Not exact matches
Changes I made (because
of what I had on hand)-- used buttermilk instead
of milk and
vinegar, used pureed squash
from my freezer, and used 1 1/4
cups white whole wheat and 3/4
cup ap flour.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2
cup of cashews, soaked for a min
of 2 hours 1/4
cup of water 1 tablespoon
of white wine
vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon
of kosher salt 1 head
of broccoli, chopped into florets 1/2
cup of garbanzo bean flour 1/2
cup of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher salt 1 teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3
cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved
from the cashew cream METHOD Make the cashew cream:
I made them
from scratch and my a fruity sour hint to my gravy using a
cup of white wine with the beef broth (no
vinegar on hand.
Pancakes, low sodium turkey bacon, eggs and fruit Thursday: Tuna Steaks with sesame ginger marinade, brown rice and broccoli Friday: Pizza Saturday: I don't cook on Saturday so leftovers or we will order
from somewhere Sunday: Cranberry Pork Ribs (made a few edits to this recipe: no chili sauce and no red wine
vinegar, add 1/2
cup low sodium chicken broth and dash
of red pepper flakes) with smashed potatoes and a veggie
Serves 2 people Ingredients: 1
Cup Quinoa 2 Cups Water 10 Small Potatoes 1 & 1/2 Cups Broccoli 1/3
Cup Pine Nuts 4 Cooked Artichoke Hearts (I use pre made jarred hearts in water) 4 Tbsp Apple Cider
Vinegar 1/2 Lemon Pinch
of Herbs & Salt (If you can't get cooked artichokes, feel free to omit
from recipe!)
Chocolate Peppermint Meringue Kisses —
from Better Homes and Gardens — I got around 100 4 egg whites 1/4 teaspoon salt 1/4 teaspoon cider
vinegar 1/4 teaspoon peppermint extract 1-1/3
cups sugar 1
cup milk chocolate pieces — I used a mix
of dark, bittersweet, and semisweet chips 1 teaspoon shortening 1-1/4
cups crushed striped round peppermint candies * (about 50 candies)-- I used 1 box
of candy canes
1 large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut
from a cold log (use dental floss for easy cutting) 1/3
cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider
vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch
of sugar 3 tablespoons extra-virgin olive oil, divided 4
cups mesclun (mixed baby salad greens — about 2 ounces)
I
cup naturally vegan cornbread mix (I use Martha White) 1
cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2
cup vegan butter, melted 1/3
cup vegan sour cream 1 teaspoon Adobo sauce
from can
of chilies in Adobo 1/3
cup non-dairy milk 1 teaspoon apple cider
vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1
cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
Filling (adapted
from Raw Food / Real World) 3 medium onions — sliced thinly juice
of 1 lemon 1/4
cup nama shoyu 1/2
cup brown rice
vinegar 1/4
cup Jerusalem artichoke syrup OR raw agave syrup 3
cups walnuts — soaked for about 2 hours 1 clove garlic — coarsely chopped sea salt and freshly ground black pepper — to taste 1 small red chili pepper
Coarse Herb Vinaigrette 3 tbsp pickled capers 2 spring onions or green onions 2
cups loosely packed herbs (a mix
of chives, parsley, basil and top greens
from the celery) 2 tbsp white wine
vinegar or apple cider
vinegar 1/3
cup cold pressed oil sea salt and black pepper, to taste
Ingredients 1/3
cup citrus juice (juice
from one lime, 1 lemon, and about 2 Tbsp orange juice) Zest
from one lime 1/2
cup reduced sodium soy sauce 2 tsp rice
vinegar 1/4
cup plus 1 Tbsp brown sugar 2 cloves garlic, finely minced or pressed 1 - 2 tsp freshly grated ginger * fresh cracked pepper pinch
of red pepper flakes
Meanwhile add 3 1/2
cups of vegetable broth to a pitcher, then add 1 teaspoon
of soy sauce, 1/2 teaspoon
of red wine
vinegar and season with freshly cracked black pepper, mix everything together until well mixed, also cut 2 diagonal slices
from a baguette that are about 1/2 inch thick and reserve
Try adding 1
cup of your favorite roasted vegetable, 2 parts Extra Virgin Olive Oil
from Europe, 1 part balsamic
vinegar, rosemary, thyme and roasted garlic.
