Bragg Organic Raw Unfiltered Apple Cider Vinegar With The 'Mother' Unflavored Description
- Your Daily Dose of Wellness
- With the "Mother"
- Unpasteurized
- Non-GMO Project Verified
- USDA Organic
- Kosher
- Gluten Free
- Made from Organic Apples
Bragg Organic Apple Cider Vinegar (ACV) is made from organically grown apples and contains the "Mother", home of organic acids and enzymes.
Directions
Perfect taken 2-3 times daily. ACV for your daily dose of wellness.
Suggestions on how to use ACV:
Add to your favorite smoothie or drink
Mix into homemade salad dressings & sauces.
Refrigeration is not needed. Shake gently before using.
Free Of
GMOs and gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 32
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | * |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrates | 0 g | 0% |
|
| Protein | 0 g | 0% |
|
*Daily value not established.
Other Ingredients: Organic apple cider vinegar, water. Diluted to 5% acidity.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Tempeh Poke Bowl with Sunflower Satay Sauce
[vc_row][vc_column][vc_column_text]Craving a culinary fusion adventure? This tempeh poke bowl recipe blends the freshness of Hawaii with the warmth of Southeast Asia. Combining earthy, garlic-sautéed tempeh, crunchy fresh veggies and a tangy, peanut-free satay sauce, it's a flavor explosion that's perfect for a quick but completely satisfying meal. Plus, it's gluten-free, vegan and high in protein - so you can feel good about every beautiful bite.
Tempeh Poke Bowl with Sunflower Satay Sauce
- 1/4 cup wild rice (cooked)
- 1 carrot (sliced)
- 1-1/2 cups leafy greens
- 1/8 small cabbage (sliced)
- 1 small cucumber (sliced)
- 1/8 red onion (sliced)
- 1 Tbsp. sesame oil
- 1 pkg. tempeh (sliced)
- 1 tsp. minced garlic
- 1/2 tsp. garlic salt
- 2 tsp. sesame seeds
- 1/4 cup fresh cilantro
Satay sauce
- 3 Tbsp. SunButter Sunflower Butter
- 2 tsp. vegan butter (melted, or oil)
- 1 tsp. garlic (minced)
- 2 tsp. fresh ginger (diced)
- 1 tbsp. hot sauce
- 1/2 Tbsp. Braggs Apple Cider Vinegar
- 2 Tbsp. coconut sugar
- 1/4 tsp. Redmond Real Salt Sea Salt
- Juice of 1/2 lime
- 1 Tbsp. Bragg Liquid Aminos
- 1/2 tsp. red chili flakes
- 1 tsp. sesame oil
- In steamer, steam carrots until tender, remove and let cool.
- In large bowl, combine cabbage, red onion, lettuce, steamed and cooled carrots and cooked rice.
- In separate mixing bowl, combine all ingredients for satay sauce and mix together until smooth and fully incorporated.
- Heat oil in sauté pan on high heat. Add garlic and stir fry about 1 minute, then add tempeh and stir fry about 2 minutes.
- To pan, add 2/3 satay sauce, stir until well combined and cook additional 3 minutes.
- Sprinkle sesame seeds over tempeh, remove from pan and add to bowl. Pour more sauce over bowl for extra flavor.
- Finish with sprinkle of cilantro and squeeze of lime juice.
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