- ½ cucumber
- 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.