Whatever you use tomatoes for the alternatives are only limited by your willingness to be healthy and creative. Whether it be salad dressings, pasta sauces, pizza topping, your favorite roast, or that mouthwatering B.B.Q. sauce, hopefully these healthy alternatives will “plant the seed” of creativity for you to create tasty meals without the pain and inflammation from nightshades.

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There's absolutely no reason to give up that delicious salsa as a dip with your favorite tacos, or ethnic meal. When I first served this sweet version to my guests, I could only image what they were thinking “Okay, this time she's definitely gone over the edge, I can't even imagine sweet salsa on my chicken tacos”. By the middle of the meal everyone was having two and three helpings of salsa, and by the end of the meal there was no salsa left…before everyone went home they wanted the recipe.

1 cup chopped fresh pineapple - Other substitutes for pineapple include: papaya, mango or kiwi (increase lime juice to add acidity).

1 cup chopped fresh cantaloupe, honeydew or watermelon

1/2 cup finely chopped strawberries or red currents

2 finely chopped oranges or pink grapefruit, seeded

6 finely chopped green onions or scallions

1/2 cup finely chopped fresh cilantro

The juice of 1 to 2 limes

Mix all ingredients together and add lime juice;

Refrigerate 2 hours before serving.

Adjust fruit as needed for your particular dietary needs and availability.

This recipe is limited only by your imagination; try it as a pizza topping too, it's delicious.

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This sauce is so versatile you'll want to make an extra jar. It's delicious served over your favorite pasta, grilled chicken or fish, or a delightful addition to any sandwich, especially tuna. Try tossing it into a green salad with your favorite vinaigrette, it's delicate and fragrant.

1 cup olive oil

2 cups fresh cilantro (coarsely chopped)

1/3 cup fresh chives or green onions (coarsely chopped)

2 shallots (peeled, chopped) (optional)

1/2 cup pine nuts (roasted)

1 clove fresh garlic

3 T fresh lime juice

1/4 cup packed fresh mint leaves

Salt and pepper to taste

Roast pine nuts in dry heavy bottom pan until light tan (best if cast iron skillet).

Sauté shallots in 1 T of oil, just until soft.

Add everything into blender and mix well.

May refrigerate in glass jar for up to 1 week. Adjust cilantro or basil to your taste. I've put as much as 1/2 c. of chopped cilantro.

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1 1lb. can pumpkin (Libby brand has no food-coloring)

1/2 tsp salt

1 onion (finely minced)

3/4 tsp coriander

1 T horseradish

1/2 cup water

1/4 cup apple cider vinegar

2 cloves garlic (finely minced)

1 T cumin

1/2 T oregano (ground)

Black pepper (to taste)

Pinch of sugar or SweetLife® natural sweetener

Mix ingredients together in a bowl and refrigerate at least 1 hour before serving.

For more “fire” add additional horseradish or white pepper and a bit more apple cider vinegar.

This sauce freezes well for future use.