Taco sauce
   This is my taco sauce, the picture does not do it justice. It is a sauce that I use for a variety of dishes. For one night, I sprinkled some splet flour on sliced boneless chicken breasts, gave them a quick saute to get a little color and put them in the sauce to poach.  Another time I put pieces of fish right in the sauce to poach. Taco’s are easy to make and fun. A little chicken or fish for those who eat it can easily fit in an alkaline diet. It’s all about the portion size. So a small piece of chicken or fish  in a taco filled with vegetables and alkaline rice is delicious.  
 Taco Sauce  
 2 Tbsp. Olive Oil  
 1 small onion 
 1 jalapeno pepper seeds removed (if you like it spicy keep the seeds in) 
 1 clove garlic 
 1 Tbsp. Paprika 
 1 Tbsp. Oregano 
 1 Tbsp. Cumin 
 1 ½ tsp. sea salt 
 1 tsp. pepper 
 2 Tbsp. Spelt Four 
 1 14 ounce can of tomato puree 
 2 cups vegetable stock  
 Heat olive oil in a pot. Using a Cuisinart or blender, pulse the onion, garlic and jalapeno until very small, do not puree. Add to the oil and saute for about 4 minutes. Add the paprika, oregano, cumin, salt and pepper and cook another 3 minutes until the onions are softened. Add the spelt flour and stir. Cook about 2-3 minutes, this will cook the flour. Add the tomato and the vegetable stock. Simmer for 20 minutes. 
Taco sauce

This is my taco sauce, the picture does not do it justice. It is a sauce that I use for a variety of dishes. For one night, I sprinkled some splet flour on sliced boneless chicken breasts, gave them a quick saute to get a little color and put them in the sauce to poach.  Another time I put pieces of fish right in the sauce to poach. Taco’s are easy to make and fun. A little chicken or fish for those who eat it can easily fit in an alkaline diet. It’s all about the portion size. So a small piece of chicken or fish  in a taco filled with vegetables and alkaline rice is delicious. 

Taco Sauce 

2 Tbsp. Olive Oil 

1 small onion

1 jalapeno pepper seeds removed (if you like it spicy keep the seeds in)

1 clove garlic

1 Tbsp. Paprika

1 Tbsp. Oregano

1 Tbsp. Cumin

1 ½ tsp. sea salt

1 tsp. pepper

2 Tbsp. Spelt Four

1 14 ounce can of tomato puree

2 cups vegetable stock 

Heat olive oil in a pot. Using a Cuisinart or blender, pulse the onion, garlic and jalapeno until very small, do not puree. Add to the oil and saute for about 4 minutes. Add the paprika, oregano, cumin, salt and pepper and cook another 3 minutes until the onions are softened. Add the spelt flour and stir. Cook about 2-3 minutes, this will cook the flour. Add the tomato and the vegetable stock. Simmer for 20 minutes.