There is nothing better than cooking with The Mother! With the holidays around the corner, we are heating up our oven and supplying you with tasty (and healthy!) recipes from our kitchen to yours! Learn from a variety of recipes to get your daily OACV.
6 large eggs
1 (16oz) can or jar pickled beets
1 C organic Mother Earth apple cider vinegar
1/3 C packed brown sugar
1 tbsp whole peppercorns
1 tsp salt, plus more as needed
2 tsbps olive oil
1 tbsp mayonnaise
1 tbsp distilled white vinegar
1 tsp Dijon mustard
1/2 tsp curry powder
Freshly ground black pepper
1. Hard boil your eggs and remove the shells and set aside.
2. To prepare the brine, pour a can of pickled beets into a large bowl. Add the organic Mother Earth apple cider vinegar, sugar, peppercorns, and salt, and stir to combine.
3. Carefully (that beet juice will stain!) place the peeled eggs into the brine. Cover and refrigerate for at least 12 hours or up to 3 days.
4. When brining time is finished, remove the egss from the brine. Cut each egg in half from top to bottom. Scoop out the yolks and place in a medium bowl.
5. Add the olive oil, mayonnaise, white vinegar, mustard, and curry powder. Mix and mash with a fork until smooth. Add a little bit of water to the mixture if it's too stiff. Taste and season with salt and pepper as needed.
6. Scoop all the filling into a resealable sandwich bag or piping bag fitted with a 1/2-inch round tip. Press the bag with your hands to push all the filling to one corner and press any air out of the top. If using a plastic bag, snip one corner off with a pair of scissors.
7. Pipe the filling into the cup of each egg white, filling the cups so that the filling mounds a little over the top.
1 tbsp olive oil
2 tsp organic Mother Earth apple cider vinegar
1 medium onion, chopped
2 large carrots, chopped
2 gloves of crushed garlic
1 tsp cumin
1 tsp dry mustard
3.5C canned chickpeas
1 can (750ml) of crushed tomatoes
7 sundried tomatoes, dry, chopped
1 tbsp tamari sauce
4C vegetable stock or water
1tsp dark sesame oil
1/4 C chopped parsley
A pinch of cayenne
1. In a large pot on medium heat, cook onions and carrots until soft. Add garlic and spices and cook, stirring constantly for about 1 minute. Add chickpeas, tomatoes, OACV, soy sauce and stock. Bring to a boil, reduce heat and simmer for 20 minutes or until carrots are tender.
2. In a blender blend half of the soup with tahini until smooth. Return to pot, heat, add salt and pepper to taste. Garnish with parsley and enjoy!
2 C fresh berries
4 tsp organic Mother Earth apple cider vinegar
⅓ cup slivered almonds
For the cashew nut cream
1 C raw cashew nuts
⅔ cup filtered water
8 drops stevia liquid
1 tsp alcohol-free vanilla essence
1. Make the cashew nut cream the night before. To make the cashew nut cream, place all the ingredients in a food processor and whizz until smooth and creamy. Add a little more water if the mixture isn't smooth.
2. Divide the berries between two small bowls.
3. Pour 2 teaspoons of apple cider vinegar over each bowl, top with slivered almonds and cashew nut cream and serve.
While the pasta cooks combine:
1 tbsp. high-quality extra virgin olive oil
1 tsp. organic Mother Earth red wine vinegar
Stir well, until the vinegar breaks into droplets. When the pasta is done, toss it with the olive oil combination, top with fresh-grated Parmesan cheese and about 1 tbsp. freshly-minced basil. Serve immediately and enjoy!
1/4 cup pomegranate juice
2 tbsp. organic Mother Earth apple cider vinegar
1 tbsp. honey
1 1/2 cups water
frozen or fresh pomegranate arils
In a small pot on low heat add all of the ingredients and whisk them together.
When the pot gets warm (2-3 minutes) remove from heat.
