Sweet Potatoes Stuffed with BBQ Lentils

During my Meatless Monday Challenge, I introduced this amazing recipe that everyone got really excited about! The beauty of this recipe is that it is super easy to make, it is very tasty and really nutritious. And I couldn’t ignore your requests and rushed to write the blog post with this recipe!

Why did I choose this combination? You may or may not know, but Lentils add essential vitamins, minerals, and fiber to the diet. They also provide protein and are an excellent replacement for meat in meals. Thumbs up, right?

Sweet potatoes, on the other hand, are a rich source of fiber as well as contain an array of vitamins and minerals including iron, calcium, selenium, therefore, they’re a good source of most of our B vitamins and vitamin C. And let’s not forget sweet potatoes are the queens of vitamin A 🙂

Sweet Potatoes Stuffed with BBQ Lentils

Servings:4 – 5lentils-
Level: Easy
Score: 10/10

4 medium sweet potatoes
1 large onion, finely chopped
2 cloves of garlic, minced
1 cup green lentils
1 cup pure tomato sauce or crushed tomatoes
1 cup of water (I use ionized water)sweet_potatoes
1 tbsp maple syrup
1 tbsp yellow mustard
1/2 tsp liquid smoke
1/2 tsp smoked paprika
1/4 tsp sea salt
1/4 tsp sriracha (Spicy sauce – optional)
olive oil


  1. Preheat oven to 180C.
  2. Soak potatoes in Strong alkaline water to clean off all the chemicals, and brush them, pat them dry with a dishtowel.
  3. Prick each potato a few times with a knife and cover them loosely with foil.
  4. Place on a baking sheet and bake for about 1 hour, or until the sweet potatoes are soft.


  1. Soak lentils in highly alkaline water for about 30min in order to clean off all the dirt as well as pesticides etc. Drain them, and rinse.
  2. In the meantime, heat two teaspoons of olive oil in a large saucepan. Add the onions and garlic and cook on medium heat for about 10 minutes, stirring from time to time to prevent the onions from burning.
  3. Add the tomato sauce, water, maple syrup, mustard, liquid smoke, smoked paprika, pink Himalayan salt, and lentils.
  4. Bring to a boil, cover and let simmer for about 25-30 minutes. Remove from heat and stir in the sriracha (if using), to taste.
  5. Remove the sweet potatoes from the oven, and slice them lengthwise down the center. Expand the sides a little bit and top with about 1/3 cup of the bbq lentils.
  6. Drizzle with tahini sauce.
  7. Serve hot with a salad.

Give it a go and enjoy! sweet potatoes stuffed with BBQ lentils

Lots of love,

Agne Jonele

Tuna & Broccoli Lasagne by Agne

Time for the best lasagne! 🙂 I feel that lasagna is very same as crepes – you can be creative and try out different variations. Starting from traditional bolognese lasagne, to vegetarian, fish, chicken and mushrooms, seafood, cottage cheese and spinach AND, of course, – Tuna & Broccoli Lasagne by Agne 🙂 

And I can confidently say that my Tuna & Broccoli lasagne is the best recipe for homemade Italian-style lasagne. It is easy to make (much easier than traditional bolognese one), outrageously delicious, and so cozy and comforting.

If you haven’t cooked lasagne yet – that’s ok. There are only a few main things you need to know and then use imagination. What is very important to learn:

  • How to make white bechamel sauce;
  • How to prepare lasagne sheets
  • How to build lasagna 🙂

I have recently found out that you can buy fresh lasagne sheets instead of dried ones. This saves so much time, effort and energy!

lasagna sheets

Not sure about you, but I mainly use the dried sheets and it is so time-consuming to prepare them! (I always cook lasagne sheets 10 minutes before putting it all together as otherwise, lasagne is too dry for my liking). But never mind time, when I cook them, lasagne sheets tend to stick together after a few minutes in the boiling water… 😦 so much unnecessary upset… So yes – fresh lasagne sheets are super amazing! If you make them at home – fantastic! Otherwise, you can now buy fresh lasagne sheets in most grocery shops (Tesco, Aldi, Supervalu).

