Pass the Ketchup

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ketchupFor the longest time, I feared ketchup would be the only source of fruit my children ingested. Unfortunately, most store-bought ketchups are laden with sugar (high-fructose corn syrup) and other ingredients that I shouldn’t want my kids ingesting at every meal (or any meal).

I found a recipe for homemade ketchup and I made a small batch to test it out. Truthfully, it did not go over well, but I continued to experiment and eventually found something that everyone likes. My kids now ask for my ketchup when we go out, as opposed to the regular stuff offered at restaurants.

And ketchup isn’t just a condiment used to hide the taste of food! It also has – or can have – many health benefits. One of the benefits of ketchup is its high lycopene content. Lycopene is an antioxidant, which means it protects your body’s cells from free radical damage. Additionally, the American Cancer Society explains that lycopene may also help promote healthy cholesterol levels and reduce the risk of certain cancers, such as bladder, cervical, prostate, lung and stomach cancer.

Ketchup is also a rich source of vitamin A. While this vitamin is commonly associated with healthy eyes, it also forms the structure of skin, mucus membranes, teeth and bones.

This recipe makes about 1 cup and keeps in the fridge in an air-tight container for a few weeks (at least). The great thing is that you can make as little or as much as you want.

Homemade Ketchup

• 9 ounce can of organic tomato paste
• 1/4 cup Braggs apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tbsp onion powder
• 1 tbsp honey
• 1 tbsp molasses
• 1/2 tsp sea salt
• 1/2 tsp dry mustard
• 1/2cup water

Place tomato paste, vinegar, garlic powder, onion powder, honey, molasses, salt and dry mustard into a blender or food processor, add the water, and blend on high for 2 to 3 minutes.
Put in air-tight jar and leave in the fridge to let flavors meld overnight. Use any way you would use store-bought ketchup.

Photo from here, with thanks.

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