Have
you tasted fresh apple cider donuts before?
Not exact matches
It's so
fresh tasting and the
apple cider vinegar adds just the right touch of acidity.
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Apple - y
tastes are paired with
fresh fruit flavors for a tempting new take on
cider.
* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw
apple cider vinegar * 2 tablespoons cultured buttermilk * 1 handful of
fresh basil leaves * 1 handful of
fresh cilantro leaves * 1 handful of
fresh parsley leaves * 2 medium cloves of garlic, sliced in half, plus more to
taste (if you love garlic) * pinch of ground cayenne pepper — optional * sea salt and freshly ground pepper to
taste
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.
The sauce is thick and glossy with an authentic blend of flavours, the
fresh, ginger, tahini and tamari give it a wonderfully nutty yet Asian inspired
taste and the lemon and
apple cider vinegar kick it up a notch with a gentle buzz on the
taste buds.
1 garlic clove, minced 1 tablespoon Dijon mustard 1/4 cup raw
apple cider vinegar 2 tablespoons
fresh lemon juice 1 - 2 tablespoons raw honey, as needed for sweetness 1/3 cup extra-virgin olive oil salt and pepper, to
taste
packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped
fresh thyme leaves 1/2 teaspoon chopped
fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to
taste 1 cup frozen peas 1 tablespoon
apple cider vinegar
Ingredients 2 cups short - grain brown rice 6 cups water Generous pinch sea salt 1 small acorn squash, halved horizontally 4 cloves garlic, whole and unpeeled Splash
apple cider vinegar Freshly grated black pepper, to
taste 1/4 cup shaved parmesan cheese, plus more for serving Chopped
fresh parsley or basil, for serving
1 lb medium shell pasta 1 to 1-1/2 lbs cherry or grape tomatoes, sliced 4 garlic cloves, minced 1 tsp kosher salt 1/2 tsp ground black pepper (or to
taste) 1/2 c extra virgin olive oil 2 Tb
apple cider vinegar 1/3 c
fresh basil leaves, chopped
fresh grated Parmesan cheese (to
taste)
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)
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
1/2 cup cashews (soaked 4 hours or longer) 1 tablespoon
apple cider vinegar 1/2 cup plain, unsweetened almond milk 1 teaspoon lemon zest (from an organic lemon) 1 tablespoon lemon juice 2 tablespoons
fresh oregano leaves (or 1 tablespoon dried) 1/2 teaspoon paprika salt + pepper to
taste 1 medium radicchio, shredded (about 5 to 6 cups)
ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon chili flakes 1 small garlic clove (peeled, grated) 1 teaspoon
apple cider vinegar Kosher salt (to
taste) 1/2 cup olive oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig
fresh thyme (leaves only) 1/2 teaspoon chili flakes 1/2 cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons
apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to
taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to
taste) 2 teaspoons lime zest (freshly grated)
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
1/3 cup
apple cider vinegar 1/3 cup extra virgin olive oil 1Tbsp grated
fresh ginger 4 tsp dijon mustard 2tsp raw honey 1 tsp chilli powder pinch himalayan pink salt ground black pepper to
taste
1/2 small red cabbage, very thinly sliced 1/2 small green cabbage, very thinly sliced 1 cup grated jicama (use large holes on a box grater) 2 serrano peppers, or one jalapeno, minced (more to
taste) 4 scallions, sliced 3 tablespoons lime juice 1 tablespoon brown rice vinegar, or
apple cider vinegar 1/2 cup diced
fresh pineapple 1/2 cup chopped cilantro pinch cumin 1/4 teaspoon salt Black pepper to
taste
* 3 tablespoons coarse sea salt * 1 tablespoon dried rubbed sage * 1 whole organic, pastured turkey (approximately 14 pounds), neck and giblets removed * 1/4 cup organic butter * 1/4 cup chopped
fresh sage * 1 small
apple, halved * 1 onion, quartered * 4
fresh thyme sprigs * 2 medium yellow onions, chopped * 4 - 5 large carrots, chopped * 3 ribs celery, chopped * 5 cups vegetable or chicken stock, preferably homemade * 3/4 cup
apple cider * sea salt and
fresh pepper - to
taste
1 large round eggplant, sliced into 1/2 - inch rounds Sea salt as needed 1 cup unsweetened almond milk 3/4 cup brown rice flour 1 teaspoon
apple cider vinegar Freshly ground black pepper to
taste 2 cups breadcrumbs 1 Tablespoon each oregano, basil, and dried parsley Olive oil spray 6 - 8 slices cheese or vegan cheese (optional) Pasta sauce of your choice, warmed 4 cups thinly sliced
fresh spinach 16 - ounce pasta of choice, cooked according to directions
