All posts tagged: Apple cider Vinegar

Quick Ginger-Chili Pickled Persimmon

Ginger-Chili Pickled Persimmon are my favorite pickles of all! They are delicious on salads or as a tangy-sweet snack. Persimmon are only available for a short time each year, so this is the perfect way to save the season, and only takes five minutes to make! Quick Ginger-Chili Pickled Persimmon Ingredients: 5 Fuyu Persimmon, sliced into 1/4 inch rounds, seeds discarded 1.5 cups Raw Apple Cider Vinegar 2/3 cup Raw Cane Sugar or Coconut Sugar 1 inch Ginger, sliced 1/2 tsp Chili Flakes 1 Tbsp Kosher Salt 1/2 tsp Black Peppercorns 1/8 tsp Saffron Directions: Stuff a pint-sized mason jar with the persimmons, add the vinegar, sugar and spices. Lightly shake so everything dissolves, and stick them in the fridge. They will keep for several weeks in the unlikely event you don’t eat them sooner. Notes: If you would like to heat process, fill the mason jars with the persimmon then bring the vinegar, sugar, and spices to a boil. Stir until everything dissolves then pour into the jar leaving 1/4 inch headroom, wipe the rim …

Creamy, Gooey Cashew Mozzarella

Published by Jacqueline King

Sometimes you just want to yell “Cheese Please!” so if you’re avoiding dairy it’s best to have some fabulous plant-based versions that you can throw together when you want need a gooey, melty cheesy fix. This cashew mozzarella is perfect on Pizza, Lasagna, Pasta and as a topping for grilled veggies or steamed broccoli. It’s one of my favorite non-dairy cheeses to make because it requires only a little bit of cashews. A lot of recipes are made almost completely of nuts which can be a little too rich, not to mention pricey! It takes just a few minutes to make and uses simple wholesome ingredients, unlike a lot of the processed non-dairy cheeses at the market. Tapioca flour helps thicken this cheese and gives it a creamy, melted texture. It comes from the root of the cassava plant and is naturally gluten-free. The cheesy flavor comes from the nutritional yeast which has an almost parmesan-like taste. Nutritional yeast is a deactivated yeast that is high in B vitamins. Make sure you don’t mix it up with brewers …

The Best Creamy Cashew Sour Cream (only 3 ingredients!)

Published by Jacqueline King

When I decided to stop using dairy in my recipes I thought it was going to be really hard to give up some of my favorite foods. After just a bit of experimenting, however I found that there are truly delicious plant-based alternatives to traditional dairy like this amazingly creamy and delicious cashew sour cream. All of the ingredients are natural and nutritious, filled with enzymes and essential minerals. It is so simple to make and is wonderful as a topping on mexican food and lunch bowls. It also make a greet base for a dip. Most non-dairy sour creams I’ve seen include lemon which gives them (surprise!) a lemony flavor, which I find a bit strange. Apple cider vinegar however gives a delicate tangy taste that is just perfect. If you are making this in the food processor you can omit the water which will make a thicker cream, but also will keep much longer. You just have to make sure to dry out the cashews after soaking It’s the moisture which makes it …

Creamy Asian Pear, Ginger and Citrus Smoothie

Published by Jacqueline King

This is one of those happy accident recipes, where I just threw together what I had in the fridge and it turned out to be too delicious to not share. It’s creamy and sweet with the perfect little tang and spice. If Asian Pears are unavailable, try using another type of pear or sweet apple. This is a great morning smoothie with a nourishing dose or protein, healthy fats, vitamins and anti-oxidants. Apple cider vinegar, ginger and lemon are all energizing and give your digestive system a nice little kickstart. It’s an especially satisfying smoothie for those who, for whatever reason, are avoiding bananas or want something a little out of the ordinary. Enjoy! xJacq Ingredients: 1-2 servings 1 Orange 1/2 Asian pear 3/4 inch chunk of Ginger, peeled 1/2 Avocado 1/4 cup Cashew Nuts, soaked* 3 medium Kale Leaves 2 Romaine Lettuce leaves 1/2 cup Orange Juice 1/2 cup Almond Milk 1 teaspoon Apple Cider Vinegar 1 large Lemon wedge, juice only Peel and break the orange up into wedges. If you are using …

Baked Sweet Potato with Broccolini and Gooey Vegan Cheddar Cheese Sauce

Published by Jacqueline King

This recipe is such a treat! It tastes so rich it almost seems like it must be bad for you, but it’s actually packed with nutrients. The secret ingredient is tapioca flour, sometimes called tapioca starch, which is made from the cassava plant and naturally gluten-free. This is what gives your cheese sauce a thick, creamy, too good to be good for you texture! I use Bob’s Red Mill brand available at Whole foods and Trader Joe’s. Sweet potatoes are high in fiber, vitamins A, B5, B6, thiamine, niacin and riboflavin. They get their pretty orange color from the plant pigments carotenoids which are powerful antioxidants. The broccolini has vitamin C and calcium and you get some protein and healthy fats from the nuts so you’ll feel full and satisfied for hours. Best of all you get to enjoy the sweet, spicy, cheesy, yummy flavor! Enjoy xJacq Pre-heat oven to 400* Ingredients: 2-3 servings Sweet Potatoes: 2 Sweet Potatoes 1 tsp Coconut Oil 3 tsp Cashew Sour Cream Fresh Parsley or Chives, chopped, for garnish Broccolini: 1 tbsp …