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Cut the Salt: Candice's Clean Homemade Marinara Sauce


For dinner, I always opt to make my own dressings, marinades and sauces, like this homemade marinara sauce with KALE, oregano and even balsamic vinegar.

There’s really no need for salt, even with pasta!

By: Candice Kumai

If you love topping your pasta dishes try these simple options to add flavor sans the salt!:

-Fresh Basil leaves: For extra vitamin K,

– Sundried tomatoes (dried, not oil-packed)

– Bragg’s Nutritional Yeast, takes place of Parmesan cheese! YUM!

Garlic Powder

– Toasted pinenuts or sliced almonds (unsalted)

Candice’s Clean Marinara Recipe

Yields 4 cups

I developed this delicious homemade marinara recipe with vitamins, minerals,
and the powerful antioxidant lycopene in mind. With each and every ingredient
packed with natural health benefits, this delicious recipe will be a household
staple. Make a large batch and store the excess in the freezer in resealable
containers as needed—it’ll keep for up to six months! Or give some away as gifts
in adorable, sealed mason jars.


2 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
4 garlic cloves, finely minced
2 28-ounce cans unsalted organic tomatoes, crushed
¼ cup fresh oregano leaves
¼ teaspoon sea salt (if needed)
2 tablespoons balsamic vinegar (optional)
1 cup finely julienned Lacinato kale or curly kale


1. In a large stockpot, add the extra-virgin olive oil and sauté the diced onion for
approximately 10 minutes on low heat. Add in the garlic, and sauté for another 5
minutes on low heat.

2. Add in the crushed tomatoes and fresh oregano leaves, mix well, and cook on
low for approximately 2 hours, stirring occasionally, to prevent burning.

3. When the sauce has reduced, finish off with sea salt, balsamic vinegar, and
julienned kale, and carefully simmer for an additional 5 minutes.

Clean Green Life: Enjoy this homemade, nutrient-packed marinara over a
delicious bowl of lasagna, homemade orecchiette pasta, or a meat-a-ball-a
sandwich. Like, OMG, right?

Clean Green FYI: Did you know!? Canned tomatoes actually contain higher amounts of the antioxidant lycopene than fresh tomatoes and your body absorbs the nutrition from canned tomatoes better than fresh. Sounds crazy, but it’s totally true. The chemical form of lycopene in tomatoes goes through temperature changes during the canning process and this process is what makes lycopene easier for the body to absorb. So store those canned tomatoes as a household staple. And
either way—fresh, dried, canned—anything from Mother Nature will keep you looking and feeling gorgeous, gorgeous!

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