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.
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.
1 cup kale or spinach
1 frozen banana
1/2 cup frozen blueberries
1/4 teaspoon freshly minced ginger
1 tablespoon chia seeds
1 tablespoon almond butter
1 tablespoon Mother Earth Organic organic apple cider vinegar
5.3 oz container plain almond milk yogurt (Silk or Kite Hill)
1/4 teaspoon ground cinnamon
1/2 cup water
Place all the ingredients in a blender, and mix until smooth.
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.
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.
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.
Besides being tasty, our organic apple cider vinegar is a liver and lymphatic tonic which can help detox your body. It not only helps to balance your body’s pH and stimulates cardiovascular stimulation, but also helps with bowel motility and lymphatic drainage. How many meals can you say do that? Here is a recipe for one of our favorites:
• 1 C water
• 2 C spinach
• 1 apple
• 1 lemon, juiced
• 1 tsp organic Mother earth apple cider vinegar
• 2 tsp raw honey
Blend and benefit!
In a pickle? Grab your organic Mother Earth apple cider vinegar or white vinegar and your favorite veggies and you're good to go.
1 pound fresh vegetables, such cucumbers, carrots, green beans, summer squash, cherry tomatoes
2 sprigs fresh herbs, such as thyme, dill, or rosemary (optional)
1 to 2 teaspoons whole spices, such black peppercorns or mustard seeds
1 teaspoon dried herbs or ground spices (optional)
2 cloves garlic, smashed or sliced (optional)
1 cup organic Mother Earth white or apple cider vinegar
1 cup water
1 tablespoon kosher salt or 2 teaspoons pickling salt
1 tablespoon granulated sugar (optional)
Prepare the jars: Wash 2 wide-mouth pint jars, lids, and rings in warm soapy water and rinse well. Set aside to dry, or dry completely by hand.
Prepare the vegetables: Wash and dry the vegetables. Peel carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes.
Add the flavorings: Divide the herbs, spices, or garlic you are using into the jars.
Add the vegetables: Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.
Make the pickling liquid: Combine the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.
Remove air bubbles: Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
Seal the jars: Place the lids over the jars and screw on the rings until tight.
Cool and refrigerate: Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.