Tuna & Broccoli Lasagne

Servings: 6 – 8IMG_4789

Level: Medium
Score: 10/10
10-12 lasagne sheets
100g – 200g grated cheese

Bechamel sauce:
80g. butter
100g. flour
500ml milk
500ml water from boiled broccoli
1 tsp pink Himalayan salt
black pepper

Lasagna Filling
1 broccoli
2 tins of tuna
3 – 4 carrots
2 medium onions


  1. Preheat the oven to160C, lightly oil an ovenproof dish.
  2. Prepare the filling. Peel the carrots. Cut broccoli in smaller florets. Soak vegetables in highly alkaline water pH11.5 to remove all chemicals.
  3. Peel the onion and dice it.
  4. Grate the carrots. Then melt some coconut oil in the pan over the medium heat, place the onions, grated carrots and sautè until tender (5-7min).
  5. Add tinned and drained tuna to the carrot and onion mixture. Mixed it well together. Season with pink Himalayan salt and black pepper.
  6. Place broccoli into the boiling and salted water, boil them for 1 minute. Drain the broccoli but keep 500ml of water for the sauce.

White bechamel sauce:

  1. Melt the butter in a saucepan over medium-low heat.
  2. Stir in the flour. Whisk in the water kept from the boiled broccoli, stir continuously, then start adding the milk, stirring continuously until you have a smooth, slightly thick sauce.
  3. Remove from the heat; season with salt and pepper. Add a bay leaf for additional flavour.
  4. Leave it on a side.

Building lasagne

  1. To build lasagne, spoon over a third of the white sauce into a large deep ovenproof dish (roughly 25cm by 30cm) and spread it out evenly, then snap over some lasagne sheets, making sure they completely cover the sauce in one layer.
  2. Place half of the carrots with onions and tuna, then half broccoli, add another third of the white bechamel sauce. Repeat this the second time, finishing with a layer of white sauce.
  3. Sprinkle over the remaining cheese and bake the lasagne in the oven for 45 minutes or until golden and bubbling.
  4. Remove the lasagne from the oven and leave to sit for 5 to 10 minutes before cutting. Lasagne needs to settle before cutting as otherwise, it’ll fall apart.
  5. Delicious served with a fresh green salad.


Enjoy! And if you do decide to give it a go, let me know how did it work out for you.

Lots of love,

Agne Jonele

Best Breakfast Frittata by Agne

What is Frittata and Why should you try it out?

Well, because it’s AWESOME! 🙂 And… Frittatas are the ultimate clean-out-the-fridge weekend breakfast or weekend brunch recipe. Or for those times when you have visitors and need to cook breakfast for 10 people… This is a real life-saver!

Frittatas also transport well, so you can bring slices to picnics or pack for lunch. And what I love about it that there are no unnecessary carbs in it at all! And you can make it as healthy as you like! (I don’t think it’s possible to make it unhealthy 😀 )

Reasons to cook frittata:

  • fewer pans and pots
  • use any meat and veg leftovers from the fridge
  • time-saver – no need to stand by the stove
  • perfect for bigger family breakfast/brunch
  • healthy option

Frittatas can be intimidating at first, but they’re very easy to make if you know what you’re doing. So today, I’m sharing the recipe that has never disappointed me. Add or extract anything you like but the eggs (of course 🙂 ) and some cheese is always a good idea.

This recipe I will be cooking the vegetables in the pan but you can use leftover vegetables – simply warm them in the pan before adding the eggs. Also in this recipe, I will show you how to make baked frittatas (in a casserole dish or muffin tin), which are more hands-off. And the baked option is particularly great if you need a make Fritta for the bigger crowd.

Basic Frittata Formula

  • 12 eggs, whisked just until the egg yolks and whites are blended
  • 3 tablespoons full-fat dairy
  • 200g – 440g cooked and seasoned vegetables, meat, etc.
  • 100g-200g grated or crumbled cheese
  • 1/2 teaspoon of pink Himalayan salt


Best Breakfast Frittata

Serves: 1 large frittata (approx. 8 servings) or 18 mini frittatas
Level: easy
Score: 10/10


  • 12 eggs, whisked just until the egg yolks and whites are blended
  • 3 tablespoons full-fat dairy
  • 300g vegetables: spinach, mushrooms, broccoli
  • 100g cooked chicken
  • 1 diced onion OR spring onions
  • 100g-200g grated or crumbled cheese
  • 1/2 teaspoon of pink Himalayan salt
  • black pepper
  • Garnish (optional): Chopped fresh, leafy herbs (basil, parsley, cilantro, or dill)