2 medium sized tomatoes 8 mini peppers or you can use one large bell pepper — diced 1/4
of a large yellow onion diced Olive oil 4 green onions, diced 1/3
cup of black beans, rinsed and drained Juice
from 2 limes 2 teaspoons
of ground cumin 1 teaspoon
of smoked paprika Salt and pepper 2 tablespoons
of Bragg's Apple Cider
Vinegar Smoked chipotle Tabasco sauce — use as much as you prefer but it gives the dish a nice smoky flavor 1 handful cilantro leaves, washed
3/4
cup freshly made bread crumbs
from whole wheat bread (just throw a piece
of bread in the food processor) 1/3
cup chopped toasted pecans 1 tablespoon olive oil 1/3
cup finely chopped onion 2 cloves garlic, minced 1/2 teaspoon dried oregano 3 to 4 ounces extra firm tofu (1/4
of one package) 1 teaspoon nutritional yeast 1 teaspoon balsamic
vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 12 ounces baby bella mushrooms (about 16)
1 medium tomato, cored and cut into quarters 1 small cucumber, peeled and cut into large chunks Flesh
from 1/2 avocado, cut into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4
cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine
vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter
of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf.
DATE BBQ SAUCE INGREDIENTS 1/2
cup pitted Medjool dates 1/2
cup balsamic
vinegar 2 tablespoons fresh lime juice (
from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2
cup fresh cilantro 2 cloves
of garlic 2 tablespoons tahini 1/4
cup fresh lime juice (
from 2 limes) 1 small jalapeno, seeded & diced 1/2
cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes
of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3
cups shredded cabbage Make the date BBQ sauce.
6 small ripe tomatoes, peeled and seeded, plus 2
cups low - sodium tomato juice (or 2 cans diced tomatoes, no sodium added, undrained) 1 cucumber, peeled and seeded 1 small red onion, finely chopped 1 bell pepper (red or green), finely chopped 3 stalks celery, chopped 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried) 1 teaspoon garlic, minced
from jar (or 1 clove chopped) 2 green onions, finely sliced 1/4
cup red wine
vinegar Juice
of 1 lemon 1/2 teaspoon pepper 1/2 teaspoon Italian seasoning (salt free / low sodium) 1/2 teaspoon red pepper flakes (optional)
1
cup quinoa 2
cup water 2 medium sweet potatoes, peeled and cut into 1 inch chunks 1 red onion, thickly sliced 4 kale leaves, removed
from stems and torn sunflower seeds, toasted extra-virgin olive oil juice
of 1/4 a lemon 1 teaspoon apple cider
vinegar 1 tsp balsamic
vinegar sea salt black pepper
Sweet & Tangy Mustard Sauce 3/4
cup organic yellow mustard 1/4
cup pure maple syrup 1/4
cup raw honey (or more maple) 2 to 4 tablespoons
of apple cider
vinegar 2 tablespoons organic tomato paste (
from a BPA free container) 1 tablespoon vegan worcestershire sauce
the sauce 1
cup raw cashews, soaked in water overnight 1
cup fresh water 2 cloves garlic 1 teaspoon mellow white miso zest
of a small orange juice
from one small lemon 1 teaspoon apple cider
vinegar 1 teaspoon tamari 1/4 teaspoon raw honey sea salt to taste
1 large sweet potato, peeled & cooked (great to use leftovers) 1 stalk
of celery, chopped fine 1 large carrot, peeled and chopped 1/4
cup capers + 1 Tablespoon
vinegar water
from the caper jar (preservative free) 1 heaped Tablespoon organic vegan mayo (or regular real - food mayo) 1/4
cup flat - leaf parsley, chopped fine 1/2 teaspoon sea salt or himalayan pink salt fresh ground black pepper
I started off by chopping the steak into kebab sized pieces and putting approx 1/4
cup of oil and cider
vinegar with the juice
from half a lemon over the top.
