Living without nightshades has been challenging. I miss my favorite snack of potato chips. Finding replacements for fries and mashed potatoes has been much more enjoyable. Ketchup was a major food group for me most of my life. It was such a love of mine that I resisted finding a replacement for some time.I was satisfied using coconut aioli as a sauce for my burgers and fries. With a trip to Florida approaching, the task of finding something to use as cocktail sauce on my oysters became real. I found a great recipe for blueberry ketchup that got me through that trip. Upon returning home with all my ketchup eaten up, I found a huge crop of raspberries awaiting me. Eureka! Raspberry ketchup! This stuff is so tangy that it’s perfect on my butternut squash fries. As my raspberry crop is in full swing, I found a way to preserve it so I can keep making more as I harvest.
2 cups Raspberries
1/4 Apple cider vinegar
1 clove minced garlic
1/2 tsp Himalayan pink salt
Bring ingredients to boil in small pot. Simmer for 15 minutes.
Let cool and then process with immersion blender.
Push through a wire mesh strainer to remove seeds.
Store for a week or two in refrigerator. For longer storage, freeze in ice cube tray to have single servings to thaw as needed.
Finding foods to take to go is a challenge on an AIP. Jerky has been the most nourishing thing I have found. Eating jerky in public isn’t ideal, so I decided to make my jerky in bite size pieces. This way I can just pop one in my mouth.
1 lb grass fed beef or meat of choice. The best I’ve used so far is flank steak. I’ve also tried London Broil and ribeye.
1/4 cup olive oil
1 TB coconut aminos
1 TB fish sauce
Slice meat very thin, I use a meat slicer. Then take some kitchen shears and trim most of the fat off and cut the slices in to bite size pieces.
Combine marinade in bowl and poor it over meat. Allow to marinade over night.
Place in a dehydrator and dehydrate until desired doneness.
Anywhere from 4-15 hours. Some pieces will be done before others. In my dehydrator, I find the ones on the bottom get done quicker, so I put the biggest pieces on the bottom rack. Just check it every couple hours and pull out the ones that are done and snack on a few pieces. I am always a big fan of taste and see. It’s the only way to really know.
Ketchup has been an important substance most of my life. When I went on AIP, it was one of the most missed foods (that and peanut butter- it’s weird what you miss). So I have experimented with substitutes. I have used beets, cranberries, carrot, peaches, raspberries and blueberries to make ketchups. My favorite right now are Peach Ketchup and Raspberry Ketchup.
Traveling on an AIP diet can be a challenge. It takes lots of planning and forethought. Since I am going home to the gulf coast of Florida, It became necessary for me to find a cocktail sauce substitute. I am a big fan of Appalchicola oysters and gulf coast shrimp and I need them when I go home. So, I experimented with blueberry ketchup and other ingredients that are AIP safe. I couldn’t find a link to the horseradish I use, so check the labels. It often has many ingredients that you don’t want.
1 cup of Peach Ketchup, Raspberry Ketchup or blueberry ketchup
1 TB fresh squeezed lemon juice
3 TB horseradish
1 TB fish sauce
1 tsp fresh oregano, chopped
Combine ingredients in a bowl and serve.