sink or bowl filled with
vinegar and water for cleaning anything that comes in contact with lye.
Infused with salt, peppers,
vinegar and water for a more intense taste than traditionally coated nuts.
Not exact matches
Add
water and apple cider
vinegar, cover with a lid
and let cook
for about 20 minutes or until the veggies are tender.
Do's — Sterilise your brewing vessel
and utensils before starting (you can simply use boiling
water or white spirit
vinegar)-- Use glass
for brewing at home, fermentation grade stainless steel if scaling up — Once brewed, keep your booch nice
and warm: ideally between 21
and 27 degrees celsius (near a radiator or on heating pads ideally).
Hi Ella, I've been making my own cleaning products
for years
and it's so easy... All you really need is baking soda,
vinegar,
water, salt
and lemon
and your good to go!
ooo, this is / was too crunchy
and dry
for me i didn't have lime, so I used rice
vinegar (gf) I had to add
water at the end
and steam / boil.
Gently scrub your orange (s)
and sanitize by soaking in cold
water with organic apple cider
vinegar for 5 minutes.
For example, a bottle of Sir Kensington's Ketchup contains tomatoes, tomato paste, organic cane sugar, onions, distilled
vinegar,
water, salt, lime juice concentrate, green bell peppers,
and allspice — a very similar list to Heinz's.
In La cucina napoletana, Jeanne Carola Francesconi provides a similar recipe, but the
vinegar is mixed with
water in a 1:1 ratio
and boiled together with a clove of garlic,
for a somewhat gentler flavor.
To pickle radishes — or anything really — follow this method (
for about 1 lbs of veggies): Bring 1 cup
water, 1 cup
vinegar, 1/4 cup sugar,
and 2 tbsp kosher salt to a boil.
For more oval shaped beans and other legumes, soak for 12 - 24 hours in filtered water to cover plus 1 tablespoon of cider vinegar or lemon juice for every cup of dried beans / legumes us
For more oval shaped beans
and other legumes, soak
for 12 - 24 hours in filtered water to cover plus 1 tablespoon of cider vinegar or lemon juice for every cup of dried beans / legumes us
for 12 - 24 hours in filtered
water to cover plus 1 tablespoon of cider
vinegar or lemon juice
for every cup of dried beans / legumes us
for every cup of dried beans / legumes used.
Add eggs, sour cream,
water and apple cider
vinegar to a medium bowl
and whisk
for a minute or two until fully mixed.
For ease of digestion, I recommend soaking split peas at room temperature for 6 - 8 hours in a generous amount of water and a tablespoon of vinegar or lemon jui
For ease of digestion, I recommend soaking split peas at room temperature
for 6 - 8 hours in a generous amount of water and a tablespoon of vinegar or lemon jui
for 6 - 8 hours in a generous amount of
water and a tablespoon of
vinegar or lemon juice.
I saute a diced onion & a cup or so of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic
vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c
water, one cup diced ham, & the greens
and cook it slow in the oven
and eat it over rice,
for two days.
Combining these three fresh ingredients, alongside a delicious dressing filled with gut - friendly apple cider
vinegar, heart - healthy extra virgin olive oil
and mouth -
watering rice malt syrup makes
for one heck of a platter!
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in
water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine
vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt
and pepper Zest of 1 lemon Mint leaves
for garnish
All you need is a saucepan of boiling
water with a couple tbsp of
vinegar, drop your egg in
and let it simmer
for a couple minutes then remove with a slotted spoon.
for casserole: 1 tbsp olive oil 1 medium onion, chopped 2 garlic cloves, minced 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup
water 1 tbsp apple cider
vinegar salt
and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green peas
Put your
water and Quinoa into a pot
and bring to a boil, reduce heat, add a pinch of herbs
and 1 tbsp apple cider
vinegar and cover
and let simmer
for 15 - 20 minutes until it's nice
and fluffy.
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
I absolutely use 2T every time I make it (which is very often — I hope you'll find it as addicting when you find the salt level that works
for you); but, so much of it runs off, drawing out the
water in the cabbage
and wilting it before pickling it in the
vinegar.
To make the feta: Cut feta into pieces
and soak in the
water and vinegar with oregano
for 5 hrs or ideally overnight
So I thought, I should probably share my gram measurements
for your recipe with others who don't get the hang of cups
and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm
water 450 (works
for me)-500 g
water 85g molasses 62g apple cider
vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl
for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt
Since there is always one or two ingredients I don't have, as usual, I had to substitute onion powder
and garlic 2:1
for the shallots, old fashioned oats (ground)
for the bran,
and red wine
vinegar and water 2:1
for the apple cider
vinegar.
Once it is mostly rolled,
and all you can see is the 1 inch part of nori that you left, mix some
water with rice
vinegar and spread a little on this seal (this will help it stick)-- do this
for all the rolls.
For the tofu egg combine black salt,
vinegar and water in a bowl.
After pulling off all the meat, I placed the entire carcass in the pot with the rest of the shrapnel I'd already pulled off, filled the pot with purified
water and a splash of apple cider
vinegar (helps to leach out the minerals
and goodness from the bones),
and let it simmer on the stove
for the next day.
