Recipes With Apple Cider Vinegar

Apple Cider Vinegar has a broad variety of uses and one of the easiest ways to boost your everyday intake is to include it in your meal planning. It provides another dimension to the already soft recipes and is so versatile that it can be included in everything from salads and condiments to main meals and desserts and beverages. I’ve put together a broad variety of recipes to satisfy your appetite and get you involved in the kitchen.

Chopped Colorful Veggie Salad | American Heart Association Recipes

Colorful vegetable salad

Coleslaw with other herbal ingredients is both aesthetically pleasing and of high nutritional value. Try this tasty coleslaw for something different!

Ingredients:

5 cups kale, shredded

2 cups of red cabbage, shredded

2 cups of broccoli, finely chopped

½ cup cauliflower florets, finely chopped

8 green beans, thinly sliced

1 sweet pepper, thinly sliced

1 green pepper, sliced ​​thinly

1 onion, thinly sliced

Dressing:

½ cup olive oil

¼ cup of organic apple cider vinegar

2 teaspoons of Dijon mustard

1 teaspoon of raw organic honey

½ teaspoon sea salt

directions:

  1. Combine all the vegetables in a bowl.
  2. Mix the ingredients for the dressing well, pour over the vegetables and mix.
  3. Put in the fridge for a few hours before serving.
  4. Delicious!

8 Simple Apple Cider Vinegar Recipes to Boost Your Health

Apple Cider Vinegar Soup

Adding vinegar to soup can help bring the flavors to life.

If your homemade favorite soup tastes a bit boring, try some vinegar at the end. Gradually add it until the soup tastes great. Here are some soups that you can prepare with apple cider vinegar

 

Bacon, pumpkin and apple soup

Ingred-ients:

15 ounces of pumpkin puree

Three and a Half cups of organic or home-made vegetable stock

Half cup apple juice, unsweetened

One Quarter cup of coconut cream

1 apple, peel-ed, gutted and diced

6 slices of chopped bacon,

2 tablespoons of roasted pump-kin seeds

1 cup of onions, chopped

2 tablespoons of organic apple cider vinegar

1 tablespoon butter

4 garlic cloves, chopped

1 tablespoonful of maple syrup

1 teaspoon of cinnamon

½ teaspoon nutmeg

½ teaspoon pumpkin pie spice

 

Directions:

  1. Put the chopped bacon in a large stock pot and cook until crispy on a high heat. Remove with a slotted spoon on a paper towel lined plate and let the speck drops in the pot.
  2. Add the chopped onions to the speck drops and fry over medium heat for about 5 minutes or until soft, then add the garlic and cook for another 2 minutes.
  3. Add broth, apple juice, pumpkin puree, pumpkin pie spice, cinnamon and nutmeg and bring to a boil.
  4. After cooking reduce the heat, put the chopped bacon back into the pot and simmer for about 20 minutes.
  5. When the soup is cooked, puree it with a hand blender and mix5. When the soup is prepared, use an immersion blender to make it creamy and mix in the coconut cream and apple cider vinegar.
  6. Leave the soup hot until it’s warm and you’re ready to serve it.
  7. Bring the apples while the soup heats. Layer apples, butter and maple syrup in a saucepan and cook over medium heat until apples are soft and yellow, around 15 minutes.
  8. To serve: place the soup in bowls and spoon a little apple on top, then garnish with roasted pumpkin seeds.
  9. Grab your spoon and start eating

Onion Soup

Ingredients:

6 cups of red onions, sliced

6 cups of yellow onions, sliced

6 cups of organic or home-made beef broth

2 cups croutons (optional)

2 cups grated cheese

2 tablespoons olive oil

2 tablespoons organic butter

2 tablespoons of organic apple cider vinegar

1 tablespoon of chopped garlic

1 tablespoon chopped chives

directions:

