I’ve recently stumbled upon some of the yummiest detox recipes EVER and I’m happy to show case them with you. The first one being Nomato Meat Balls.

Nomato what?! I hear you ask. Bear with me all will be revealed shortly….

If you don’t want to read the background as to how and why I found Nomato Sauce, then please scroll down to the bottom for the amazing recipe.

Detox Diet

As many of you know I’m on a fertility journey at the moment and part of that journey is to get my body very clean and hopefully lean. I’m going to do another blog post on exactly what I’m doing another day, but I became so excited over some of the recipes I’ve been using, I had to fast track them up my blog post list!

Part of my journey has involved a “Diet Intervention” under the supervision of Nutritional Scientist, Mark Bennett. His goal is to help me get my body fit and healthy through diet and supplementation. As such I’m on a strict diet plan for at least 28 days and then several weeks of re-introducing foods. I’m currently 2 weeks into plan and I’m finding it hard and I’m used to generally being wheat and dairy free, so it’s tough! If only I was allowed coffee I swear the world would be good again! But it is what it is and it’s for my greater good, so I’m sticking to the plan like glue and being a good girl.

My diet is based loosely on the principles of Paleo. I say loosely because I’m not allowed half the stuff on Paleo diet either but it’s the closest “diet” to what I’m doing. Basically I’m allowed meat, offal, some vegetables, limited fruit, herbs and some nuts. That’s it. The diet is also supported by a huge range of supplements (more to come on this, but I will tell you I’m swallowing lots of silver…).

Anyway, when you’re faced with at least 28 days with the prospect of no sauces to moisten your meat selections, it calls for some savvy chef work and bloody inventive cooking. Oh and did I tell you I’m allowed very limited spices and specifically (as well as many others) no tomatoes. In fact I’m allowed no foods that belong to the nightshade family. Nightshades being potatoes, tomatoes, peppers, aubergine, paprika, cayenne, chilli and other vital ingredients needed for sauces. I’m also not allowed soy. So when faced with making any kind of sauce it’s tough.


The reason nightshades are omitted on my diet is because they are thought to contribute to inflammation in the body and are particularly bad for people with autoimmune diseases, gut problems, joint pain and arthritis. The science on this is shaky to say the least, but many nutritionists have seen significant results when patients with the conditions mentioned above cut out the Nightshade family.

So, when faced with a diet that does’t allow tomatoes for the base of a sauce or dairy, choices are limited. Until I did my research and the beautiful Nomato Sauce kept rearing it’s head. So as the name suggests, it’s a tomato sauce without the tomato! Sounds gross? Er NOPE it’s absolutely delicious. I’ve come across a number of recipes and after trial and error, I’ve tweaked to perfect and here is my recipe for Nomato Meat Balls with Courgetti (again delicious). Courgetti was something I’ve been avoiding until this diet and I’m kicking myself. It does the trick in replacing pasta, it really does and if cooked properly it tastes delicious.


Nomato Sauce

2 Beetroots chopped

2 Carrots chopped

1 Onion chopped

1 Tablespoon of Thyme (fresh is preferable)

1 Tablespoon of Rosemary (fresh is preferable)

250 ml Bone Broth (need to make this. Don’t buy)

1 Tablespoon of solid cooking fat (animal fat or coconut oil)

Sea Salt or Himalayan Salt


  • Heat fat in a large saucepan until melted and add onion. Cook for 5 minutes on a medium heat
  • Add beetroot, carrot, thyme and rosemary and cook for another 5 minutes on a medium heat.
  • Add the bone broth and salt and bring to boil with lid off. Once boiled put lid back on and simmer on a low heat for 30 minutes
  • Let the mixture cool down and once cool blend.
  • Taste. Add salt according to preference.

Meat Balls and Courgetti 

Serves 4

500g pork mince

1 Tablespoon of Thyme( fresh is preferable)

1 Tablespoon of Rosemary (fresh is preferable)

2 Tablespoon of solid cooking fat (animal fat or coconut oil)

Sea Salt or Himalayan Salt

Ground Peppercorns

Fresh Basil Leaves

4 Courgettes


  • Combine pork mince, herbs and salt in a large bowl.
  • Form meatballs by rolling the mixture to create small balls.
  • Heat 1 tablespoon of fat in a large saucepan (I use the one I used to make my Nomato Sauce) and once melted add the meatballs and cook until brown on a low heat.
  • Once brown all over. Add the Nomato sauce. You may wish to drain the any fat before adding Nomato but I like to keep the fat for the flavour. Simmer with lid on for at least 30 mins.
  • 10 mins from the end. Thoroughly wash the courgettes and using a normal vegetable peeler, peel the courgette using one long stroke from top to bottom. WARNING: wear gloves because peeling courgettes can cause a skin reaction.
  • The peelings are the courgetti. Peel as far as you can until you hit the seeds.
  • Heat 1 tablespoon of fat and once melted add the courgetti and cook in the fat for approx 5 mins.
  • Serve courgetti on plate with meat balls on top. Garnish with basil.
  • Freeze the leftovers or keep for dinner tomorrow night.

You know how you feel after you’ve eaten a bowl of spaghetti bolognese? Normally stuffed? Well, I promise you with this recipe, not only does it taste amazing, you’re packing in the nutrients (beetroot, carrots, courgette, onion and fresh herbs) and you won’t feel stuffed afterwards.

It’s a Win Win and Win!

Watch out for more recipes like this.



Pin It on Pinterest

Share This