INGREDIENTS

1 tbs olive oil
1 onion chopped
1 garlic clove
1 large tomato chopped
1 small carrot finely chopped
1/4 red or orange pepper chopped
1/2 tsp Paprika
Tiny pinch chilli powder
1 tsp boullion stock
Fresh Parsley
1/8 or 1/4 cup water depending on how thick you like sauce!

METHOD

Simmer onions and tomato for 5 mins in the oil and add the paprika and chilli
Add everything else into the pan and cover with the water and stock
Leave for 2 minutes and then blend with the fresh parsley (as much as you like)
If its too thick add more water

Serve over cooked pasta - preferably gluten free corn penne pasta

INGREDIENTS

1 Large Bag Black Cavolo Nero Kale
1 T Extra Virgin Olive oil
1 T Flax Oil
1/2 tsp Himalayan Pink Salt

METHOD

Take the bag of Kale (seems a lot but when massaged down you can easily eat a whole bag!)
I like to strip the dark abundant leaves off the stem (this is optional)
Tear or cut with kitchen scissors into bite size pieces and place in a large mixing bowl
Pour over the oils and salt and massage... yep literally get your hands in and deeply rub, massage and love the leaves with your hands!
The leaves will absorb the oil and salt and turn them limp and divine...
Leave for 2 hrs and then eat...

Tip: If you want them warm or to make kale crisps, place in the dehydrator. If you do not have a dehydrator just leave them in the oven on a low heat with the door open!