Apple Cider Vinegar for Health and Beauty: Recipes for Weight Loss, Clear Skin, Superior Health, and Much More—the Natural Way (2015)
Main Meals and Side Dishes
Apple Cider Vinegar and Sage Chicken
Yields: 4 servings
Ingredients:
4 chicken breasts, bone in and skin on
2 cups organic chicken stock
1 ¼ cups organic apple cider vinegar
3 onions, thinly sliced
4 tablespoons extra virgin olive oil
3 tablespoons sage, chopped
3 tablespoons honey
4 garlic cloves, chopped
Juice of ½ a lemon
Salt and pepper to taste
Directions:
1. Preheat a Dutch oven over a medium-high heat.
2. Add two tablespoons of olive oil to the pan.
3. Season chicken with salt and pepper, then add them to the hot oil, skin side down.
4. Brown the chicken for about 5 minutes per side, then remove them from the pan and set them aside for later.
5. Add another 2 tablespoons of olive oil to the pan, then add the onion slices, sage, honey, and the garlic.
6. Season the onions with salt and pepper and cook over a medium-low heat, stirring frequently for about 20 minutes or until the onions are really brown and starting to caramelize.
7. Add the apple cider vinegar to deglaze the pan, taking care to scrape up all the brown bits on the bottom of the pan with a wooden spoon.
8. Now add the chicken stock and heat the mixture until it starts to bubble.
9. Once at a rolling simmer, return the chicken to the pot with the liquid and onions.
10. Place a lid on the pot, turn the heat to medium and simmer for about 20 minutes, turning the chicken over in the sauce about halfway through the cooking time.
11. When the 20 minutes is up, remove the lid and check to make sure the chicken is cooked through by cutting a small slit in the thickest part of the breast with a paring knife to have a look inside. If it is cooked through the juices will run clear and the meat will be white not pink.
12. Remove the chicken to a plate, squeeze over the lemon juice, and cover with foil to keep warm.
13. Turn the heat of the sauce up to high and simmer until the sauce thickens up slightly, about 4-5 minutes.
14. Serve the chicken drizzled with the sauce and your favorite side dish of vegetables or a healthy salad.
15. Dig in!
Roast Beef with Apple Cider Vinegar
Yields: 4-6 servings
Ingredients:
2 onions, sliced
3 tablespoons of olive oil
3 pound beef roast
1 cup organic apple cider vinegar
2 cups organic beef stock
6 garlic cloves, halved
6 garlic cloves, minced
Steak seasoning to taste
Directions:
1. Using a sharp paring knife, cut 12 deep slits in the beef roast, taking care to space them out more or less evenly.
2. Insert ½ a garlic clove into each one and push them in deep.
3. Massage the meat with the olive oil to tenderize and then rub in as much steak seasoning as you like.
4. Finally rub the minced garlic over the outside of the meat, cover and refrigerate for at least 2 hours prior to cooking to marinade and allow all the flavors to soak in.
5. When you are ready to cook the meat, layer some onion rings on the bottom of a lightly greased oven proof dish, place the beef on top of the onions and arrange the remaining onion slices over the meat.
6. In the meantime, combine the apple cider vinegar and beef stock and whisk them together well.
7. Pour the mixture over the beef, cover with foil or a lid, and put into a 325°F oven.
8. Cook the beef for about 3 hours or until tender.
9. Every hour or so, turn the beef in the cooking liquid.
10. When the beef is cooked to your taste, remove it carefully from the oven and set aside to rest for 10 minutes before carving.
11. While the meat rests, pour the cooking liquid and onions into a saucepan and using an immersion blender, purée until the onions have been incorporated into the cooking liquid. If the gravy is not thick enough, use your choice of thickener to achieve the desired consistency.
12. Slice the beef, pour over the gravy, and serve with your choice of side vegetables or salad.
13. Unbelievable!
Green Tomato Mincemeat
This is a great vegetarian substitute for traditional mincemeat and makes good use of any green tomatoes you may have left over at the end of gardening season. It’s perfect for pies and in a decorated canning jar becomes a festive homemade gift.
