Cooking with Organic Raw Apple Cider Vinegar

Cooking with organic raw apple cider vinegar is nothing new. For centuries it has been used for cooking as well as for medicinal purposes by folk medicine practitioners.

If you haven't tried cooking with organic raw apple cider vinegar, the murky brown color and sediment in the bottom of the bottle might take a little getting used to. This un-pasteurized product comes from organically grown apples and keeps a good number of the fruits’ beneficial components.

Regular processed vinegar holds none of the benefits offered by organic apple cider vinegar. Raw organic apple cider vinegar goes through two fermentation processes while the standard clear vinegar is distilled. Raw apple cider vinegar contains enzymes and life-giving nutrients while the distilled vinegar is stripped of it nutrients. That sediment in the bottom of the bottle of raw vinegar is the "mother of vinegar" and is composed of living nutrients and good bacteria.

Nutritional benefits of organic raw apple cider vinegar include:

• Calcium
• Potassium
• Pectin
• Malic Acid
• Ash
• Acetic Acid

Organic raw apple cider vinegar works as a purifying agent for detoxifying your body. It is said to break down fatty, mucous and phlegm deposits. In so doing, it builds up the function of the body's vital organs such as:

• Kidneys
• Bladder
• Liver

Along with this, it also helps to prevent high blood pressure because it oxidizes and thins the blood.

Apple cider vinegar has a strong flavor so a little goes a long way.

• 2 tablespoons organic raw apple cider vinegar
• 2 tablespoons black strap molasses
• 2 teaspoons vanilla
• 1 cup juice of your choice – stronger flavors like cranberry or gogi juice work best
• 2 frozen bananas
• 5 - 6 frozen strawberries
• Soy or rice milk to the top of the frozen fruit

Add as desired:

• Wheat germ
• Bran
• Calcium powder

Place the ingredients in blender and mix on high until they are thoroughly blended.

• Boneless organic chicken breasts

Marinade:

• 2 cups organic raw apple cider vinegar
• 3/4 cup honey
• 2 tablespoons sherry vinegar
• 1 cup white wine
• 2 tablespoons corn oil
• 1/4 cup tomato paste
• 2 tablespoons toasted ground cumin seed
• 2 tablespoons toasted ground coriander seed
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes
• 2 teaspoons sea salt
• 3 cloves garlic
• 1/4 cup chopped onion
• 3 tablespoons Dijon mustard

Pound the chicken breasts with a meat mallet until they are flat. Place them in the marinade for approximately four hours. These are great cooked on the grill on high heat or under the broiler

This apple cider vinegar recipe makes a great side dish, especially if you're a gardener and the summer squash is coming in faster than you know what to do with it.

Pesto:

• 1/2 pound bell pepper (red or orange)
• 1 tablespoon garlic minced
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 1 teaspoon salt
• Freshly ground black pepper to taste

Roast the peppers on the grill until the skins begin to darken. Allow them to cool and then peel and puree.

Gratin:

• 1 pound yellow squash
• 1 ½ teaspoons organic raw apple cider vinegar
• 1 teaspoon salt
• 2 tablespoons butter

Steam the squash and process it until smooth. Fold in the following ingredients:

• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoon butter

Place the pureed squash into a baking dish. Top with part of the pesto and cheese, and then repeat. Put a little butter on the top and bake at 350 degrees for about 40 minutes

Cooking with organic, raw apple cider vinegar is a great way to improve the taste of your meals while you are improving your health.

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