Easy Homemade Condiments, Dressings Marinates & Seasonings using Wholesome Organic Ingredients

By Simon Staub

By selecting quality wholesome organic ingredients, making your own condiments gives an excellent source of essential nutrients providing many nutritional benefits to supplement a healthy diet and by using natural methods to culture your condiments you gain the benefit of the probiotics (beneficial bacteria in the stomach and intestines) produced during the culturing process, that our bodies need to aid in proper digestion and metabolize of foods. Fermented foods contain much higher levels of probiotics than probiotic supplements, making them ideal for optimizing your gut flora this helps in maintaining proper digestion and your immune system and assists your stomach to produce Vitamin B and K as well as removing toxins and heavy metals and other unwanted substances from our bodies and insures your family has the best and healthiest meals possible.

• Language: English
• Publisher: Simon Staub
• Release date: Feb 5, 2015
• ISBN: 9781311724151

Simon Staub

Simon is a solo parent living in Oroquieta City, Misamis Occidental, Philippines with his two children, Jean, 8 years old and Trevor 6 years old. Jean and Trevor have a condition known as G6PDD; Jean has a milder version while Trevor has a much more severe version. Because of this condition they have to be on a restricted diet of mainly unprocessed foods, with no legumes, food colorings preservatives or other additives. Simon makes and prepares all of their food from scratch, using raw, organic produce. Otherwise, they are healthy, happy children, enjoying a modest, relaxed lifestyle in a semi-rural area of what is known as the City of Good Life in the Philippines, a warm, friendly city, blessed with very little pollution and a very low crime rate in a tropical area with a temperature of about 30C all year round, it is protected from typhoons and other harsh conditions found in other parts of the country.Simon is 58 years old, a New Zealand Born Australian a retired Chef and Entrepreneur. His hobbies include organic gardening, raising free range chickens, pigs, fish and cattle for personal use, making and preparing all their own foods from scratch from wholesome ingredients and living a naturally healthy lifestyle. They enjoy practicing Tae Kwondo, water sports, fishing, diving and boating; have traveled to Malaysia, Singapore, Vietnam, India, Hong Kong, and China. He is now concentrating on this children’s schooling and compiling eBooks on topics related to g6pdd, arthritis and healthy living, to share with others their experiences and knowledge on how to live long and happy lives with Arthritis and G6PDD.

Book preview

Easy Homemade Condiments, Dressings

Marinades & Seasonings

using

Wholesome Organic Ingredients

by

Simon Staub

Published by Simon Staub

At Smashwords

Copyright 2016 Simon Staub

Dedication

For my children, Jean and Trevor. Love of my life, inspiration and source of my strength.

Simon

This eBook is licensed for your personal enjoyment only. This eBook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please return to your favorite eBook retailer and purchase your own copy. Thank you for respecting the hard work of this author.

My eBook is presented to you so I can share with you the way I prepare our own foods, based on my own experiences and research, for my Children’s and my own wellbeing. The produce I use in my recipes has been selected because it is safe and nontoxic for everyone to consume. While every effort has been made by me the author to present accurate and up to date information within this document, new information is always coming to hand. Therefore, we the authors reserve the right to update or change the contents and information as any changes are required.

I, the author take no responsibility for any errors or discrepancies in this document or any actions taken by anyone, whether monetary, legal or otherwise It is the reader sole responsibility to seek professional advice before taking action. Reader's results will vary according to their skill levels and individual perception of the contents.

You are welcome to contact us through our Website https://simonstaub.com

Or email mailto:[e-mail]

Table of contents

Introduction

Chapter 1 Tomato Based Condiments

Basic Tomato Sauce recipe 1 - Tomato Sauce recipe 2

Tomato Sauce recipe 3 - Tomato Sauce recipe 4

Tomato Ketchup recipe 1 - Tomato Ketchup recipe 2

Tomato Ketchup Recipe 3 - Green Tomato Ketchup

Easy Blender Tomato Salsa recipe 1 - Tomato Salsa recipe 2

Quick Tomato Paste - Traditional Tomato Paste

Tomato Relish recipe 1 - Tomato Relish recipe 2

Chapter 2 Hot Sauces

Chili Tomato Sauce - Hot Chili Tomato Sauce - Hot Sauce

Hot Sweet Chili Sauce recipe 1 - Hot Sweet Chili Sauce recipe 2

Green Chili Sauce - Red Chili Sauce - West Indian Pepper Sauce

Whole Grain Mustard Sauce - Smooth Mustard Sauce - Dijon Sauce

Sweet and Hot Mustard Sauce - Roasted Capsicum Mustard Sauce

Horseradish Sauce

Chapter 3 Creamy Sauces

Spicy Pineapple Yoghurt Sauce - Banana Coconut Yoghurt Sauce

Egg Free Mayonnaise (cooked)

Easy Dressings (Uncooked)

