ACV Dressing

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

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The Classic

start with a little sparkling water...add a few Tablespoons of our ACV concentrate.  Voila...tart, tangy and full of gut friendly naturally occurring, 

pre biotics!!

The Noodle Bowl

4 servings

12  x your fave Plant Based Veggie Balls

Cook to instructions and set aside

Veggies

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.

Broth

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.  

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ACV Fruit Reduction 

4 servings

Great on French Toast, Pancakes, over yogurt, ice cream, oatmeal or any other hot cereal

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1/3 cup Raspberry R18 Drinking Vinegar

11/2 cups Frozen Berries or Fruit

3 T. maple syrup

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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!  

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