8 Ways to Eat Clean this Spring with Apple Cider Vinegar
Apple cider vinegar is having a moment. It’s the latest and greatest natural health product that’s actually been used for thousands of used for its healing, cleansing properties. Apple cider vinegar, particularly the unfiltered variety, is said to do everything from balance your glucose levels to settle your stomach to help you lose weight.
How can you incorporate more apple cider vinegar (or “ACV” to those in the know) into your diet? Spring is the perfect time to lighten up everything from veggies to cocktails with nature’s wonder elixir…
Start by Sipping: Every morning, start your day with a bottle of 2 pints water + 3 Tbsp. raw apple cider vinegar + 1 tsp. honey. Shake often to prevent settling for a natural metabolism boost.
Dress a Salad: Everything from arugula to kale can benefit from the tang of an ACV-based dressing. Combine ½ cup olive oil with ¼ cup apple cider vinegar and add anything from 1 tsp. honey, 1 tsp. Dijon vinegar, or a handful of fresh herbs. Season with salt and pepper, shake well, then add to your favorite greens!
Roasted Veggies: Use up the last of winter’s root vegetable crop for an easy dinner side. Toss sliced carrots, parsnips, or even brussels sprouts with olive oil, then roast at 425 degrees for 20-40 minutes, depending on size and degree of doneness. Remove from oven and toss with 2-3 Tbsp. apple cider vinegar and a sprinkle of flaky salt for a welcome brightness.
Drink a Switchel: How classic of you! Combine 2” of fresh grated ginger, ¼ cup unfiltered apple cider vinegar, 1 Tbsp. honey, and a few leaves of fresh mint. Chill in the fridge for at least 30 minutes then pour over ice. Top with a little seltzer water and a splash of gin or vodka if it’s happy hour!
Cucumber Salad: Even before summer’s crop makes it to stores, you should be able to find fresh cucumbers, spring onions, and tomatoes of some kind. An easy salad consists of same-sized cucumber and tomato chunks + thinly sliced spring onion, and a delicious vinaigrette made by combining ¼ cup apple cider vinegar, ¼ cup water, 2 tsp. sugar, and 1 tsp. salt. Toss to combine just before serving.
ACV “Tea”: Coffee addict? Curb your consumption by switching one cup a day for apple cider vinegar tea. Just combine 12 oz. hot water with 2 Tbsp. freshly squeezed lemon juice, 2 Tbsp. raw apple cider vinegar, 1 Tbsp. raw honey, and a shake of cinnamon.
Super Spring Juice: Spring offers a wealth of delicious fruit, particularly citrus like grapefruit. Combine 1 cup fresh juice with 1 Tbsp. apple cider vinegar and add 1 tsp. of agave syrup. Shake with ice and drink for a refreshing, hydrating treat.
Braised Kale: Kale is ubiquitous this time of year but if you can’t find it, this preparation also works with mustard greens or collard greens, too. In a large pan, saute 1 Tbsp. minced garlic in 1 Tbsp. olive oil over medium heat for one minute. Add one bunch of chopped, cleaned kale, then pour over ¼ cup apple cider vinegar and the juice of one lemon. Toss to combine, then cover and allow to braise for 4-5 minutes. Sprinkle with salt and pepper then serve warm.
Want to eat more apple cider vinegar? Spring is a great time to start…hopefully these tasty ideas will get your creative juices flowing in the kitchen.
We’d love to hear your favorite uses for apple cider vinegar! Share your best ACV recipes and blog posts with us over at the Vinegar Tips Pinterest page.