The Last Supper – Before GAPS (and 2-minute ketchup recipe)

I’ve been preparing emotionally to start the GAPS diet by eating all the not-so-healthy food I generally avoid. Oddly enough, I haven’t felt very well the last few days.
Since my son presented me with a challenge – to make a healthy hamburger and fries dinner, I decided that would be my last pre-GAPS meal.

On the menu:
  • Hamburgers made from grass-fed beef served on gluten free buns
  • Oven fries
  • Homemade ketchup
  • Homemade dill pickles
  • Organic mayo and Dijon mustard

 The hamburgers were fine, the ketchup was a success, the fries are an old favorite, but the buns… well, we’re not going to talk about them. I used a new recipe and it won’t be repeated. Moving right along… the ketchup was fine. Let’s talk about that.  
Real, traditional ketchup is a fermented condiment made by adding liquid whey (a byproduct of cheese-making) to tomatoes and spices, then setting it aside to ferment for about four days. Fermented ketchup keeps for several months in the refrigerator.  
Since I don’t have liquid whey at the moment (powdered won’t work), I tried my hand at a non-fermented variety. The tastes won’t be as complex, I imagine (haven’t had the opportunity to try fermented ketchup) but it will be much healthier than store-bought ketchup, which contains either corn syrup (probably made from genetically modified), or high fructose corn syrup [link] or simply a lot of sugar – all of which should be avoided.

We aren’t big ketchup users, so I only made a small amount, but the recipe can be multiplied as needed.

Two-Minute Homemade Ketchup

Ingredients
200 gm. tomato paste
2 tsp. maple syrup
1/8 of powdered cloves
2 cloves crushed garlic
Dash of cinnamon
Dash of powdered ginger
Dash of allspice
Salt
Pepper

Instructions
Just add all the ingredients together and stir.

6 comments:

Penniless Parenting said...

I make a similar type of ketchup, only I use apple cider vinegar in it in addition to apple juice concentrate (sugar free, chemical free). I use cloves instead of the ginger though.

Anonymous said...

Homemade ketchup is the BEST! I'm never going back to store bought! Congratulations on starting GAPS! My daughter has been on it for a few months and is doing GREAT! She had some die off for a couple weeks and felt crummy during that time, but it was so worth it! She's noticing big improvements in several areas and has also been able to re-introduce a couple foods (eggs and aged cheeses and yogurt) that she had allergic problems with before! Looking forward to hearing about your journey!

Miz Helen said...

Ruth, this is a great recipe for Ketchup. We will sure give it a try soon. Thank you so much for sharing with Full Plate Thursday and hope you are having a great week!
Come Back Soon,
Miz Helen

Anonymous said...

Sounds very interesting...might just have to give it a try.

Connie
www.treasures-evermore.blogspot.com

Jill said...

Thanks for linking your great post to FAT TUESDAY. Hope to see you next week! Be sure to visit RealFoodForager.com on Sunday for
Sunday Snippets – your post from Fat Tuesday may be featured there!

http://realfoodforager.com/2011/09/fat-tuesday-september-27-2011/

Liberty said...

THANK YOU!!! might try to remember to do this and add some whey the day before...

BLessings
http://bit.ly/odzYCI

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