• Laurel Contributor

Homemade Ketchup

by Dr. Anastasia Halldin

Accept no substitutes – honest-to-goodness Ketchup is easy to make and filled with good things.

Ketchup is loaded with fructose; it also has high-fructose corn syrup and is high in sodium. It contains vinegar, which creates an acidic environment in the body – unfortunately, most diseases thrive in an acidic environment.

Ketchup has lycopene-containing tomatoes, which should be great news, but the amounts of lycopene found in commercially manufactured ketchup are very small.

On the other hand, apple cider vinegar used in homemade ketchup creates an alkaline reaction in the body, despite its sour taste, while tomato paste is very high in lycopene.

When you are in a restaurant, getting a pure tomato concentrate or a spaghetti sauce instead of ketchup may serve your health well. And at home, try this homemade ketchup recipe.

To create pure perfection in the healthy kitchen, roast some Parsnip Fries (parsnip strips and a bit of olive oil and sea salt) at 425 degrees Fahrenheit for about 20-30 minutes or until golden brown to serve with this ketchup.


6 oz can No-Salt- Added Tomato Paste

1/3 cup Water

2 tbsp Apple Cider Vinegar

3 Cloves Garlic minced

1/4 cup Extra-Virgin Olive Oil

Dash of Cayenne Pepper

4 Pitted Dates

Sea Salt to taste


1. Blend all ingredients well.

by Dr. Anastasia Halldin healthyMamainfo.com

Organic elderberry syrup and loose tea available locally

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