Pour over ice, top with pomegranate arils and serve.
2 pounds carrots, peeled and cut into large pieces
6 tablespoons extra virgin olive oil, more to taste
2 tablespoons white wine vinegar
4 teaspoons harissa (available at Middle Eastern and specialty markets)
1 teaspoon ground cumin
½ teaspoon ground ginger
Salt and pepper to taste
Boil carrots until very tender, about 20 minutes. Drain and return to pan, tossing over medium heat until dry. Coarsely mash with potato masher or fork.
Stir in remaining ingredients and set aside for 30 minutes to let flavors blend. Season, transfer to bowl, drizzle with more olive oil and serve with crusty bread, if desired.
Ready for a set it and forget it recipe that the whole family will love? Look no further! This slow cooker apple sauce recipe will leave your home smelling like a bakery and makes great use of any extra apples you have.
12 medium red apples
2 Tbsp. water
1 tsp. organic Mother Earth apple cider vinegar
1 Tbsp. cinnamon
1/8 tsp. nutmeg
Remove the core from your apples then slice them in quarters (do not peel!)
Add all ingredients to the crock pot and stir so apple chunks are coated in cinnamon, nutmeg and OACV.
Cook on low for about 3-3.5 hours
Fall means bringing in some reds! And this red wine vinegar salad dressing recipe does the trick. All you need:
• ⅓ C extra virgin olive oil
• ⅓ C organic Mother Earth red wine vinegar
• 1 tbsp of sugar
• 1 clove minced garlic
• ½ tsp salt
• ¼ tsp fresh ground pepper
• lemon zest
Shake em' up and pour! You can store in a mason jar for about 2 weeks.
14 tbsp Mother Earth Organic Red Wine vinegar
1/2 C low-sodium chicken broth
1 tbsp honey
1 tbsp tomato paste
2 tbsp unsalted butter
8 large chicken thighs, trimmed
4 garlic cloves, thinly sliced
3 large shallots, thinly sliced
3/4 C dry white wine
2 tbsp crème fraîche
3 tbsp chopped tarragon
Salt & pepper to taste
In a medium saucepan, bring the Mother Earth Organic Red Wine vinegar, broth, honey and tomato paste to a boil, stirring well. Simmer the vinegar sauce until reduced to 1/2 cup, about 8 minutes.
Heat the butter in a large, heavy skillet. Season the chicken thighs with salt and pepper and add half of them to the skillet, skin side down. Cook over moderate heat, turning once, until browned. Transfer to a plate. Repeat with the remaining thighs.
Add the garlic and shallots to the skillet and cook over low heat for 5 minutes. Add the wine; boil until reduced to 1/4 cup. Add the vinegar sauce and bring to a simmer.
Return the chicken to the skillet, skin side up. Cover and simmer over low heat until cooked through, about 20 minutes. Transfer the chicken to plates.
Add the crème fraîche to the skillet and boil for 3 minutes. Add the tarragon and season with salt and pepper. Pour the sauce over the chicken and serve.
1/2 C Mother Earth Organic Red Wine vinegar
1 C White Sugar
3/4 C canola oil
1 tbsp soy sauce
1 (3oz.) package ramen noodles
1/4 C unsalted butter
1 C chopped pecans
1 bunch broccoli, coarsely chopped
1 head romaine lettuce, torn into bite-size pieces
4 green onions, chopped
Salt & pepper to taste
Combine sugar, oil, Mother Earth Organic Red Wine vinegar, soy sauce, salt, and pepper in a jar with a tight-fitting lid; shake until well blended. Break ramen noodles into small pieces, discarding flavor packet.
Melt butter in a skillet over medium heat; cook and stir noodles and pecans until browned, about 5 minutes. Drain on paper towels and allow to cool.
Combine noodles, pecans, broccoli, romaine lettuce, and green onions in a bowl; toss gently. Dress with 1 cup, or more, of dressing; toss to coat.