Low Glycemic Apple/Peach Pie

“Still Life of Topless Pie”
I made my first apple pie this weekend…sort of. It was more like a peach pie.

Whatever you want to call it, it was as easy as pie to make.

Husband would not try it after I confided that it was made without sugar. (He doesn’t know what he’s missing!)

This recipe is really my father’s, minus the gluten-free piecrust. His pies contain no added refined sugars.

I love the image of a huckleberry pie…blackberry pie…lemon pie. I go back in time and imagine what pies must have smelled and tasted like in the 1800’s. Imagine child thieves wearing wool caps, stealing cooling berry pies from window ledges. How often were pies actually stolen this way, one has to wonder.

I bet those pies weren’t as sweet as today’s.

Digging around on the Internet, I found that the first English apple pie recipe dates back to 1381. It was made with apple, figs, raisins, and pears. Early pie recipes did not contain sugar because it was expensive and not as available in England’s market place.

An American cookbook in the 1800s featured 8 sweet pie recipes and by 1947, there were 65. Today, there are over 150 recipes -- just for apple pie alone. Many of these recipes contain more than refined white sugars. Corn syrup sweeteners and high fructose corn syrup are some of the strange chemically engineered ingredients added to today’s fast food pies.

McDonald’s Baked Apple Pie:
Apples (citric acid, ascorbic acid, salt), enriched flour (bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, high fructose corn syrup, sugar, shortening [palm oil, soy lecithin, artificial flavor, beta carotene (color)], food starch-modified, contains 2% or less of the following: sorbitol, sugar, palm oil, palm kernel oil, dextrose, brown sugar, apple powder (dehydrated apples, citric acid), sodium alginate, dicalcium phosphate, sodium citrate, salt, spices, yeast, L-cysteine, natural (plant source) and artificial flavors, annatto and turmeric (color), caramel color.

Oh lawdy, can you imagine your great, great grandmother eating this kind of pie?

On average, most apple pies call for at least one cup of white sugar. My recipe calls for ½ cup of canned peach juice. Peach juice in place of white sugar will actually add more flavor to an otherwise bland apple pie. Pear juice probably works just as well.

How to prepare:

• 3-4 large Granny Smith apples (precook apples in boiling water until tender)
• 1 can of sliced peaches (without high fructose corn syrup)
  
• 1/2 cup of juice from canned peaches
• Add a touch of lemon juice, cinnamon, and nutmeg to juice
• Stir gently and pour into pie shell
• Bake in oven at 350 for 45 minutes or when piecrust is cooked
  

Piecrust:
Husband makes homemade piecrust with Bob’s Red Mill Biscuit and Baking Mix. He adds ¼ cup of sugar to the recipe -- otherwise, the crust is bitter. Recipe on back of package: http://www.bobsredmill.com/recipes_detail.php?rid=1450

I have less patience for making homemade piecrust and would rather depend on Madwoman’s gluten-free piecrust -- a perfect 10!

Skinny Crisps

Once upon a time there was a sweet and beautiful Princess with a very Sour Tummy. When the King’s physician told her that she could no longer eat anything made with gluten, she broke down and cried.

One day the Princess visited her Fairy Godmother, who was a fanciful baker. The Princess confided that she yearned for a Yummy Snack that would agree with her tummy.

The Fairy Godmother comforted the Princess saying “Despair not my fair Princess, for I will create for you a magically delicious cracker, low in carbohydrates, high in fiber, free of gluten, baked to perfection and sturdy for long journeys.”

Very soon the Fairy Godmother returned with an assortment of crackers for the Princess to try.

Upon tasting just one, the Princess rejoiced and proclaimed, “These morsels are tasty indeed! We shall call them Skinny Crisps. We must hurry and provide these crunchy, tummy-friendly snacks to all the people of the kingdom!”

So they did and they lived happily ever after.

I have to admit that I shed a little tear while reading this fairytale on the Skinny Crisp label (yes, I’m one of those Hallmark card cry-babies). But how clever, especially for celiac children!

Madwoman has started carrying this snack product, which comes out of Boulder, Colorado. It contains only FOUR ingredients (if you don’t count the cinnamon, sea salt, and turbinado, aka raw sugar):

Chickpea flour, golden flax seeds, psylium husk, olive oil.

