Tomato date sauce

Gooey Tomato And Date Sauce

This creamy delicious tomato sauce has all the freshness of tomatoes and the added depth and flavour of sweet succulent dates. Great as a topping for a summer’s buddha bowl, on veggies when you’re doing a cleanse, or as a healthy ketchup alternative on home-made potatoe fries. Get stuck in!

Feeling Vata: this is a great sauce for you, enjoy as it is.

Feeling Pitta: Skip the onion if feeling too hot.

Feeling Kapha: Don’t use the full amount of dates, probably best with only 4-6. Add some cayenne pepper and more cinnamon to boost digestion. Go easy on the salt and skip or use very little of the oil.

Weekly Recipe

Gooey Tomato and Date Sauce

Gooey Tomato & Date Sauce

Tomato date sauce

This creamy delicious tomato sauce has all the freshness of tomatoes and the added depth and flavour of sweet succulent dates. Great as a topping for a summer's buddha bowl, on veggies when you're doing a cleanse, or as a healthy ketchup alternative on home-made potatoe fries. Get stuck in!


  • 4 medium, ripe tomatoes
  • 6-10 dates, depending on how sweet you like it
  • half a chopped red onion
  • 1-2 teaspoons of fresh lemon juice
  • 1 clove of garlic
  • 1 x dash of cinnamon
  • 1 x dash of ground cloves
  • 1/4 cups of water (60ml)
  • 1 teespoon coconut aminos (leave out if doing a cleanse)
  • 1 teaspoon ground sea salt
  • fresh ground pepper to taste
  • 1 and a half teaspoons of arrowroot powder (optional)
  • 1 tablespoon olive oil (leave out if doing a cleanse)


  1. Finely chop up dates, tomatoes, the onion and garlic.
  2. Heat up about one teaspoon of olive oil in a pan and then add the onion and garlic, fry lightly until the onion has gone transluscent (if you're on a detox or cleanse, leave out the oil and fry the onion in water instead).
  3. Then add the tomatoes, dates, ground cloves, cinnamon, water, lemon juice and the salt. Let the mixture come to a bubble, cover it with a lid and turn the heat to the lowest setting. Let it cook for 40 minutes.
  4. After 40 minutes add the mixture into your blender and blend until smooth.
  5. Optional: Pour the mixture back into your pan and mix with the arrowroot powder with about 1 tablespoon of cold water. Add powder mixture into your Date & Tomato Sauce and let it come to a bubble and the sauce thickens up lightly. Finished. Season to taste with salt & pepper.
  6. Alternatively you can make a raw sauce, by putting all ingredients (leave out the arrowroot powder and olive oil if you're doing a cleanse) and mix in a high speed blender.

Gooey Apple and Cinnamon Cupcakes

Sometimes you just need something that satisfies you.
Something that is sweet, tasty, and if possible, has that gooey, tasty sensation to it.
Something that, when you put in your mouth, reminds you of autumn, of your mum’s home baked apple cake,
of gardens and of late summer blooms.
Something that when you eat it, gives you that warm fuzzy feeling,
that peaceful feeling that everything is ok.

And what better way to give into this craving, than with these pretty much guilt free, goeey apple and cinnamon cupcakes?!
Low in sugar, fat, gluten free and vegan, and plenty of apples for your 5 a day. What’s not to like?

Of course I have added plenty of spice again:
cardamom and cinnamon to help you stabilize your blood sugars, to calm you and to nourish you, every little ‘gooey’ bite at a time.


Yield: 12

Gooey Apple & Cinnamon Cupcakes

Gooey Apple & Cinnamon Cupcakes

Delicious and gooey apple and cinnamon cupcakes, vegan & gluten free

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • 1/4 cup coconut oil
  • 1/4 oat milk ( or other plant milk of your choice)
  • 1 tsp apple cider vinnegar
  • 1 tsp lemon juice
  • 8 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 2 tsp ground cardamom
  • 1 pinch of salt
  • 1 and 1/2 cup ground almonds
  • 2 cups gluten free flour blend (I use Bob's red mill)
  • 2 heaped tsp gluten free baking powder
  • 1/4 tsp baking soda (bicarbonate soda)
  • 3 tbsp apple sauce home made or store bought
  • 3 medium size apples, diced and cored
  • 1 tbsp flax egg


  1. Preheat oven to 190 degrees celsius .
  2. Make the flax egg: add 1 tablespoon flaxseeds to a small bowl and add 3 tbsp warm water. Mix well. Put to one side.
  3. Melt the coconut oil in a saucepan.
  4. Once melted, mix the oil, the milk, the vinegar, maple syrup, vanilla, cinnamon, cardamom, salt, ground almonds and apple sauce together in a mixing bowl.
  5. Add the flax egg and mix well.
  6. Sift in the flour, baking powder and bicarbonate of soda.
  7. Mix well, adding a tiny splash more milk if it’s looking too dry.
  8. Add the apples and carefully stir in.
  9. Transfer the mixture between muffin cases in a muffin tin.
  10. Bake in the oven for 40 minutes until risen and an inserted skewer comes out clean.
  11. The cupcakes should still have a very soft and gooey consistency. I usually eat one fresh and warm (mhmmm, so good) and place the rest in the fridge, they will harden a bit more and keep for up to a week.


Dust off the Cupcakes with some icing sugar or top with a nice vegan frosting.

Nutrition Information



Serving Size

12 cupcakes

Amount Per Serving Calories 212Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 25mgSodium 19mgCarbohydrates 30gFiber 4gSugar 24gProtein 1g

Please note that nutrition information is based on averages and can therefor not always be accurate.