Getting saucy – how to make condiments at home that are healthy, easy and super delicious

We all love to add a little flavor to our favorite foods, but sauces, dressings and other condiments often contain extra sugar, flavor enhancers, additives and preservatives. It happens often.

Clinical nutritionist Sara Di Lorenzo stopped by Sunrise to show us how to make a variety of delicious and wholesome dressings, sauces and toppings at home.

Watch: Sarah shows off her healthy dressings and condiments in the video above

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Sarah’s Sesame and Ginger Salad Dressing

material

• 2 tbsp tamari
• 1/2 cup extra virgin olive oil
• 3 tablespoons rice vinegar
• juice of 1 lime
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger
• 1 tablespoon raw honey
• 1 clove of minced garlic

Method

Pour into a jar and shake well.

vegetable dressing

material

• 1 cup Greek yogurt
• 1 cup fresh herbs, coriander, parsley, dill, mint, basil
• 1/4 cup chives
• 2 cloves minced garlic
• salt and pepper

Method

Mix the ingredients well in a food processor and serve.

homemade mayonnaise

material

• 1 egg
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• a pinch of salt
• 1 cup extra virgin olive oil
• 1 teaspoon lemon juice

Method

1. Place the eggs in a food processor or bowl. Process for 20 seconds, then add mustard, vinegar and salt. Process for another 20 seconds.
2. This is a very important step that cannot be overlooked as it can make or break your mayonnaise.
3. Once the mixture thickens, you can add more oil to the drizzle until you use up all the oil. A texture will appear.
4. Then add lemon juice, salt if needed. If your mayonnaise seems too thin, slowly add more oil until you get the mayonnaise texture we know and love.

Sarah’s Simple Mustard

material

• 3/4 cup yellow mustard seeds
• 1/5 cup water
• ½ tsp salt
• ¼ cup apple cider vinegar
• 1 teaspoon of turmeric
• ½ teaspoon paprika
• pinch of garlic powder
• A pinch of onion powder
• 1 tablespoon honey

Method

1. Powder the seeds in a mortar and pestle or in a spice grinder or food processor. The finer the flour, the smoother the mustard. Mix with the remaining spices. Then take a pot and add water and spice mix. Simmer over low heat for about 45 minutes until foamy.
2. Add the vinegar and whisk for another 5 minutes, stirring occasionally.

homemade tomato sauce

makes 1/2 liter

material

• 1 kg of tomatoes
• 3/4 teaspoon salt
• 2 tablespoons extra virgin olive oil
• 1 tablespoon tomato paste
• 2 cloves of garlic
• 1 bay leaf
• a handful of fresh basil

Method

1. Cut the tomatoes in half and grate with a cheese grater until the skins are smooth.
2. Put the tomato pulp in a pot and heat it over high heat.
3. Cook for about 15 minutes, stirring every few minutes.
4. Store in refrigerator.

chickpea croutons

material

• 1 cup dried chickpeas
• a pinch of salt
• tsp garlic powder
• teaspoon ginger powder
• 1/2 lemon juice

Method

1. Soak the chickpeas overnight. Preheat oven to 200°C. Mix his ingredients in a bowl, line a baking sheet with baking paper and arrange the chickpeas.
2. Roast for 30 minutes, turning the chickpeas every 10 minutes.Enjoy chilled

honey roasted nuts

material

• 1 tablespoon butter
• 1 tablespoon honey
• 1/2 teaspoon paprika
• 1 cup of mixed nuts of your choice.

Method

1. Preheat the oven to 150°C. Add butter and honey to baking dishes and meals. Add nuts and paprika and mix. Roast until golden brown halfway through.
2. Remove from the mold, spread out on a tray lined with baking paper and add salt. Cool and enjoy.

orange chia marmalade

material

• 5 oranges
• 3 tablespoons maple syrup
• 3 tablespoons chia seeds

Method

1. Wash the oranges well.
2. Place 1 orange in a bowl. Peel the orange.
3. Mix the zest, oranges and maple until smooth, add to the pot, bring to a boil, then simmer. Cook for 15 minutes until thickened.
4. Add chia seeds and let stand for 15 minutes until marmalade-like. It will thicken as it cools.
5. Store in refrigerator.

Sarah’s Homemade Nutella

material

• 2 cups hazelnuts
• 1/2 cup cocoa
• 2 tablespoons coconut oil
• 1 teaspoon vanilla essence
• 1 teaspoon salt
• 1/4 cup dark chocolate chips
• 1 tablespoon of stevia

Method

1. Roast the nuts at 200°C for about 6 minutes. Hover the cursor around the stove check. When the skin begins to peel, it’s a sign that the natural oils have penetrated.
2. Rub the hazelnuts together to remove the skin.
3. Add to food processor and blitz hazelnuts. This may take up to 10 minutes, but butter will form as you proceed by scraping the sides.
4. Add remaining ingredients and mix well.