I bought the cinnamon crisps (note there are several other flavors). They remind me of a healthier version of Taco Bell’s Cinnamon Twists.

I recommend adding the crisps to a bowl of vanilla ice cream (or vanilla rice dream) to mimic fried ice cream.

Where to find: Madwoman Gluten Free Bakeshop (www.madwomanfoods.com)

Cost: $6.52

Lunch, Asparagus Salad

This recipe is dedicated to a dear girlfriend of mine who recently had Lap-band surgery. She’s looking for food ideas too.

After having the gastric banding -- essentially surgically shrinking her stomach -- she’s on a restricted diet, which in many ways replicates the celiac diet. Seems that we have some things in common -- eliminating refined wheat is one of them.

The RDA (Recommended Daily Allowance) of protein intake for women is 45 grams and 56 for men. It’s 25-30 protein grams following Lap-band surgery.

The following asparagus salad recipe, which I found in a Midwest Living magazine (April 2008), might be a healthy way to bank some protein and general nutrition. And the different colors in this dish say, “Ooh, you belong in my pouch!”

1 medium egg (7 grams of protein)
1-2 cups asparagus & radishes (about 4-8 grams of protein)
Sprinkle with goat or feta cheese (protein varies)
Add ½ cup of walnuts (7 grams of protein)
Drizzle 1 tablespoon of balsamic dressing or just plan olive oil
Add crushed black pepper *You can add fish, meat, or yogurt for an additional 6 to 7 grams of protein

Celiac Has Never Felt So Good

“Woman and Hoagie, 2007”

Ahhh…just look at that gigantic “glutenous” hoagie…

This scene was nearly three years ago, set in some tourist-trap restaurant on the wharf in San Francisco. It was our first trip to California as a couple. Look at that happiness!

Food.

My husband believes I think about food the way most men supposedly think about sex: 97% of any given day. If asked, my friends would probably say the same.

I thought about food a lot before my celiac diagnosis and I think about it just as much now. That’s why I laugh about this photograph: It’s just me in absolute glee over what I’m about to eat, with the love of my life.

Of course, my love affair with food wasn’t always a honeymoon. The first year following my celiac diagnosis was the worst.

I was paranoid about gluten and was still highly symptomatic, and thus limited myself to chicken breasts, white rice, and green vegetables. It seemed that anything other than these three foods only fed my paranoia.

I remember my father’s annual visit that year. He was saddened to see me without a “Wilbert appetite.” A good appetite was an indicator of good Wilbert health. It was hard for him to enjoy the homemade Birthday cake I ordered for him without me, for a first. Our ritual of enjoying and ‘rating’ food together was just no longer the same.

Essentially, I had to start all over. I had to unlearn and relearn how to feed myself and that was difficult. I was also frustrated that I couldn’t eat like ‘normal’ people -- especially being the food lover I am.

I remember telling my gastroenterologist that I’d rather have some other disease -- that celiac disease was far too inconvenient. She told me I was lucky. This was one of the only diseases that could be cured without medical intervention -- no pills, no insulin, no physical therapy, no surgery, no chemo.

“If you’re going to have something, this is the best thing to have,” she said.

She was right, I believe (so far, so good). I’ve managed to stop the destruction to my intestines and completely turn my health around.

I’ve also relearned how to love and cook food again. I’ve moved beyond unseasoned chicken breasts and white rice and dared to use spices again.

Most “experienced” celiacs become expert label readers. I never paid attention to labels in the past but am now proficient in the complex language of “Ingredients” (I will say that it’s much harder than Latin). Celiac disease has helped me understand toxicity of certain ingredients as well -- even those suggested as safe for celiacs (corn syrups, artificial sweeteners, food dyes, etc).

Enough about me…what about YOU? Our journeys will be different but if you’re somewhat new to the gluten-free diet and/or struggling, soak in the following tips:

Join a celiac support group. You’ll learn much about the gluten-free diet and you won’t feel so alone in your journey.

Start cooking, even if you never did before. Cooking will improve your health and guarantee that what you’ve eaten really is gluten-free. Cooking can also be therapeutic so try not to think of it as burdensome.

Keep a food journal. Write about what you’ve eaten, what you plan to eat, and what you’d LIKE to eat. Reflect on your food diary -- what’s working well for you, what might be missing from your diet, and how might you make your favorite foods, gluten-free.

