Apple cider vinegar HELP

(eschor) #41

the reg ‘store bought’ vinegars are made with petrochemicals. so…thank goodness the real stuff is palatable. ps. what you need to see in the bottle is cloudy and it must have the ‘mother’. brand doesn’t matter

#42

simple fix…here’s a recipe i use that’s masks the acv and is good for you.

2 tbsp ACV
2 tbsp organic lemon juice
pinch of pink salt
3-5 drops of elderberry extract.
8 oz water

The elderberry extract is a great free radical scavenger and antioxidant ands adds a pink hue- this makes it feel almost like pink lemonade except with salt instead of sugar. The salt is great for electrolytes and goes great with the lemon. the lemon is great for detoxing but also makes the ACV way more palatable. Well give it a try and lemme know what you think.

cheers

(Sharon A Peters) #43

With olive oil or with bacon drippings (a heated version of this is used in ‘German’ Potato Salad) - which could be done with cauliflower … the ACV is chucked into the hot pan where the bacon has been fried. The original also has sugar, for a really tart-slightly sweet flavor … but Truvia or Swerve would work very well here. You can also add a bit of either Dijon or good, coarse German mustard to sharpen and emulsify the vinegar and the fat. Steam cauli florets until al dente, drain very well. Crumble bacon over it and toss with dressing. This is also good on a salad of torn up dinosaur kale (lacinato or cavolo nero), with some shaved red onion and cubed avocado. Throw in a couple of soft-boiled eggs (or 6 min, 45 sec boiled eggs with a cooked, but creamy yolk) and some crumbled bacon. It’s a great salad. You will forget about Ranch …

(Lynne Hurley Perry) #44

I mix it with seltzer or mineral water. I actually find it refreshing.