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Tzatziki

Ingredients

  • ½ cucumber
  • 1 tablespoon olive oil
  • 1 tablespoon fresh mint, finely chopped
  • 2 garlic cloves
  • 240 ml Greek yogurt
  • Salt and black pepper

Directions

  • 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.
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Tomato Ketchup

Ingredients

  • 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

Directions

  • 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.
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Tex-Mex Seasoning

Ingredients

  • 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

Directions

  • 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.

 

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Tartar sauce

Ingredients

  • 225 ml keto mayonnaise
  • 125 ml dill pickles, chopped
  • 2 teaspoon lemon juice
  • salt and pepper to taste

Directions

  • 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.
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Marinara/Pizza Sauce

Ingredients

  • 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

Directions

  • 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.

 

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Italian Dressing

Ingredients

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

Italian Dressing:

  • 1 cup olive oil
  • ½ cup apple cider vinegar 1 tablespoon raw honey
  • 1 tablespoon dry mix (above)

Directions

  • 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

Italian Dressing:

  • 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.
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Guacamole

Ingredients

  • 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

Directions

  • 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.

 

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Chimichurri

Ingredients

  • 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

Directions

  • 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

 

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Catalina Style Dressing

Ingredients

  • 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

Directions

  • 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.