8 apple cider vinegar recipes you need to try
I enjoy some sautéed greens once in a while – a bit of broccoli, silverbeet and zucchini. I cook it up with chilli, a knob of organic butter, a squeeze of lemon and salt and pepper. It’s a tried and tested method. Simple, yet delicious.
Recently things went wrong when I substituted butter and lemon (which I’d ran out of) with coconut oil and apple cider vinegar. Turns out those two ingredients should never be placed together and added to heat.
I tried to salvage my meal by scooping copious amounts of expensive organic kimchi on top and managed to wolf down half before giving up and walking out the door. I sat in the park for the next hour while the acidic smell resided, contemplating what I had done to deserve this.
From that day forth I was on a mission. I contacted a bunch of healthy chefs to find out their favourite apple cider vinegar recipes. And here they are for you to enjoy… without any of the drama. You’re welcome.
1. Sunflower seed and basil pesto
One of the best things about pesto is its versatility. You can mix up which herbs and nuts you use and pretty much every combination works (so you can’t mess it up!). It’s perfect for adding a kick of flavour to healthy dishes such as eggs, salads, zucchini noodles and chicken. This quick and easy recipe is from Jacqueline Alwill from The Brown Paper Bag.
2 cups tightly packed basil leaves
1/2 cup sunflower seeds
2 cloves garlic, minced
3/4 cup olive oil
3 tbsp lemon juice
1 tbsp apple cider vinegar
Salt and pepper to season
Combine all the ingredients in a food processor or high powered blender and blitz intermittently to combine. Transfer to a glass jar and keep stored in the fridge.
2. Tangy carrot and quinoa salad
This tangy dressing recipe is from Zoe Bingley-Pullin, a nutritionist and internationally trained chef at Le Cordon Bleu School in London.
1 large bunch of baby carrots, topped and peeled
1 bunch coriander, chopped
1/4 cup walnuts, chopped
1 tbsp extra virgin olive oil
2 tsp ground cumin
1 cup quinoa, cooked
1 tbsp of pomegranate molasses
2 tbsp apple cider vinegar
3 tbsp flaxseed oil
½ tsp sea salt
½ tsp pepper
- Pre-heat oven to 180 degrees Celsius
- Toss carrots with oil and cumin in a baking dish and roast in the oven for 15-20 minutes until soft
- Add the coriander, quinoa and walnuts to the carrots, and toss until combined
- Whisk dressing ingredients in a jar and pour 1/2 over the carrot salad
- Place carrot salad in a bowl and drizzle with remaining 1/2 of dressing
- Finish off with a sprinkle of coriander leaves
3. Lemon and poppy seed dressing
Here’s another delicious dressing recipe from Nik Toth, The Lean Body Coach. It works perfectly on salads and steamed vegetables.
1 tbsp olive oil
2 tbsp apple cider vinegar
Juice of ½ lemon
1 tbsp poppy seeds
Rind 1 lemon
4 drops of stevia
Salt to season
Wash the lemon and use a grater to get the rind. Place all ingredients in a jar and shake vigorously.
4. Morning digestion juice
When you buy raw, organic and unfiltered apple cider vinegar, it contains ‘the mother,’ a naturally occurring probiotic that is good for your gut. This morning digestion juice is courtesy of Zoe Bingley-Pullin.
1 small apple
2 tsp apple cider vinegar
1 beetroot, chopped
1/4 bunch parsley, chopped
1/2 tbsp fresh ginger, grated
Add all ingredients into a juicer and mix well. For additional fibre stir 1 tbsp of vegetable pulp back into the juice and stir well.
5. Fermented vegetables
Fermented vegetables contain beneficial bacteria and can help support our digestive system and immune health. This is how naturopath and founder of Bodhi Organic Tea, Lisa Guy, gets her fermentation on.
500 mls filtered water
1/4 cup organic apple cider vinegar
1 tbsp sea salt
400g mixed vegetables (use a combination of carrots, red and white cabbage, beetroot, cauliflower, celery, or green beans)
1.2 kg glass jar
- Wash the vegetables well and thinly slice them. The thinner you slice them the quicker they will ferment and the softer they will go.
- Make the brine by mixing the water and salt together in a jug.
- Pack the vegetables into the glass jar, pushing them down firmly.
- Pour the brine over vegetables, then pour in the apple cider vinegar. Make sure the vegetables are completely covered in liquid. Close the lid and give it a gentle shake so that the brine and apple cider vinegar mix together.