  1. Heat olive oil plus butter in a large saucepan, add onions, cover and stir for 1 hour on low heat every 10 minutes.
  2. Remove the lid & cook for another 30 minutes or until golden and caramelized. Then add the garlic and fry it for another 5 minutes.
  3. Add 2 cups beef broth and simmer with a wooden spoon to scrape off all browned pieces from the bottom of the pan.
  4. Add the rest of the beef broth & simmer for 15 minutes more.
  5. Purée the soup with a hand blender until it is smooth and creamy.
  6. This step is optional: scoop up the soup into 4 oven-proof bowls and place on a large baking tray. Cover each bowl with some grated cheese and croutons and place the tray under the grill until the cheese is melted and bubbly and the croutons are brown for about 2 minutes.
  7. Remove from the oven,then sprinkle with chives for garnish

Sweet Potato Soup

Creamy Sweet Potato Soup Recipe | She Wears Many Hats

Ingredients:

4 cups of organic or home-made vegetable stock

4 cups of sweet potato, peeled and diced

1 cup onion, chopped

1 cup of carrots, peeled and chopped

½ cup low-fat milk

1 tablespoon of olive oil

1 tablespoon of cumin

1 tablespoon of organic apple cider vinegar

1 teaspoon curry powder

1 teaspoon fresh ginger, grated

1 teaspoon of red pepper flakes

directions:

  1. Heat the olive oil in a large sauce-pan and fry the onions until they soften.
  2. Add the carrots and sweet potato cube and cook for another 5 minutes with gentle and frequent stirring, so that the sweet potato does not stick.
  3. Add spices, cider vinegar and vegetable stock and bring the pot to a boil.
  4. After cooking, reduce the heat and stir in the milk.
  5. Cover and simmer for 20 minutes.
  6. Remove from the heat and purée with a hand blender until the soup is smooth and creamy.
  7. Sprinkle in soup bowls and sprinkle with some paprika to garnish.
  8. Have fun!

 

Mushroom And Thyme Soup

Ingredients:

16 ounces mushrooms, try to get a variety for a more complex taste

1 onion, chopped

4 cups of organic or home-made vegetable stock

¼ cup celery, chopped

4 garlic cloves, chopped

1 tablespoon of olive oil

1 tablespoon of fresh thyme, chopped

1 tablespoon of coconut-Aminos

1 tablespoon of organic apple cider vinegar

1 tablespoon of Worcestershire sauce

Salt and freshly ground black-pepper to taste

directions:

  1. Heat the olive-oil in a big saucepan over moderate heat and then add the onions,garlic and mushrooms. Sauté for 5 minutes or until the onion are translucent.
  2. Add the remaining ingredients except thyme, bring to a boil, reduce heat and simmer for about 30 minutes.
  3. Purée the soup with a hand blender until it is smooth and creamy.
  4. Fill the soup with serving bowls and garnish with chopped thyme.

Pork and cabbage soup

Yield: 8 servings

Ingredients:

1 liter of organic or homemade vegetable stock

1 pound of cabbage, shredded

1 sweet potato, peeled and diced

1 parsnip, peeled and diced

8 ounces of pork sausage, covers removed and crumbled

4 ounces of smoked ham, diced

2 cups of water

1 cup of carrots, diced

1 onion, chopped

2 tablespoons of organic apple cider vinegar

2 tablespoons of celery, chopped

1 tablespoon of paprika

1 teaspoon dried marjoram

4 garlic cloves, chopped

2 bay leaves

Season with salt and black pepper

directions:

  1. Fry the sausage meat in a large saucepan over moderate heat. Use a slotted spoon to remove the sausage and place it on a dish lined with paper towels to drain. Leave the bratwurst in the pot.
  2. Put the onion, celery, ham, garlic, carrots, salt, pepper, marjoram and bay leaves in the pan and sauté until the onions becomes trans-lucent.
  3. Add the other ingredients and boil, then reduce the heat and simmer for 30 minutes or until the potatoes and parsnips are tender.
  4. Scoop and enjoy hot!

