Most of us want to eat healthy, but in busy, hectic schedules finding the time to make fresh, healthy meals isn’t always as easy as it may seem. Because of this we often rely on common staples to help making meals faster and easier. The problem is, anytime we use foods that come in a box, package or can we are inevitably eating man-made chemicals which wreck our energy, health and vitality.
What if I told you could make the same staples, at home, fast, easy and inexpensively while increasing your nutrient intake and decreasing your anti-nutrient (think preservatives, coloring, flavorings) at the same time? Well, you can!
This Healthy Kitchen Replacement Series showed you a healthier alternative for five processed products that may buy from the market. This is our last installment in this series. Check out our four other amazing, easy and homemade recipes from this series.
Homemade Spaghetti/Pasta White And Red Sauce
Homemade Fruit Spread Recipe
Homemade Ketchup Recipe
Ketchup is an American home staple, but with high fructose corn syrup and a whole host of other man-made chemicals bottled ketchup is not so healthy. This recipe is from Jamie Oliver and takes a little more time than the other healthy kitchen replacement recipes, but it can be made in a big batch and stored in the fridge for up to 6 months.
- 1 large red onion (Peeled and Roughly Chopped)
- 1/2 bulb fennel (Trimmed and Roughly Chopped)
- 1 stick celery (Trimmed and Roughly Chopped)
- Olive oil
- Thumb sized piece fresh ginger, peeled and roughly chopped
- 2 cloves garlic, peeled and sliced
- 1/2 a fresh red chili, de-seeded and finely chopped
- Bunch fresh basil leaves picked, stalks chopped
- 1 tablespoon coriander seeds
- 2 cloves
- Sea salt
- 1 teaspoon freshly ground black pepper
- 1 pound cherry or plum tomatoes halved
- 1 pound vine riped tomatoes, chopped or 2 pounds yellow, orange or green tomatoes, chopped
- 3/4 cup plus 2 tablespoons red wine vinegar
- 1/3 cup soft Organic brown sugar
Place all the vegetables in a large heavy-bottomed saucepan and add a big splash of olive oil. Add the ginger, garlic, chili, basil stalks, coriander seeds, and cloves. Season with the pepper and a good pinch of salt.
Cook gently over low heat for 10 to 15 minutes until softened, stirring often. Add all the tomatoes and 1 1/2 cups of cold water. Bring to a boil and simmer gently until the sauce reduces by half.
Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, season to your taste.
Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the refrigerator until needed – it should keep for 6 months.