Add a couple
of teaspoons of apple cider vinegar (ACV) to your glass of water.
Not exact matches
While these cook slice the mushrooms into pieces and gently stir fry them with olive oil, salt, two
teaspoons of apple cider vinegar and the chopped jalapeño pepper (remember to discard the seeds before chopping).
Here's what I gathered to make 12 pancakes (3» in diameter): 2 large eggs3 tablespoons full fat coconut milk 1/2 mashed ripe banana (about 2 tablespoons) 1/2
teaspoon apple cider vinegar 1/2
teaspoon vanilla extract1 1/2 tablespoons
of Bob's Red Mill organic coconut flour 1/2
teaspoon cinnamon 1/4
teaspoon baking soda1 small pinch
of saltghee or coconut oil (for frying)
Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3 cups
of raw cashews (organic if possible; unsalted) • 3/4
teaspoon of baking soda • 1/2
teaspoon of sea salt • 3 eggs, separated • 1/2 tablespoon
of apple cider vinegar (or lemon juice) • 1 cup
of greek yogurt (or non dairy yogurt for vegan) • 1/2 cup
of almond milk (applesauce or
apple juice will work) • 1/2
teaspoon stevia • 2 tablespoons agave nectar
2 cups blanched almond flour 2 tablespoons coconut flour 1/4 cup golden flaxseed meal 1/4
teaspoon kosher salt 1 1/2
teaspoons baking soda 5 (1/4 cups)
of chia gel 1/4 cup coconut oil (melted) 1 tbsp
of xylitol 1 tbsp
apple cider vinegar
2 large eggs 1/2 cup oil (I use a mild flavored olive oil) 1/2 cup mild - flavored honey 1 tablespoon pure vanilla extract 1 1/2
teaspoons apple cider vinegar 1 cup milk
of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen)
(I used 1.5 cups
of whole almonds, 2 tablespoons coconut flour, 1/4 cup
of whole flaxseeds, 1/4
teaspoon salt, 1.5
teaspoons baking soda, 5 large eggs, 1/4 cup coconut oil, 2 packets
of stevia, and 1 tablespoon
of apple cider vinegar in the Magic Loaf Pan.)
Sour hemp, coconut, or dairy milk by pouring 1
teaspoon of apple cider vinegar into a measuring cup and adding milk to measure 1/2 cup.
Apple Layer: 1 sweet apple, 1 / 4 - inch slices 1 teaspoon apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or sea
Apple Layer: 1 sweet
apple, 1 / 4 - inch slices 1 teaspoon apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or sea
apple, 1 / 4 - inch slices 1
teaspoon apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or sea
apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup 1/2
teaspoon ground cinnamon pinch
of ground allspice pinch
of ground nutmeg pinch
of Kosher or sea salt
Then add the greens, add one or two
teaspoons of this salsa toss quickly until bright green and right before turning the pan off add a little splash - arooh
of apple cider vinegar or a squeeze
of lemon, toss briefly and serve over brown rice, quinoa, farro, beans, serve with slices
of avocado add a dollop
of greek style yogurt.