Yields: 10 pints
Ingredients:
4 pounds apples (about 8 cups)
3 pounds green tomatoes (about 6 cups)
2 pounds raisins
2 pounds rapadura
1 ¼ cups organic apple cider vinegar
3 tablespoons cinnamon
3 tablespoons lemon juice
3 tablespoons orange juice
1 tablespoon finely grated orange zest
1 tablespoon finely grated lemon zest
2 teaspoons nutmeg
2 teaspoons sea salt
1 teaspoon ground cloves
Directions:
1. Mince the tomatoes up by grinding them in a food processor.
2. Add the salt and let this mixture stand for 1 hour.
3. Drain the tomatoes, place them in a pot, and add just enough water to cover them.
4. Bring the pot to a boil and cook for 5 minutes, then drain them again and set them aside for later.
5. Peel, core, and chop the apples up into small pieces.
6. Place them in a large, heavy-bottomed saucepan, then add the tomatoes and the remaining ingredients and mix it all together thoroughly.
7. Bring to a boil, then reduce the heat and simmer gently for 1 hour, stirring frequently.
8. When the hour is up, remove the pot from the heat and ladle the mixture into 10 hot, sterilized, pint canning jars and seal with sterilized canning lids.
9. Use when required.
Note: To make a pie with this, preheat the oven to 425°F. Fill an 8-inch pie crust with some of the cooled mixture and cover with a top crust. Prick the top or cut slits to allow steam to escape. Bake for 15 minutes, then reduce the heat to 375°F and continue baking for 35 minutes. Allow to cool slightly, slice, and serve.
Marinated Mushrooms
The combination of mushrooms with apple cider vinegar makes this appetizer especially high in potassium.
Yields: 10 servings
Ingredients:
½ cup organic apple cider vinegar
½ cup olive oil
4 tablespoons chopped fresh parsley
1 tablespoon fresh thyme, chopped
1 tablespoon salt
1 tablespoon raw honey
1 teaspoon prepared mustard
1 teaspoon garlic, minced
1 small onion, sliced
1 pound fresh button mushrooms
Directions:
1. Combine everything except the onions and mushrooms in a saucepan and bring it to a boil, then remove from the heat.
2. Add the onion slices and whole mushrooms, allow to come to room temperature and then refrigerate overnight.
3. Serve when desired.
4. Delicious!
Marinated Vegetables
This makes a wonderful party appetizer.
Yields: 10 servings
Have ready:
6-8 cups of a mixture of your favorite vegetables, cut into bite-size pieces. You can use cauliflower, artichoke hearts, olives, bell peppers, mushrooms, carrots, zucchini, or cucumber. Cherry tomatoes and red bell peppers are also nice additions for their color.
Marinade:
1 ½ cups olive oil
¾ cup organic apple cider vinegar
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 cloves garlic, crushed
¼ cup rapadura
Directions:
1. Place all the veggies, except the cherry tomatoes, in a large bowl.
2. Mix the marinade ingredients, pour over the prepared vegetables, and refrigerate. There won’t be enough marinade to cover the vegetables, but that’s alright. Stir the mixture several times a day for 3 days so that all the vegetables will be sitting in the marinade for some of the time.
3. Add the cherry tomatoes on the last day.
4. Before serving, remove the garlic cloves and drain the vegetables.
5. Serve with toothpicks.
6. Tasty!
Spinach with Quinoa and Chickpeas
Spinach is rich in chlorophyll, which helps to cleanse the blood and colon.
Yields: 2-4 servings
Ingredients:
1 cup organic baby spinach leaves
½ cup chickpeas, cooked
½ cup red quinoa, cooked
½ cup artichoke hearts, cooked
½ an avocado, cut into cubes
8 organic cherry tomatoes
1 tablespoon organic apple cider vinegar
3 tablespoons olive oil
1 tablespoon raw honey
1 teaspoon mustard powder
Directions:
1. To prepare the vinaigrette, blend the apple cider vinegar, olive oil, mustard powder, and honey with a whisk, then set aside.
