CULINARY

GREEK YOGURT DIPPING SAUCE

This Labne recipe started as a restaurant recipe where only the ingredients were shared.  Serve as a vegetable dip or eat with flat bread or baked flat bread chips as a healthy snack.  Goes well with lamb, steak, chicken and fish.

INGREDIENTS

DIRECTIONS

• Wash cucumber with water combined with the Mother Earth organic white vinegar. 

• Chop cucumber into ¼” square pieces. 

• Combine and mix all ingredients in a bowl. 

• Put back in the original Labne pint cup container. 

• Cover and chill for a few hours.

HEALTH BENEFITS

PURPLE CABBAGE SALAD

This Purple Cabbage Salad recipe started as a restaurant recipe that has been enhanced to be healthier, yet still delicious, by using less oil and sugar.  Serve as a vegetable side dish or eat alone as a healthy snack.  Goes well with steak, chicken and fish as well as with baked or mashed potatoes.

INGREDIENTS

DIRECTIONS

• Remove top or wilted layer of cabbage. 

• Wash cabbage and pat dry. 

• Slice into 1/4” wide ribbons and set aside in a large bowl. 

• Combine and mix all liquid and spice ingredients in a glass measuring 32 oz. cup or bowl. 

• Pour over cabbage and toss.  Cover, chill and marinate for a few hours preferably overnight.

CULINARY

PICKLE

INGREDIENTS

• 2 C Sliced Vegetables (Radish, Carrots, Onions, Celery)
• 1 C Mother Earth Organic Apple Cider Vinegar
• 2 C water
• 1 TSP raw honey
• 1 TSPS Sea Salt
• 4 cloves garlic
• 1 TBSP Peppercorns
• 1 TSP Dill
• 1 TSP Fennel seeds
• 3 Bay Leaves

DIRECTIONS

• Slice your selected vegetables
• Add your veggies to a quart sized mason jar just about full, leaving about an inch of space at the top of your liquid.
• Simply add your Mother earth organic Apple Cider , Honey, Water, and spices to a mixing bowl and whisk together gently to combine ingredients.
• Pour over the sliced vegetable, tightly seal the jar, and store in the refrigerator for altleast 3-5 days for optimal flavor.
• Enjoy your pickled veggies on their own, on the top of a salad, or as a crispy and tasty side dish!

CULINARY

COOKIE

INGREDIENTS

• 1 C butter softened
• 3/4 C Sugar
• 1 TBSP Mother Earth Organic White Vinegar
• 1/2 TSP Vanilla Extract
• 2 C All-purpose flour
• 1 TSP Baking Soda

DIRECTIONS

• In a Large Bowl, Cream butter and sugar until light and fluffy.
• Beat in vinegar and vanilla.
• Combine flour and baking soda.
• Gradually add to creamed mixture and mix well.
• Roll into 1-in, balls and place on greased baking sheets, flatten to 1/4-in thickness.
• Bake at 350° for 8-10 minutes or until edges are lightly browned, Enjoy!

CULINARY

MARINADE

INGREDIENTS

• 1 LB Beef Flat Iron Steak or Meat of choice

• 3 TBSP Mother Earth Organic Red Wine Vinegar

• 1/2 TSP Crushed Red Pepper

• 1/4 C Chopped Parsley

• 1/4 C Extra Virgin Olive Oil

• Salt & Pepper

DIRECTIONS

• Season the meat lightly with salt & pepper

• In a resealable bag, combine the olive oil, RWV, crushed red pepper and parsley.

• Add the steak to the bag, shake and marinade in fridge for altleast 6 hours.

• Preheat a grill pan and brush with vegetable oil, season the steak with salt and pepper and grill for 3 1/2 minutes per side.

• Transfer to a carving board and let rest for 5 minutes.

CULINARY

SMOOTHIE

INGREDIENTS

• 1 TBSP Mother Earth Organic Apple Cider Vinegar

• 1 C Kale or Spinach

• 1 Frozen Banana

• 1/2 C Frozen Blueberries

• 1/4 TSP Minced Ginger

• 1 TBSP Almond Butter

• 1/4 TSP Cinnamon

• 5.30Z container plain Yogart

• 1/2 C Water

DIRECTIONS

• Enjoy Immediately place all ingredients in blender , mix and enjoy!