Be physically active. Chances are that your immune system has been taxed from years of eating gluten unknowingly. You’ll feel better gaining some muscle and cardiovascular strength. Strive for a minimal of 60 minutes of moderate to rigorous physical activity per day (the World Health Organization and Centers for Disease Control’s recommendation). *I’ll be blogging more about physical activity this spring so stay tuned.

Avoid restaurant food. One thing that frustrates me about the ‘celiac movement’ is the word-of-mouth restaurant ‘recommendationing’ (I know, it’s not a word) that is popular right now. Lot’s of us are yelping, “Hey, did you know that such and such is serving gluten-free?” The fact is there is no such thing as a gluten-free restaurant unless everything served is gluten-free OR there is a kitchen equipped to prepare gluten-free foods separately such as at Pizza Luce in the Twin Cities, for example.

You’re safest avoiding restaurant food altogether unless again, the restaurant is gluten-free all the way and/or prepares in a gluten-free kitchen. Otherwise, expect that you will eat cross-contaminated foods.

If you have suggestions that you think might be helpful for readers, contact me and I’ll post them.

Happy journey to you!

Amen for Fried Okra

One of my biggest food secrets I’m now sharing is my fondness for fried okra, served at the K&W chain in North Carolina. I lived in Winston-Salem for some three years after graduating from college -- and ate a lot of okra while there.

You haven’t lived in the Carolinas until a K&W cafeteria experience. They’re a little like Old Country Buffet -- only MORE popular. K&W is quite a place -- especially on Sundays after southern Baptist church. It was essentially church after the worship, with Winston-Salem’s rich and poor lining up for more than 45 minutes out the door just for a seat. The diversity of people in that line is unlike what you’ll see anywhere else. That was my favorite part (well, besides the okra).

The place is so old school that even just two years ago -- the last time I was there -- they still had a smoking section. Little had I known then that I’d be having my last bowl of fried okra at the K&W on Healy Drive.

Okra seems hard to locate in grocery stores up north. It’s one of those hidden vegetables that gets buried behind more popular vegetables such as broccoli or spinach. It’s on that top tier shelf where you can barely see what’s behind the soggy leaves sprayed by a 60-second interval of mist.

When I have found okra, I never know what to do with it. How do you cook fried okra?!

Well tonight I soaked the sliced okras in a batter of egg and all-purpose gluten-free flour. Then I fried it in olive oil for about 20 minutes until golden brown. This was a far cry from K&W’s fried okra so if anyone knows of a better recipe, please e-mail me!

How to prepare:
You tell me for a change

Banana Bread

"Still Life with Curious George"

My photo doesn’t look as good as this banana bread truly is but George really wanted to be in the photo shoot.

I found the recipe on the Bob’s Red Mill Web site, which hosts a decent number of recipes using their grains.

What I really like about this recipe is that is calls for minimal dairy ingredients -- a relief for celiacs who have to avoid it.

I’ll warn you that it isn’t fluffy or dense like some banana breads. It’s somewhere in between.

Curious George gave this a thumbs-up.

How to prepare:

1/3 cup canola oil

2/3 cup brown sugar

2 large eggs

1 teaspoon imitation vanilla extract

1 3/4 cups all-purpose gluten-free flour

2 teaspoons baking powder

1 1/4 teaspoons cinnamon (I thought this called for too much cinnamon)

1 teaspoon xanthan gum

1/2 teaspoon salt

1 1/2 cups mashed ripe bananas

1/2 cup chopped pecans or walnuts

• Preheat oven to 350.
• Grease 9x5-inch non-stick loaf pan. For smaller loaves, use three 5x3 inch loaf pans.
• Cream together oil, sugar, eggs, and vanilla in large bowl.
• Add flour, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with bananas.
• Beat until smooth.
• Stir in nuts.
• Bake 9x5" loaf for 1 hour, 5x3" loaves for 45 minutes.

Very Vegetarian, Spinach-Polenta Soufflé

Looks like an egg bake, doesn't it?







I’ve had a craving for spinach soufflé, which led to a hunt for a gluten-free recipe. The one we found online turned out really well minus the dairy problems it caused me later.

Truthfully, I’m not supposed to be eating dairy. I can get away with a little 1/2 & 1/2 cream in my morning coffee but cow’s milk, cheese, ice-cream, and whipped cream result in adverse intestinal symptoms just minutes after consumption.

