Articles with 'apple cider vinegar'


Grilled Terriyaki Salmon

 
  • 1 pound wild salmon
  • 1/4 cup shoyu
  • 1 tbsp. maple syrup
  • 2 tbsp. apple cider vinger
  • 2 garlic cloves, peeled and minced
  • 1 tbsp. ginger, peeled and minced
  • 1/3 cup water
  • 2-3 scallions, minced

Place salmon in a flat container or baking dish. Mix shoyu, maple syrup, vinegar, garlic, ginger and water, and pour over salmon.  Marinate for 25-35 minutes or overnight.  The longer you marinate, the stronger the flavor infuses into the fish. Brush your grill with oil. Place salmon on the grill for 3-4 minutes per side (depending on thickness). Serve with grilled vegetables.  Serves four.

(1 votes, average: 5.00 out of 5)
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Wild Salmon Salad on Brown Rice Snaps

 

 

  1. Drain salmon and put into mixing bowl.
  2. Mash salmon with a fork until it softens.
  3. Combine with diced red onion and celery.
  4. Whisk olive oil, mustard, honey, apple cider vinegar.
  5. Season with sea salt and pepper to taste.
  6. Combine dressing with salmon and vegetables and mix thoroughly.
  7. Put a dollop of salad on top of brown rice crackers or other whole crackers.
(4 votes, average: 3.50 out of 5)
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Beet, Apple and Feta Cheese Salad Nestled in Winterbor Kale

 

  • 6 beets, cleaned
  • 1 cup water
  • 1 tbsp. fresh oregano, minced or 1 tsp. dried
  • 1 apple, cored and diced
  • 6 to 7 tbsp. olive oil
  • 2 tbsp. apple cider vinegar
  • Sea Salt
  • Freshly ground black pepper
  • 2-3 Kale leaves, cleaned and chopped
  • 2 oz. feta cheese, diced

Preheat oven to 375°.  Coat beats with 2 tbsp. olive oil, sea salt and oregano. Place into a baking pan, cover, and roast 45 minutes to an hour or until easily pierced with fork.  Remove beets from the oven, peel and dice.  Steam kale leaves until bright green and soft (5-7 minutes).  In a large mixing bowl, combine apple, beets and kale. Whisk olive oil, vinegar, a pinch of oregano, and sea salt and black pepper to taste.  Mix dressing into the salad.  Garnish with feta cheese.

(4 votes, average: 4.00 out of 5)
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Cobb Salad with Apricot Dressing

 

  • 2 cups mixed baby greens (kale, mizuna, mesclun), rinsed
  • ½ cup cherry or grape tomatoes
  • 2 asparagus spears, cut into 2 inch pieces
  • 2 red radishes, cut into thin rounds
  • 1 hard-boiled pastured egg, diced
  • 2 ounces, raw cheddar cheese, cubed
  • ¼ cup extra virgin olive oil
  • 1 shallot minced
  • 1 tbsp. apricot preserves
  • 2 tbsp. apple cider vinegar
  • Sea salt and freshly ground black pepper
  • 1 naturally cured bacon slice, cooked until crispy and minced

Put baby mixed greens into a large mixing bowl. Add cherry tomatoes, asparagus, and radishes. Toss in diced egg and cheddar cheese. Whisk olive oil, shallot, apricot preserves, and apple cider vinegar. Season the dressing with salt and black pepper to taste. Drizzle Apricot Dressing on top of salad. Garnish with minced bacon bits.

(1 votes, average: 5.00 out of 5)
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Curried Chicken Salad Sandwich

 

  • 10-12 ounces cooked pastured or organic chicken, diced
  • 2 celery sticks, diced
  • 1/4 cup cilantro, minced
  • 1/3 cup dried cranberries
  • 1 apple, deseeded and diced
  • 1/4 cup extra virgin olive oil
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. mayonnaise
  • 1 1/2 tsp. curry powder
  • 1/2 tsp. sea salt
  • Black pepper to taste
  • Whole grain bread

Combine cooked chicken, celery, cilantro, cranberries, and apple in a mixing bowl.  Whisk olive oil, apple cider vinegar, mayonnaise, curry powder and sea salt. Pour dressing onto chicken salad and mix. Season with fresh black pepper and more sea salt if needed.

Want more? Get this and other recipes in Andrea’s Book:
Health Is Wealth – Make a Delicious Investment in You!

(15 votes, average: 3.73 out of 5)
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Herbed Candied Striped Beets with Micro Greens and Goat Cheese

 

  • 6 beets, cleaned
  • 1 cup water
  • 1 tbsp. fresh oregano, minced or 1 tsp. dried
  • 6 to 7 tbsp. olive oil
  • 2 tbsp. apple cider vinegar
  • Sea Salt
  • Freshly ground black pepper
  • 2 oz. feta cheese, diced
  • Micro arugula greens

Preheat oven to 375°.  Coat beats with 2 tbsp. olive oil, sea salt, and oregano. Place into a baking pan, cover, and roast 45 minutes to an hour or until easily pierced with fork.  Remove beets from the oven, peel and dice.  Whisk olive oil, vinegar, a pinch of oregano, and sea salt and black pepper to taste.  Put beets into a bowl, garnish with feta cheese and top with Micro Greens. Drizzle dressing on top of beet arrangement.

(1 votes, average: 5.00 out of 5)
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Mesclun Greens & Grated Roots with Apple Cider & Honey Vinaigrette

 

Sea salt and black pepper to taste

(No Ratings Yet)
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Braised Red Cabbage and Kale

 

1 tbsp. olive oil
1 onion, peeled and sliced into thin crescents
¼ head red cabbage, shredded
2-3 leaves kale, cut thin
1 green apple, cut into matchsticks
½ tsp. sea salt
1 tbsp. honey
2 tbsp. apple cider vinegar
½ cup water

Saute onion 1-2 minutes.  Add cabbage, kale and green apple and sauté 2-3 minutes.  Add sea salt, honey, apple cider vinegar and water.  Cover and cook on medium heat 25-30 minutes.

(No Ratings Yet)
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Steamed Vegetables with Cranberry Dressing

 
  • 2-3 carrots, cut into 1/2 inch thick diagonals
  • 1 bunch kale, cut into bite-sized pieces
  • 1/2 head cabbage, sliced thin
  • 1/3 cup toasted walnut oil
  • 1/4 cup apple cider vinegar
  • 3 tbsp. cranberry juice concentrate
  • 2 tbsp. maple syrup
  • Sea salt and black pepper

Put a steamer basket into a pot with water. Turn heat up to high and boil the water.  Add carrots, cover and steam for 2-3 minutes.  Remove carrots and repeat with other vegetables 3-7 minutes each, or until soft.  Put steamed veggies into a bowl.  Combine walnut oil, vinegar, cranberry juice concentrate, maple syrup and seasoning.  Toss steamed veggies with Cranberry Dressing.

(No Ratings Yet)
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Cardio Carrot Ginger Dressing

 
  • 1 small onion, peeled and diced
  • 4 carrots, grated
  • 2 inches ginger, peeled and minced
  • 1/3 cup flax oil
  • ¼ cup apple cider vinegar
  • ½ cup apple juice
  • 1 tbsp. stoneground mustard
  • 2 tbsp. shoyu or ½ tsp.
  • sea salt
  • Water (for desired consistency)

Combine all ingredients in a food processor or blender.

(No Ratings Yet)
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