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.
- 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.
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
Just add all the ingredients together and stir.