2. Place the baby spinach in a large serving bowl and toss with the prepared vinaigrette.
3. Add the quinoa and toss until well incorporated.
4. Top with chickpeas, artichoke hearts, cherry tomatoes, and avocado.
5. Devour!
Sweet Potato Chili
Yields: 4 servings
Ingredients:
4 cups organic or homemade vegetable stock
2 cups pinto beans
2 cups sweet potatoes, cubed
1 cup baby spinach leaves, chopped
½ cup frozen corn
28 ounces diced tomatoes
1 onion, chopped
4 garlic cloves, minced
2 chilies, seeds removed and finely diced
2 tablespoons olive oil
1 tablespoon organic apple cider vinegar
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon fresh cilantro, chopped (garnish)
Juice of 1 lime
Salt and pepper to taste
Directions:
1. Heat the olive oil in a pot over a medium heat, then add the onions and garlic and cook until the onions are translucent.
2. Add the spices and cook for a few minutes until they are fragrant, then add the tomatoes and apple cider vinegar. Stir and cook until the tomatoes begin to break down.
3. Now add the beans, vegetable stock, and sweet potato. Allow to simmer gently until the sweet potato is soft but not falling apart, about 30 minutes.
4. Add the chopped spinach and corn and allow to cook for a further 10 minutes, then squeeze in the lime juice just before serving.
5. Season with salt and pepper and sprinkle over some chopped cilantro.
6. Delicious served with diced avocado and tortillas.
7. Dig in!
Battered Cauliflower with Tangy Tomato Dipping Sauce
Yields: 2 servings
Ingredients:
For the Batter:
¾ cup rice flour
¾ cup sparkling water
½ cup corn starch (or substitute tapioca)
¼ teaspoon baking soda
Pinch of salt
For the Sauce:
2 cups mixed peppers, chopped (red, green, yellow, and orange)
1 red onion, chopped
¼ cup cashews, roughly chopped
¼ cup tomato paste, no added sugar
4 tablespoons coconut aminos
4 tablespoons organic or homemade vegetable stock
2 tablespoons organic apple cider vinegar
1 tablespoon fresh ginger, grated
1 tablespoon garlic, minced
2 teaspoons Stevia
1 teaspoon sesame oil
1 teaspoon red pepper flakes
Other ingredients:
2 pounds cauliflower, cut into small florets
¾ cup rice flour
Directions:
1. Preheat the oven to 400°F.
2. First prepare your batter: mix all the batter ingredients together until they are smooth. Place in the fridge to chill.
3. Boil your cauliflower florets in some lightly salted water for about 5 minutes or until they are just beginning to soften. Drain and then pour cold water over them to stop the cooking process. Set them aside to cool.
4. Place the rice flour into a resealable bag and add the cooled cauliflower pieces. Gently shake the bag to coat the cauliflower in the rice flour.
5. Dip each floret into the chilled batter, then place the cauliflower onto a parchment lined baking tray and bake for 10 minutes, then turn them over and bake for another 10 minutes. The cauliflower is cooked when it has a crunchy golden crust.
6. Remove the cauliflower to a plate to cool down and make the sauce.
7. Heat up the sesame oil in a large non-stick pan and add the peppers, onion, ginger, and garlic. Cook until the onions and peppers are soft, then add the rest of the ingredients and stir together well.
8. Bring the sauce to a boil, stirring constantly, then remove from the heat and add the cauliflower.
9. Totally YUM!
Vegetarian Pad Thai
Yields: 2 servings
Ingredients:
For the “Pasta”:
2 sweet potatoes, spiraled
2 carrots, julienned
1 red onion, thinly sliced
1 red pepper, thinly sliced
¼ cup raw cashews, roughly chopped
¼ cup organic or homemade vegetable stock
3 tablespoons cilantro, finely chopped
Salt and pepper to taste
For the Sauce:
2 tablespoons sriracha sauce
2 tablespoons almond milk
2 tablespoons peanut butter
1 tablespoon maple syrup
1 teaspoon sesame oil
1 teaspoon turmeric
1 teaspoon organic apple cider vinegar
Directions:
1. Place the carrots and sweet potatoes into a pot and add the vegetable stock. Cover and cook for 5 minutes, then add the onions and red pepper.
