Apple Cider Vinegar has been popular for thousands of years in Europe and the East for it's flavor and it's healing properties.Pure apple cider vinegar contains vitamins C, E, A, B1, B2, B6, potassium, calcium, chlorine, magnesium, sodium, sulfur, phosphorous, iron, sillicon, fluorine and copper. It also contains various acids plus potash and apple pectin.
It breaks down fatty, mucous and phlegm deposits within the body and is therefore a wonderful detoxifier as it improves the functions of the vital organs. It also oxidizes and thins the blood, which is important in preventing high blood pressure.
Excellent for the digestive system, plus it is often taken prior to eating food at outdoor events to prevent diarrhea or digestive upsets.
Apple cider vinegar is high in potassium which is necessary for soft tissue repair. Prevents premature aging.
It has always been popular as an aid when dieting. This is probably due to the fact that it makes the body burn calories better, reduces appetite and gets the entire metabolism working. Apple cider vinegar is taken in water 3 times a day before meals.
Get a bottle of pure apple cider vinegar today.
Note: Earth Clinic has extensive reader feedback on their "cures" with apple cider vinegar
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Recipes of the Day
Garlicky Brussels Sprout Sauté
from Vegetarian Times
Even people who don’t like Brussels sprouts will eat—and enjoy—this fast dish with a tender crunch. Pre-peeled garlic cloves from the produce section make this recipe even quicker.
1 lb. Brussels sprouts, ends trimmed
2 Tbs. olive oil
12 cloves garlic, peeled and quartered lengthwise
1 Tbs. brown sugar
1/2 tsp. salt
1/8 tsp. ground black pepper
1 Tbs. apple cider vinegar
Place Brussels sprouts in bowl of food processor. Pulse 12 to 15 times, or until shredded.
Heat oil in large nonstick skillet over medium-low heat. Add garlic, and cook 5 to 7 minutes, or until light brown. Increase heat to medium-high, and add shredded Brussels sprouts, brown sugar, salt and pepper. Cook 5 minutes, or until browned, stirring often.
Add 1 1/2 cups water, and cook 5 minutes more, or until most of liquid is evaporated. Stir in vinegar, and season to taste with salt and pepper. Serve immediately. 6 servings
Quick Vegan French Onion Dip
from Vegetarian Baby and Child
By Melanie Wilson
1 package of dry French onion soup mix
water to moisten
1 10.5-oz. package of firm silken tofu
1 Tbsp. apple cider vinegar
Place onion soup mix with just enough water to moisten it well into a microwave-safe bowl. Microwave on high for two minutes. In the meantime, put the tofu and apple cider vinegar into a blender. When soup mix is heated, pour only half of it into the blender with the tofu. Blend until smooth and taste. Add more soup mix if necessary until desired flavor is achieved. Do not dump entire bowl of soup into the blender, as this may make the dip much too salty. Chill and serve with vegetable sticks or chips.
"Kids really love this recipe because there are no onion chewies, and the flavor can be as mild as you desire."
Swiss Chard and Portobello Mushrooms
from Vegetarian Times
4 Tbs. tamari
2 Tbs. vegetarian Worcestershire sauce
2 Tbs. cider vinegar
2 tsp. Asian sesame oil
4 tsp. minced shallots
2 tsp. country-style Dijon mustard
2 portobello mushrooms caps, about 5 oz. each
2 bunches red swiss chard
1 tsp. plus 1 1/2 tsp. olive oil
4 tsp. minced garlic
In shallow bowl, whisk 2 tablespoons tamari, Worcestershire sauce, vinegar, sesame oil, shallots and mustard. Add mushroom caps and marinate 15 minutes, turning occasionally.
Meanwhile, remove stems from chard and coarsely chop.
In large skillet, heat 1 teaspoon oil over medium heat. Add garlic and cook, stirring, 1 minute. Add chard and remaining tamari. Cover and cook until wilted, 4 minutes. Uncover and set aside.
Wipe out pan. Heat remaining 1 1/2 teaspoons oil over medium-high heat. Remove mushrooms from marinade; reserve marinade. Add mushrooms and cook until tender, 4 minutes per side.
To serve, reheat chard and divide among plates. Cut mushrooms into 1/2- inch-thick slices. Arrange sliced mushrooms over chard and drizzle with remaining marinade if desired. 4 servings.
Garlicky Brussels Sprout Sauté
from Vegetarian Times
Even people who don’t like Brussels sprouts will eat—and enjoy—this fast dish with a tender crunch. Pre-peeled garlic cloves from the produce section make this recipe even quicker.