2 tablespoons red palm oil 1 large yellow onion, diced 1
apple, peeled, cored, and grated 1/4 cup molasses 1/3 cup
apple cider vinegar 1 tablespoon peeled and grated fresh ginger 1 1/2 tablespoons fish sauce 1/4
teaspoon ground mace 1 clove garlic, crushed 1
teaspoon ground turmeric Pinch
of ground cinnamon
1/2 cup
of raw cashews soaked in water for at least 3 hours 1/4 cup
of soy or unsweetened almond milk 1 tablespoon
of lemon juice 2 tablespoon
of nutritional yeast + extra for sprinkling 1/2
teaspoon of garlic powder 1
teaspoon of apple cider vinegar a pinch
of sea salt and pepper
* 1/4 cup Honey * 1/4 cup
Apple Cider Vinegar * 1/8 cup Lime Juice or Lemon or pulp free Orange Juice Concentrate * 1/2
teaspoon Lime or lemon Zest or Orange Zest * 1/8 cup diced Yellow Onion or Red Onion * 1/2
teaspoon Dry Mustard (I used a tablespoon
of prepared Yellow Mustard) * pinch
of Salt * 1/2 cup Extra Light Olive Oil
2 cups sugar (1/2 cup per pound
of cucumbers) 1 1/2 cup distilled white
vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend more] 1 1/2 cup
apple cider vinegar 1
teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use 1
teaspoon) 1
teaspoon celery seed
2 packages (1 1/2 tablespoons) active dry yeast Pinch
of sugar 1/2 cup warm water (105 to 115 degrees) 2 cups water 1/4 cup molasses 1/4 cup
apple cider vinegar 4 tablespoons unsalted butter 1 ounce unsweetened chocolate 1/2 cup whole - wheat flour 3 cups medium rye flour 3 cups unbleached, all - purpose or bread flour 1 cup bran 2 tablespoons caraway seeds 1/2
teaspoon fennel seeds 1 tablespoon salt 1 tablespoon instant espresso powder 1 tablespoon minced shallots 1/4 cup cornmeal (optional) 1 tablespoon unbleached all - purpose flour (optional) 1
teaspoon caraway seeds (optional)
1 bag spinach (washed and dried) 8 ounces pine nuts (soaked) 2 cloves garlic 2
teaspoons nutritional yeast (optional) Sea salt Black pepper Dash
of cayenne pepper (optional) 1/8 cup lemon juice 1/4 cup hemp oil or olive oil 2/3 cup
apple cider or red wine
vinegar 1 to 2 cups fresh basil
I also curdled my milk with 2
teaspoons of apple cider vinegar because (and this never happens, but never say never I guess) I ran out
of lemon juice.
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)
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2
teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2
teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups
of cooked quinoa - 1 cup
of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head
of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice
of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup
of yellow mustard - 1/4 cup
of grainy dijon mustard - 2 tablespoons
of honey - 1 tablespoon
of apple cider vinegar - salt to taste
1 acorn squash 1 - 2 tablespoons olive oil, divided 1 small onion, diced 1 - 2 cloves garlic, minced 1/2
teaspoon or more ginger, peeled and grated 1 carrot, diced 1/8
teaspoon cloves pinch
of cardamom, cinnamon, and nutmeg 1
teaspoon apple cider vinegar 2 tablespoons maple syrup 2 cups low sodium vegetable stock salt and pepper 1/4 -1 / 2 cup or more cashew cream
I followed it as written, save for a
teaspoon of apple cider vinegar and a bit
of chili pepper.
Mix together 2 tablespoons tahini, 1 tablespoon
apple cider vinegar, 1 tablespoon water, pinch
of sea salt, 1
teaspoon freshly grated ginger and 1
teaspoon ground or fresh turmeric for a salad dressing.
Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1
teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons
apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups
of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest
of 1 orange 2 tablespoons honey 2
teaspoons hot sauce 2
teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon
apple cider vinegar 1
teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
16 ounces (454 g) gluten - free pasta (or pasta
of choice) 1/4 cup (40 g) plus 1 tablespoon cashews, soaked overnight and drained 1 tablespoon extra virgin olive oil 1 tablespoon plus 1 1/2
teaspoons nutritional yeast 2
teaspoons apple cider vinegar 1 1/2
teaspoons lemon juice 2 garlic cloves, roughly chopped 1/2
teaspoon sea salt, plus more to taste Freshly ground pepper 1 cup (240 ml) water 1/4 cup (30 g) chickpea flour 2 tablespoons chopped chives, plus chive flowers for garnish 1 cup (34 g) packed watercress Freshly ground nutmeg, to taste
Pour 2
teaspoons of apple cider vinegar over each, top with slivered almonds and cashew nut cream, and serve.
1
teaspoon apple cider vinegar 2
teaspoons minced chipotle with adabo sauce 1 clove minced garlic pinch
of salt — or if your Phoebe more!
