Braised spicy aubergines

Hi everyone, todays post is about a remedy for inflammation that can also be used as a health tonic for benefiting the immune system and easing digestive complaints.

It is an Apple Cider Vinegar & Honey drink that’s constituent parts can have surprising benefits such as: 

• Anti cancer properties - studies show slowed growth rates in cancer cells and some even show Cider Vinegar being able to kill cancerous cells. 
  
• Increased weight loss potential
• Increase in heart health and overall cardiovascular health
• Cider vinegar has been shown to help balance blood sugar levels so it will off-set the small but potential rise from the honey
• Helps keep the body in a general state of wellbeing, this is largely down to the antioxidants, minerals and vitamins in the Cider Vinegar and the nutrients in the pollen/nectar that is used in making Honey.
• If you use Honey farmed local to you, your body can build up an immunity to the pollen used over time which may help those who suffer with bad Hayfever or Pollen induced asthma complaints (I have used this for my asthma in summer and can confirm it worked for me)
• It has been shown to reduce inflammation, especially in Arthritis type conditions and Fibromyalgia. 
• Great for maintaining regular bowels and digestive health.
• Has benefits for the skin thanks to the antioxidants and minerals which help to protect and restore skin cells.
• The honey brings especially strong antiseptic, antibacterial, antifungal and immune system boosting properties all while being gentle on blood sugar levels.

So here is a simple recipe!

• Boil enough water for a cup
  
• 2-3 teaspoons of Apple Cider Vinegar (make sure to shake the bottle first) into a cup suitable for hot water
• 2-3 teaspoons of honey into the cup
• Add the water and stir as you do so
• You can add extra flavours such as lemon or lime juice, cinnamon or ginger powder and experiment with your own ideas
• You can drink it hot like a tea or let it cool and put ice in it!

Having this with each meal can help your digestion, and having it 2-3 times a day can help to relieve chronic inflammation. For overall health tonic benefits once a day will be enough to get the boost the minerals, vitamins and anti-oxidants have on offer.

Cautions - As always be sure you have no allergies to the ingredients and if you are on medication, pregnant or have conditions such as Diabetes it is always best to check with a herbalist, botanist or doctor before trying any remedy!

I will put up a Vegan equivalent soon if anyone would like!

(: 

Cider-Brined Pork Tenderloins with Roasted Apples

Servings: 4-6

STUFF
2 cups apple cider
1 cinnamon stick
2 teaspoons black peppercorns
2 teaspoons coriander seeds
1 teaspoon crushed red pepper
2 garlic cloves, crushed
Kosher salt
4 cups ice
Two 1- to 1 ¼-pound pork tenderloins
¼ cup plus 2 tablespoons cider vinegar
1 large shallot, minced
2 thyme sprigs
3 tablespoons sorghum syrup or pure maple syrup
¾ cup chicken stock
2 tablespoons unsalted butter
1 pound medium carrots, cut crosswise ¼-inch thick
2 Honeycrisp or Pink Lady apples—peeled, cored and cut into ½-inch pieces
2 tablespoons fresh orange juice
1 ½ tablespoons extra-virgin olive oil
2 tablespoons canola oil

STEPS
In a large saucepan, combine the cider, cinnamon, peppercorns, coriander, crushed red pepper, garlic and 3 tablespoons of kosher salt and bring to a boil, stirring to dissolve the salt. Remove from the heat, add the ice and let cool completely. Pour the brine into a bowl and add the pork tenderloins, then cover and refrigerate overnight.

Preheat the oven to 450°. In a small saucepan, combine the vinegar with the shallot, thyme and sorghum syrup and bring to a boil. Simmer over moderately high heat until reduced to ¼ cup, about 3 minutes. Add the stock and simmer until reduced to ½ cup, about 5 minutes; discard the thyme sprigs. Whisk in the butter and season lightly with salt; keep warm.

On a large rimmed baking sheet, toss the carrots with the apples, orange juice and olive oil; season with salt. Roast in the lower third of the oven, stirring once, until tender and browned in spots, about 25 minutes.

Meanwhile, drain the pork tenderloins and cut them in half crosswise; discard the brine. Pat the pork dry and season lightly with salt. In a large cast-iron skillet, heat 1 tablespoon of the canola oil until shimmering. Add half the pork and cook over moderately high heat, turning, until browned all over, about 10 minutes. Transfer the pork to a rimmed baking sheet. Wipe out the skillet and repeat with the remaining 1 tablespoon of canola oil and pork. Roast the pork in the upper third of the oven for about 12 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 140°. Transfer the pork to a work surface and let rest for 10 minutes.

Slice the pork and transfer to plates. Drizzle the sauce on top and serve with the roasted carrots and apples.

