Sometimes I get a hankering for some good italian, which is hard when you can’t have tomatoes or gluten or dairy…So here is an alternative I came up with….some really nice, full flavor with the bell pepper.

Ingredients:

-2 red bell peppers*

-1 onion

– Oil for high heat (I use safflower)

-3/4c chicken or vegetable broth (be sure to check the ingredients, or make your own)

-2 heads broccoli

-1/2 lb fresh Spinach*

-1-2 tsp Oregano

-2-3 tsp Basil

-Salt to taste

-Black pepper (if you tolerate it well)

Preparation:

1. Cover the bottom of a skillet in safflower oil. Slice the onion and sautée for a few minutes on med-high heat. After the onion is beginning to brown, add the red pepper (sliced), throw in basil, oregano, and some salt. Cook until tender (the more tender, the smoother your sauce will be).

2. Throw the onion pepper mix into a blender, add broth, and blend. This will be your sauce. Give it a try and add more basil, oregano, salt, pepper, or whatever you want. Some people like to strain their red pepper sauce to make it a smooth consistency. I like to eat it as is, get as many nutrients as possible.

3. Add a little more oil to the skillet you used in step one, turn to medium heat. Chop up your broccoli, throw it in. Sautée broccoli until it begins to turn bright green. Add the spinach, turn and stir constantly until spinach wilts (this will happen quickly, be careful not to overcook). Set aside.

4. Pour your red pepper sauce over your veggies and enjoy!

Note: Some of you may choose to enjoy this over some gluten free brown rice pasta shells. Also, feel free to be creative with what vegetables you include. This sauce would work great over some grilled asparagus.

*Red bell peppers and spinach are vegetables that are very good for you, but also soak up a lot of pesticides when they are grown. It is important to buy these vegetables organic if at all possible.