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.
Standard Dose: Mix 1 - 3
teaspoons of apple cider vinegar into 1 cup 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).
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
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)
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!)
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
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
12 oz salmon, cut
into 2 - 3 strips Salt Black Pepper Pinch
of cayenne pepper 2 tablespoons honey 1 tablespoon warm water 1 1/2
teaspoons apple cider vinegar or lemon juice 1 tablespoon olive oil 3 cloves garlic, minced 1/2 lemon, sliced
into wedges
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
3 medium beets, trimmed 3 oranges 1 small clove garlic, smashed and peeled and roughly chopped 1/4 cup extra-virgin olive oil 1 tablespoon
apple cider vinegar 1
teaspoon honey 1
teaspoon Dijon mustard 3/4
teaspoon salt plus more to taste 2 hearts
of Romaine, chopped, washed and spun dry 6 cups mixed greens, loosely packed 1/2 small head radicchio, chopped, washed and spun dry 4 ounces Cabot Seriously Sharp Cheddar, cut
into small chunks 1/2 cup spiced nuts, purchased or home - made
What I did: When allergies hit, I mixed a
teaspoon of organic, unfiltered
apple cider vinegar with «The Mother» (that part is important)
into a glass
of water and drank this three times a day.
Add 1
teaspoon of apple cider vinegar and the juice
of 1/2 a lemon
into 16 ounces
of purified or distilled water.
4 - 5 pounds
of bone marrow and knuckle bones 3 pounds
of meaty ribs or neck bones 1 calf's foot, if available, cut
into pieces (optional) 4 or more quarts
of purified water 2
teaspoons Celtic sea salt 4 ounces raw homemade
apple cider vinegar or purchased from the store (glass only) Assortment
of vegetables, as desired