- Place the jar in a warm place in the kitchen and let it sit for 24 hours. You may notice some bubbling, which is normal.
- After 24 hours open the lid and press down vegetables again. If vegetables aren’t covered completely in liquid, add a little more water, salt and apple cider vinegar.
- Close lid and let it sit for another 6-7 days by which stage the vegetables will have fermented.
- Refrigerate after opening. They can last up to 8 weeks in the fridge if stored in an airtight jar.
6. Fermented dill pickles
This recipe is courtesy of Bodypass co-founder Carla McMillan. “Tea leaves might seem like a strange ingredient to add to fermented veggies. But it’s the tannins in the leaf that keeps the ‘crunch’ in the cucumbers,” she says.
2 x ½ litre glass jars
10 small Lebanese Cucumbers or gherkins
1 tbsp whole peppercorns
4 tsp yellow mustard seeds
2 tsp fennel seeds
1 tsp turmeric
1 tsp chili flakes
4 bay leaves
2 fresh dill head fronds
2 tsp loose leaf black tea leaves
2 tbsp sea salt
4 cups filtered (or boiled and cooled) water
1 tbsp Apple Cider Vinegar
- Divide the ingredients up between the two glass jars. Add the cucumbers to the jars. Add in the spices, bay leaves, fresh dill and tea leaves.
- Make the brine and pour into the mason jars, covering the pickles completely.
- Weigh the cucumbers down by using a clean rock, a small ramekin or any other thing you can find in your house. It’s important for them to stay submerged under the brine or the oxygen will make them moldy.
- Seal with a lid or cover with a cloth.
- After 4-5 days, check a cucumber to see if it’s ready. You will know when they are ready. They smell delicious, the brine will be slightly cloudy and the cucumbers turn a yellow/olive green.
7. Chicken bone broth
Bone broth can work wonders for the immune system and gastrointestinal tract, making it the perfect dish for the cooler months. This recipe is from healthy chef and personal trainer, Scott Gooding.
2-3 organic chicken carcasses
4 carrots, roughly chopped
1/2 bunch celery, roughly chopped (plus leaves)
4 brown onions, halved
4 garlic cloves, halved
1 tbs apple cider vinegar
2 tbs Nature’s Way Mushroom Blend
1 sprig rosemary
1 sprig of thyme
1 tsp pink salt
Enough water to cover all the ingredients
- Throw all the ingredients into a stock pot and bring up to the boil.
- Turn the heat down to a simmer and cook for 12-14 hours
- Sieve the stock and pour the clear liquid into glass jars or tupperware
- Allow to cool before transferring for storage. It will last for up to a week in the fridge and three months in the freezer.
8. Prawn and pork pad thai
This delicious recipe from Scott Gooding and The Cook’s Grocer is a healthy way to satisfy your craving for takeaway food. Serves 2.
150g free range premium pork mince
200g Australian fresh prawns
2 free range eggs
1 spring onion
4 sprigs coriander
20g raw macadamias
6 long red chilli
1/2 cup apple cider vinegar
2 tablespoons maple syrup
1 clove of garlic
- Place thinly sliced chillies, vinegar mix and crushed garlic clove in a small saucepan on a medium heat. Simmer, stirring occasionally for 8-10 minutes or until chillies are very soft. Allow to cool in a bowl. Use a blender to blend half the mixture until smooth. Stir through remaining mixture.
- Prepare the rest of the ingredients. In a bowl, whisk eggs. Set aside. Thinly slice spring onions diagonally. Finely chop chives and coriander. Peel carrots into long thin ribbons using a peeler.
- In a wok or fry pan dry roast the macadamias for a few minutes, then roughly chop.
- Heat a drizzle of coconut or olive oil in a wok over a high heat.
- Add the whisked egg. Stir-fry for 1 minute or until cooked but not golden. Transfer the egg to a heat-proof bowl.
- Add another drizzle of oil to the wok over a high heat and add the pork. Stir-fry, breaking up any lumps with the back of a spoon, for 5 minutes or until cooked and golden. Add the prawns and stir-fry for another 2-3 minutes or until just cooked.
- Remove the wok from the heat.
- Add the spring onion, lime zest and juice, 1/2 sweet chilli sauce, chives, coriander leaves and carrot. Toss gently to combine, then transfer to a serving platter.
- Scatter over the cooked egg and macadamias, and serve.
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