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5 different ways to use Apple Cider Vinegar

Published In: ROOT Created Date: 2016-11-27 Hits: 845 Comment: 0


Apple cider vinegar tonic

Combine 1/4 teaspoon Melrose apple cider vinegar with 1/2 teaspoon honey in a half mug full of warm (room temperature) water. Mix well. Fill the mug to the top with boiling water and drink immediately. You can also add freshly grated ginger, molasses or a pinch of dried cinnamon.


Simple: A fool-proof recipe for salad dressing is simply 1 part apple cider vinegar and 3 parts olive oil.

Creamy: Whisk together 2 egg yolks with 1 teaspoon honey to form a smooth paste. Next add 1/2 teaspoon mustard, 1 tablespoon apple cider vinegar, 2 teaspoons lemon juice, 3 teaspoons parmesan cheese and 1 1/2 tablespoons yoghurt. Whisk well. Slowly drizzle in 1/2 cup olive oil and continue to whisk before pouring over salad.

Cos and Feta cheese salad with apple cider vinegar dressing

1 fresh cos lettuce, cut in half lengthwise

1 quantity creamy ACV salad dressing (you will have leftovers)

A generous handful of finely grated parmesan cheese

Method: Layer the Feta cheese on top of the cos lettuce . Drizzle the dressing over the lettuces and sprinkle with parmesan. Serve immediately.


Apple cider vinegar marinade for pork, chicken or vegetables

In a small mixing bowl, whisk together 1 teaspoon mustard with 1 tablespoon each of apple cider vinegar, sesame seeds, honey, soy sauce and 3 tablespoons olive oil. Whisk well. Pour over chicken, pork or vegetables and marinate prior to cooking.


Celeriac-cider soup

In a large cooking pot, saute one large, finely chopped leek with a generous dollop of coconut or olive oil. Stir with a wooden spoon as it softens and turns golden. Next, add 1 large (700g) celeriac chopped into 1 inch cubes. Mix well with the oil and then add 1 medium sized (700g) cauliflower chopped into florets, together with 1500mls vegetable stock and 1/4 teaspoon dried thyme. Cover with a lid and allow to cook until vegetables soften. Remove from the heat and season to taste. Puree mixture with a hand-held blender and stir-through 1/4 cup apple cider vinegar. Serve with a topping of finely grated parmesan cheese.


Honey and apple cider vinegar muffins (gluten-free)


1 1/4 cups almond meal

1 1/2 tbsp psyllium husk

2 tbsp arrowroot powder

1 tbsp chia seeds

1/4 cup apple cider vinegar

3 tbsp good quality honey

2 eggs

1 tsp baking powder (gluten free)

1/4 teaspoon bicarb soda

1 1/2 tsp cinnamon, plus extra for dusting

1/2 tsp nutmeg

1/4 tsp vanilla essence

1 large apple, peeled and chopped into 1cm cubes (roughly totalling 1 cup)

1/3 cup softened butter


Preheat the oven to 180C.

Place the chopped apple on a baking tray and place it in the oven to cook for 15-20 minutes or until golden.

Remove from the oven and set aside.

Mix together the other ingredients in a food processor with a sharp blade (this will help to keep the consistency of the almond meal as fine as possible). Stir through the chopped apple.

Pour mixture into muffin moulds. Place the muffins in the oven to cook at 180C for 25 minutes or until skewer comes out clean.


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