Spicy Carrot Soup

Ingredients:

1 pound of carrots, chopped

½ pound of sweet potato, chopped

4 cups of organic or home-made vegetable stock

2 cups of water

1 onion, quartered

4 garlic cloves, chopped

2 tablespoons olive oil

2 tablespoons turmeric

2 tablespoons of organic apple cider vinegar

1 tablespoon curry powder

1 tablespoon of masala

1 teaspoon fresh ginger, grated

¼ teaspoon cayenne pepper

directions:

Put 3 of the 4 onion quarters, carrots plus sweet potatoes on a baking sheet, drizzle with olive oil, season with salt and pepper and bake for 30 minutes in a 400 ° F oven.

  1. Add the garlic cloves for roasting after 20 minutes.
  2. Heat some olive oil in a large saucepan over moderate heat.
  3. Cut the remaining quarter of an onion into pieces and add all the spices and ginger to the oil and cook until the onion is tender.
  4. Put the water, cider vinegar and vegetable stock in the pan and boil. Then turn down the heat simmer gently.
  5. Put roasted vegetables and garlic in the pan, turn off the heat and allow to cool slightly.
  6. Purée the soup with a hand blender until it is smooth and creamy.
  7. Fill in serving bowls and garnish with cayenne pepper.
  8. You can also serve this soup with a pinch of low-fat Greek yogurt – yummy!

Slow Cooker Chicken Soup

Ingredients:

4 chicken breast fillets with bone and skin

4 chicken thighs, with bone, skin on

4 cups of water

2 cups of organic or homemade chicken broth

1 cup of carrots, diced

1 onion, chopped

¼ cup celery, chopped

2 garlic cloves, chopped

2 tablespoons of fresh herbs, chopped

1 tablespoon of organic apple cider vinegar

Season with salt and pepper

directions:

  1. Layer the whole vegetables in the slow cooker and place the chicken on the bone side down.
  2. Add spices, garlic and cider vinegar and pour over the chicken broth.
  3. Finally, add the water, cover and cook for 6-8 hours at low speed.
  4. Take out the chicken and let it cool.
  5. Debrain the chicken and remove the skin, then chop the meat and put it back in the slow cooker.
  6. Warm up and serve.
  7. YUM!

For preservation of food

Like other varieties of vinegar, apple cider vinegar is an essential preservative. In reality people have been using vinegar as a pickling agent for food preservation for thousands of years. This functions by rendering the meat more acidic, which deactivates the enzymes and kills any bacteria in the beef that may inflict harm.

Since vinegar contains acetic acid, it is ideally adapted to the preservation of berries. This is because most of the microorganisms responsible for food loss cannot function in the acetic acid climate. Preservation is perhaps the most common explanation that vinegar is used for food processing.

  1. One easy way to use ACV is to make a simple salad dressing. 

Homemade salad dressings can be a lot healthier for you than store-built dressings, and they’re often tastier too. Here are some salad recipes:

Homemade Salad Dressing

Ingredients:

½ cup olive oil

⅓ cup organic apple cider vinegar

¼ teaspoon salt

1 teaspoon raw organic honey or maple syrup (optional)

1 garlic clove, crushed

½ teaspoon dry mustard

½ teaspoon paprika

¼ teaspoon black pepper

Directions:

  1. MIx ingredients together in a jar, shake, and serve. Do not put in a refrigerator.

Pear Salad

This un-usual salad is the perfect opening act for a truly palatable meal.

Ingredients:

4 ripe pears

2 cups arugula

2 cups watercress

1 avocado

4 table-spoons sun-dried tomatoes, chopped

Dressing

½ cup olive oil

3 tablespoons organic apple cider vinegar

2 tablespoons of raw organic honey

¼ teaspoon sea salt

1 tablespoon tomato paste

directions:

  1. Wash the stalks of watercress and arugula, remove and divide the vegetables into 4 salad bowls.
  2. Mix the ingredients for the dressing and put aside.
  3. Peel the pears and avocado and cut into thin slices. (Place the slices in cold, salted water to avoid discolouration, which may take some time to serve the salad.)
  4. Rinse the pear and avocado slices well and spread them over the greens in the salad bowls.
  5. Sprinkle 1 tablespoon of chopped, dried tomatoes over each bowl.
  6. Add dressing and serve immediately.