Apple salad with apple cider vinegar
A carrot & apple salad with an apple cider vinegar dressing
I thought I would share this nutrient loaded recipe with you to introduce Apple Cider Vinegar. I know it’s been in the news for quite a while, but instead of overusing it, why not add small amounts to your food?
On Apple Cider Vinegar
A bit of history: ACV was used in the ancient civilisations of Egypt, Babylonia, Greece and the Roman Empire. It was used for simple digestive problems, for endurance and stamina, and for external wound care. In 400 B.C in Greece, Hippocrates treated his patients with apple cider vinegar and honey for all sorts of issues.
ACV is a type of vinegar made from fermented apples. Unlike other vinegars ACV is not distilled. That way enzymes, trace minerals, pectin-soluble fibre, minerals like boron* and iron, and other valuable nutrients stay intact in the ‘Mother’: you can see it at the bottom of the bottles of unpasteurised ACV.
ACV may assist the body in fighting toxins and unfriendly bacteria, but remember that the nutrients are present in small amounts. More research is needed to fully understand its effects on health.
ACV is also a popular ingredient in cooking, adding a tangy and slightly sweet flavour to dressings, sauces, and marinades.
My advice: the quality and nutritional content of ACV can vary depending on the type and brand, so it's important to choose a high-quality, unfiltered and unpasteurised ACV.
WARNING - Drug interactions
Digoxin, a cardiac glycoside, interacts with ACV. Insulin interacts with ACV and might also cause low levels of potassium. Diuretics & laxatives can also interact with ACV.
It is important to be cautious when it comes to using ACV as a tool for weight loss or as part of a fad diet since more research is still needed.
It is also important to remember that ACV is highly acidic and should be consumed in moderation since it can damage the digestive system
*Boron is a trace mineral required for bone health. it is also found in leafy greens, pears, raisins, almonds & walnuts
Carrot & Apple Salad
1¹/₂ tbs ACV
1 cup of grated carrots
1 small clove garlic, minced
1/2 green apple diced
1/4 cup chopped fresh parsley
1/4 cup chopped raw almonds or walnuts or hazelnuts
1 tbs honey
1 tbs olive oil
2 cups baby spinach leaves
1. Combine ACV and garlic in a small bowl. Let stand 15min
2. Stir together carrots, apple, & parsley in a large bowl
3. Whisk honey and oil into ACV mixture, add to carrot mixture, toss to coat.
4. Season with salt and pepper. Cover and chill for 2 hours or overnight (optional). Add the nuts & serve the salad on a bed of spinach leaves.
Carrots = dietary fibres, potassium and vitamin A & C
Spinach = vit C, iron, B6, magnesium, potassium & calcium
Walnuts: = dietary fibres, proteins, iron, magnesium, B6
Parsley = vit C, potassium, iron, calcium