2. Cook until the veggies are tender crisp, then add the cashews and cook for 1 more minute.
3. Remove the pot from the heat and set aside.
4. Whisk all the sauce ingredients together and pour over your “pasta.”
5. Toss to coat and sprinkle with the chopped cilantro.
6. Season with salt and pepper and serve.
7. Enjoy!
Broccoli Stir Fry
Yields: 4 servings
Ingredients:
4 cups broccoli florets
1 red onion, sliced
1 tablespoon sesame oil
1 teaspoon minced garlic
1 teaspoon organic apple cider vinegar
1 teaspoon honey
1 red chili, seeds removed and chopped
Directions:
1. Boil the broccoli until it is tender-crisp, then run it under cold water to stop the cooking process.
2. Heat up the sesame oil in a non-stick pan and sauté the onions until they are soft, then add the broccoli and toss in the oil to coat.
3. Whisk the rest of the ingredients together and pour into the pan.
4. Cook for about 5 minutes, until the sauce is reduced by half and the broccoli is cooked to your liking. Take care not to stir the pan too much as the broccoli will break up.
5. Serve with a bowl of wild rice for a complete vegetarian meal, or serve this as an accompaniment to your favorite meat dish.
6. Either way—enjoy it!
Loaded Spuds
Yields: 4 servings
Ingredients:
4 sweet potatoes
2 tangerines, peeled and separated into segments
2 avocados, peeled, pitted and diced
1 red onion, finely diced
½ cup feta cheese, crumbled
¼ cup cilantro leaves
3 tablespoons olive oil
3 tablespoons red onion, finely diced
2 tablespoons organic apple cider vinegar
1 tablespoon cilantro, finely chopped
1 teaspoon finely grated ginger
¼ teaspoon cayenne pepper
Juice of 1 lime
Zest of 1 lime
Salt to taste
Directions:
1. Wash and dry the sweet potatoes. Poke holes into them with a fork. Cover the sweet potatoes in foil and bake for 1 hour in a 400° F oven.
2. While they cook, make the dressing. Whisk together the olive oil, 3 tablespoons of red onion, apple cider vinegar, finely chopped cilantro, ginger, cayenne pepper, lime juice, and lime zest.
3. When the sweet potatoes are cooked, remove them from the oven and unwrap them.
4. Cut each one three-quarters of the way through with a very sharp knife and pour in a drizzle of the dressing.
5. Now top each sweet potato with some red onion, avocado, feta cheese, and tangerine wedges, then top with some more dressing.
6. Finally finish off with a sprinkling of cilantro leaves.
7. Serve immediately.
8. Simply superb!
Filipino Chicken
Yields: 4 servings
Ingredients:
4 chicken thighs, skin on, bone in
4 chicken drumsticks, skin on, bone in
½ cup organic apple cider vinegar
½ cup water
½ cup soy sauce (or substitute coconut aminos)
¼ cup sweet chili sauce
1 tablespoon raw honey
8 garlic cloves, crushed
2 bay leaves
1 teaspoon black peppercorns, crushed
Salt to taste
Directions:
1. Mix all the ingredients together in a large pot and leave it overnight to marinade and absorb all the flavors.
2. When you are ready to cook the dish, simply put the pot on the stove and bring it to a boil over a medium low heat.
3. Once boiling, reduce the heat slightly and allow to cook for about 20 minutes with the lid on.
4. After 20 minutes, remove the lid and turn the chicken pieces over and simmer until the sauce reduces and thickens, turning the chicken in the sauce to ensure even cooking.