CULINARY

SAUCE

INGREDIENTS

• 1 TBSP Mother Earth Organic Apple Cider Vinegar

• 1 TBSP Organic Almond Butter

• 1 Orange

• 1 C Cooked Noodles

• 1 Cooked Chicken Breast

DIRECTIONS

• Blend Mother Earth Organic Apple Cider Vinegar, Almond Butter and Orange Using a Natribullet or equivalent for 15-20 seconds
• Pour over Cooked Noodles of your choice
• Top with Grilled Chicken and Enjoy!

HEALTH BENEFITS

VEGAN FRENCH TOAST

INGREDIENTS

• Slices of gluten-free bread

• 1 cup non-dairy milk

• ½ teaspoon of vanilla extract

• 2 tablespoons of vegetable oil

• 2 tablespoons of sugar

• 1 teaspoon of Mother Earth Organic apple cider vinegar

• 1 cup of chickpea flour

CULINARY

ORGANIC TARTAR SAUCE

INGREDIENTS

• 3/4 cup all-natural mayonnaise

• 3 tbsp finely diced pickles

• 1 tbsp chopped capers

• 1 tbsp chopped fresh dill

• 2 tsp fresh lemon juice

• 1 tsp organic Mother Earth Organic apple cider vinegar

• Sea salt, to taste

HEALTH BENEFITS

PORK AND BEANS

INGREDIENTS

• 1/2 cup small-dice slab bacon, thick-cut bacon slices, salt pork, or pancetta (about 3 ounces)

• 1/2 medium yellow onion, finely chopped

• 1/2 cup tomato sauce

• 1/3 cup molasses

• 3 tablespoons Mother Earth Organic apple cider vinegar

• 1 1/2 teaspoons dry mustard

• 1 teaspoon Worcestershire sauce

• 1/4 teaspoon freshly ground black pepper

• 3 (15-ounce) cans navy or cannellini beans (do not drain)

• Kosher salt

   

  INSTRUCTIONS

• Place the bacon in a 12-inch cast iron skillet over medium heat and cook, stirring occasionally, until the fat begins to render out, about 5 minutes. Add the onion and cook, stirring occasionally, until tender, 8 to 10 minutes.

• Add the tomato sauce, molasses, vinegar, mustard, Worcestershire, and pepper. Stir to combine and bring to a simmer. Add the beans and all the canning liquid and bring to a simmer. Cook, stirring occasionally, until the flavors meld and the sauce thickens, 15 to 20 minutes. Taste and season with salt as needed.

CULINARY

REFRIGERATOR PICKLES

INGREDIENTS

• 3 sage leaves

• 1 sprig mint

• 1 sprig rosemary

• 1 (1-inch) piece fresh ginger

• 1/4 teaspoon turmeric powder

• Juice of 1 medium orange

• 1 cup club soda (or water)

• 1 tablespoon Mother Earth Organic apple cider vinegar

• 1 tablespoon honey

• 1 to 2 teaspoons digestive or aromatic bitters

   

  INSTRUCTIONS

• Wash and dry 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. (Alternatively, run everything through the dishwasher.)

• Prepare the cucumbers and onion. Wash and dry the cucumbers. Thinly slice into 1/4-inch thick rounds. Halve and thinly slice the onion. Toss the cucumbers and onion together in a large bowl to evenly distribute the onion among the pickles.

• Pack the cucumbers and onion into the prepared jars. Pack the vegetables into the 2 jars, leaving a 1/2-inch of space at the top. Pack them in as tightly as you can without smashing.

• Make the brine. Place the vinegar, water, sugar, salt, and mustard seeds in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar.

• Add the brine to the jars. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if needed.

• Tightly seal the jars. Place the lids over the jars and screw on the rings until tight.

• Cool the jars, then refrigerate for 24 hours. 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 24 hours before using.

CULINARY

TURMERIC SPRITZER

INGREDIENTS

• 3 sage leaves

• 1 sprig mint

• 1 sprig rosemary

• 1 (1-inch) piece fresh ginger

• 1/4 teaspoon turmeric powder

• Juice of 1 medium orange

• 1 cup club soda (or water)

• 1 tablespoon Mother Earth Organic apple cider vinegar

• 1 tablespoon honey

• 1 to 2 teaspoons digestive or aromatic bitters

HEALTH BENEFITS

INGREDIENTS

• 7 tablespoons unsalted butter, divided

• 1 tablespoon sesame seed oil

• 1 medium cabbage (about 3 pounds), divided into 8 wedges

• 1 medium carrot, grated (about 3/4 cup)

• 1 1/4 cups + 2 teaspoons water, divided

• 1/4 cup apple cider vinegar

• 1 teaspoon raw demerara sugar

• 1/2 teaspoon cayenne powder

• 1/2 teaspoon red pepper flakes

• 2 teaspoons cornstarch

INSTRUCTIONS

1. Preheat the pressure cooker (by pressing brown/sauté mode).

2. Add the sesame oil and brown the cabbage wedges on one side (about 3 minutes). In the meantime, grate the carrot. To the pressure cooker add the 1 1/4 cups water, vinegar, sugar, cayenne, and hot pepper flakes and swish around. Then add the cabbage wedges (browned side facing up) and sprinkle carrots on top.