  1. Preheat the oven to 180C degrees.
  2. Grease the casserole and put it on the side.
  3. Soak your fresh vegetables (broccoli & spinach) in highly alkaline water pH11.5 to clean off all the pesticides and herbicides. Spray the mushrooms with highly alkaline water pH11.5 and clean them off with the kitchen towel.
  4. Drain the vegetables. Squeeze all the water out of spinach and place them in the greased casserole. Add spinach and spring onion (if you’re using the onion, sautè onion for a few minutes)
  5. Slice the mushrooms. Sautè them on the pan with a knob of butter. Add to the casserole dish.
  6. Sautè sliced broccoli with some butter or coconut oil (approx 5 minutes or until tender). Add to the casserole dish.
  7. Add slices of chicken.
  8. Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended.
  9. Pour the eggs over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan.
  10. Sprinkle the cheese
  11. Bake for 20 to 25 minutes (keep an eye on it – baking time depends on the thickness of your frittata), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
  12. Baked mini muffin frittata option: Bake for 13 to 17 minutes, until the eggs are puffed and appear cooked, and the center of the frittatas jiggle just a bit when you give the pan a gentle shimmy.

Enjoy frittata with some fresh salad, rashers or a slice of brown bread.
Let me know how did you get on!


Lots of love,

Agne Jonele

Healthy Dark Chocolate & Coconut Balls

Who doesn’t like some good, rich and chocolaty treats?

This is actually melting in your mouth – that’s how good they are! During my last Kangen Cooking & Tasting event that I do in the house, this was the biggest hit! And the best news is – they are so easy and quick to make. And… they are good, healthy treats.

Dark chocolate is loaded with nutrients that can positively affect your health. Made from the seed of the cocoa tree, it is one of the best sources of antioxidants on the planet. Studies show that dark chocolate (not the sugary crap) can improve your health and lower the risk of heart disease, – healthline.com

Coconut oil is high in healthy saturated fats that have different effects than most other fats in your diet. These fats can boost fat burning and provide your body and brain with quick energy. They also raise the good HDL cholesterol in your blood, which is linked to reduced heart disease risk, – healthline.com

But once again, keep it in mind – this is still a treat. Even though a healthy treat, don’t forget the main rule – all has to be in moderation. Don’t go overboard! 1 or 2 a day is just perfect 😉

Level: Easy
Score: 10/10

Healthiest Cauliflower Rice by Agne

Have you heard about the cauliflower rice yet? Well, let me tell you this – someone has come up with a BRILLIANT idea when discovered this! I always knew potatoes, rice, pasta isn’t the best combination with meat or fish. But it is so deeply engraved in us that we have to have something more ‘filling’ with the main. Vegetables are not enough 🙂 In this case, you kinda trick your mind and can have a great healthier option! Cauliflower rice actually looks and even tastes a bit like rice, but the best part is – there is not one tiny grain in it!

Here is why cauliflower rice is good for you:

  • low in calories – only 25 calories per cup.
  • helps to maintain the weight
  • low-calorie substitute instead of rice, potato or flour
  • good source of fiber
  • low-carb alternative
  • cauliflower slows digestion and promotes a feeling of fullness

Here you are – give it a go!


Healthiest Cauliflower Rice

Serves: 4-5 side portions

Level: Super Easy

Score: 10/10


1 medium/large head of cauliflower
1-2 handfuls of kale*
Brussels sprouts*
Frozen Peas*
Himalayan pink salt
Black pepper
2-3 garlic cloves
Fresh parsley (optional)
Coconut Oil
Soy sauce to taste


  1. Clean all vegetables well by soaking them in Strong Alkaline water pH11.5 to clean off all the chemicals off.
  2. Then soak the water off the vegetables. Cut the head of cauliflower into chunks, and discard the core. Place the cauliflower chunks to the food processor and pulse for 1-2 minutes until they’re broken into tiny pieces, just bigger than couscous.
  3. Place the saucepan to the heat and add the coconut oil and crushed garlic. Sautee garlic until it is fragrant, about 10 to 20 seconds.
  4. In the meantime prepare other vegetables (anything that you like and prefer, I recommend the ones that cook very quickly and take the same time to cook). Cut broccoli into small pieces. Cut Brussel sprouts into halves and quarters. Add frozen peas, kale to the saucepan with garlic, and cook for a few minutes.
  5. Add cut broccoli and brussel sprouts. Cook for another minute or 2 until all is mixed together.
  6. Finally, add the cauliflower rice to the vegetable mixture. Season with pink Himalayan salt and black pepper, stir to combine.
  7. Cook, stirring just every minute or so until the cauliflower rice is hot and turning golden in places, about 6 to 10 minutes.
  8. Remove the skillet from the heat. Stir in the parsley and serve warm.

