Homemade Ketchup

This homemade tomato ketchup will blow your socks off! Trust me. This is the good stuff!

You know, you could probably fool your own family into thinking that it's the real thing. But you'll be the only one that knows there's no unnatural ingredients in it.

Are you sold yet?

The best part is that it took me only about 5 minutes to throw together. It's really that EASY. What I love about it is that making it yourself allows you to control exactly what goes into it.

I think Ketchup goes back to pretty much almost everyones childhood. I am right? I can't say I was one of those kids that was obsessed with it, but it was always on the table when we had BBQ burgers and hot dogs or french fries. Oh, and my brother's specialty fried egg sandwiches that he showed me how to make; we always had ketchup on those!

This ketchup is clean and made with all natural simple ingredients that you probably already have on hand. It's amazing on scrambled eggs and many other things, but one of the best ways to enjoy it is dipping french fries and roasted potatoes in it. Oh-so good! That sweet + sour combination is just too irresistible. Most store bought ketchup brands are sweetened with high fructose corn syrup. Instead I used organic sucanat as a sweetener, which is unrefined. Coconut sugar or muscovado sugar (an unrefined brown sugar with a strong molasses flavour) work great as well. 

This stuff is so good you might just be tempted to eat it straight out of the jar. I won't blame you if you do ;)

Homemade Ketchup

by Jennifer Trennum

Prep Time: 5 minutes

Keywords: dips, spreads lunch gluten-free grain-free low-sodium soy-free vegan vegetarian tomatoes summer

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Ingredients (makes about 1 cup)

• 1 can tomato paste
• 1/4 cup water
• 2 tbsp sucanat or coconut sugar or muscovado sugar
• 1/4 - 1/2 tsp sea salt
• 1/4 tsp cumin
• 1/4 tsp cinnamon
• 1/8 tsp ground cloves
• 2 tbsp apple cider vinegar

Instructions

Mix all ingredients together in a measuring jug or small mixing bowl. Store in a sealed mason jar or air tight container.

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Quinoa with Roasted Squash, Dried Cranberries & Pepitas

 Alarm Clocks.

...Because everyday should start with a mini heart attack. 

Well maybe not every day. There are some days when it's like I have an internal alarm clock that wakes me up before the real one goes off. Is there anybody else that does this? 

Anyway, today I don't mind waking up to the sound of my blaring alarm clock because I've got this to look forward to for dinner. 

A simple fall quinoa salad served up warm. The butternut squash roasts in the oven with olive oil and nutmeg for 25-30 minutes until it becomes tender and golden brown. While this is happening you cook up the quinoa and make the vinaigrette.

Done like dinner. You could serve this with a piece of fish or chicken. With steamed veggies on the side.

Brussels sprouts are calling my name...or just have it on it's own. After all quinoa is a superfood of nutrition with ample protein and a good dose of fibre. Trust me you need this recipe in your life.

To toast the pepitas/ pumpkin seeds, add them to a shallow pan or skillet and place on medium heat. There is no butter or oil needed. Cook, tossing frequently, until the pepitas have taken on a nice toasted brown look. They will make popping sounds as they toast. Becareful sometimes you get the odd few that like to jump out of the pan at you. 

Squash. Check.

Dried cranberries + toasted pumpkin seeds. Double Check.

Maple Vinaigrette. Check.

Fluffy good for you quinoa. Check.

Happy Fall everybody!

Quinoa with Roasted Squash, Dried Cranberries & Pepitas  // vegan & gluten free (serves 4)

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Ingredients:

• 3 cups peeled, cored and diced butternut squash
• 1 tablespoon olive oil
• 1/4 tsp nutmeg
• pinch of salt
• 1 cup quinoa
• 2 cups water
• 1/2 cup dried cranberries
• 1/2 cup toasted pepitas or pumpkin seeds

For the Vinaigrette:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon water
• 1 tablespoon maple syrup
• pinch salt + pepper

Directions:

1. Preheat the oven to 400*. Place butternut squash on a large baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with nutmeg. Toss until squash is well coated. Roast the squash for 30 minutes, stirring once, until tender.
2. While the butternut squash roasts cook the quinoa. In a medium pot, bring quinoa and water to a boil, reduce the heat and simmer, covered until all the water has been absorbed; about 20 minutes. Remove from the heat and fluff with a fork.
3. In a large bowl, combine quinoa, roasted butternut squash, dried cranberries, and toasted pepitas.
4. In a small bowl, whisk together the olive oil, cider vinegar, water, and maple syrup. Season with salt and pepper, to taste. Drizzle over quinoa salad. Toss until ingredients are well dressed.
5. Serve warm or chilled.