Hello Good Friends! With BBQ season coming up and the increased slathering of condiments on your grass-fed burgers, hot dogs and organic sweet potato fries, I thought I should share a healthy, improved version of ketchup. My Healthy Probiotic Ketchup tastes great and promotes a youthful, vibrant body.
I have to warn you, this ketchup does NOT taste like Heinz 57. Sorry, it tastes better! It’s just the right balance of tomato flavor, a little sweet, has depth of flavor due to the added spices and the fermentation process. When I was taking photos for this post, my mouth wouldn’t stop watering, because it smelled so good.
As I was creating this recipe, I had my husband taste test and be my judge. Well, he didn’t like it all that much, which made me even more determined to find a combination that was right. So, armed with my whisk and arsenal of spices, grade B maple syrup and tomato paste, I whisked away until I was satisfied with my creation. It tasted good before I fermented it, but amazing afterwards. Fermenting the ketchup transformed the flavors into a mouth watering condiment you can feel good about slopping all over your oven baked fries, breakfast eggs and whatever else you love.
It is slightly sweet, tangy and just plain tasty. I baked up some organic fingerling potato fries and served them with Healthy Probiotic Ketchup and my husband loved it. Fermenting it, truly transformed the flavors.
Benefits of Healthy Probiotic Ketchup
Besides going well with oven baked fries, eggs and the millions of things people put ketchup on. I’m sure it would even be good with “sketti”; Honey Boo Boo style. (seriously if you want a good laugh, google it.) Here are just a few benefits of Healthy Probiotic Ketchup…
- Helps with digestion to relieve bloating and flatten your tummy.
- Promotes youthful skin and a vibrant, healthy body.
- Fermented, probiotic foods like this help your body absorb nutrients better, resulting in higher energy levels.
Healthy Probiotic Ketchup is easy to make (you probably have most of the spices in your pantry already) and is a huge leap in nutritional value compared to the store bought stuff. Try making it this weekend and leave a comment below when you do.
- 1 bottle of tomato paste (7 oz).
- 3 tablespoons Braggs Raw Apple Cider Vinegar
- 2 tablespoons of Grade B Maple Syrup
- ½ teaspoon sea salt
- ¼ teaspoon of mustard powder
- ⅛ teaspoon of cinnamon
- a tiny pinch of ground cloves
- a tiny pinch of allspice
- ½ teaspoon Body Ecology Culture Starter
- 2 tablespoons water
- 1 small glass jar
- Combine 2 tablespoons of water with ½ teaspoon of culture starter and stir together until well blended.
- Add all ingredients to a bowl.
- Whisk together until smooth.
- Pour into a glass jar and cover with a loose fitting lid.
- Set on the counter out of direct sunlight for 2-3 days to ferment.
- Place in the fridge. It's ready to enjoy!
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