Step 1 - Check with your doctor before starting any type of new regiment in your diet.  We recommend Organic raw, unfiltered, and unpasteurized Apple Cider vinegar.

Step 2 - Add 2 Tablespoons of Fleischmann's Organic Apple Cider Vinegar to an 8oz. glass of water and sip on it.  The simplest of all the drink versions, you will sip this water slowly three times a day, preferably before meals.  The idea is to normalize an acidic stomach reducing your cravings for food while raising a sluggish metabolism.

Step 3 - To flavor your Energy Vinegar Drink and boost your energy level by adding 2 teaspoons of honey to your glass of water and vinegar.  This can also assist you with an upset stomach.

Step 4 - Squeeze a little lemon juice in your vinegar drink along with the honey for a change of pace.  Lemon is believed to have diuretic properties.  For additional spice add a little ginger.

Step 5 - Remember you can also substitute natural maple syrup for honey for a taste variation.

Prep Time: 15 minutes
Cook Time: Less than 5 Min.

Ingredients: 

1 lb. fresh pasta
1 lb. fresh mushrooms, sliced
2 c. broccoli florets, steamed, rinsed under cold water
1 1/2 c. grape tomatoes
6 green onions, sliced
5 oz. green olives with pimento
3/4 c. grated fresh Parmesan cheese

Prep Time: 20 minutes

Ingredients:

1 Can (16 oz.) Green beans
1 Can (16 oz.) Wax beans
1 Can (16 oz.) Garbanzo or lima beans
1 Can (16 Oz.) Kidney beans
1 Can (16 Oz.) Peas
1/2 Cup Chopped cauliflower
1/2 Cup Chopped celery
1/2 Cup Chopped onion
1/2 Cup Chopped green pepper
1/4 Cup Chopped pimento
1-1/2 Cup Sugar
1/2 Tsp. Paprika
1 Cup Fleischmann's Apple Cider or White Distilled Vinegar
1/2 Cup Salad oil

 Preparation:

Drain beans and peas; place in a large bowl. Add cauliflower, celery, onion, green pepper and pimento. In a small bowl, combine sugar, paprika, vinegar and oil. Pour over vegetables; mix well. Cover and refrigerate for 12 hours or longer. 

Prep Time: 20-30 minutes

Ingredients:

2 tablespoon extra-virgin olive oil 
2 pounds flank steak, cut into 4 equal pieces 
Kosher salt and freshly ground black pepper 
2 cloves garlic, minced 
1/4 cup red wine vinegar 
2 tablespoons chopped fresh oregano leaves or 1 teaspoon dried oregano 
2 tablespoons unsalted butter 
10 ounces (1 bag) Italian salad blend

Preparation:

Heat the olive oil in a large skillet over medium heat. Season both sides of the steaks with salt and pepper. Cook in 2 batches if necessary. When the oil is hot and shimmering, add the steaks and cook, tuning each once, until seared and rich mahogany, about 6 minutes per side for medium-rare. Transfer the steaks to a plate.

Add the garlic to the pan and cook, stirring occasionally, until aromatic, about 1 minute. Pull the skillet from the heat, add the vinegar, and use a wooden spoon to scrape up any brown bits that cling to the pan. Stir in the oregano, butter, and any juices from the steak, until the butter melts. Add the greens to the skillet, season with salt and pepper, and toss until they begin to wilt, about 30 seconds. 

Slice the meat against the grain into thin slices, divide between 4 plates, top with the greens and the pan juices. Serve.

Preparation:

• 1/2 cup Fleischmann’s Organic red wine vinegar
• 3 tablespoons lemon juice
• 2 teaspoons honey
• 2 teaspoons salt
• Freshly ground black pepper
• 1 cup olive oil

Preparation: