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Wedderspoon Apple Cider Vinegar with Manuka Honey is crafted in New Zealand from cold-pressed apples and naturally fermented to preserve the ‘Mother’ of Vinegar. We add Manuka and Beechwood Honeys for a slightly sweet, slightly tart taste. It’s the perfect addition to daily tonics, energizing elixir, salad dressings, or to add a zesty kick of flavor to any dish. Crafted in New Zealand without heat or chemicals. Unpasteurized, unfiltered, and raw. The 'Mother' is a beneficial bacteria that naturally converts apple cider into vinegar.
Organic apple cider vinegar, raw monofloral manuka honey, raw beechwood honey.
ACV MARINADE:Combine all ingredients in large plastic bag or shallow bowl. Add meat and cover with marinade, and refrigerate for 1-24 hours.
1/4 cup Apple Cider Vinegar with Manuka Honey
1/4 cup coconut aminos
2 tbsp avocado or olive oil
1 tbsp garlic powder
1 tbsp black pepper
1 tsp onion powder
1 tsp paprika
1 tsp sea salt
ACV VEGETABLE SOUP: In a large pot, cook onions with salt in coconut oil for about 10 minutes. Add in the garlic, parsnips, carrots, sweet potato, thyme, and rosemary and cook until vegetables begin to brown on the sides. Add in the broth, Apple Cider Vinegar, bay leaves, and parsley flakes. Bring soup to boil, reduce heat, and simmer for 25-30 minutes. Remove from heat, add swiss chard and lemon juice, and leave pot on the stove with the lid on for 10 more minutes to allow chard to wilt.
1 Tbsp coconut oil 1 yellow onion, diced
1 tsp salt 2 cloves garlic, minced
2 parsnips, chopped into 1" pieces 4 carrots, chopped into
1" pieces 1 sweet potato, chopped into 1" pieces 1 tsp fresh thyme, de-stemmed and chopped
1 tsp fresh rosemary, de-stemmed and chopped
8 cups chicken bone broth (or vegetable broth)
1 Tbsp raw apple cider vinegar
2 bay leaves
1 tsp dried parsley flakes
1 bunch swiss chard, de-stemmed and chopped Juice of 1 lemon (or 2 Tbsp)