Dairy has been a hard habit to break though. Like gluten-containing bread and pizza, creamy dairy products have always been favorites of mine.

If we were to make this recipe again, we’d substitute cow’s milk for either rice or goat’s milk and use less cheese. But if you don’t have dairy “issues,” follow the exact recipe below:

¾ cup spinach, coarsely chopped
1/3 cup grated cheese
2 tsp olive oil
½ chopped onion
1 ½ cup milk (or rice milk)
1 ¼ cup water
½ cup polenta
3 egg yolks
3 egg whites
Season with parsley and freshly ground pepper

• Lightly oil an oven proof baking dish (2 pint capacity).
• Heat olive oil in large saucepan and cook the chopped onion until golden brown. Add milk and water and bring to boil.
• While coming to a boil, put egg whites into a large bowl and whisk them until they’ve reached a soft peak. Set aside.
• Pour the polenta into the boiling saucepan, stirring continuously with a wooden spoon. Remove saucepan from heat after lumps dissipate.
• Beat the egg yolks into the polenta mixture.
• Add grated cheese, spinach, parsley, and black pepper.
• Fold the egg whites into the polenta mixture.
• Spoon the mixture into the prepared baking dish.
• Bake at 400 degrees for 20-25 minutes.
• Serve immediately!

Optional: serve with fresh tomatoes drizzled with olive oil and balsamic vinegar and shredded basil leaves.

Enjoy!

Julie’s Totino’s Pizza

Remember Totino’s frozen pizzas? Being a celiac, frozen pizza -- like most junk food -- is all but a memory to me. I haven’t been down that freezer aisle in ages.

But even in my healthiest of health food days, those pizzas were a guilty pleasure. Whatever that ground beef and pepperoni was made of seemed to cure a college hangover too.

Back in the day, you could buy those personal-sized pizzas for no more than a couple bucks. I’m guessing that a lot of people have lived off those things at one time or another.

By default (once again), I created something that tastes similar yet much, much healthier. I’m in pizza shock, really.

How to make a fake Totino’s pizza, gluten-free style:

• I used Udi’s frozen pizza crust because I prefer thin crust.
• Apply a light layer of pizza sauce (I used marinara sauce from Cossetta’s).
• Cook 1 cup of grass-fed ground beef. Season well with basil, parsley, chives, minced onions, garlic salt, and black pepper. Add cooked beef to sauce. Note: Meat is optional
• Add chopped celery, red pepper, mushrooms, onion, and black olives.
• Cook in oven at 350 for 15-20 minutes.
• Eat as though you’re back in college (try Bard’s gluten-free beer).

Udi’s frozen pizza crust

Where to find: Kowalski’s

Cost: $5.19

Pollan's 64 Ways to Eat Food

My food hero speaks again...

http://well.blogs.nytimes.com/2010/01/08/michael-pollan-offers-64-ways-to-eat-food/

My “Merry Berry”

I make the following naturally gluten-free smoothie before or after a work out. In the past (before I knew I was celiac), I added wheat germ and Brewers Yeast. Now I just stick to the fresh fruits.

How to prepare:
2 cups of unsweetened, gluten-free soy milk (or rice milk)
1 cup of fresh (or frozen) strawberries
1 banana
1-2 tablespoons fresh coconut shavings
1 cup of ice
1 teaspoon of honey (optional)

Blend and serve with mint or parsley sprig.

Try this recipe with a variety of fresh fruits (blueberries, peaches, pineapple, etc).

Tortilla sandwich and other stuff

Approximately two more weeks before my husband is no longer employed… and we’re now revisiting our finances.

As some of you know, celiac disease is expensive. Whether you’re eating more fresh fruits and vegetables (as opposed to cheaper, highly processed foods) or buying special gluten-free products, you can expect to spend (on average) a minimum of $2000 more per year maintaining the diet. This figure might be less if you’re savvy about what you buy and where you shop.

When you think about it, Americans really don’t spend much on food compared to other cultures. We spend more money on homes, cars, and vacations while relying on cheap and fast foods.

My food hero, Michael Pollan, states that Americans “spend less than 10 percent of their income on food” and less than thirty minutes preparing meals. Italians, the French and Spanish all spend at least 14 to 17 percent of their income on food.

It’s a trade-off for many of us.

