• 2 red onions

• 1 Cup of ACV or use shrub

• 1/4 Cup Fire Cider (can sub andy flavor shrub)

• Handful of peppercorns

• Additional Seasonings (optional): add bay leaves, jalapenos, coriander, clove, cinnamon, garlic, red pepper flakes, thyme, lime wedges, citrus peel, or mustard seeds

Slice onions thin (consider using a mandolin), pack in a clean mason jar, pour in ACV/Fire Cider, add whatever seasonings you opt for, seal, and refrigerate. Let them sit for at least 30 mins before eating. The longer they sit the better they taste.

• 1 cup pure maple syrup

• 1/4 cup November shrub of your choice

• 1 Tbsp. olive oil

• 1 tsp. salt

• 2 cinnamon sticks

• 3 lb. sweet potatoes or garnet yams, peeled and cut into 1-inch chunks

• 2 Tbsp. shelled roasted unsalted sunflower seeds or pumpkin seeds

Preheat oven to 425°F. 

Combine maple syrup, shrub, 1/2 cup water, oil, salt, and cinnamon sticks in a 13x9 inch baking dish. Add sweet potatoes, and stir to coat.

Cover the dish tightly with foil, and bake for 10 minutes. Uncover, and bake 30 to 35 minutes more, basting potatoes every 10 minutes with maple mixture, until maple mixture thickens and potatoes glisten and begin to brown. 

Remove from oven, season with salt and pepper (if desired), and stir in sunflower seeds.