5. Serve over a bed of wild rice or basmati rice.
6. Divine!
Tastes of Fall Chicken
Yields: 4 servings
Ingredients:
2 pounds chicken breasts, skinless, boneless
2 onions, peeled and quartered
2 apples, cored and quartered, peel on
4 slices bacon, chopped
2 cups organic or homemade chicken stock
1 cup apple cider
¼ cup organic apple cider vinegar
3 tablespoons plain flour
1 tablespoon fresh thyme, chopped
1 tablespoon olive oil
Salt to taste
Directions:
1. Place the chicken into a large bowl, season with salt and thyme, and pour the apple cider over it and set aside to marinade.
2. Heat up the olive oil in a non-stick pan and sauté the onion wedges and chopped bacon until they start to turn brown, then add the apple wedges and cook until they begin to soften around the edges. Remove from the pan and set aside
3. Remove the chicken pieces from the apple cider, but reserve the liquid. Sprinkle the chicken with the flour and add it to the pan you cooked the apples, bacon, and onions in.
4. Brown the chicken on both sides, then add the apple cider vinegar, chicken stock, and reserved apple cider and bring to a boil.
5. Once boiling, reduce the heat and add the onions, apples, and bacon back to the pan.
6. Place the whole pan into a preheated oven at 350°F for about 15 minutes or until the chicken is cooked through.
7. Serve with your choice of sides or on a bed of rice or noodles.
8. Scrumptious!
Braised Chicken Thighs
Yields: 2 servings
Ingredients:
6 chicken thighs, bone in, skin on
2 cups organic or homemade chicken stock
½ cup organic apple cider vinegar
¼ cup celery, chopped
2 carrots, peeled and sliced
1 leek, sliced
1 onion, chopped
4 garlic cloves, minced
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon plain flour
Salt and pepper to taste
Directions:
1. Heat the olive oil up in a Dutch oven, then place the chicken pieces in skin side down and cook until the skin is golden-brown and crispy.
2. Remove the chicken from the pot and drain off most of the oil, leaving about 1 tablespoon, then add the onions, carrots, celery, garlic, and leek and cook until they begin to soften, stirring often.
3. Stir in the flour and cook for a further 2 minutes, then deglaze the pan with the apple cider vinegar. Take care to scrape up all the bits of browned chicken off the bottom of the pan, then pour in the stock and bring it all to a boil.
4. Once boiling, add the chicken back to the pot, skin side up.
5. Cover the Dutch oven and place it into a 350°F oven for 1 hour.
6. When the cooking time is up, place the chicken pieces onto a baking tray and pop them under the broiler so that the skin can crisp up again.
7. While the chicken cooks, place the pot onto the stove and allow the sauce to reduce and thicken over a medium heat, then stir in the butter.
8. Serve the chicken slathered in delicious sauce with your choice of sides.
9. Enjoy!
Corned Beef and Cabbage
Yields: 8 servings
Ingredients:
3 pounds corned beef brisket, cut in half
2 cabbages, cut into wedges
1 pound baby carrots
4 sweet potatoes, cut into wedges
2 onions, cut into wedges
3 cups water
¼ cup mustard
8 garlic cloves, chopped
1 bay leaf
2 tablespoons apple cider vinegar
1 tablespoon grated ginger
Salt and pepper to taste
Directions:
1. Place all the vegetables (except the cabbage) into the bowl of a slow cooker.
2. Rub the mustard over the beef and place it on top of the vegetables.
3. Lastly add the cabbage on top of the beef.
4. Mix the remaining ingredients together in a bowl, and pour into the slow cooker.
5. Cover and cook on low for 8 hours.
6. Serve.
7. A complete meal in a pot—what more could you ask for?
Steak on the Barbie
Yields: 2 servings
Ingredients:
1 pound rib eye steak
¾ cup organic apple cider vinegar
¼ cup low sodium soy sauce
1 teaspoon raw honey
1 teaspoon grated ginger
3 garlic cloves, crushed
Salt and pepper to taste
Olive oil to drizzle
Directions:
1. Place the steak in a resealable plastic bag with the apple cider vinegar, soy sauce, honey, ginger, and crushed garlic. Give the bag a gentle shake to mix everything together and place it into the fridge to marinade for 2 hours.