Food, however, is not a trade-off for some. Friends of ours spend about $900 per month on groceries, buying organic whole foods, and environmentally friendly home and body-care products.

That may sound shocking but they’re just investing in health, and that’s worth a lot more than sinking money into a car, which has far a shorter life span.

***

Now, there are ways to save if you just can’t spend much on the gluten-free diet.

You can survive on the gluten-free diet eating whole foods found in the produce aisle and gluten-free grains, nuts, beans, and meats. Obviously the more you depend on packaged processed foods, the more you’ll spend. You don’t have to feel as though survival means relying on expensive packaged foods touting a gluten-free label. This is a misperception.

***

We’ll have to spend less on expensive gluten-free packaged foods, make fewer trips to gluten-free bakeries, and learn how to shop for whole foods more frugally. Some things, like packaged breads and gluten-free flours, will remain on our grocery list. But other things, like pizza crust, we can make ourselves for less.

Speaking of packaged bread products, I just discovered a gluten-free, lactose-free, casein-free, and peanut-free tortilla. One package of these will last you six bean burritos or sandwiches so it may be worth the investment!

French Meadow Tortillas

Where to find: Kowalski’s

Cost: $5.35

Michael Pollan, Daily Show

Michael Pollan was recently on the Daily Show to talk about his new book.

Enjoy, and I'll be back soon again.

The Daily Show With Jon Stewart	Mon - Thurs 11p / 10c
Michael Pollan
www.thedailyshow.com
Daily Show Full Episodes Political Humor Health Care Crisis

Coconut Nut

I am a nut for coconut. Coconut ice cream, coconut pie, coconut milk, coconut daiquiris, coconut-crusted chicken, etc. Anything coconut is welcome in my belly.

Imagine my delight in discovering coconut flour as an alternative to wheat flour.

Bob’s Red Mill says it better than I can:

“Coconut Flour is a delicious, healthy alternative to wheat and other grain flours. It is very high in fiber, low in digestible carbohydrates, a good source of protein and gluten free. It lends baked goods an incomparably rich texture and a unique, natural sweetness.”

Knock yourself out by using Bob’s Red Mill coconut flour, organic shredded coconut, and imitation coconut extract as key ingredients for coconut muffins.

You can be a coconut nut too by downloading coconut recipes from the Piccadilly Books PDF file: www.simplycoconut.com/Coco%20Flour%20Recipes.pdf

Go nuts!

Bob’s Red Mill Coconut Flour
Where to find: Most grocers (gluten-free grain section)
Cost: $7.19

Let’s Do Organic, Organic Coconut (unsweetened)
Where to find: Whole Foods
Cost: $2.69 (8.8 oz bag)

Instant soup: Ummm ... Ummm ... not so good

If there is one group of professionals I like more than university academics, it’s investigative journalists. These people generally have incredible energy, critical thinking skills, and a strong sense of social justice (an essential mix to do this kind of work). Not all are good eggs but most do their muckraking with the fairest and bravest intentions (when they’re not threatened by political regimes).

One of my favorites is food science writer, Michael Pollan. Some of you may be familiar with his well-known bestseller The Omnivore’s Dilemma.

Pollan is a longtime writer for the New York Times and author of several other fascinating books about the culture of food: manufacturing practices, animals, grains, and plants we eat, or don’t.

I would pay graciously to be one of his disciples (he teaches journalism at Berkeley).

Pollan’s sequel, In Defense of Food, resonates deeply -- his themes have familiar roots. Essentially, I grew up hearing similar bells of food and health wisdom from my parents and their parents.

For example, we never had soda pop in our household. The stuff was considered poisonous -- especially for children. This was simply a liquid toxicant that offered no nutritional value whatsoever and in fact, led to all risk and no health benefit.

Convincing my mother to buy Pop-Tarts back in the early ’80s required painstaking manipulation. Forget frosted Pop-Tarts. No amount of childhood begging would result in ever seeing those breakfast cakes in our kitchen cabinets.

There were foods I wanted because I saw other kids eating them. But my parents remained steadfast in their ‘real food’ religiosity and I am grateful for that as an adult.

I could go on about the stories but in sum, pleasurable but quality food was my father’s virtue; healthy and whole foods were my mother’s. I didn’t learn these virtues myself by modeling their behavior alone. Both parents actually spent the time explaining them so I could grow up being more than a passive eater. (Unfortunately, none of us knew I had celiac disease.)