*Substitute these vegetables to any of your preference (except potatoes).


Have any questions or thoughts? Don’t hesitate to comment below 😉

Lots of love,

Agne Jonele

Spinach and Feta Puff Pastry Pies by Agne

Having a party? Or just a few visitors? Looking for something quick and healthy?

I have a solution for you! If you have some puff pastry in the fridge, you can make various arrangements but this one is REALLY good!

Spinach, feta & eggs! What’s not to like?!


Spinach and Feta Puff Pastry Pies

Serves: 12-15 mini pies

Level: Easy

Score: 10/10


  • 150g spinach leaves, fresh or frozen
  • 3 cloves of garlic
  • 1/2 small onion
  • 20g. butter or coconut oil
  • Pink Himalayan salt and freshly ground pepper
  • 100g feta
  • a squeeze of lemon juice
  • 1 large sheet of ready-rolled puff pastry (370g.)
  • 2 beaten eggs



  1. Peel and crush the garlic. Chop the onion. Sauteè onion and garlic in a saucepan with small amount of butter or coconut oil.
  2. Prep the spinach. If you are using fresh spinach, clean them well by soaking them in Strong Alkaline water pH11.5 to clean off all the chemicals off the spinach, then use a salad spinner to remove as much water as possible.
  3. Add the spinach into a saucepan with sauteed onions and garlic, cook over medium-high heat for several minutes until the leaves start to wilt.
  4. If you are using frozen spinach leaves, place the frozen spinach into a large saucepan over low-medium heat. Cook until spinach is defrosted and tender.
  5. Press and squeeze out as much liquid from the cooked spinach as possible.
  6. Place the spinach onto a large plate and set aside to cool completely.
  7. In the meantime, place beaten eggs in the bow, add some Pink Himalayan salt and freshly ground pepper, crumble over the feta cheese, squeeze a bit of lemon juice and mix everything together.
  8. Add the spinach to the eggs and feta cheese mixture and mix everything very well.
  9. Preheat the oven to 200°C.
  10. Cut puff pastry into squares and place them in the muffin tin moulds.
  11. Fill each pastry-lined mould with some of the spinach and feta filling.
  12. Bake for 20-30 minutes, or until the pies are lightly golden.
  13. Serve hot or warm.


Best for the kids’ lunch boxes, as a snack or perfect for the party table!

Also, prepare them and freeze in the freezer for when unexpected guests arrive and you have nothing good in the fridge 😉

Lots of love,

Agne Jonele

Vegetable & Feta Cheese Pie by Agne

For all vegetable lovers! This is a perfect main dish. It is nutritious, delicious and easy to make. This is an amazing dinner option that can be easily prepared the night before or in the morning (if you are a morning person 🙂 ) and freshly cooked when you’re back from long day’s work.

This is a perfect dish for vegetarians too! The combination on roasted sweet potatoes, jarred peppers, spinach, and feta cheese wrapped up in the puff pastry works wonders! And the best thing is that even meat eaters cannot say ‘no’ to this wonderful vegetable pie.


Vegetable & Feta Cheese Pie by Agne

Serves: 6/8 portions

Level: Easy

Score: 10/10


2 x 370g. puff pastry
200g. fresh or frozen spinach
200g. feta cheese
450g. sweet potatoes
some olive oil
1 jarred peppers
Pink Himalayan salt
Black pepper
1 egg



  1. Heat the oven to 180C.
  2. Peel sweet potatoes and soak them in Strong Alkaline water pH11.5 to clean off all the chemicals off the vegetables.
  3. Cut the potatoes into medium chunks, spread on the baking tray, season with Himalayan salt, black peppers, dried herbs, sprinkle with olive oil, mix it all together and place in the oven. Cook for approx 25minutes or until lightly brown and soft.
  4. In the meantime prepare the rest of the ingredients. Cut feta cheese into medium cubes and set aside.
  5. Cut the red peppers and set them aside.
  6. Place the spinach into the strainer.
  7. Boil a kettle of Alkaline water pH9.5 and pour over the spinach. Squeeze off the water from the spinach.
  8. Placing the baking paper in the tray. Lay one sheet of puff pastry on the baking tray.
  9. Place the cooked sweet potatoes, then cut peppers, feta cheese, top it up with spinach, season with some Himalayan salt and black peppers.
  10. Cover everything with the second sheet of the puff pastry.
  11. Press the edges of the pie with the back of the knife. Whisk an egg and glaze it all over the pie.
  12. Bake in the oven for approx 30-40 minutes or until golden brown.