2. When you are ready to cook the steak, remove it from the bag, sprinkle it with salt and pepper to taste and a little drizzle of olive oil.
3. Fire up the BBQ and place your steak onto the grill when it is hot-the steak should sizzle when it touches the grill.
4. Cook for about 4 minutes per side for medium rare. Adjust the times for your desired level of doneness.
5. Remove from the grill and cover with a tent of foil to rest for 10 minutes.
6. In the meantime, heat up the marinade in a saucepan over a medium high heat and allow to boil for about 5 minutes.
7. Slice the steak and dip it in the sauce.
8. Serve with your choice of side salad.
9. Enjoy!
Pork Tenderloin
Yields: 4-6 servings
Ingredients:
4 pounds pork tenderloin
2 cups unsweetened apple juice
½ cup Dijon mustard
4 garlic cloves, minced
4 tablespoons olive oil
2 tablespoons organic apple cider vinegar
2 tablespoons fresh sage
2 tablespoons butter
Salt and pepper to taste
Directions:
1. Preheat your oven to 375°F.
2. Season your tenderloin to taste with pepper and salt.
3. Heat up the olive oil in a large skillet set over a medium high heat until it starts to smoke.
4. Sear the tenderloin on all sides for about two minutes each.
5. Turn the heat off and move the tenderloin to a shallow baking pan.
6. Place the pork in the oven to roast until the internal temperature has reached 145°F this should take approximately thirty minutes.
7. While the tenderloin is roasting use the same skillet as before, set to a high heat, to cook the garlic. Cook for thirty seconds then add the apple cider vinegar, the apple juice, the Dijon mustard, and the sage.
8. Cook until the sauce starts to thicken and has reduced by at least two-thirds. Now turn the heat off and whisk the cold butter in until completely melted. Season to taste.
9. When the tenderloin is done remove it from the oven and set it on the cutting board, allow it to rest for at least ten minutes before slicing.
10. Serve with the warm sauce.
Slow Cooked Pot Roast
Yields: 8 servings
Ingredients:
3 pounds beef roast
¼ cup organic apple cider vinegar
¼ cup Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
Salt and pepper to taste
Water as needed
Directions:
1. Rub the roast all over with the garlic and add it to the slow cooker.
2. Mix the rest of the ingredients together and pour into the slow cooker.
3. Add enough water so that it comes about half way up the meat.
4. Cover and cook on low for 8 hours.
5. Remove the roast and allow it to rest for 10 minutes before carving.
6. Pour some of the broth from the slow cooker over the meat once it is sliced.
7. Serve with your choice of sides.
8. Absolutely amazing!
Braised Pork Casserole
Yields: 4 servings
Ingredients:
2 ½ pounds pork shoulder, trimmed of excess fat and cut into cubes
2 onions, chopped
2 cups unsweetened apple juice
¾ cup organic apple cider vinegar
2 tablespoons olive oil
2 tablespoons fresh sage, chopped
1 tablespoon butter
2 bay leaves
2 garlic cloves, minced
Salt and pepper to taste
Directions:
1. Place an oven-proof casserole dish over a high heat on the stove. Add half the butter and half the oil and brown the pork in batches, placing them onto a plate when they are done.
2. Add the rest of the butter and the oil and brown the onions and garlic.
3. Pour the apple juice and apple cider vinegar into the pan to deglaze, carefully scraping all the browned bits off the bottom of the pan with a wooden spoon.
4. Place the pork back into the pan along with the rest of the ingredients and bring it to a simmer.
5. Once simmering, place the whole dish into an oven preheated to 325°F and cook uncovered for 1 hour or until the meat is tender and the cooking liquid has reduced.