dressing 2 tablespoons pure sesame seed butter tahini 1 teaspoon grated ginger juice
from half a lemon 1/4 teaspoon mellow white miso 1/2 teaspoon tamari 1/2 teaspoon rice
vinegar 1/4
cup water 1 small garlic clove 1/2 teaspoon honey * pinch
of salt
Pair with Juniper Jasmine Viognier cocktail
of choice 1 tablespoon chopped fresh tarragon 1 teaspoon dijon mustard juice
of 1 mandarin orange 1 tablespoon minced chives 2 teaspoons rice
vinegar 1/4
cup peanut oil pinch
of salt and pepper meat
from one dungeness crab, or other crabmeat (1 1/2 - 2
cups picked) shaved fennel bulb, thinly sliced 4 mandarin oranges, peeled and sectioned 1 cucumber, thinly sliced 4
cups frisee, washed and trimmed 2 belgium endives, in 1» slices 1 small radicchio, thinly sliced
3 tablespoons olive oil 2 large carrots, small dice 1 medium yellow onion, small dice 2 stalks celery, small dice 3 cloves
of garlic, minced 1 tablespoon balsamic
vinegar 2 tablespoons smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 1/4
cups red lentils, rinsed 4
cups vegetable stock sea salt & ground black pepper, to taste 2 tablespoons fresh lemon juice (
from 1/2 a large lemon) chopped fresh herbs for serving (see headnotes) In a large pot or deep braiser, heat the olive oil over medium heat.
Scone ingredients • 1/2
cup unsweetened almond milk • 1/2 tablespoon apple cider
vinegar • 1/2
cup plus 2 tablespoons gluten free rolled oats • 1 1/2
cups 1 to 1 Gluten - Free Flour Blend • 1/4
cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch
of sea salt • zest
of 2 organic lemons, divided • 1/4
cup neutral coconut oil — scoopable, at room temperature • 1/2
cup pistachios — chopped, plus more for garnish • 1 1/2
cup fresh or frozen (not thawed) blueberries • 1/4
cup aquafaba (water
from a can
of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4
cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice
of 1 lemon
FOR THE SAUCE 1/3
cup sugar 1/3
cup fresh orange juice (
from 1 to 2 oranges) 2 tablespoons white - wine
vinegar 1/8 teaspoon salt 2 to 4 tablespoons duck or chicken stock or reduced - sodium chicken broth 1 tablespoon unsalted butter, softened1 tablespoon all - purpose flour 1 tablespoon fine julienne
of fresh orange zest, removed with a vegetable peeler
For lunch I had a big glass
of water and a huge salad made with mixed power greens, a half
of a can
of chickpeas, one tomato, a
cup of shredded «corned beef» made
from seitan (I bought it at The Chicago Diner), and balsamic
vinegar, salt, and pepper.
This Monster tea party was so much fun, the girls loved pouring the
vinegar from a tea pot and watching the fizz pour out
of the
cups.
Ingredients: Bones leftover
from one roast chicken, picked clean 1 - 2
cups of vegetable scraps or whatever volume you have on hand (onion trimmings, carrot peels, celery leaves, potato peels, etc) or 1 quartered onion, 2 chopped carrots and 2 stalks chopped celery 3 cloves garlic, crushed 2 Tablespoons unfiltered apple cider
vinegar 2 bay leaves
You can also soak up apple cider
vinegar's benefits by adding 3
cups of apple cider
vinegar to a warm bath to release toxins absorbed
from the stress, smoke, and smog
of your daily life.
1 lb ripe, firm Nectarines, skinned, flesh cut
from the pit and diced small 2 Roma Tomatoes, quartered, seeded and diced small (drained
of juices) 1 large Garlic clove, pressed or minced fine 1/4
cup sun - dried Apricot
Vinegar, or you can use Coconut
Vinegar, Apple Cider
Vinegar, or Spicy Pecan
Vinegar 3 Tbsp Coconut Crystals 1 teaspoon Sweet Curry Powder 1/4 tsp salt
A simple tonic can be made
from 1 - 2 teaspoons apple cider
vinegar, 1 teaspoon honey in a
cup of warm water.