I added a bit of
water, the tofu, coconut aminos, apple cider
vinegar & spices
and sautéed it
for 7 minutes until it looked cooked through.
Digestion tonic — warm
water with lemon juice
and apple cider
vinegar upon rising will fire up your gastric juices
and hydrochloric acid needed
for optimal digestion.
To make enough of this chilli sauce
for several servings, boil seven ounces of chopped red chillies in a cup of
water with two tablespoons of sugar, one tablespoon salt,
and one tablespoon
vinegar.
10 dried red New Mexican chiles, stems removed, seeds removed
and saved 10 chiltepíns (or more to taste), seeds removed
and saved 4 pounds pork tenderloin, sliced into strips 1/4 to 1/2 inch thin * 3 large cloves garlic 1 teaspoon Mexican oregan 1 teaspoon salt 1/2 cup cider
vinegar 1/2 cup
water Corn or flour tortillas 1 small cabbage, chopped Juice of 4 limes *
For easier slicing, freeze the pork slightly, then slice
If you have more or less
water than the recipe calls
for, adjust the amount of
vinegar, salt
and spices accordingly — it doesn't have to be exact.
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: 2 cups dry lentils (rinsed
and pick over
for impurities) 5 cups
water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of garlic (minced) 1 onion (minced) 1 bunch of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry
vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt
and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils
and water to boil, reduce to a simmer
and cook until lentils are tender.
Add remaining 1/4 cup of olive oil to the pan, along with the red wine
vinegar, remaining tablespoon of Dijon mustard, honey,
and 2 tablespoons of
water, stirring to combine
and cooking
for 1 minute more.
The villagers also boil the chiles, pour off the
water and pickle them in
vinegar for later use.
For the Chive Mayonnaise: In the bowl of a food processor fitted with a blade attachment, add egg yolks,
water, lemon juice, white
vinegar, Dijon mustard,
and salt
and blend until smooth.
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
1/2 cup Almond milk (I used home - made) 1/3 cup
water with 1 tsp chia seeds (mix
and leave
for 10 mins) 1 tsp vanilla extract 2/3 cup cocoa powder 1/4 tsp cinnamon 2 tsp baking powder 1/2 tsp salt 1/4 tsp apple cider
vinegar 1 mashed banana 120gm sugar free apple sauce (1 tub)
For Creamy Tomato Soup: 2 tbsp olive oil 1/2 onion, finely diced (I used some red,
and some white because that is all I had on hand) 1 carrot, washed, skin on
and finely diced 1 tbsp garlic (1 clove), finely minced 1 tsp each; salt, black pepper, parsley 1/2 tsp each; thyme
and rosemary 1/4 tsp crushed red pepper flakes 2 tbsp red wine
vinegar 1 can tomato puree 1/4 cup
water 2 cups chicken or vegetable stock (preferably homemade) 1/4 cup cream — heavy cream, preferably
Mix 3/4 cup
water, sugar,
vinegar, chili garlic paste
and salt in a small saucepan
and bring to a simmer over medium - high heat; reduce heat to medium
and simmer
for about three minutes.
serves 4 - 6 with additional tahini sauce left over (Great
for salad dressing - just thin out with a little
water, oil,
and / or
vinegar.)
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.
If using cashew cheese, soak the cashews in 1 1/2 -2 cups of
water for 2 hours, drain
and put the cashews in a high power blender or food processor, add the
vinegar, 1/2 cup of
water and salt
and blend until creamy
3 pounds beef brisket 1 teaspoon kosher salt 1 teaspoon black pepper 2 tablespoons vegetable oil 5 garlic cloves, peeled
and smashed 1 white onion, halved
and thinly sliced 1 tablespoon chili powder 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4 cup apple cider
vinegar 1-1/2 cups
water 1 - 14.5 ounce can whole peeled tomatoes with their juices 2 whole canned chipotle chiles en adobo 2 bay leaves 3 tablespoons molasses 8 - 10 corn tortillas
for serving Pickled red onions
for serving, recipe follows
6 ounces of cream cheese OR
for a dairy - free version use 1 cup of raw cashews, 1/2 cup of
water, salt to taste
and 1 tbsp of apple cider
vinegar
Italian Mix Tip: Add 2 tablespoons of the above recipe to 1/4 cup white
vinegar, 2/3 cup olive oil (Not Extra Virgin, the flavor is too strong
for this)
and 2 tablespoons of
water.
Add the spices,
vinegar and 1/2 cup of
water to the pork mixture
and let simmer
for about 5 minutes or until the liquid is reduced.
1 cup Brown Rice Flour (or Bob's All Purpose Gluten - Free Flour) 1 cup Sorghum flour 4 tablespoons ground flax seeds (I buy them whole, grind them
and keep them in a glass jar in the refrigerator) 2 tablespoons Ener - G Egg Replacer 1 tablespoon baking power 2 1/4 cups
water 3 tablespoons apple cider
vinegar 2 Tablespoons Agave or Maple Syrup vegan butter or shortening
for oiling the griddle 1 cup frozen or fresh blueberries
Salsa Jalapena is an excellent garnish
for those who like it HOT.Jalapeno peppers, bell peppers,
water, onions, green tomatos, tomatillos, distilled
vinegar, salt, modified food starch
and garlic.