Apple cider vinegar is a wonder. Few things find use as a digestive tonic, salad dressing and beauty aid. Praised by ancients, including Hippocrates, unheated, raw apple cider vinegar has a bright, zesty flavor and contains natural strand-like enzymes of protein molecules as well as potassium.
Bragg’s cider vinegar is made from fresh pressed organically grown apples, certified organic by USDA and Oregon Tilth standards, as well as Kosher certified. Also from Bragg’s, look for Liquid Amino Acids, cider vinegar based salad dressings and health drinks.
Here are some fun recipes to get reacquainted with Bragg’s organic, raw apple cider vinegar this season:
Bragg Cider Vinegar Hair Treatment
- 1/2 cup apple cider vinegar
- 1 1/2 cups water
- Essential oil, optional
For healthy, shiny hair: can be used for humans and pets. Combine the vinegar, water and oil and apply to pre-moistened hair. Let soak for 5 minutes, then rinse.
Bragg Classic Digestive Tonic
- 2 tsp. apple cider vinegar
- 2 cups filtered or distilled water
- Sweetener to taste (honey, agave, stevia, etc.)
Mix vinegar, water and sweetener. Drink first thing in morning, between meals and before bed to support the digestive system and to improve immunity.
Raw Bragg Vinegar Coleslaw with Mayo
Recipe adapted from Karen Knowler’s website: www.TheRawFoodCoach.com
Ingredients for Coleslaw:
- 4 large carrots
- 1 small onion
- 1 small cabbage
Ingredients for Mayo:
- 1 cup of water
- 1 cup of macadamia nuts
- 1 cup of pine nuts
- 1½ cups of cashew nuts
- ½ teaspoon of Himalayan crystal salt
- 1 tbsp of apple cider vinegar
- 2 tbsp of lemon juice
Chop the carrots, cabbage and onion into fairly small pieces and place in a food processor. “Pulse” until your ingredients are well combined and appear the perfect slaw shape and size. Pour them into a large bowl ready for mixing. Rinse your food processor then add the mayo ingredients. Be sure to mix very well adding more water if needed or desired. (It all depends how thick and creamy you like your mayo. NB: This mayo thickens VERY well in the fridge so make it a little runnier than you think for the perfect creaminess for you.) When fully blended, pour three-quarters of the mayo on top of the slaw and mix with a large spoon (or hands!), see how well your mixture is coated. If it’s fi ne, you’re done. If you need more coverage, add more mayo.
This recipe is quick, easy, delicious, and so versatile. You can use your coleslaw as a side dish, mix it into a salad for a whole new experience, or use it as a topping or filling for a “meatier” recipe such as a veggie-nut burger or a raw sweet potato salad recipe. Any left-over mayo can be used as a dip or sauce for other dishes during the week. The ridge life of mayo is 5–7 days; the final coleslaw mixture with mayo will be good for 3 or 4 days in the fridge.