3 tablespoons all - purpose flour 1
teaspoon salt 1
teaspoon smoked paprika 1/4
teaspoon ground black pepper 3 tablespoon + more if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful
of fresh parsley or 2 tablespoons
of dried 1/4
teaspoon dried thyme 12 - 14 ounces
of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and used that) 3 tablespoon
apple cider vinegar
2 small to medium bananas mashed (about 180g) 30 ml
of maple syrup 30g chia seeds 30g pumpkin seeds 50g pecans chopped 30g oats 60 ml coconut oil melted 1
teaspoon of mixed spice 1
teaspoon vanilla extract 1
teaspoon baking powder 1
teaspoon bicarbonate
of soda 1
teaspoon of apple cider vinegar Medium carrot finely grated (about 80g) pinch
of salt
Here's what we had in the salad: 500 g cabbage 5 cm piece
of leek, cut in small pieces 3
teaspoons dried dill 3 - 4
teaspoons apple cider vinegar 1 tablespoon canola oil freshly ground black pepper 1
teaspoon sugar 1/2 -1
teaspoon salt First, I -LSB-...]
1 3/4 cup
of spelt flour 1 1/2 cup
of almond or soy milk (I wouldn't recommend using rice / oat or coconut milk for this recipe as they are too watery) 1
teaspoon of apple cider vinegar 1 scoop
of Fit Delis Chocolate Protein powder 2 tablespoon
of raw cacao powder 1 1/2
teaspoon of baking powder 1 tablespoon
of runny and smooth peanut butter 1/4 cup
of melted coconut oil 1/4 cup
of maple syrup A pinch
of sea salt
1/2 cup raw cashews, soaked in water for at least 1 hour, then rinsed and drained 1/4
apple, coarsely chopped 1
teaspoon ume plum
vinegar (may sub with lemon juice or
apple cider vinegar with a bit
of salt perhaps) water to thin to desired consistency (I used around 1/2 cup but start with less since it will be more saucy initially.
12 ounces blueberries (fresh or frozen) 1 cup rice flour 1 cup garbanzo bean flour 1/2 cup tapioca flour 1
teaspoon baking powder 1
teaspoon baking soda 1/4 cup Ener - G Egg Replacer 1/2 cup cold water 1/4 cup sugar (evaporated cane juice) 1/4 cup sesame tahini 1 tablespoon
apple cider vinegar 1 cup brewed Chai tea (strong) 1 cup soy milk or other nondairy milk 1/2 cup
of boiling water
We added 2 tablespoons
of apple cider vinegar and 1
teaspoon of vanilla bean paste.
1 3/4 cup
of white spelt flavour (this is my favourite flour to make waffles with as they turn out really fluffy) 1 1/4 cup
of creamy almond milk 1
teaspoon of apple cider vinegar 2 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup 1 tablespoon
of One Earth Vanilla Villa blend — if you can't find it add 1
teaspoon of vanilla powder or extract 1
teaspoon of baking powder a pinch
of pink Himalayan salt or sea salt
3 tablespoons butter 2 small sweet onions, diced 2 stalks celery, ends trimmed, diced 2 cloves garlic, minced 2 sprigs
of thyme, leaves removed, stems discarded 1 1/2
teaspoons ground coriander 1 head cauliflower, cut into florets, main stem and core removed * 1
apple, peeled, cored and diced (a tart or a sweet - tart
apple, like a Honeycrisp, is best) 4 - 6 cups chicken or vegetable stock (see note in directions) 2
teaspoons apple cider vinegar salt and pepper to taste (lots
of pepper!)
