Homemade Ketchup

(without all that nasty high fructose corn syrup)

Summertime brings BBQ's and what's a BBQ without ketchup? But have you ever looked at the label? Here is a healthy alternative to store-bought.

1 6-oz can of tomato paste

1 1/2 Tbsp apple cider vinegar

1 Tbsp sweetener (I prefer agave or honey)

1 tsp Braggs Liquid Amino's or soy sauce

1/4 tsp dried basil

1/8 tsp paprika

1/8 tsp salt

2 1/2 Tbsp water

Combine ingredients in a small pot or saucepan, simmering for 10-15 minutes on medium heat, stirring often. Allow to cool, then store in the refrigerator in a mason jar. Usually lasts 2-3 weeks.

Herbin' Ranch Dip

from Peggy's Kitchen at Mothering

This is one of the most nutritious and delicious ways to have your ranch dressing, but without any guilt. Try serving this as a dip at summer picnics alongside vegetable crudité or use as a dressing on a plate of your favorite salad greens.

Ingredients:

3 tablespoons fresh lemon juice

1 tablespoon extra virgin coconut oil

1/2 cup raw cashews, unsoaked

1/2 cup raw pine nuts, unsoaked

1 zucchini, peeled and chopped

1 clove garlic

1 teaspoon onion powder

1 teaspoon sea salt

1/2 teaspoon tarragon

1/8 teaspoon white pepper

1/4 cup fresh basil, not packed

1/4 cup fresh dill, not packed

Blend all of the ingredients, except the fresh basil and dill, until creamy and smooth. Pulse in the basil and dill. This will stay fresh for four to five days when stored in an airtight container (a mason jar works great) in the refrigerator. This also freezes well. If you want to enjoy this as a delicious salad dressing, as shown in the picture, simply add a little water until you reach your desired consistency.
Yields 1 1/2 cups.