Fresh Mayonnaise - 1 minute Mayonnaise - Yoghurt Mayonnaise

Paprika Mayonnaise - Blue Cheese Dressing

Seafood Sauce - Cocktail (Marie Rose) Sauce

Cocktail Sauce recipe 2 - Tartare Sauce

Thousand Island Dressing - Ranch Dressing

Our House Dressing - Garlic, Yoghurt & Honey Dressing

Garlic Yoghurt Dressing - Honey Ginger Yoghurt Dressing

Creamy Tarragon Dressing - Fiesta Dressing

Country Dressing - French Dressing

Herb Vinaigrette - Lemon Vinaigrette

Orange & Pineapple Dressing

Chapter 4 Other Sauces

Mock Soy Sauce - BBQ Sauce recipe 1 - BBQ Sauce recipe 2

Steak Sauce - HP Sauce - A1 Sauce

Banana Ketchup - Plum Sauce - Plum and Apple Sauce

Worcestershire Sauce - Real Quick Worcestershire Sauce

Mint Sauce - Mint Jelly - Yoghurt Mint Sauce

Chapter 5 Fish and Seafood Sauces

Fish Sauce - Oyster Sauce

Authentic Oyster Sauce - Anchovy Sauce recipe 1

Anchovy Sauce recipe 2 - Shrimp Sauce

Chapter 6 Pesto and Dipping Oils

Basil Pesto - Red Pesto - Mixed Nut Pesto - Black Olive, Rosemary and Walnut Pesto

Tahini Paste - Mango Salsa - Basic Dipping Oils

Chapter 7 Seasonings and Spice Blends

Taco Seasoning - Garam Masala Spice Blend

Cajun Seasoning – Curry - Mild Curry Powder - Thai Curry Seasoning

Hot Spicy Curry Powder - Chili Seasoning - Hot Chili Seasoning

Pizza Blend - Italian Seasoning - Mediterranean Spice Seasoning

French Herb Seasoning - Ranch Dressing Seasoning

Southwest Spice Blend - 5 spice Powder

Chapter 8 Marinades and Meat Rubs

Simple Marinade - Basic Marinade

Asian Marinade recipe 1 - Asian Marinade recipe 2

Mediterranean Marinade - English Marinade

Basic Dry Rub - BBQ Rub - Tex Mex Rub

Creole Rub - To Make a wet Rub

Chapter 9 Homemade Ingredients

Butter - Sour Cream - Cream Cheese - Yoghurts

Homemade Vanilla Extract - Almond Extract - Lemon Extract

Homemade Orange, Lemon or Lime Zest

Homemade Vinegars - Homemade Vegetable Powders

Grinding Seeds, Nuts and Spices

Homemade Vegetable Flours and Starches

Drying Herbs

Chapter 10 Conversion Tables

Other Ebooks by Simon

About Simon

Connect with Simon

Introduction

Condiments can make the difference between a bland meal and a memorable feast. They are such a part of our everyday life, it is unthinkable to do without them. Unfortunately, almost all commercially prepared condiments are made with low grade produce; they usually contain many unnatural substances and additives, that should never be in our food. Things like artificial food colorings, flavors, preservatives and fillers, they are usually made with produce from factory farms, grown using artificial fertilizers, herbicides, pesticides, fungicides and growth stimulants. These artificial compounds our bodies were not designed to come into contact with and it just cannot cope with them; they form a cocktail of tasty, but dangerous potential poisons, even in the small amounts people usually use for meals and in cooking in general. Studies have revealed that a large proportion of the chemicals in processed foods are retained in our bodies and build up over time, causing many of the chronic illnesses that so many people suffer from, as well as stifling our immune systems allowing viruses and infections to take hold that would have been dealt with easily if the immune system was functioning at optimum levels, as it evolved to do.

Making your own healthy, wholesome condiments at home is simple and inexpensive. By selecting quality, wholesome ingredients and careful preparation, making your own condiments can provide you with an excellent source of essential nutrients to supplement a healthy diet. Culturing your condiments can increase their nutritional value significantly and provide you with many of the probiotics (beneficial bacteria in the stomach and intestines) our bodies need to aid in proper digestion and to metabolize foods efficiently. Fermented foods contain much higher levels of probiotics than probiotic supplements, making them ideal for optimizing your gut flora this helps in maintaining your immune system and assists your stomach to produce or convert many nutrients, especially Vitamin B and K as well as promoting the removal of toxins, heavy metals and other unwanted substances from our bodies, insuring your family has the best and healthiest meals possible.

Preserving your own homemade condiments using only natural methods, without artificial preservatives is easy and simple. Before today’s commercially made foods were available, condiments were made using these same natural methods, cooks and home makers have done this for hundreds of years. Food culturing uses the natural, healthy beneficial bacteria that Mother Nature has provided to preserve our foods. Natural unprocessed foods like cheeses, yoghurt, salami, hams, sauerkraut, wines, beer and ginger beer, all use similar culturing methods to preserve and extend the shelf life of these products often for months, as well as to increase their nutritional values, without the toxic preservatives found in most commercial foods. Most of our recipes can be made to be used straight away and kept refrigerated for a few days or they can be cultured or naturally preserved. Many of our recipes have options for the different methods we use for doing this where appropriate.

The ways or methods we use to preserve our condiments are canning or bottling using heat sterilization, by freezing, preserving with homemade or organic vinegars or by culturing with Mesophilic Culture. Mesophilic culture is also known as Whey as in curds and whey.

To make Mesophilic Culture all you need is Pure Organic Unpasteurized Milk (although pasteurized will work) and a sterile, food safe container such as a glass jar. Place the milk in your clean sterile jar and leave it loosely covered at room temperature for 24 to 36 hours.

The resulting product will look a bit like yoghurt; it will be split into curds and whey. Once the milk has split or formed mesopilic culture, it can be strained to separate the curds from the whey. The curds can be used in soups, desserts, baking or making cheese, or just leave the curds and whey