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Monday, March 18, 2013

5 Fresh Recipes to Replace Most Common Processed Kitchen Staples

Most of us want to eat healthy, but in busy, hectic schedules finding the time to make fresh, healthy meals isn't always as easy as it may seem. Because of this we often rely on common staples to help making meals faster and easier. The problem is, any time we use foods that come in a box, package or can we are inevitably eating man-made chemicals which wreck our energy, health and vitality. What if I told you could make the same staples, at home, fast, easy and inexpensively while increasing your nutrient intake and decreasing your anti-nutrient (think preservatives, coloring, flavorings) at the same time? Well you can!

Here are 5 fresh recipes for some of the most common processed kitchen staples.

Homemade Healthy Spaghetti (Pasta) Sauce

This sauce can be used as a pasta, pizza or dipping sauce and replaces canned and jarred marinara and spaghetti sauces. 

Red Sauce:
1 bunch of Organic on the Vine Tomatoes
1/4-1/2 small Organic Yellow Onion
3 cloves Organic Garlic
1/4 c Fresh Organic Basil
1 tsp. Celtic or Himalayan Sea Salt
1 tsp. Coarse Black Pepper

White Sauce:
3 cloves Organic Garlic
1 Organic Lemon
1/4-1/2 small Organic Yellow Onion
1-2 tbs. Flax Seed Oil
1-2 tbs. Hemp Seed Oil
1 tsp. Celtic or Himalayan Sea Salt
1 tsp. Coarse Black Pepper

Place all the ingredients for that sauce into a blender
Blend 3-5 minutes
Serving size: 2

Homemade Fruit Spread

This recipe can be used in peanut butter and jelly sandwiches  on a piece of toast or in your favorite recipe to add a fruity sweetness. 

1 c Fresh Organic Seasonal Fruit (Stawberries, Peaches, Blackberries, ect)
Sprinkle of Organic Cane Sugar or Squeeze of Raw Local Honey

Place all the ingredients in your blender and blend until pureed well. 

Flax, Oat & Almond Flour

This flour replaces all white and wheat flours and can be used in any recipe in replace of the flour called for. 

1 c Raw Oats
1 c Raw Almonds
1/2 c Flax Seeds

Place all the ingredients in your food processor.
Process until it becomes a fine flour consistency
Flour is now ready to use

Homemade Vegetable Broth

This broth packs a nutritional punch and can be used as a soup or sauce base, or used in any recipe calling for broth. 

3 Organic Carrots
3 Organic Kale Leaves
2 Stalks of Celery
2 Organic Beets
1 Organic Turnip
½ bunch of Fresh Organic Spinach
½ Head Cabbage
½ bunch of Parsley
½ Organic Yellow Sweet Onion
2 Organic Garlic Cloves Smashed and Chopped
3 c Purified Water

Chop all the veggies
Add veggies and water to soup pot
Boil for 30 minutes
Strain veggies, retain both

Homemade Ketchup

Ketchup is an American home staple, but with high fructose corn syrup and a whole host of other man-made chemicals  bottled ketchup is not so healthy. This recipe is from Jamie Oliver and takes a little more time for the others but can be made in a big batch and stored in the fridge for up to 6 months. 

1 large red onion (Peeled and Roughly Chopped)
1/2 bulb fennel (Trimmed and Roughly Xhopped)
1 stick celery (Trimmed and Roughly Chopped)
Olive oil
Thumb-sized piece fresh ginger, peeled and roughly chopped
2 cloves garlic, peeled and sliced
1/2 a fresh red chili, de-seeded and finely chopped
Bunch fresh basil, leaves picked, stalks chopped
1 tablespoon coriander seeds
2 cloves
Sea salt
1 teaspoon freshly ground black pepper
1 pound cherry or plum tomatoes, halved
1 pound vine riped tomatoes, chopped or 2 pounds yellow, orange or green tomatoes, chopped
3/4 cup plus 2 tablespoons red wine vinegar
1/3 cup soft Organic brown sugar

Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chili, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt.

Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 1 1/2 cups of cold water. Bring to the boil and simmer gently until the sauce reduces by half.

Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.

Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the refrigerator until needed - it should keep for 6 months

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