Apple Cider Vinegar for Health and Beauty: Recipes for Weight Loss, Clear Skin, Superior Health, and Much More—the Natural Way (2015)
Salads
Sweet and Sour Slaw
Yields: 10 servings
Ingredients:
1 medium cabbage, shredded (use a mix of red and white cabbage)
1 large onion, finely diced
2 carrots, shredded
1 (4-ounce) jar diced pimentos
1 cup organic apple cider vinegar
¼ cup golden raisins
½ cup olive oil
¼ cup raw organic honey
1 teaspoon turmeric
½ teaspoon salt
Directions:
1. Combine the cabbage, onion, carrots, and pimentos in a large bowl.
2. Mix the vinegar, olive oil, honey, turmeric, and salt in a jar, put on the lid, and shake well.
3. Pour the mixture over the vegetables, add the raisins, and toss lightly.
4. Serve immediately.
Kale and Avocado Salad
Kale is one of the highest scoring antioxidant foods on the ORAC scale.
Yields: 2 Servings
Ingredients:
1 bunch organic kale, stems removed
1 avocado, cut into bite-sized cubes
8 ounces organic cherry tomatoes, halved
¼ cup red onion, sliced
¼ cup sunflower seeds
1 tablespoon raw honey
1 tablespoon olive oil
¼ cup organic apple cider vinegar
Pinch of sea salt
Juice of ½ a lemon
Directions:
1. Tear the kale into bite-sized pieces and place them into a large salad bowl.
2. Prepare the vinaigrette by blending the honey, olive oil, vinegar, salt, and lemon juice in a blender until well combined.
3. Pour the vinaigrette over the kale and massage well until the kale has softened.
4. Top with the avocado cubes, red onion, cherry tomatoes, and sunflower seeds.
5. Serve immediately and enjoy!
Colorful Vegetable Slaw
Slaws that have other vegetable ingredients are both aesthetically appealing as well as high in nutritional value. Try this tasty slaw for something different!
Yields: 6-8 servings
Ingredients:
5 cups green cabbage, shredded
2 cups red cabbage, shredded
2 cups broccoli florets, finely chopped
½ cup cauliflower florets, finely chopped
8 green beans, sliced thin
1 red pepper, sliced thin
1 green pepper, sliced thin
1 onion, sliced thin
Dressing:
½ cup olive oil
¼ cup organic apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon raw organic honey
½ teaspoon sea salt
Directions:
1. Combine all the vegetables in a bowl.
2. Mix the dressing ingredients together well, pour over the vegetables, and toss.
3. Refrigerate for a few hours before serving.
4. Delicious!
Pear Salad
This unusual salad is the perfect opening act for a truly memorable meal.
Yields: 4 servings
Ingredients:
2 cups arugula
2 cups watercress
4 ripe pears
1 avocado
4 tablespoons sundried tomatoes, chopped
Dressing
½ cup olive oil
3 tablespoons organic apple cider vinegar
2 tablespoons raw organic honey
¼ teaspoon sea salt
1 tablespoon tomato paste
Directions:
1. Wash and remove the stems from the watercress and arugula and divide the greens up between 4 salad bowls.
2. Combine the dressing ingredients and set aside.
3. Peel the pears and avocado and slice them thinly. (Place the slices in some cold, salted water to prevent discoloration if it will be a little while before you’re ready to serve the salad.)
4. Rinse the pear and avocado slices well, and arrange them over the greens in the salad bowls.
5. Sprinkle 1 tablespoon of chopped sundried tomatoes over each bowl.
6. Add the dressing and serve immediately.
7. Scrumptious!
German Potato Salad
This traditional favorite comes from an old Mennonite recipe.
Yields: 8 servings
Ingredients:
4 pounds potatoes (about 8 cups sliced)
3 cups onion, chopped
¾ cup organic apple cider vinegar
¾ cup hot water
¼ cup organic bacon, cooked and diced
2 tablespoons raw organic honey or maple syrup
2 tablespoons chives, chopped
Sea salt and pepper to taste
Directions:
1. Boil the potatoes until tender.
2. Peel and slice them while warm.
3. Add the onions, honey, or maple syrup, bacon, salt, and pepper and toss gently.
4. Mix the apple cider vinegar mixed with the hot water, then pour the mixture over the potatoes, bacon, and onions.
5. Toss together lightly so as not to break up the potatoes too much.
6. Sprinkle with the chopped chives for garnish.
7. This salad can be served warm or cold—either way it is delicious!
Mixed Marinated Beans
This is a great dish for potluck dinners or to have on hand for suppers during the hot summer months. These beans are the perfect accompaniment to barbequed meat or a selection of cold meats.
Yields: 10 servings
Ingredients:
1 pound frozen green beans, cooked and drained
1 pound canned kidney beans, drained
1 pound canned wax beans, drained
1 onion, thinly sliced
1 green bell pepper, chopped
1 cup cherry tomatoes, sliced
¾ cup organic apple cider vinegar
¼ cup raw organic honey (optional)
½ cup olive oil
1 teaspoon garlic, minced
½ teaspoon salt
½ teaspoon freshly ground black pepper
Directions:
1. Combine the drained beans in a large bowl with the sliced onion, sliced cherry tomatoes, and bell peppers.
2. Mix the vinegar, honey, olive oil, garlic, salt, and black pepper in a jar, put the lid on and shake well.
3. Pour the mixture over the beans and toss well to combine.
4. Cover the bowl and marinate overnight in the refrigerator.
5. Serve when needed with your favorite meat dish.
6. YUM!
Rice Salad
Add some tofu or organic chicken to make a complete meal-in-a-bowl.
