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Gravies And Relishes

Many of the home-made meat gravies that we present to our families contain a high proportion of indigestible fat – which is not good for anyone – let alone for those with heart or circulatory problems – and they would normally be high in uric acid – which is not good for gout, arthritis or rheumatism sufferers – or for those who wish to prevent these ailments. The bio-friendly alternatives below are offered as an alternative to home made gravies (which are usually only tasty because of the uric acid in the gravy – and uric acid is only one step away from becoming urine), and the average commercial gravy (which is usually loaded with an horrendous combination of ingredients – many of which would put a strain on the human machinery)

Here is a great tip that will make your dishes very tasty and make your life just so easy. The tomato gravy below is easy to prepare and very versatile, you can use it in stews, over pasta dishes, in soups, as an accompaniment to egg dishes, on toast, and just about anywhere else that you need a delicious savory flavor. Our suggestion is that you make an appropriate supply of this gravy every week and then use it as and when needed. We love it.

Whenever you prepare or store gravy, move heaven and earth to use glass cookware such as the Vision cookware by Corning. You can read more about bio-friendly cookware by clicking here.

Tomato Gravy (F)

6 Bright Red Tomatoes (chopped finely)
1 Large Onion (chopped finely)
1 Green Pepper (chopped finely)
NC Sesame Oil (or any natural oil)
NC Sea Salt
2 Tbsp NC Fructose

Sauté the onion in sufficient sesame oil on low heat until almost fully cooked. Now add the remaining ingredients and salt to taste. Simmer on lowest heat for at least 1 hour or until fully cooked (this will depend on the consistency of the tomatoes). Store in the refrigerator. Read introductory note above.

Brown Gravy (V)

6-8 Tbsp NC ww flour
2 cups cold water
1 tsp NC onion salt
1/2 tsp NC sea salt
1/8 tsp NC celery salt
1/8 tsp NC garlic salt
2 tsp NC Soya sauce

Combine flour and water and stir until well-blended. Cook over low heat until thick. Add remaining ingredients and cook slowly for 5 to 10 minutes, stirring constantly.

Cashew Gravy (V)

2 cups water
2 tsp NC onion powder
1/2 cup NC cashews
2 Tbsp cream
2 Tbsp corn-flour
1/2 tsp NC sea salt

Blend the above ingredients together. Cook over medium heat for about 3 minutes, stirring constantly. Dilute if necessary.

Brown Gravy No. 2 (V)

2 cups water
1 tsp NC onion powder
1/4 cup NC brown flour
1/4 tsp NC mixed herbs
1/2 tsp NC sea salt
1/4 tsp NC Vitamite or Marmite

Liquify and cook until done – about 10 min. Serve over roasts or burgers. Change flavor by adding Chicken-like seasoning or Healthful curry powder. Add salt only after adding seasoning or curry powder, then add salt to taste.

Egg Gravy (N)

2 Tbsp cream
1 egg
2 Tbsp NC whole-wheat flour
3 cups milk
1 tsp NC sea salt

Scramble egg in non-stick pan until brown and crumbly. Add flour, milk, cream and salt, and stir until thickened. Serve hot. Excellent over Walnut/Oat Burgers. Can be poured over baked dishes 1/2 hour before removing dish from oven.

Granny’s Gravy (V)

2 cups diced onions
1/2 cup diced celery
2 cloves garlic
NC sea salt to taste

Sauté all ingredients together in a little water, then blend, adding water and/or cream to make desired consistency.

Tomato and Bell Pepper Gravy (F)

1 tomato
1 green or red pepper
water
NC sea salt

Blend above together. Use water to get desired consistency. Salt to taste.

Spanish Gravy (F)

4 very ripe tomatoes
2 Tbsp NC honey
NC sea salt to taste
2 tsp NC mixed herbs
1 Tbsp lemon juice

Liquidize all ingredients. Simmer on low heat for 20-30 minutes. Add water and simmer a little more if thinner consistency is required.

Savory Gravy (F)

2 brinjals
4 tomatoes
1 green pepper
water

Cook above in sufficient water till soft. Liquidize in blender. Return to pot and add:

NC sea salt to taste
1 tsp NC Soya sauce
1 Tbsp cream
NC herbs to taste

Cook for 15 minutes and serve.

Mushroom Gravy (V)

2 cups mushrooms
2 Tbsp NC ww flour
1/2 cup milk
1/2 cup cream
2 Tbsp fresh chives (optional)

Chop mushrooms and chives. Sauté mushrooms in a little water till tender. Stir in flour. Add remaining ingredients and cook over low heat until sauce thickens.

Ratatouille (F)

2 small egg-plants
4 zucchini
2 green peppers
2 1/2 cups tomatoes
1 tsp NC sweet basil
1 1/2 tsp NC sea salt
1/4 cup cream

Sauté egg-plant, zucchini and green peppers in a little water for 5 min. Add peeled chopped tomatoes and seasonings. Cover and simmer gently for 1 hour, stirring occasionally. Then uncover and allow mixture to cool down until thickened. Add cream. Serve cold.

Pepperonata (F)

3 green and red peppers
1 Tbsp lemon juice
2 1/2 cups chopped tomatoes
1 Tbsp chopped parsley
1 Tbsp NC honey
NC sea salt to taste
1 tsp NC paprika
1/2 tsp NC basil
1/2 tsp NC thyme
1/2 tsp NC oregano
1 NC bay leaf
1/4 cup cream

Cut peppers in half and remove ribs and seeds. Cover with water and boil for 5 min. Wash under cold running water and drain. Cut into wide strips and sauté in a little water. Add rest of ingredients and simmer for 60 min. Stir occasionally. Toss in cream. Keep in fridge.

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