6. Serve hot with some rice.
7. Delicious!
Roast Pork and Apples
Yields: 6 servings
Ingredients:
For the Pork:
4 pound pork loin roast, bone in
2 onions, sliced thick
2 cups organic or homemade vegetable stock
4 garlic cloves, crushed
2 tablespoons rosemary, chopped
2 tablespoons honey
2 tablespoons organic apple cider vinegar
Salt to taste
For the Apples:
6 apples, cored
¼ cup butter
¼ cup gluten free bread crumbs
1 onion, finely chopped
Zest of 1 lemon
Juice of 1 lemon
1 tablespoon freshly chopped rosemary
Directions:
1. Mix the salt, rosemary, and garlic together in a bowl. Make some deep cuts in the pork and rub the mixture all over the meat, taking care to push some into the slits.
2. Preheat the oven to 400° F. place the onions into a roasting pan and place the pork roast on top. Cover with foil and roast for 30 minutes.
3. Reduce the oven temperature to 350°F and bake for a further hour, then remove the foil and cook uncovered for 30 minutes.
4. Now prepare the apples—melt the butter in a saucepan and sauté the onions until they are soft.
5. Remove the pan from the heat and stir in the breadcrumbs, rosemary, lemon zest, and juice.
6. Fill the cored apples with the onion stuffing.
7. Now whisk the honey and apple cider vinegar together for the glaze.
8. Remove the pork from the oven and place the apples around the meat. Brush the meat with some of the glaze and pour the rest over the apples.
9. Place the whole roasting pan back into the oven and cook for a further 30 minutes or until the pork juices run clear when pierced with a fork.
10. Once cooked, place the apples and pork onto a plate, cover with foil and allow to rest for 10 minutes.
11. Meanwhile, place the roasting pan over a high heat on the stove and pour in the stock.
12. Bring to a boil, adding a little more honey and apple cider vinegar to taste if desired.
13. Slice the pork and serve with the stuffed apples and honey cider sauce drizzled over.
14. Out of this world!
Apple Cider Vinegar Pork Chops
Yields: 6 servings
Ingredients:
6 pork chops
2 cups unsweetened apple juice
¼ cup organic apple cider vinegar
¼ cup finely chopped onion
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon Dijon mustard
1 tablespoon minced sage
¼ teaspoon red pepper flakes
4 garlic cloves, minced
Salt and pepper to taste
Directions:
1. Heat the oil and butter in a large non-stick pan over a medium heat and brown the pork chops on both sides. Transfer the pork chops to a plate.
2. Now add the onion and garlic to the pan and cook until they start to brown.
3. Now pour in the apple juice and apple cider vinegar and scrape up all the browned bits with a wooden spoon.
4. Add the mustard, stir, and bring to a boil.
5. Once boiling, reduce the heat and cook until the sauce thickens, about 5 minutes.
6. Stir in the rosemary and red pepper flakes, then return the chops to the pan and heat them through.
7. Season with salt and pepper and then serve with your favorite side dish.
8. Enjoy!
Easy Beef Stew
Yields: 6 servings
Ingredients:
3 pounds beef stew meat, cubed
1 pound baby potatoes, halved
6 carrots, sliced
3 celery stalks, sliced
2 onions, diced
1 apple, sliced
3 cups organic or homemade beef stock
1 cup water
¼ cup organic apple cider vinegar
3 tablespoons olive oil
3 tablespoons flour
1 tablespoon dried oregano
1 bay leaf
6 garlic cloves, crushed
Salt and black pepper to taste
Directions:
1. Mix the flour, oregano, salt, and pepper in a bowl and toss the beef cubes with the mixture.
2. Heat the oil in a large pot and brown the beef cubes in batches over a medium heat.
3. Add the beef stock, water, and apple cider vinegar to the beef cubes and bring the pot to a boil.
4. Add the bay leaf and garlic and reduce the heat to low.
5. Cook for 1 hour, then add the rest of the ingredients and simmer for a further hour or until all the vegetables are tender.
6. Serve with rice.
7. Delicious!