Hi there! Here is the recipe for my Neutralized Marinara Tomato Sauce. This recipe is based on Dr. Aviv’s science and is such a wonderful staple. Enjoy!
4 cups chicken bone stock
2 cups grated carrot
1 cup chopped celery
1 cup chopped mushroom
1 Tbsp fine chopped leek
1/4 tsp onion powder
1/4 tsp garlic powder
1 tsp Italian seasoning blend
2 tsp applewood smoked salt
3 oz Miyoko’s Vegan Mozzarella
1 to 2 tsp avave
Everything goes in instant pot (except mozzarella and agave) for 1 hr and 20 minutes. After it’s finished cooking add in mozzarella and agave then blend with hand immersion blender until smooth. I like to freeze in about 1 cup portions in quart size freezer bags. This recipe makes about 6 servings.
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