And enjoy!

Would love to hear your thoughts!

Lots of love,

Agne Jonele

Homemade Bone & Veg Broth by Agne

Soups are just great and are a perfect solution for a healthy lunch. But soups made with the homemade broth are simply the best!

According to Dr. Axe ‘Bone broth is rich in minerals that support the immune system and contains healing compounds like collagen, glutamine, glycine, and proline. The collagen in bone broth heals your gut lining and reduces intestinal inflammation’.

I am making soups all my life. We always have soup for lunch, and I mean ALWAYS eat homemade soup. Why? Because it is delicious, nutritious, and very easily digested. Also, it is easy to hide some vegetables in it for those little people who do not want any 🙂 And yes, they moan, they complain about soup. I did too when I was a child. But you know what – I just ignore my kids moaning. Same as my mum did with me many years ago, and I keep going with the homemade soup as the only lunch option. Because I know how good it is and how happy our stomachs are to get this option daily!

Hence, soups are great but only a few years ago I was introduced to the benefits of the homemade bone broth cooked in a slow-cooker and you need to know about this too! My daughter was suffering from eczema and I was advised it could be caused by the leaky gut syndrome, therefore, I need to strengthen her gut with homemade bone broth.

I found out that bone broth helps with various conditions:

  • Treat leaky gut syndrome
  • Overcome food intolerances and allergies
  • Improve joint health
  • Boost immune system
  • Reduce cellulite

According to Dr. Axe, here are the benefits of the bone broth:

  1. Protects Joints
  2. Good for the gut
  3. Maintains healthy skin
  4. Supports the immune system function
  5. Boosts detoxification
  6. Aids metabolism and promotes anabolism

And now is the time to get your hands on this amazing recipe! The quantities are only a guide and really not necessary to follow it blindly. You can add more veg and a variety of different veg, use different bones, reduce the amount of water used in the broth – you really cannot ruin it. Just trust yourself 😉


Bone & Veg Broth by Agne

Serves: 2-2.5 liters

Level: super easy

Score: 10/10


  • 2 carrots
  • 2 celery stalks
  • 1 medium onion
  • 2 cloves garlic
  • 500g. – 1kg beef or chicken bones
  • Pink Himalayan salt
  • 2 tablespoons vinegar
  • various dried herbs*
  • fresh herbs (parsley, basil, dill, rosemary etc.)**
  • 3 liters of alkalizing water pH9.5


  1. Chop vegetables in medium chunks. Not need to peel carrots, garlic or onions.
  2. Soak all vegetables in Strong Alkaline water pH11.5 to clean off all the chemicals off the vegetables.
  3. Place the bones in your slow cooker. The bones normally fill up about 1/3 of the slow-cooker. But you can use as much or as little as you want.
  4. Add your clean vegetables to the slow-cooker. You can also add vegetable scraps into your slow-cooker. You’ll be straining these out before consuming the broth.
  5. Fill the slow-cooker with Alkalising water pH9.5. Season with a generous amount of salt, black pepper, and herbs.
  6. Add vinegar (you won’t notice the taste, it helps to extract nutrients from the bones).
  7. Cook on low heat for 18-28 hours for the chicken bones, 24-72 hours for the beef bones.
  8. Strain the broth through a strainer and cool. A good broth will usually have a layer of fat on the top and will gelatinize when thoroughly cool. You can remove the fat with a spoon if you wish.
  9. You can freeze half of it in a container for the next batch of soup or just make a really big pot that will last you a few days!

*This is optional but adds a lot to the great taste. Use what you have.
** This is optional too and use either dried or fresh or both – depending on what you have.

Now all you need to do is make the soup! It will be soooo delicious but most importantly it will be super nutritious!

