Easy Apple Cider Drink

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This is about as simple as it gets, folks. Two ingredients; no refrigeration needed. You can take this anywhere–on a trip, camping, to your friend’s house, wherever. And if you’re near a food store while away on vacation or somewhere, you’re likely to find these ingredients there. You could even make up a “concentrate” that can be kept in a small bottle (glass is preferable, but if you need something unbreakable, a BPA-free plastic container would work as well). My point here: simplicity. Which is what I always need…to remember on a daily basis. And to breathe.
Easy Apple Cider Drink

Makes 1 *large* serving

• 2 cups (16 ounces) filtered water

• 1 tablespoon raw (unpasteurized), unfiltered, organic apple cider vinegar (such as Bragg’s)

• 6 drops liquid stevia extract (I buy mine here)
Combine water, apple cider vinegar and stevia drops to a clean glass. Voila! Sip and enjoy. This tastes great on ice for summer! (Can also be made into a tea with warm water for chillier weather.)
Easy Apple Cider Drink concentrate
Makes four 16 ounce servings
• 4 tablespoons raw, unfiltered, organic apple cider vinegar
• 24 drops liquid stevia extract.
Combine apple cider vinegar and stevia drops to a small, clean container with a sealing lid, such as a jelly jar or a clean glass dropper bottle. Multiply the recipe for taking on trips or to make a larger number of servings. 1 tablespoon = one 16 ounce serving.This recipe can also be made with raw honey, which adds the additional healing, synergistic benefits of the enzymes, nutrients and anti-bacterial and anti-biotic qualities of raw honey. Instead of stevia drops, use 1/2 teaspoon raw honey per serving (can be mixed into some warm water first to dissolve).*Some notes: Make sure you use unpasteurized apple cider vinegar! The 365 brand at Whole Foods has fooled me more than once because it sits right next to the Bragg’s brand, which is truly raw, meaning unpasteurized, and is slightly less expensive than Bragg’s. But if you look closely at the label, even though it may say “organic” and “unfiltered,” the most important part is that pasteurization part. Because it is the unpasteurized nature of the apple cider vinegar which gives it its amazing and health-giving properties. “Natural Apple Cider Vinegar is made by crushing fresh, organically grown apples and allowing them to mature in wooden barrels. This boosts the natural fermentation qualities of the crushed apples, which differs from the refined and distilled vinegars found in supermarkets. When the vinegar is mature, it contains a dark, cloudy, web-like bacterial foam called mother, which becomes visible when the rich brownish liquid is held to the light. The mother can be used to add to other vinegar to hasten maturity for making more Apple Cider Vinegar. Natural vinegars that contain the mother have enzymes and minerals that other vinegars in grocery stores may not have due to over-processing, over-heating, and filtration.” (see source.) Look for the “mother” at the bottom of bottles of apple cider vinegar to determine if it is truly raw. It is the “mother” which contains beneficial enzymes, bacteria and nutrients that give apple cider vinegar its power.If you’re still with me, and want to know more about the benefits of this drink, such as why apple cider vinegar??–keep reading.
The purported list of ailments that raw apple cider vinegar can help with is seemingly endless! One of my favorite websites as a go-to for easy, home-remedies, Earth Clinic Folk Medicine, has testimonials for the benefits of apple cider vinegar for everything from heartburn and indigestion to acne, weight loss and systemic candida (yeast overgrowth). It is also used to rebalance the body’s pH levels by actually alkalizing the system (even though as a vinegar it is acidic). It is highly nutritious, “jam packed with nutrients including important vitamins, minerals, and trace elements. It also contains live enzymes, apple pectin, and essential amino acids which are important for optimal digestion and energy…Raw apple cider vinegar contains Vitamins A, C, B1, B2, B6, E, and Beta Carotene… Raw apple cider vinegar also contains Potassium, Calcium, Sodium, Sulfur, Chlorine, Copper, Magnesium, Phosphorus, Iron, Silicon, and Fluorine.” (source.) It has a detoxifying effect on the body, helping to clear heat and stagnation from the liver and other organs, cleanse the lymph system, increase circulation and purify the blood. In our modern world full of chemicals and toxins everywhere, this can be a very necessary and beneficial “medicine” to be taking daily. And not only is it safe, inexpensive and incredibly healthy–it’s easy, too.
Some of the many health benefits of raw apple cider vinegar include:
  • Break-down of fats for weight loss
  • Detoxification
  • Lowering high blood pressure (regulate blood pressure)
  • Reduce “bad” cholesterol
  • Heartburn and indigestion relief
  • Food poisoning remedy
  • Arthritis and joint pain alleviation
  • Hair rinse for shine and softness
  • Clears up acne and skin blemishes and helps with age spots
  • Lowers fevers (taken internally and externally)
  • Soothes sore throats
  • Clears mucus and stuffy noses
  • Cuts down on cold and flu duration
  • Relief for chronic fatigue and exhaustion
  • Sinus infection remedy
  • Ease leg cramps (ACV is high in potassium and other minerals)
  • Diabetes help by regulating blood sugar
  • Allergy relief
  • Strengthens digestion and regulates bowel movements
  • Fights yeast infections/candida and urinary tract infections
  • Helps break-up and dissolve gallbladder and kidney stones
There is so much information on the web about apple cider vinegar, and I highly recommend that you do some research on your own to learn more about this amazing substance. You can even make your own if you’re so inclined!
And lastly, why stevia for a sweetener? Because stevia is the only sweetener that I know of that does not feed systemic candida, i.e. the “bad” bacteria, yeast and gut flora that can become overgrown in our bodies and create layers upon layers of health issues. So to put it simply: stevia tastes sweet but does not act like a sugar in our bodies (candida yeasts LOVE sugars, and feed off of them in the form of refined sweeteners, starches, fast-processing carbohydrates and grains such as flour products and white rice, etc., etc.). I have probably always struggled with unbalanced gut flora (it gets passed on from mother to child and even generationally), but ever since being on antibiotics for five months straight thirteen years ago, I have really struggled with it. (That’s another topic for another time.) So, I try to avoid sugars as much as possible, and I love that there’s a healthy alternative!
*Post script: I have been sitting on this post, unfinished, for over a month now–despite its “simplicity!” Such is my tendency towards perfectionism and procrastination…two things that walk (or crawl!) hand-in-hand for me. So I have stayed up late, urging myself on to finish this post so I can move on! So many great recipes and foods have come and gone in that time… I promise to make an effort to get on with my posts in a more timely manner–even if only for myself! Does anyone else have trouble with these two “p’s”? Do they hold you back from moving forward? How do you overcome such “obstacles”–or do you??