I converted to create 8 servings: 3 cups
of Unsweetened Almond Milk, 8
teaspoons of Apple Cider Vinegar, 40 - 80 drops
of Stevia to taste, 1/2 cup
of smooth Almond Butter (quality matters), 1/2 cup
of Chia Seeds, 1/2 cup
of quinoa / millet / amaranth, 1/2 cup
of whole buckwheat, 1/2 cup
of hemp hearts, 1/2 cup
of coconut flour, 2
teaspoons of baking powder, 1/2
teaspoon of sea salt
Tangy Mustard Coleslaw Ingredients 7 cups finely shredded cabbage, about 1/2 head (I like to use a combination
of green and purple) 1/3 cup thinly vertically sliced red onion 1/2 cup grated carrot 1/4 cup
apple cider vinegar 2 Tbsp sugar 2 Tbsp whole - grain mustard 2 Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp celery seed 1/8
teaspoon black pepper 1/8
teaspoon ground red pepper Salt to taste
⠀ ⠀ ⠀ INGREDIENTS ⠀ 1 cup golden flaxseed meal ⠀ 1/4 cup cocoa powder ⠀ 1 tablespoon cinnamon ⠀ 1/2 tablespoon baking powder ⠀ 1/2
teaspoon salt ⠀ 1 large egg ⠀ 2 tablespoons coconut oil ⠀ 1/4 cup sugar - free caramel syrup ⠀ 1/2 cup pumpkin puree ⠀ 1
teaspoon vanilla extract ⠀ 1
teaspoon apple cider vinegar ⠀ 1/4 cup slivered almonds ⠀ ⠀ NUTRITION ⠀ This makes a total
of 6 Keto Brownie Breakfast Muffins.
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
1) 2 cups
of almond meal 2) 1/3 cup + 1 tablespoon
of ground flaxseeds 3) 1
teaspoon of whole flaxseeds + more for garnish 4) 1/2
teaspoon of salt 5) 2
teaspoons of baking powder 6) 1/2 cup
of tapioca flour (or arrowroot powder) 7) 6 tablespoons
of butter (or coconut oil) 8) 4 eggs, whisked very well 9) 1
teaspoon of apple cider vinegar 10) 1/2 cup
of unsweetened plain Greek yogurt (or coconut cream)
1/2 cup soy milk 1 Tablespoon
apple cider vinegar 1 3/4 cup whole - wheat flour 4
teaspoons baking powder 3 Tablespoons evaporated cane juice 1 organic orange, zested and sliced Pinch
of salt 5 Tablespoons
of cold vegan margarine, cut into chunks 1
teaspoon vanilla extract
While vegetables are roasting, whisk together the remaining 2 tablespoons olive oil, 1
teaspoon cumin, lime juice, cilantro,
apple cider vinegar and a generous pinch
of salt.
For the dressing, mix: juice from 1/2
of a lemon + 2 tablespoons dijon mustard + 1 tablespoon raw
apple cider vinegar + 2 - 3 tablespoons water + 1
teaspoon maple syrup + 1/2
teaspoon turmeric.
* If you do not have access to Vegan Cream Cheese, you may substitute it with 1 tablespoon
of Tahini + 1/2
teaspoon of Apple Cider Vinegar
1 packed cup
of fresh cilantro leaves 1 cup raw cashews, soaked overnight 1 tablespoon fresh lemon juice 2 tablespoons
apple cider vinegar 1 cup filtered water 1 clove
of garlic 1/4
teaspoon ground cumin few cracks fresh black pepper fine pink salt to taste (I used scant 1
teaspoon)
In a medium mixing bowl, add chickpea flour, almond milk, cinnamon, turmeric, nutritional yeast, sunflower seeds, 1/4
teaspoon of salt, and half
of the
apple cider vinegar (reserving 1 tablespoon for the dressing in step 4).
Stir in shallot, 1 tablespoon
of apple cider vinegar, and 1/4
teaspoon of salt and let sit for 5 minutes.
creamy chipotle sauce 1/2 cup hemp seeds 1 tablespoon light sesame seed butter (tahini) 2 tablespoons fresh lemon juice 1
teaspoon apple cider vinegar 1/2
teaspoon pure maple syrup scant 1/4
teaspoon chipotle powder 1 small clove
of garlic sea salt, to taste 3/4 to 1 cup filtered water
I use lemon juice instead
of apple cider vinegar or just skip it, 1 extra
teaspoon baking powder instead
of baking soda and 1 extra tablespoon coconut oil instead
of vegetable oil, and bake for 30 minutes in the middle
of the oven.