INGREDIENTS 1 tablespoon natural peanut butter (we used crunchy) 1/2 tablespoon fish sauce 1 tablespoon red onion pickling liquid (or unseasoned rice
vinegar) 1/2 tablespoon olive oil 1/3
cup pickled red onion (half
of the recipe
from Monday night's dinner) 1/2 a small head
of green cabbage, thinly sliced 1 large red bell pepper, cored and thinly sliced 2 tablespoons fresh parsley leaves, roughly chopped 2 tablespoons fresh mint leaves, roughly chopped 2 cooked chicken thighs, bone and skin removed, thinly sliced 2 tablespoons crushed peanuts (optional)
INGREDIENTS For the pickled red onions: 1
cup unseasoned rice
vinegar 1 small red onion, thinly sliced For the beef lettuce
cups: 2 teaspoons olive oil 4 cloves garlic, minced 1 tablespoon minced ginger Kosher salt and freshly ground pepper 8 ounces ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon red onion pickling liquid (or unseasoned rice
vinegar) 1/3
cup pickled red onions (half
of the above recipe) 1/2 a large English cucumber, seeds scraped out, chopped in 1/4 - inch pieces 1/4
cup fresh parsley leaves, chopped 1/4
cup fresh mint leaves, roughly chopped 8 - 10 medium bibb lettuce leaves (
from one head), washed and dried 2 tablespoons crushed peanuts (optional)
Especially if consuming a high protein meal, drink 1 tablespoon
of apple cider
vinegar or juice
from half lemon in less than 1/4
cup water to stimulate the release
of stomach acid.
-LSB-...] Roasted Carnival Squash Salad Ingredients: 1 medium large carnival squash seeds
from the squash olive oil, salt, and pepper 4
cups of assorted seasonal greens 1/2
cup crumbled soft cheese 2 Tbsp olive oil 1 Tbsp balsamic
vinegar 1/2 tsp dijon mustard salt and pepper (Find the full recipe and directions here at The Muffin Myth)-LSB-...]
Pancakes, low sodium turkey bacon, eggs and fruit Thursday: Tuna Steaks with sesame ginger marinade, brown rice and broccoli Friday: Pizza Saturday: I don't cook on Saturday so leftovers or we will order
from somewhere Sunday: Cranberry Pork Ribs (made a few edits to this recipe: no chili sauce and no red wine
vinegar, add 1/2
cup low sodium chicken broth and dash
of red pepper flakes) with smashed potatoes and a veggie
After a few weeks, I got nervous that I was doing it wrong because it didn't smell vinegary so I added a half
cup of raw red wine
vinegar from the health food store to help it along.
Second, it can help to clean the dishwasher itself: Once a year or so (more if you have hard water), pour a
cup of white
vinegar into an empty dishwasher, then run it for a short cycle to get rid
of the lime and soap build - up that can prevent your dishwasher
from working at peak efficiency.
Hey - I got a recipe
from Dr. Axe site to clean a dirty oven with castile liquid soap 2 Tablespoons, plus 1 1/2
cup of baking soda and 1 / 4th
cup either
of organic white
vinegar or apple cider
vinegar and a touch
of water to make a paste - You brush this mixture on the oven surface until completely coated - allow it to sit overnight and then wearing gloves you wipe clean with a sponge and clean water - supposed to come out sparkling clean - Ever heard
of this before?
Prevent your dark jeans
from fading: We all have a favorite pair
of dark washed jeans, to keep them fresh make sure to add 1/2
cup of distilled
vinegar in the final rinse cycle.
You can start by creating a cleanser
from a
cup of lukewarm water and two tablespoons
of apple cider
vinegar, white
vinegar or hydrogen peroxide.
Fingerling Potato Salad with Green Chili - Cilantro Salsa 4 lb fingerling potatoes or other small boiling potatoes 4 tablespoons cider
vinegar 3 fresh jalapeño chiles, seeds and ribs removed
from 2
of them 2
cups fresh cilantro sprigs, coarsely chopped 1 1/2 shallots, coarsely chopped 1 garlic clove, coarsely chopped 1/4
cup extra-virgin olive oil
On the side, present a minuscule paper
cup (the size
of a large thimble) with each skewer on a plate, one with orange blossom honey
from Israel, one with my Asbach Uralt brandy black mission fig congealed figgy jus, one with Canadian maple syrup (you might want to try WildlyDelicious brand Black Maple Magic balsamic
vinegar and one with their Petite Maison White Truffle Mustard).
INGREDIENTS: 5 medium potatoes, peeled and cubed; half a cauliflower, cut into florets; 100 ml long - life cream (I prefer mine lactose free); 1
cup grated cheddar cheese; knob
of butter; sea salt and freshly ground pepper; olive oil; 2 red onions; sliced; few sprigs rosemary; 1 tablespoon cornflour; 1 tsp mustard powder; 200 ml water; 1/4
cup balsamic
vinegar; 8 thick sausages (I like the organic lamb ones
from Woolies).