***

Now, some of you may argue that all food is real food -- or else it wouldn’t be sold in grocery stores. It wouldn’t be edible.

I can assure you this isn’t so.

Real food contains ‘life food enzymes.’ It hasn’t been chemically manipulated or laced with fertilizers and pesticides, or genetically modified. Real food usually doesn’t come in a package and if it does, as Pollan states, it typically has fewer than five ingredients. And finding anything with fewer than five ingredients is just about as rare as such a thing as a nutritious Pop-Tart.

I’ll use tomato soup to illustrate the point.

Several years ago I had a young ostentatious work colleague, a nutritionist who routinely drank (yes, drank) what had been Campbell’s new “soup at hand” -- pre-cooked tomato soup sold in a hard plastic container, shaped to grip and drink after heating in a microwave.

It’s funny that the most vivid memory I have of her was of the plastic sippy-cups of soup, always sitting on her desk. One time I asked, “Is that all you’re having for lunch?”

It was all she ever had for lunch. I was amazed because she was an athlete -- a runner and an avid cyclist. I couldn’t understand how she had the energy to perform subsisting on this red goop.

Now back to the present. The other day I found myself in the grocery section of a Target store where stacks of Campbell’s soup piled pyramid style near the cashier lines. It brought back memories of my former colleague and peaked my ‘Pollanesque’ curiosity of its contents.

Was this real food?

Stomach this while I go through the list of ingredients:

Tomato puree, water, high fructose corn syrup, wheat flour, vegetable oil (corn, cottonseed, canola, soybean and/or partially hydrogenated soybean and cottonseed), sweet cream buttermilk powder, modified food starch, salt, whey protein concentrate, dairy base (partially hydrogenated canola oil, corn syrup solids, sodium caseinate [milk], mono and diglycerides, dipotassium phosphate), flavoring, ascorbic acid (added to help retain color), citric acid, spice, butter (milk), cream powder, lipolyzed butter oil, enzyme modified butter, nonfat dry milk, oleic acid, butter flavor (enzyme modified butter, acetic acid), lactid acid, butter oil.

I don’t know when this container actually arrived from Camden, NJ to the Target store in St. Paul, MN, but the chemical mixture doesn’t expire until September 30, 2010. My former coworker would have a little less than a year to eat these 23 plus ingredients.

Now, stomach the list of ingredients of this tomato soup recipe:

Tomatoes, vegetable broth, celery, onion, garlic, spices.

I don’t know about you, but I have a much better understanding of what’s in the second recipe than the first, and probably, I’ll metabolize the second batch of soup more naturally than the first.

On another note, I could probably bring the Campbell’s plastic container to the university and ask the toxicology department to tell me what kinds of chemicals are emitted into the soup goop during the microwave process. And from here, I could add to the list of ingredients that my colleague had been eating.

So even the most educated nutritionists may fail to fully recognize the difference between real and processed foods. Incidentally, my coworker left our department after several short months -- a full scholarship to get her PhD in food science.

I wonder if she’s still drinking tomato “soup.”

Fast Food Night

It was 16 below zero last night in the Twin Cities.

Welcome to the first day of 2010.

I never made it out of the house despite my morning intentions of skiing or hitting the gym. It ended up being a lazy day of much-needed home organization and reading.

I also had no desire to cook even though we had a new container of marinara sauce and Italian sausage from Cossetta's. FYI, Cossetta's carries two kinds of sauce and only one is gluten-free.

I had decided to concoct a fast-food dinner using whatever miscellaneous ingredients I could summon from the fridge. I'm actually quite surprised at what came together under such lethargy. It was probably a lot healthier than what was supposed to have been for dinner.

Fast food recipe:
2 hard boiled eggs sprinkled with ground pepper
Celery sticks smothered with almond butter
1/2 cup cooked buckwheat
Bowl of steamed Brussels sprouts
Black olives
Bowl of fresh rasberries and bananas (dessert)
Glass of red wine

Be sure to ask for the gluten-free "Marinara" sauce in the deli section of Cossetta's:

Cossetta's Italian Marinara
Ingredients: Tomatoes, vegetables, salt, herbs & spices
Cost: $7.39 (1 quart)
www.cossettaeventi.com