3. Close the lid and pressure cook for 5 minutes at high pressure. When time is up, open the pressure cooker with Normal Pressure Release (twist the valve on the lid to the "open" or "venting" position). Remove the lid tilting it away from you.

4. Arrange the wedges and any loose leaves onto a serving platter. Reheat the cooking liquid (by pressing brown/sauté mode) to a boil. In a small bowl, mix the cornstarch and 2 teaspoons of water to make a slurry. Then pour the slurry into the pressure-cooker base.

5. Boil the cooking liquid mixture until it's just starting to thicken. Pour this sauce over the cabbage wedges and serve.

CULINARY

SARDINE SNACKING TOASTS

Ingredients

FOR THE PICKLED ONIONS

• 7 tablespoons unsalted butter, divided

• 1 small red onion (about 5 ounces)

• 1/2 cup rice vinegar, white wine vinegar, or apple cider vinegar

• 1/2 cup water

• 1/2 teaspoon granulated sugar

• 1/2 teaspoon fine salt

FOR THE TOASTS

• 4 Wasa crispbreads

• 4 teaspoons Dijon mustard

• 1 (3.5 ounce) can sardines

CULINARY

BBQ MUSHROOM SANDWICH

Ingredients

INGREDIENTS

• 7 tablespoons unsalted butter, divided

• 1 medium yellow onion, thinly sliced

• 2 pounds mixed mushrooms, trimmed of woody ends and thinly sliced

• 1 1/2 teaspoons Mother Earth Organic apple cider vinegar, divided

• 1 1/2 teaspoons smoked paprika, divided

• 3/4 cup barbecue sauce, such as Stubb’s

• 1/2 cup water or low-sodium vegetable broth

• Kosher salt

• Freshly ground black pepper

• 4 brioche buns, split

• Creamy slaw, for serving

INSTRUCTIONS

1. Melt 1 tablespoon of the butter in a large frying pan over medium heat. Add the onion and sauté until very tender and slightly golden. Transfer to a medium bowl and set aside.

2. Melt 2 tablespoons of the butter in the same pan over medium-high heat. Add 1/3 of the mushrooms, stir to coat in the butter.

