1. Ketchup
Ingredients:
• 1- 6oz. can tomato paste
• 2 green apples, peeled and diced
•1 small onion
•2 TBSP apple cider vinegar
• 1⁄4 cup water
• 2 cloves of garlic minced
• 1⁄4 tsp cloves
• 1⁄2 tsp sea salt
• 1⁄4 tsp all spice
• 1⁄4 tsp cinnamon
• 1⁄4 tsp ground ginger
• 2 tsp fresh lemon juice
Instructions:
Place all ingredients in a slow cooker on low and stir to combine. Cook for 4
hours. Let mixture cool then, place in blender and blend until smooth. Place in
Mason Jars and let cook at room temperature before sealing the jars. Once cool
refrigerate. Will last up to 3 weeks.
2. Mayonnaise
Ingredients:
• 1 egg yolk
• 1⁄2 tsp. sea salt
• 1⁄2 tsp. dijon mustard
• 2 tsp. fresh squeezed lemon juice
• 1 tbsp. white wine vinegar
• 3⁄4 cup olive oil
• 1⁄4 cup any nut seed oil (avocado, walnut, macadamia nut oil)
Instructions:
In a glass bowl, whisk together egg yolk and salt. Combine lemon juice and
vinegar in a separate bowl, then thoroughly whisk half into the yolk mixture.
Start whisking briskly, then start adding the oils, a few drops at a time until the
liquid seems to thicken and lighten a bit (emulsion). Once you reach emulsion,
begin adding oil at a constant stream. Once half the oil is in, add rest of lemon
juice mixture. Continue whisking until all the oil is incorporated. Leave at room
temperature for 1 hour, then refrigerate up to 1 week in sealed mason jar
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