Autumn Chicken Escabeche with Roasted Apples and Grapes

Servings: 6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

STUFF
¼ cup extra virgin olive oil
1 ½ pounds boneless chicken breasts, thighs or a mix
kosher salt and pepper
1 sweet onion, diced
2 cloves garlic, smashed
2 teaspoons cumin seeds
1 ½ cups white wine
1 ½ cups apple cider
½ cup apple cider vinegar
2 jalapeno or fresno chiles, sliced
2 bay leaves
4 thyme sprigs
1 apple, sliced
1 ½ cups grapes

STEPS
Preheat the oven to 400 degrees F.

Heat the olive oil in a large dutch oven or cast iron skillet set over medium high heat. Season the chicken with salt and pepper. When the oil shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.

To the same skillet, add the onion, garlic, and cumin seeds. Cook, stirring occasionally until the onion is fragrant and the cumin seeds toasted, about 8-10 minutes. Slowly pour in the wine, cider, and apple cider vinegar. Bring to a boil over high heat and then reduce to low. Slide the chicken back into the skillet, skin side up, it should be mostly submerged. Add the chile, bay leaves, and thyme. Sprinkle the apples around the chicken and season with salt and pepper. Transfer to the oven and roast for 15 minutes. Remove from the oven, add the grapes and return to the oven for another 10-15 minutes or until the chicken is cooked through.

Let the chicken rest 5 minutes and serve with the sauce drizzled over the chicken with the roasted apples and grapes. Enjoy!

NUTRITION
Calories 344 kcal

LIQUID GOLD DRESSING

Servings: Makes 1 ¼ cups

STUFF
¼ cup apple cider vinegar
¼ cup water
1 tablespoon nutritional yeast
2 teaspoons tamari soy sauce
1 ½ teaspoons ground flaxseed
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 clove of garlic, peeled
ground black pepper, to taste
¾ cup oil of choice (sunflower, grapeseed or avocado are great at staying liquid in the fridge)

STEPS
In an upright blender, combine the apple cider vinegar, water, nutritional yeast, tamari, ground flaxseed, Dijon mustard, lemon juice, garlic, and black pepper. Close the lid of the blender and flip it to high until all ingredients are creamy and combined.

Then, with the speed on low, remove the lid plug and slowly drizzle in the oil. Once all of the oil is in the blender, place the lid plug back on and flip the blender’s speed to high for 2-3 seconds to fully combine.

Transfer the liquid gold dressing to a sealable jar and keep it in the refrigerator for up to 1 week.

NOTE
This is my go-to recipe when I’m almost done with a jar of mustard. I combine all the ingredients minus the oil in the jar, shake it well, and then shake in the oil.

Prosperity & Protection Pickled Shrimp

classic southern go to recipe - if you’ve never had it but enjoy shrimp and acidity i highly recommend giving it a try! it’s like southern ceviche. if you’re vegan and omit the shrimp it’s still a very tasty marinated veg! i’m sure tofu would taste just fine as a replacement, too. serve on toasted rye.

½ Fennel Bulb (grounding, protection, courage, awareness)
½Onion(prosperity, stability, protection, healing)
2 cloves Garlic (protection, healing, warding)
½ Fresno ChileorRed Jalapeño (love, warding, cleansing, protection)
½ cup fresh Lemon Juice  (warding, purifying, cleansing, healing)
¼ cup Apple Cider Vinegar (protection, cleansing, banishment)
¼ cup Olive Oil (healing, peace, protection)
1 pound Shrimp(protection, strength, abundance)
or ½ pound extra firm Tofu (fortune, protection, love, manifestation)

(pescatarian.gf.sf)

Raw Vegan Beet and Dill Salad
(Click image for recipe)

(viaBroccoli Cole Slaw Recipe : Paula Deen : Food Network)

Side note: I’ve made this and it’s yummy.

Curry Ketchup

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1 tablespoon curry powder
• 1 teaspoon mustard powder
• ½ teaspoon smokey paprika
• big pinch ground cloves
• ¼ teaspoon ground allspice
• ½ teaspoon crushed red pepper flakes
• 1 tin chopped tomatoes with juice
• ½ cup brown sugar
• ¼ cup apple cider vinegar

Method:

• Place oil in a medium saucepan, over medium heat.
• Saute onions until they are transparent, tender, and begin to brown, about 6 to 8 minutes.
• Add the garlic and cook for about 1 minute more. Add the tomato paste, salt, and all of the spices to the pan.
• Stir until the tomato paste is evenly distributed, and the spices are fragrant, about 1 minute.
• Add brown sugar, vinegar, and crushed tomatoes.
• Stir to combine.
• Let mixture simmer over low heat for about 45 minutes. Mixture will thicken to a ketchup consistency. Stir occasionally.
• Remove pan from heat, and use a blender to blend to the chunky ketchup smooth.
• After using the blender, strain ketchup through a fine mesh strainer into a clean bowl. This will remove any unwanted seeds.
• Taste and adjust seasoning as necessary. Store ketchup in glass jars in the fridge. Ketchup will last for up to 1 month in the fridge!