3. Cook, stirring occasionally, until the mushrooms are tender and golden, 5 to 7 minutes

4. Add 1/2 teaspoon each vinegar and smoked paprika, then transfer the mushrooms to the bowl with the onions.

5. Repeat with the remaining butter, mushrooms, vinegar, and paprika in two more batches.

6. Return the mushroom and onion mixture to the pan over medium-low heat.

7. Add the barbecue sauce and water or broth, stir to combine, and cook until slightly thickened.

8. Taste and season with salt and pepper as needed.

9. To serve, toast or warm the brioche buns. Divide the filling between the buns and top with creamy slaw.

CULINARY

BANANA HONEY MILKSHAKE

Ingredients

INGREDIENTS

• ½ cup (125 ml) milk

• 1 tablespoon peanut butter

• 1 tablespoon ground golden flaxseed

• 2 teaspoons honey

• ½ teaspoon pure vanilla extract

• ½ teaspoon Mother Earth Organic apple cider vinegar

• ¼ teaspoon ground cinnamon

• 1 pinch sea salt

• 1 large ripe banana, peeled, chopped into 6 pieces, and frozen

• 1 teaspoon raw cacao nibs, for garnish

INSTRUCTIONS

1. Add all ingredients into a blender and process until smooth.

2. Pour the smoothie into a glass and sprinkle the cacao nibs on top

3. Serve immediately, while it is super thick and creamy.

HEALTH BENEFITS

GREEN GODDESS DRESSING

Ingredients

• 1 garlic clove

• 1 1/2 small – medium avocados

• 1/4 cup extra virgin olive oil

• 1/3 cup water

• 3/4 cup packed basil leaves

• 1/4 cup chopped parsley

• 1/4 cup chopped chives

• 1/2 cup chopped scallions

• Juice of 1 medium lemon

• 2 tablespoons Mother Earth Organic apple cider vinegar

• 1 teaspoon salt

HEALTH BENEFITS

GOLDEN BEET SALAD

Ingredients

FOR THE DRESSING

• 1 1/2 tablespoons Mother Earth Organic apple cider vinegar

• 3 tablespoons extra virgin olive oil

• 2 teaspoons Dijon mustard

• 1 teaspoon raw honey

• ½ teaspoon sea salt

• ½ teaspoon ground coriander

• Freshly ground black pepper to taste

FOR THE SHAVED SALAD

• 4 small golden beets, peeled

• 4 medium carrots, peeled cut into two

• 1 small bunch of radishes, trimmed and cleaned

• 2 tablespoons chopped flat-leaf parsley

Instructions

1. Whisk the dressing ingredients together in a large bowl.

2. Thinly slice the beets, carrot, and radishes on a mandolin or in a food processor with the slicing disc.

3. Toss the sliced vegetables with the dressing to coat evenly.

4. Salt and freshly ground pepper if desired and serve.

HEALTH BENEFITS

APPLE-SUNCHOKE SALAD

Ingredients

• 3 tablespoons olive oil

• 3/4 kosher sea salt

• 1/2 teaspoon freshly ground pepper

• 1/2 cup chopped fresh dill

• 1 tablespoon chopped shallots

• 2 tablespoons Mother Earth Organic vinegar

• 1 halved, cored, and thinly sliced Granny Smith apple

• 2 tablespoons sliced fresh basil

HEALTH BENEFITS

BRUSSEL SPROUT SALAD

Ingredients

INGREDIENTS

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 pound of brussel sprouts

• 1/2 cup raisins

• 1/2 cup pecans

DRESSING INGREDIENTS

• 2 tablespoons olive oil

• 1/2 teaspoon apple cider vinegar

• 1/2 teaspoon dijon mustard

• Salt and pepper, to taste

HEALTH BENEFITS

BUTTERNUT SQUASH KALE SALAD

Ingredients

VINAIGRETTE

• 2 tablespoons extra virgin olive oil

• 1½ tablespoons Mother Earth Organic apple cider vinegar

• 2 teaspoons red wine vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

SALAD

• 3 cups trimmed and thinly sliced kale

• 1 cup cubed and roasted butternut squash (follow the Tips below)

• 1/4 cup crumbled blue cheese

• 1/4 cup pomegranate seeds or dried cranberries

HEALTH BENEFITS

TANGY CUCUMBER SALAD

Ingredients

• 5 cups thinly sliced cabbage

• 1/4 cup Mother Earth Organic apple cider vinegar

• 2 tablespoons olive oil

• 2 teaspoons granulated sugar

• 1 teaspoon kosher salt, plus more as needed

• Freshly ground black pepper

• 2 pounds cucumbers (about 4 medium)