2 cups ketchup 2/3 cup PAMA Pomegranate Liquer 5 tablespoons pomegranate molasses 1/4 cup cranberry juice 1/2 cup brown sugar 1 teaspoon minced
fresh garlic 1 tablespoon
apple cider vinegar 1 tablespoon Worcestershire sauce 1/8 teaspoon cayenne pepper Olive oil 2 1/2 to 3 pound salmon fillet, about 1 inch thick Salt and pepper to
taste
(makes 4) 1 1/2 cups freshly made goat milk ricotta cheese (good recipe here) or 1 cup ricotta cheese mixed with 1/2 cup soft goat cheese 3 radishes — chopped 3 tablespoons chopped chives 2 tablespoons basil oil (1/2 cup olive oil blended together with 1 cup basil leaves) 2 teaspoons
apple cider vinegar zest of 1 lemon salt and freshly ground black pepper — to
taste 3 red small to medium cooked beets — peeled 3 yellow small to medium cooked beets — peeled handful of
fresh greens or microgreens to serve
fresh basil for garnish (optional) small handful of hazelnuts (optionally toasted)
Broccoli Fennel Slaw Serves 2 - 4 Ingredients 1/2 bulb fennel, thinly sliced 2 carrots, shredded or grated 3 - 4 leaves of lacinato kale, stem removed and chopped 1/2 bunch broccolini (florets and stems), chopped Dressing 1/4 c EVOO 2 TBSP
Apple Cider Vinegar 2 tsp dijon mustard (or skip for a completely raw salad) 3 TBSP
fresh orange juice (about half of an orange) 1/2 tsp raw honey S&P to
taste (I used a pinch of each)
1 - 2 Tbsp coconut oil 1/2 c onion, chopped 3 cloves garlic, minced 1 bunch organic kale, destemmed & chopped 3 Tbsp Bragg
apple cider vinegar 1 tsp
fresh lemon juice Sea salt and pepper to
taste
In separate mixing bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons
fresh lemon juice, 1 tablespoon
apple cider vinegar, 1/4 teaspoon fine sea salt and
fresh cracked pepper to
taste.
225 gm carrots - peeled 1 onion 450 gm
apples - peeled, and any bruised spots discarded 100 gm raisins
fresh chilli - to
taste 200 gm (approx) brown sugar 3 teaspoons (approx)
fresh ginger 3 teaspoons curry powder 1 teaspoon mustard seeds 300 ml
apple cider vinegar
Simple Kale 1 - 2 Tbsp coconut oil 1/2 c onion, chopped3 cloves garlic, minced1 bunch organic kale, destemmed & chopped3 Tbsp Bragg
apple cider vinegar1 tsp
fresh lemon juiceSea salt and pepper to
taste In a medium skillet, heat coconut oil over Medium heat.
3 - 4 pound chicken, whole or in parts 12 cups cold water 3 or 4 large carrots 2 or 3 celery stalks, with leaves 1 parsnip 1 onion, peeled 1/2 head garlic 1 leek 2 or 3 sprigs
fresh thyme Handful
fresh parsley leaves and stems 8 peppercorns 1 bay leaf Other vegetable scraps, like fennel fronds, chard stems or squash ends 2 tablespoons
apple cider vinegar Fine sea salt to
taste
Ingredients: Slaw: 1/2 head red cabbage, shredded 4 scallions, thinly sliced 1/4 cup chopped
fresh parsley 1 cup pomegranate seeds 1/2 cup dried unsweetened cranberries Dressing: 2 TBSP lemon juice 2 TBSP
apple cider vinegar 2 tsp each orange and lemon zest 1 TBSP maple syrup 2 TBSP olive oil Healthy salt options to
taste Instructions: In... Read More»
Ingredients 1 cup cold - pressed, extra-virgin olive oil 1/4 cup balsamic,
apple cider vinegar, or red wine vinegar Seasonings to
taste (granulated garlic,
fresh thyme,
fresh oregano) Himalayan sea salt to
taste Black pepper to
taste
Ingredients, Serves: 6 Mustard Vinaigrette: 2 tablespoons mustard 1 tablespoon water 1/2 cup vinegar (
apple cider, white, or white wine) Juice of 1 lemon 2 cups olive oil Salt, to
taste Fresh ground -LSB-...]
1 tbsp olive oil 1 to 1 1/2 lbs kale, stem removed and chopped 1/2 large onion, thinly sliced 10 — 15 white button mushrooms, sliced 1/4 cup chicken or vegetable stock Splash of
apple cider vinegar 1 tbsp sunflower seeds (optional) 1/2 tsp sea salt 1/4 tsp black pepper 1/4 tsp crushed red pepper 4 farm
fresh eggs 1 cup cooked quinoa, seasoned to
taste
2 tablespoons mustard 1 tablespoon water 1/2 cup vinegar (
apple cider, white, or white wine) Juice of 1 lemon 2 cups olive oil Salt, to
taste Fresh ground black pepper, to
taste
DRESSING 1/3 cup olive oil 1 Tbsp Bragg's
apple cider vinegar Juice of half a lemon 1/2 tsp dried basil 1 tsp organic unsweetened mustard Sea salt and
fresh pepper, to
taste
[ingredients] 4 quarts
fresh apple cider (the cloudier the better) 16 ounces white rum 20 ounces cinnamon schnapps 1 teaspoon whole cloves 3/4 teaspoon freshly grated nutmeg cinnamon sticks to
taste apple slices for garnish
They have free hayrides, U-Pick
Apples, U-Pick Pumpkins and gourds and all kinds of great
tasting nom - noms like Roast Pork Sandwiches,
Fresh Apple Dumplings, Caramel
Apples and home - made
Apple Cider.