this could take anywhere from 1-2 hours depending, be careful to stir occasionally as the bottom could burn).
Serve in a bowl as "chili" or place on top of GAPS pizza crust as sauce/toppings or place in blender to create a smoother consistency for your pizza sauce, enjoy!
*Bosari Original can be purchased at whole foods
-All seasonings should be organic per GAPS requirements
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