• 2 tablespoons finely chopped fresh chives

HEALTH BENEFITS

CURRIED TOFU SALAD

Ingredients

• 5 cups thinly sliced cabbage

• 1/3 cup golden raisins

• 1 teaspoon yellow mustard seeds

• 1/4 cup Mother Earth Organic apple cider vinegar

• 1 pound extra-firm tofu

• 2 tablespoons roasted pumpkin seeds

• 1 scallion, chopped

• 1 tablespoon chopped parsley

• 1/2 cup vegan mayonnaise

• 2 tablespoons curry powder

• 3/4 teaspoon kosher salt

• Freshly ground black pepper

HEALTH BENEFITS

QUINOA & BLACK BEAN SALAD

Ingredients

• 5 cups thinly sliced cabbage

• 1 cup uncooked quinoa (any color), rinsed and drained

• 2 cups water

• 2 large oranges

• 1/4 cup extra virgin olive oil

• 2 teaspoons Mother Earth Organic apple cider vinegar

• 1/2 teaspoon honey or agave nectar

• 1/2 teaspoon coriander seeds, toasted and lightly crushed

• 1/2 teaspoon salt

• Freshly ground black pepper

• 1/4 cup chopped cilantro

• 1 1/2 cups (or 1 can) cooked black beans, rinsed and drained

• 1/2 small red onion, thinly sliced

CULINARY

VEGAN QUESO

Ingredients

• 5 cups thinly sliced cabbage

• 2 tablespoons olive oil

• 1/2 large yellow onion, finely diced

• 3 cloves garlic, minced

• 2 large carrots, very finely chopped

• 1 cup thinly sliced butternut squash

• 2 teaspoons kosher salt, divided

• 1 teaspoon ground cumin

• 1/2 teaspoon chili powder

• 1/4 teaspoon freshly ground black pepper

• 1 cup low-sodium vegetable broth

• 1 (4-ounce) can green chiles, drained

• 1 1/2 cups unsweetened plain almond milk

• 1 raw cashews, soaked for 30 minutes or up to overnight and then drained

• 1/4 cup nutritional yeast

• 1/2 cup chunky tomato salsa or pico de gall

• 1 tablespoon Mother Earth Organic apple cider vinegar

HEALTH BENEFITS

CHICKPEA WALDORF SALAD

Ingredients

• 5 cups thinly sliced cabbage

• 1/2 cup plain full-fat yogurt

• 2 tablespoons Mother Earth Organic apple cider vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• 1/2 teaspoon fine sea salt

• 1/2 teaspoon crushed red pepper flakes

• 1/4 teaspoon freshly ground black pepper

• 1 (14-ounce) can chickpeas, drained and rinsed

• 2 ribs celery, finely chopped

• 1 medium apple, chopped into 1/4-inch chunks

• 1 cup red grapes

• 1/2 cup diced red onion

• 1/4 cup chopped parsley

• 1/2 cup walnuts, roughly chopped

• 4 cups fresh spinach

HEALTH BENEFITS

APPLE CABBAGE SALAD

Ingredients

• 5 cups thinly sliced cabbage

• 4 ounces lettuce

• 2 medium apples

• 2 cups finely chopped cauliflower

• 1/2 cup thinly sliced scallions

• 3 tablespoons canola oil

• 1 1/2 tablespoons mayonnaise

• 1 1/2 teaspoons brown sugar

• 1/4 teaspoon Dijon mustard

• 3 tablespoons Mother Earth Organic apple cider vinegar

• A pinch of sea salt

• 5 grinds of fresh black pepper

• 1/2 cup pepitas, toasted

HEALTH BENEFITS

SPICY CHILI CHICKEN

Ingredients

• 10-12 ounces of tomato paste

• 1/4 cup Chili Crisp

• 1/4 cup plus 2 tablespoons olive oil, divided

• 1/4 cup honey

• 2 tablespoons Mother Earth Organic apple cider vinegar

• 1 medium red onion

• 2 large broccoli crowns (about 1 1/2 pounds total)

• 1 1/2 teaspoons kosher salt, divided

• 2 pounds bone-in, skin-on chicken thighs (4 to 6)

• Sliced scallions or chopped fresh cilantro, for serving (optional)

• Cooked rice, for serving (optional)

CULINARY

HOMEMADE KETCHUP

Ingredients

• 10-12 ounces of tomato paste

• 1/8 - 1/3 cup of Mother Earth Organic apple cider vinegar

• 1 tablespoon of sugar

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 teaspoon mustard powder

• 1/2 teaspoon dried oregano

• 1/2 teaspoon cayenne

• 1/2 teaspoon onion powder

• 1/2 teaspoon of garlic powder

• 1/4 teaspoon celery salt

• A pinch of ground all spice

LITE BITES

AVOCADO HUMMUS

Ingredients

• 1 garlic bulb

• 400g chickpeas (1 tin), drained and rinsed

• 1 tbsp light or dark tahini paste

• Generous swizzle of cold-pressed rapeseed oil or extra virgin olive oil

• 1 capful of Mother Earth Organic apple cider vinegar

• Juice of one lemon

• 1 capful of white wine vinegar

• 2 ripe avocados, peeled, stones removed

• Sea salt, to taste

• Dusting of smoked sweet paprika

HEALTH BENEFITS

FALL HARVEST SALAD

Ingredients

FOR THE DRESSING

• 2 tablespoons Dijon mustard

• 2 tablespoons honey

• 2 tablespoons Mother Earth Organic apple cider vinegar

• 2 tablespoons olive oil

FOR THE SALAD

• 1 (7 ounce) ham steak, diced

• 1 pat butter

• 2 frozen soft pretzels cut into 1/2-inch pieces

• 2 romaine hearts, chopped

• 1 apple, cored and diced

• 3 ounces sharp cheddar cheese, diced

CULINARY

HOMEMADE SOFT PRETZELS

Ingredients

PRETZEL DOUGH

• 1-1/4 cups blanched almond flour (140 g) I used the Natures Eats brand

• 3/4 cup tapioca flour or starch (90 g) I used the Bob's Red Mill brand

• 1/2 teaspoon baking soda

• 2 large eggs

• 1 teaspoon Mother Earth Organic apple cider vinegar

TOPPINGS

• 1 large egg for egg wash

• 1/2 teaspoon Salt

Instructions

PRETZEL DOUGH

• Preheat oven to 350F. Mix almond flour, tapioca flour and baking soda in a bowl. Crack two eggs and add in apple cider vinegar. Mix again.

