I keep fiddling around with this recipe, but this is a fairly close taste-approximation to common sugary brands of ketchup. Feel free to taste and tweak to the sweetness and saltiness levels that you prefer.
Yield: 2 cups / 32 tablespoons / 1 serving = 1 tablespoon
1 6-ounce can Muir Glen organic tomato paste
1 8-ounce can … Read more
There are dozens of recipes on the ‘Net for these cashews. I tasted these for the first time at a friend’s home and was immediately inspired to make a vegan version. Fair warning: these are completely addictive…make a lot and watch them disappear.
1 pound raw cashews
1 teaspoon organic olive oil
2 tablespoons minced fresh rosemary
½ … Read more
This is a beautiful cheesecake, worthy of a special occasion. The photo shows it with a fine shifting of cocoa powder, and we served it with freshly-whipped cream.
VANILLA CHEESECAKE WITH CHOCOLATE CRUST
Makes 16 servings // 359 calories, 6 net carbs
CRUST (for a vanilla crust, see end of recipe)
2 tablespoons grass-fed butter
2 ounces (55 grams) Scharffen … Read more
After a Christmas rib roast created the need for a lot of creative beef recipes, I made this goulash. It’s a wonderful—and easy—dish if one has leftover beef. If you don’t have leftovers, just cut up a little less than a pound of any cut of beef you fancy, sauté it in some olive oil to brown, and add it … Read more