1/3 cup Raspberry Drinking Vinegar
1/4 cup Avocado oil
A couple of teaspoons of fresh chopped garlic
1/2 teaspoon dried basil or a couple of chopped leaves fresh
Mixed organic Greens
Sliced apples, pears or fresh berries
Sprinkle of pumpkin seeds or nuts
Combine first 4 ingredients. Prepare greens and add sliced fruit/berries. Pour dressing and sprinkle with seeds or nuts
start with a little sparkling water...add a few Tablespoons of our ACV concentrate. Voila...tart, tangy and full of gut friendly naturally occurring,
The Noodle Bowl
12 x your fave Plant Based Veggie Balls
Cook to instructions and set aside
20-25 Brussel sprouts cleaned and quartered
1 large carrot peeled and sliced thin
4 cups massaged organic kale - chopped
3 T. avocado oil
1/2 -3/4 cup organic veggie stock
Heat oil in a wok (medium/high heat). Add veggie mixture and stir fry for 2 minutes. Add 1/2 stock to pan. Cover and steam for 1 - 2 minutes and then remove lid and cook until stock has dissipated. Add more stock and repeat last process. Remove veggies from wok and place in heat safe bowl/pan.
5oo ml organic Veggie Broth or Stock
3 chopped fresh organic garlic
3 T. fresh chopped organic ginger root
4 T. Tamari or Coconut based Soy replacement
Add all ingredient to a pot. Bring to boil and simmer for 3 minutes.
Rice Noodles (we like the fine ones). Place one package of rice noodles to a stainless steel bowl. Cover with boiling water and let sit for 4-5 minutes. Strain.
Time to build the bowl!
Add rice noodles to base of bowl, followed by the veggies, veggie balls and copious amounts of hot Broth. Enjoy.
ACV Fruit Reduction
Great on French Toast, Pancakes, over yogurt, ice cream, oatmeal or any other hot cereal
1/3 cup Raspberry R18 Drinking Vinegar
11/2 cups Frozen Berries or Fruit
3 T. maple syrup
Heat the Frozen fruit/berries over medium heat until hot and bubbly. Add the Raspberry Drinking Vinegar. Cook on a gentle boil for 2 to 3 minutes. Add the maple syrup and cook for an additional 1 to 2 minutes. Serve over French toast!