TO MAKE PRETZELS

• Roll dough out on parchment paper and split into 8 equally-sized balls. Roll into long tubes, approximately 12-14 inches long. Twist into pretzel shapes.

TO FINISH

• Crack egg in a bowl and whisk. Dip each pretzel in the egg and place on baking sheet covered in parchment paper. Repeat for all pretzels. Sprinkle salt over top of pretzels. Bake 10-15 minutes, or until pretzels begin to brown on top. Best enjoyed fresh, but can be stored for 4-5 days at room temperature in an air-tight container.

CULINARY

VINEGAR PIE

Ingredients

FOR THE PASTRY

• 2 cups flour

• 1/2 cup + 2 tbsp butter

• 1/4 cup vegetable shortening (for flakier pastry), or just use extra butter

• 1/4 cup ice water, or a little more

• 1 tablespoon Mother Earth Organic apple cider vinegar, mixed with the water

  FOR THE FILLING

• 4 eggs

• 4 tablespoons Mother Earth Organic apple cider vinegar

• 1 1/4 cups white sugar

• 1/4 cup golden yellow or light brown sugar

• 1/2 cup melted butter

• 1 1/2 teaspoon vanilla extract

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• A pinch of salt

• 3/4 cup raisins

HEALTH BENEFITS

LEMON VINAIGRETTE

Ingredients

• ½ cup Mother Earth Organic apple cider vinegar

• 3 tablespoons honey

• 1 teaspoon grated lemon rind

• Juice of a lemon

• ½ teaspoon salt

• ¼ teaspoon pepper

• ¾ cup extra virgin olive oil

HEALTH BENEFITS

BASIC MARINADE

Ingredients

• 1 cup vegetable oil

• 1/2 cup soy sauce

• 1/3 cup Mother Earth Organic apple cider vinegar

• 1/4 cup lemon juice

• 3 tablespoons worcestershire sauce

• 1 tablespoon mustard, Dijon-style prepared

• 1 onion, sliced

• 2 cloves garlic, minced

• 4 sprigs of thyme

• 6 (2-inch) pieces of rosemary sprigs

HEALTH BENEFITS

BROCCOLI BACON SALAD

Ingredients

• Kosher salt

• 3 heads broccoli, cut into bite-size pieces

• 2 carrots, shredded

• 1/2 red onion, thinly sliced

• 1/2 c. dried cranberries

• 1/2 c. sliced almonds

• 6 slices bacon, cooked and crumbled

  Dressing

• 1/2 c. mayonnaise

• 3 tablespoons Mother Earth Organic apple cider vinegar

• Kosher salt

• Freshly ground black pepper

SUSTAINABLE HOME

SUNFLOWER SEED SAUCE

Ingredients

• 6 tablespoons water

• 1/4 cup raw sunflower seeds

• 2 tablespoons chopped cilantro

• 1 garlic clove

• 1 tablespoon olive oil

• 1 tablespoon Mother Earth Organic apple cider vinegar

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon sea salt

• 1/4 teaspoon ground black pepper

  Instructions

  In a high speed blender or food processor combine all of the above ingredients. Blend until desired consistency. Serve right away or store in an airtight container in the refrigerator for up to one week.

HEALTH BENEFITS

DIJON DRESSING

• Mix ACV with Mother Earth Organic ACV and Dijon mustard in a pan over a simmer.

• Add olive oil to mixture and toss it together with some of your favorite vegetables.

HEALTH BENEFITS

WARM CHICKPEA SALAD

• 3 tablespoon Mother Earth Organic red wine vinegar

• 1 large shallot, thinly sliced

• 1 garlic clove, minced

• 1/4 teaspoon kosher salt, plus more to taste

• 2 (15-ounce) cans chickpeas, drained

• 1 large carrot, coarsely grated

• 1/2 cup flat-leaf (Italian) parsley leaves, chopped

• 1/3 cup extra-virgin olive oil

• Freshly ground black pepper