Home Keto Recipescondiments
1 tablespoon olive oil
1 tablespoon fresh mint, finely chopped
2 garlic cloves
240 ml Greek yogurt
Salt and black pepper
Rinse the cucumber and chop finely. You can also grate it with the coarse side of a grater.
Don’t peel the cucumber; the skin adds color and texture to the sauce.
Put cucumber in a strainer and sprinkle salt on top. Mix well and let the liquid drain for 5–10 minutes. Wrap cucumber in a tea towel and squeeze out excess liquid.
Press or finely chop the garlic and place in a bowl. Add cucumber, oil and fresh mint (optional).
stir in the yogurt and add black pepper and salt to taste.
Let the sauce sit in the refrigerator for at least 10 minutes for the flavors to develop. It will keep for at about 3 days in the fridge.
1 cup tomato purée (240g /8.5 oz)
¼ cup apple cider vinegar
1 small onion (60g / 2.1 oz)
2 cloves garlic
1/8th tsp ground allspice
1/8th tsp ground cloves
3-6 drops stevia
2 tbsp Erythritol or any other keto sweetner
1 tsp sea salt or pink Himala- yan salt
pinch freshly ground black pepper
¼ cup water or more if too
Peel and cut the onion and garlic in smaller pieces.
Place everything in a small sauce pan and simmer over low heat for 5-10 minutes. Add a bit more water if too thick
Place everything in a blender or use an immersion blender and pulse until smooth.
Done! Pour in a glass jar and keep in the fridge up to a month.
2 tablespoons chili powder
4 teaspoons paprika powder
4 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon chili flakes
1 teaspoon dried oregano
1 teaspoon ground black pepper
2 pinches ground cinnamon
2 pinches ground cloves
2 tablespoons sea salt
Thoroughly mix together all the spices.Pour into a jar with a tight-fitting lid.
If you use whole seeds, grind in a grinder either in advance or when cooking.
Keep the spices in a dark, dry and cool/ room temperature place. Small tin cans are great.
Make a big batch to last for 4–6 months; after this the spices will lose some flavor and color. They won’t go bad, but will just be less powerful.
225 ml keto mayonnaise
125 ml dill pickles, chopped
2 teaspoon lemon juice
salt and pepper to taste
Chop the pickles into small chunks (we like them pretty fine) and place in a bowl. Mix with remaining ingredients
Place sauce in the fridge and let the fla- vors settle while you prepare the rest of the meal
Season with a pinch of salt and pepper to taste.
Try it on fried fish, egg salad, cold cuts, or any meat that needs a bit of a kick of fat and spice!
Tartar sauce keeps 4-5 days in the fridge.
½ cup white wine vinegar
½ cup extra virgin olive oil
35 drops liquid stevia
½ cup golden raspberries
Combine all ingredients in a container and blend together using an immersion blender.
400 grams Tomatoes
50 grams Diced Red Onion
5 grams Chopped Garlic
2 Tbsp Olive Oil
1 Tbsp Butter
5 grams Fresh or Dried Ore- gano
Chilli Flakes (to taste)
a handful of freshly chopped basil
Heat Olive Oil in a saucepan
Add the chopped onion, season with salt and fry till translucent
Add in the chopped garlic and chilly flakes and cook till golden brown
Add in your tomatoes and season with salt and pepper.
Cover and cook for 10-12 minutes till the oil
separates from the tomatoes
Add the fresh oregano and basil and cook for a further 2-3 minutes
Finish with a tablespoon of butter
Use on pizzas and pasta dishes.
Dry Herb Mix:
¼ cup oregano
¼ cup sea salt
2 tablespoons parsley
2 tablespoons garlic flakes 2 tablespoons onion flakes 2 teaspoons basil
2 teaspoons pepper
1 cup olive oil
½ cup apple cider vinegar 1 tablespoon raw honey
1 tablespoon dry mix (above)
Measure out all of the dry herb ingredients into a bowl (or jar).
Stir herbs all together. Store in an airtight jar. Shake to mix before using
1 cup Olive Oil
1/2 cup Apple Cider Vinegar
1 Tbsp Raw Honey
1 Tbsp Dry Mix (above)
Pour all ingredients into emulsion beaker. With emulsion blender, blend for just a few seconds until well mixed. Pour mixture into jar and let flavors meld. The longer they meld, the better it will taste. This is shelf sta- ble for 2 weeks. If you put it in the refrigera- tor, be sure to take it out ahead of time as it will solidify in the refrigerator.
2 ripe avocados
1 garlic clove
½ lime, the juice
3 tablespoons olive oil
½ white onion
80 ml fresh cilantro
1 tomato, diced
salt and pepper
Peel the avocados and mash with a fork. Grate or chop the onion finely and add to the mash. Squeeze the lime and pour in the juice.
Add tomato, olive oil and finely chopped cilantro. Season with salt and pepper and mix well.
1 lemon, the juice
½ yellow bell pepper or green
1 green chili pepper
125 ml chopped parsley
225 ml olive oil
2 pressed garlic cloves
salt and pepper
Wash the lemon and grate the zest. Be sure to only get the yellow part of the peel, not the white layer underneath. Squeeze the lemon juice in a bowl and add the zest
Split the bell pepper and chili and re- move the seeds. Finely chop both and add to the bowl. Add all other ingredi- ents.
Mix with an immersion blender until the sauce reaches the desired consistency
½ cup olive oil
¼ cup ketchup
¼ cup apple cider vinegar
¼ cup diced onion
½ teaspoon Worcestershire sauce
½ teaspoon smoked papri- ka
1/8 teaspoon powdered Stevia
Salt and Pepper to taste
Put all ingredients into emulsion blender container.
Start with emulsion blender touching the bottom of the container. Blend for about 30 seconds until mixture begins to emulsify.
Once mixture has begun to emulsify, you can move the blender up and down until all ingredients are thoroughly blended.
Pour into glass jar and refrigerate to let the flavors meld. If you used the homemade ketchup recipe, the dressing will last for sev- eral months. Otherwise, it will last for 2-3 weeks.
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