I’m enjoying my last week here at the Living LIght Culinary Institute. Over the last two days I’ve watched my classmates give wonderful and skilled RAW recipe demonstrations. It’s been so fun to watch a beautiful and dainty Japanese women teach us about topping RAW pizza with chopsticks and a very young and energetic Australian man prepare an Italian uncooked Minestone soup. I simply can’t wait to come home with all of these recipes and try them out on friends and family.
Today we learned how to make ketchup, mustard and mayonnaise. Half of our class is from another country then the United States and it was fun to hear how they use ketchup in their cuisine. The standard American dinner of hamburger and onion rings has reached around the world – and everyone, even the Japenese and Chinese students have used ketchup on a hamburger.
We were all delighted to have a recipe for a RAW hamburger which was flavorful and could pass for the real thing!!! Except this patty is so very, very good for you. And of course, every hamburger needs it’s ketchup
Here’s the Living Light Culinary School’s Ketchup Recipe
2 cups tomatoes, chopped
3/8 cup sun-dried tomato powder
1 1/2 tablespoons evaporated cane juice
1 tablespoon lemon juice
1 tablespoon tamarind paste, or 2 teaspoons lemon juice
3/4 teaspoon sea salt
Pinch of white pepper
Step 1: Puree all of the ingredients in a blender or food processor outfitted with the “s” blade.
Step 2: Store in a sealed glass jar in the refrigerator for up to one week.
Tomato Ketchup