1 lb. Brussels sprouts, ends trimmed
2 Tbs. olive oil
12 cloves garlic, peeled and quartered lengthwise
1 Tbs. brown sugar
1/2 tsp. salt
1/8 tsp. ground black pepper
1 Tbs. apple cider vinegar
Place Brussels sprouts in bowl of food processor. Pulse 12 to 15 times, or until shredded.
Heat oil in large nonstick skillet over medium-low heat. Add garlic, and cook 5 to 7 minutes, or until light brown. Increase heat to medium-high, and add shredded Brussels sprouts, brown sugar, salt and pepper. Cook 5 minutes, or until browned, stirring often.
Add 1 1/2 cups water, and cook 5 minutes more, or until most of liquid is evaporated. Stir in vinegar, and season to taste with salt and pepper. Serve immediately. 6 servings
Quick Vegan French Onion Dip
from Vegetarian Baby and Child
By Melanie Wilson
1 package of dry French onion soup mix
water to moisten
1 10.5-oz. package of firm silken tofu
1 Tbsp. apple cider vinegar
Place onion soup mix with just enough water to moisten it well into a microwave-safe bowl. Microwave on high for two minutes. In the meantime, put the tofu and apple cider vinegar into a blender. When soup mix is heated, pour only half of it into the blender with the tofu. Blend until smooth and taste. Add more soup mix if necessary until desired flavor is achieved. Do not dump entire bowl of soup into the blender, as this may make the dip much too salty. Chill and serve with vegetable sticks or chips.
"Kids really love this recipe because there are no onion chewies, and the flavor can be as mild as you desire."
Swiss Chard and Portobello Mushrooms
from Vegetarian Times
4 Tbs. tamari
2 Tbs. vegetarian Worcestershire sauce
2 Tbs. cider vinegar
2 tsp. Asian sesame oil
4 tsp. minced shallots
2 tsp. country-style Dijon mustard
2 portobello mushrooms caps, about 5 oz. each
2 bunches red swiss chard
1 tsp. plus 1 1/2 tsp. olive oil
4 tsp. minced garlic
In shallow bowl, whisk 2 tablespoons tamari, Worcestershire sauce, vinegar, sesame oil, shallots and mustard. Add mushroom caps and marinate 15 minutes, turning occasionally.
Meanwhile, remove stems from chard and coarsely chop.
In large skillet, heat 1 teaspoon oil over medium heat. Add garlic and cook, stirring, 1 minute. Add chard and remaining tamari. Cover and cook until wilted, 4 minutes. Uncover and set aside.
Wipe out pan. Heat remaining 1 1/2 teaspoons oil over medium-high heat. Remove mushrooms from marinade; reserve marinade. Add mushrooms and cook until tender, 4 minutes per side.
To serve, reheat chard and divide among plates. Cut mushrooms into 1/2- inch-thick slices. Arrange sliced mushrooms over chard and drizzle with remaining marinade if desired. 4 servings.
Tags: vegan+diet apple+cider+vinegar vinegar+recipes
7 comments:
Hi, Jackie...another informative post.
I've been drinking apple cider vinegar with water for years and years...so long ago, in fact, I had forgotten why! It is the first thing I drink in the morning, but it was just a habit, given to me by my grandmother.
Thanks for reminding me.
I also wanted to comment on your other blog, but it wouldn't let me. I enjoy both of them...thank you!
Thanks for letting me know about the other blog. Will check up and see what the problem is.
I am battling to get a good quality apple cider vinegar here but still take it all the same (when I remember).
I wish I could get Braggs. I have had their book for years.
We have vegan Worcestershire sauce here I think because they won't spend the money on anchovies rather than it being made for vegans :)
Shirleys Wellness Cafe has excellent info on treating animals holistically.
http://www.shirleys-wellness-cafe.com/animals.htm
I have a friend that has started using vinegar diluted with water twice a day and it has greatly helped with her acid reflux problem. Then, recently, I found an article about vinegar and diabetes and how it helps with blood sugar counts.
Hello, I came across this Blog today! I also am a Vegan of 15 yrs, & was a Vegaterian prior.
I just began using a few drops of cider in a cup of water, so
wondering what the ratio amounts of the apple cider /water,is that you are using.
Thanks in advance.
Pamela
Pamela I use around half a teaspoon in a glass of water.
Do you have a Blog? I didn't see one when I clicked your name.
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