Nomato Carrot and Beet Ketchup

Tomatoes are a nightshade, so this ketchup is built from carrots and beets instead, and it lands surprisingly close to the real thing: the red color, the sweet-tang, the condiment you reach for without thinking.

Carrots are a strong source of the carotenoids your body uses to help make vitamin A, which supports your skin, your eyes, and the lining of your gut. Beets bring their own plant compounds and that deep color. A little honey rounds out the tang, used in a small enough amount that it seasons rather than sweetens. This is a condiment doing a little more than condiments usually do.

Make a batch, keep some in the fridge, freeze the rest in an ice cube tray for later. Small acts of preparing for your future self, so the easy choice on a tired day is still one that serves you.

Ingredients

• 12 ounces carrots, chopped
• 6 ounces beets, chopped
• 1/4 cup apple juice
• 3 tablespoons honey
• 2 tablespoons apple cider vinegar (omit if you are sensitive to histamine)
• 1/2 teaspoon onion powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground ginger

Note on swaps: every ingredient here is AIP Core compliant as written. Onion powder, garlic powder, and ginger are all Core safe. The apple cider vinegar is a permitted AIP vinegar; the source flags it only for low-histamine, so omit it there if needed.

Method

• Set up a steamer over simmering water. Steam the carrots and beets for 10 to 15 minutes, until they are soft enough to pierce easily.
• Transfer the steamed vegetables to a blender. Add the apple juice, honey, apple cider vinegar, onion powder, salt, garlic powder, and ground ginger. Blend until completely smooth.
• Pour the puree into a saucepan and bring it to a boil. Lower the heat to medium-low and simmer about 20 minutes, stirring now and then, until it thickens to a ketchup consistency.
• Cool, then store in the fridge. Use within a few days for safety, or freeze portions for longer.

*Adapted from acleanplate.com*