Yields: 4-6 servings
Ingredients:
1 cup brown rice, uncooked
2 cups water
1 cup green peas, cooked
1 cup asparagus tips, cooked
½ cup broccoli florets, cooked
½ cup green bell pepper, chopped
½ cup fresh parsley, chopped
¼ cup onion, finely chopped
¼ cup olive oil
3 tablespoons organic apple cider vinegar
2 tablespoons lemon juice
1 tablespoon fresh tarragon
Salt and pepper to taste
Cherry tomato halves, garnish
Green and/or black olives, garnish
Directions:
1. Simmer the brown rice in the water until just tender, about 30 minutes, then drain and place into a large salad bowl.
2. Immediately toss with the olive oil, apple cider vinegar, lemon juice, salt, pepper, tarragon, and onion, then set aside to cool.
3. Once cool, add the green pepper, parsley, peas, broccoli, and asparagus tips.
4. Toss gently to combine and chill in the fridge for a few hours.
5. Serve decorated with cherry tomato halves and sliced olives.
6. Very tasty.
Note: This is an incredibly versatile salad. This particular version is loaded with delicious crunchy greens, but you could just as easily substitute in your favorite selection of fresh veggies for a different taste every time. Have fun experimenting!
Variation: Add ½ pound cubed and cooked organic chicken or sautéed tofu.
Couscous Salad
Yields: 6 cups
Ingredients:
2 cups water
2 cups couscous
1 pound butternut squash, cut into strips
1 red pepper, seeds removed and cut into quarters
2 onions, peeled and quartered
¼ cup fresh parsley, chopped
3 tablespoons organic apple cider vinegar
6 tablespoons olive oil
3 tablespoons sesame seeds
1 tablespoon soy sauce
1 teaspoon garlic salt, or to taste
Salt and freshly ground black pepper to taste
Directions:
Toss the squash, red pepper, and onions with 3 tablespoons of olive oil and the garlic salt and roast in the oven at 350°F for 30 minutes or until they are tender and browning. Remove from the oven and set aside. When the veggies are cool enough to handle, you can chop the red pepper and onion up into bite sized pieces.
7. While the veggies roast, make the couscous. In a medium saucepan, bring the water to a boil, then stir in the couscous. Cover, remove from the heat, and let stand for about 5 minutes or until all the water has been absorbed.
8. Combine the apple cider vinegar, salt, pepper, and soy sauce in a small bowl and set aside.
9. Sauté the sesame seeds in the remaining olive oil over a low heat for a minute or two until they just start to brown.
10. Remove from the heat. Add the vinegar and soy sauce mixture and stir together well.
11. Fluff the couscous lightly with a fork and break up any clumps.
12. Combine the couscous, roasted vegetables, and chopped parsley, then toss everything to mix.
13. Pour over the sesame seed, vinegar, and soy sauce mixture and toss again.
14. If you like, you can add a little more salt to taste and garnish with more chopped parsley.
15. Serve warm or chilled.
16. Out of this world!
Summer Salad with Poppy Seed Dressing
Yields: 2-4 servings
Ingredients:
8 ounces baby spinach leaves
2 avocados, diced
1 cup strawberries, sliced
¼ cup low fat feta cheese, crumbled
¼ cup slivered almonds
Dressing:
½ cup mayonnaise
¼ cup nonfat milk
2 tablespoons honey
2 tablespoons organic apple cider vinegar
2 teaspoons poppy seeds
Directions:
1. Combine all the salad ingredients in a large bowl and toss lightly to mix them up.
2. Whisk up the dressing ingredients in a jug until they are well combined.
3. Pour the dressing over the salad and serve immediately.
4. It doesn’t get easier than this!
Quick Quinoa Salad
Yields: 2 servings
Ingredients:
2 cups quinoa, cooked and cooled
½ cup golden raisins
½ cup dried cranberries
½ cup freshly chopped mint
1 red pepper, seeded and chopped
1 yellow pepper, seeded and chopped
1 red onion, chopped finely
¼ cup olive oil
¼ cup organic apple cider vinegar
¼ cup freshly squeezed lemon juice
Directions:
1. Toss everything together in a large bowl and make sure it is all thoroughly combined.
2. Serve immediately.
3. Quick, easy, and very yummy!
Sweet Potato Salad
Yields: 4 servings
Ingredients:
4 sweet potatoes, peeled and diced
1 red onion, finely diced
¼ cup celery, finely diced
½-1 cup light mayonnaise
2 tablespoons fresh cilantro, chopped
1 tablespoon organic apple cider vinegar
1 tablespoon cumin
1 teaspoon curry powder
Juice of ½ a lemon
Zest of ½ a lemon
Salt and black pepper to taste
Directions:
1. Boil the sweet potatoes in some lightly salted water until they are fork tender, then drain and set aside to cool.
2. Mix the rest of the ingredients together in a bowl and pour over the potatoes.
3. Toss to coat well.
4. Serve with your favorite grilled meat. Amazing!