When Travis and I started our candida diet, there was some adjusting to do.
We didn’t mind life without processed foods, especially after reading (and interpreting) the labels. We’d already been avoiding grains, and the thought of eating steaks more often wasn’t too hard to take. 😉
The biggest challenge to our diet came with condiments. You only have to turn a dressing, ketchup, or barbecue sauce bottle over and read the first several ingredients to know it’s not the healthiest thing you could put on your plate – or your burger.
I started playing around with different ketchup recipes and finally found a winner I tweaked ever so slightly from Nourishing Traditions.
Now we can enjoy ketchup again, and it only makes it better knowing we’re eating a healthy version we all love – except for the starving candida that is. Mwahaha!
When you’re trying to cut out sugars, it’s hard to find condiments that fit the bill. Try this homemade ketchup recipe and love ketchup again! (Makes 1 quart)
- 24 oz tomato paste
- 1/4 cup whey ((drained from homemade or plain yogurt))
- 1 tablespoon Himalayan salt
- 3/4 teaspoons stevia ((to taste) (original recipe calls for 1/2 c. maple syrup))
- 1/4 teaspoon cayenne pepper ((to taste))
- 3 cloves garlic, minced
- 1/2 cup homemade fish stock ((or fish sauce))
- Combine tomato paste, whey, salt, cayenne pepper, garlic, and fish stock in a blender. Blend well.
- Add stevia at 1/4 teaspoons at a time. Blend and taste after each addition, adding more or less to your taste. Blend well.
- Pour ketchup in a glass jar, leaving about 1 inch of space from the top.
- Screw a lid on and leave it at room temperature for two days before refrigerating.
Tip: This ketchup is fairly thick, adding a tablespoon or two of water while blending goes a long way in making it more “ketchup-like” without taking away from the flavor. But sure to add the water just a bit at a time though.