AmyS Posted November 23, 2012 Share Posted November 23, 2012 I bought some Braggs ACV to make mayonnaise, but I'd like to know what else I can do with this stuff. I'm really just getting into actual food prep for Whole30 eating. I did meats and salads for my first thirty days. I'm only just now getting interested in, err, more creativity. Heh. Link to comment Share on other sites More sharing options...
Breezygoat Posted November 23, 2012 Share Posted November 23, 2012 O man! ACV is tasty on so many things. I love it in my creamed kale (w coconut milk, chicken stock and garlic.) It gives plenty of punch withou socking you in the mouth. Also, I make my own sausage patties using it: ground pork, chopped chipotles, salt, pepper, lime, chili powder and ACV. Delicious. I brined some pork chops in water, ACV, and salt yesterday. Turned out nice. It's great for salad dressing as well. You can mix it with coconut milk or paleo mayo plus some seasonings for a tangy, creamy dressing for beg or meat. Sorry for gushing; it's just a wonderful ingredient! Link to comment Share on other sites More sharing options...
AmyS Posted November 23, 2012 Author Share Posted November 23, 2012 Excellent! I look forward to trying these things! Link to comment Share on other sites More sharing options...
Xandra Posted November 23, 2012 Share Posted November 23, 2012 I used it to fend off a cold. I had a tickle in my throat and sniffles developing along with some body aches, and I started drinking ACV diluted in hot water. I also took maybe 5 zinc tabs in a couple of days. The cold never really came on beyond those initial symptoms, whereas normally I would be wiped out for a couple of days. It was like my body could really defend itself better with just these little boosts. ACV is also used by many people to treat occasional heartburn (if you have no other medical conditions that would interfere). Again, drink it diluted and your tummy will settle. Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted November 23, 2012 Moderators Share Posted November 23, 2012 I like to eat greens wilted in olive oil. Whenever I am wilting a "strong" green like kale, chard, or beet greens, I splash them with a little apple cider vinegar to "adjust" the flavor of the greens. Mild greens like spinach or bok choy don't need any. Link to comment Share on other sites More sharing options...
AmyS Posted November 23, 2012 Author Share Posted November 23, 2012 Oh these are great ideas!! I've been enjoying balsamic vinegar a whole whole lot, and I'm happy to be expanding my repertoire as I move forward. Thanks, folks! Link to comment Share on other sites More sharing options...
AmyS Posted November 23, 2012 Author Share Posted November 23, 2012 By the way, Tom, I started following your blog in my Google reader, and I am enjoying your recipes. I also like meeting up with folks who've done a variety of things in life. I did my stint in CPE in the mid 1990s in Houston, after graduating (in music) from Southwestern Baptist Theological Seminary. Though I've moved far from my former views on spirituality and life in general, I still retain a fondness for those days. I think working as a chaplain made me what I am today. (Also, I get confused between SWBTS, the seminary acronym, and SWYPO, the, err, non-seminary acronym used here. Haha!) Link to comment Share on other sites More sharing options...
Kirsteen Posted November 23, 2012 Share Posted November 23, 2012 I put a dash of ACV in with the bones when I'm making bone broth. You don't actually taste it but, according to Mark Sissons, it helps leach the minerals from the bones into the broth. Link to comment Share on other sites More sharing options...
AmyS Posted November 23, 2012 Author Share Posted November 23, 2012 Aha! Another new one! Link to comment Share on other sites More sharing options...
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