Dear Apple Cider Vinegar,
It’s not you, it’s me. You have provided me an amazing source of good strain bacteria which has helped restore my microbiome. We have made amazing memories together in the kitchen creating all sorts of dressing, marinades and gut calming drinks. The thing is, I think we should still keep things up between us, but I’m ready for more.
You see, I recently went on a vacation to Hawaii and thanks to you I felt great, but something happened… Maybe I was swept away in the passion of vacation mode but I had an encounter with a Pineapple Vinegar that totally blew me away. It tastes amazing and it even has a spicy friend made with red pepper which I can’t seem to get out of my mind. In addition to all the goodness that you add to my life, they also have the calming effects of Bromelain which is only found in pineapple.
I need all of you in my life and in fact, they are straight from Hawaii, so in true Aloha spirit, they are open to meeting you and seeing what we could do together. It’s true, it started out with a fresh salad dressing then into a spicy marinated chicken and it ended with a few cocktails. The rest is a bit fuzzy, however, I asked them to invite you and others to join this experience and here is a bundle with a few recipes to let everyone experience the Hawaiian Gut Healthy Aloha…It’s a Microbiome Mahalo!
Frequently Asked QUESTIONS
How can I use it?
* Sip it/Mix it – We bottle at a pH of 3.0 – 3.2, this is much less acidic than the typical 2.5 commonly found in table vinegar. So it’s easier on the pallet when consuming ‘straight up’ or mixing in a tonic or cocktail.
* Pickling – Pickled sweet onions are a favorite in our house and fresh fruit is a great option for a ‘quick pickle’ as well. Just pack a jar with sliced fruit or veggies, add 1-2 tsp of salt and top with raw pineapple vinegar. Let it rest in the fridge overnight or longer depending on your taste.
* Dressings/Sauces/Marinades – Sub our ‘Raw Pineapple Vinegar’ in for any vinegar used in your favorite salad dressing and sauce recipes for a different spin on things. The fat digesting enzyme, bromelain, found in pineapples makes our vinegar an excellent tenderizer. Incorporate it in a marinade to help make your BBQ or Roast even more delectable.
- 3⁄4 CUP AVOCADO OIL
- 1⁄4 CUP RAW PINEAPPLE VINEGAR
- 2 TBL RAW HONEY
- 2 TBL DIJON
- 1⁄4 TSP FRESH GROUND PEPPER 1/8 TSP SEA SALT
- 1/8 TSP MINCED FRESH GARLIC
SIMPLY COMBINE INGREDIENTS IN A TIGHT LID MASON JAR AND GIVE IT A GOOD SHAKE
IF YOU LIKE SPICY, SUBSTITUTE WITH RAW PINEAPPLE VINEGAR INFUSED WITH CHILI
FOR SWEETENERS, YOU CAN SUBSTITUTE WITH GRADE A OR B MAPLE SYRUP OR
FOR OILS, EVOO OR COCONUT OIL WORK WELL TOO
THIS RECIPE PLUS 1TBL ITALIAN FLAT LEAF PARSLEY AND 1 TSP DRIED OREGANO
MAKES A DELICIOUS ITALIAN DRESSING