Are you ready to start the challenge? Each day I will post the recipe for one meal or snack, but today I have a little lesson to start you off.
Condiments can be one of the hardest hurdles you will face when changing the way you eat. Many of the shop bought bottles and jars are full of sugars and thickeners (grain based). These are sneaky additives that are put into the sauces etc to supposedly improve the flavours. The sad thing is that they aren’t needed.
Go to the pantry now and check out the labels on those bottles, jars and tins. Jam for instance can taste delicious without equal parts sugar to fruit. So I encourage you to make your own. There is nothing new about it, you can probably remember your grandma stirring big pots of chutneys and sauces or making their own jams. Convenience has changed things over the years but we need to get back to the old ways.
Every time I shop I buy a couple of kilos of tomatoes and I will make fresh pasta sauce, ketchup or tomato paste. It actually can save me money, and I know exactly what I am putting in my mouth. You don’t need fancy appliances, a food processor is great, a Thermomix (my latest toy) is even better.
Here are two recipes that I wouldn’t be without and use weekly. These two, tomato paste and pesto, will help you with your cooking and make eating Paleo that much easier. They may seem simple, but they will make a difference to your cooking preparation. The difference I notice most with the tomato paste is the colour; its lighter due to the lack of sugar.
Tomato Paste (two ways)
1.5kg ripe tomatoes
1 tablespoon of honey/coconut sugar
I teaspoon of rock salt
1 tablespoon of olive oil
2 bay leaves
- Place the tomatoes into the TM bowl.
- Remove the MC and cover lid with TM basket to release steam.
- Chop for 10-20 seconds on speed 6.
- Add salt, honey, oil and bay leaves.
- Cook for 40 minutes/Varoma/speed 1.
- Turn speed slowly up to 6, then build up to 9, to blend it.
- Scrape down the sides, then cook for another 40 minutes/Varoma/speed 1
- Check for preferred consistency.
- Repeat steps 5 and 6 if too much liquid.
- Store in sterilised jar
2 – 2.5 kilos tomatoes
- Core the tomatoes and slice .5cm thickness.
- Lay them on a tray and bake on the lowest setting for 5-6hrs.
- You don’t want them to be completely dried out, they need a small amount of moisture.
- Once oven dried, place them in a Thermomix/food processor/blender and blitz.
- You may need to add a small amount of water if too dry.
Basil & Spinach Pesto
1 handful of Baby Spinach Leaves
1 handful of Basil Leaves
1/4 cup Pine Nuts (optional, toast)
2 cloves of Garlic
Salt & Pepper
20gm Olive Oil
- Place all the ingredients into the TM bowl (or food processor).
- Pulse the ingredients 3-4 times/Turbo/1 sec or until right consistency.
- Store in a jar and store in freezer, it will last longer.
Please give them a go. There are lots of recipes online for making just about any sauce you can think of. I can’t tell you the satisfaction you’ll feel at using a condiment that you made yourself and that you know everything that is in it. They can also make great gifts.
Do remember; that when you are making your own sauces they may not last as long as a store bought preservative loaded version. Start off with smaller batches and make sure that you are using them up before you start doubling or increasing recipe quantities.