3 ways to incorporate apple cider vinegar into your daily diet

By MiNDFOOD

Apple Cider Vinegar
The benefits of apple cider vinegar abound: it’s a boost to the digestive system, keeps the body’s pH in balance and tastes great on a salad. If you have a little patience, it’s also easy to brew at home.

Apple cider vinegar is well regarded for its health-boosting goodness – a panacea of sorts as it provides an array of benefits. In its raw form, apple cider vinegar is a lacto-fermented tonic providing a flush of probiotics for the digestive system.

It is recognised as a digestive aid to be consumed before or with a meal, as it increases bile production to emulsify fats in food so they are better assimilated in the body. Another of its effects is to boost digestive juices in all forms, most noticeably saliva that contains enzymes to begin the breakdown of food before it enters the digestive tract.

Apple cider vinegar is most commonly consumed as a morning tonic. It can be taken as a neat shot, although this is not to every person’s taste, so mixing it with warm water and a little honey helps the medicine go down. However, some find drinking apple cider vinegar difficult on an empty stomach, so combining it with water and sipping while eating breakfast will make it more palatable.

Also used in cooking, apple cider vinegar makes a wonderful dressing for tossing through tender greens or a warm roasted root vegetable salad and can be found in pork, beef and chicken meals.

Want to make it yourself? Try this recipe for homemade apple cider vinegar.

How to use apple cider vinegar: 3 recipes

Morning cider honey tonic

Combine 1 tsp raw honey, 1 tbsp apple cider vinegar and 100ml warm water. Sip before or with breakfast.

Fire water

Try this for a sore throat: 1 tsp fresh turmeric finely grated or ½ tsp turmeric powder, pinch of cayenne powder and sea salt, 1 tbsp apple cider vinegar and 100ml warm water. Sip throughout the day.

Apple cider vinaigrette

In a jar, mix 3 tbsp apple cider vinegar, 1 tsp raw honey, 1 tsp Dijon mustard and ⅓ cup extra virgin olive oil. Shake well and season to taste. Use within 1 week.

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