Lots of love,

Agne Jonele

Homemade Dips by Agne

The Holiday season is fast approaching and many people get anxious about gaining those few extra pounds during this Festive time of the year. My recommendation is to do it all in moderation, don’t overindulge and bring healthier options to any kinda gatherings! One way of doing it is making Homemade dips and serving them with vegetable sticks and maybe a few Doritos (I said just a few! 😉 )

So here are my recommended recipes that people usually wrinkle their nose at the start but when they try it, they cannot have enough of it! 🙂

Pepper and Feta Cheese Dip

Serves: 4

Level: Super easy

Score: 10/10


240 g feta cheese

120 g jarred red peppers

3 tablespoons olive oil


  1. In a food processor combine the feta, drained red peppers, and oil.
  2. Season with black pepper and blend until smooth.
  3. Transfer to a bowl, then serve with fresh vegetable sticks (carrots, cucumber, celery), Broccoli florets lightly boiled, breadsticks etc.


Spicy Homemade Hummus Dip

Serves: 4

Level: Super easy

Score: 9.5/10



400 g tin of chickpeas (1 tin)
1 small clove of garlic
1 tablespoon tahini*
1 lemon
Extra virgin olive oil
Salt & Pepper
Chili pepper**


  1. Drain and tip the chickpeas and place into a food processor.
  2. Peel and add the garlic, then add the tahini (or peanut butter), a good squeeze of lemon juice and 1 tablespoon of oil.
  3. Season with a pinch of pink Himalayan salt, then pop the lid on and blitz.
  4. Use a spatula to scrape the hummus down the sides of the bowl, then blitz again until smooth.
  5. Have a taste and add more lemon juice if needed.
  6. If you find hummus too thick, add a splash of water to loosen.
  7. Serve with vegetable sticks (carrots, cucumbers, radishes, peppers, asparagus, celery sticks), apples! (I know it sounds crazy, but trust me on this 😉 ) or some warm flatbreads, breadsticks, Doritos etc.

*If you don’t have tahini you can easily substitute with the peanut butter. I personally even prefer it with the peanut butter.

**If you like that bit of a kick, add some chili pepper before processing and make it spicy

Screenshot 2018-11-28 at 16.18.31.png

And this is all in action 😉

Any kind of gatherings I always try to have healthier options on the party table. And as you can see it really is pretty easy and very quick to prepare.

So give it a go and leave a comment below to let me know if this is the content that you like 😉

Lots of love,

Agne Jonele




Homemade Tomato Sauce by Agne

Do you just LOOOOOVE tomato sauce?

You could put it on anything and everything?

But you probably heard by now all these horror stories how bad tomato sauce or ketchup is for you…

According to edrugsearch.com ‘By eating just one tablespoon of this condiment, you are consuming 7% of your sugar intake and a portion of your daily intake of sodium. That is from just a single tablespoon!’ Also, a lot of brands including Heinz use corn syrup which can cause toxicity in the blood, blood pressure issues, and mineral imbalance if it is eaten too much. Sorry to break the bad news to you all…

On a positive note – you can eat tomato sauce or ketchup, but I recommend to make your own! It is sooooo simple you won’t believe it!

When you prepare your own Homemade tomato sauce or ketchup, you know exactly what you add to it, what ingredients you use and the quality of produce you are using. Moreover, you can enjoy the benefits of tomatoes because it can be good for you.


‘Consumption of tomatoes and tomato-based products has been linked to many benefits regarding heart disease, cancer prevention and skin health.’ (healthline.com):

Homemade Tomato Sauce

Serves: 450g.

Level: super easy

Score: 9/10 (although this is the best Tomato Sauce recipe so far 😉 )


120g. onions
1 garlic clove
50g. extra virgin olive oil
800g. fresh plum tomatoes
1 tsp sugar
1/2 tsp Pink Himalayan salt
5-10 fresh basil leaves


  1. Cut onions in small cubes, crush the garlic and saute everything on medium heat.
  2. In the meantime soak tomatoes in Strong Kangen water pH11.5 to clean off all the chemicals from the tomatoes.
  3. Then cut the fresh tomatoes into pieces and place them to the food processor.
  4. Add sauteed onions and garlic.
  5. Season everything with sugar, Pink Himalayan salt, add basil leaves.
  6. Blitz everything together for few seconds until it’s smooth.
  7. Then transfer the mixture to the pot, cover with the lid and cook on the medium heat for approx 30 minutes.
  8. Serve with pasta, on a pizza dough or as a sauce for vegetables and other dishes.

Note: You can add various different herbs or spices for different taste. If you like spicy sauce, add chili peppers in Step 5.


The possible downside: ‘Tomatoes are generally well tolerated, but they may cause allergic reactions in people allergic to grass pollen. Tomatoes grown in contaminated soils may contain higher levels of fluoride’ (healthline.com)