Tag Archives: apple cider vinegar

2-Minute Detox Drink

Let’s face it: we live in a toxic world. We take in toxins every day, even with a clean diet and natural home and bodycare products. So, let’s do something everyday to help our bodies deal with these toxins.

This is my version of Daily Health Post’s quick detox drink. I dropped the cinnamon powder, which is hard to mix in, and replaced it with cinnamon tincture. Now you don’t need to use a blender, and it is even easier to start your day in a healthy way.

cinnamon-92594_1280

2-Minute Detox Drink
• 2 tablespoons Apple Cider Vinegar
• 2 tablespoons Freshly Squeezed Lemon Juice
• 1 tablespoon Honey
• 1-3 dropperfuls Cinnamon tincture
• Pinch of cayenne (optional)
• 1 dropperful of Turmeric tincture (optional)
• 12 to 16 ounces of water

Stir together all ingredients except the water until the honey is dissolved.
Add the water and stir.
Drink every morning before breakfast to support detoxification and metabolism.

Benefits of these Power Ingredients

Apple Cider Vinegar– may help blood pressure, blood sugar, body aches and more

Lemon Juice– great liver activator and source of antioxidants

Honey– provides a little bit of sweet and some antimicrobial benefits

Cinnamon– supports healthy blood sugar and fights troublesome bacteria and yeast

Cayenne– stimulates metabolism

Turmeric– popular inflammation fighter that also supports liver health

Try this simple recipe to see the dramatic results that can come from fighting toxins. Some people notice improved digestion, clearer skin, weight loss, lower blood pressure, and more.

The Power of Pickles

I took a vacation last week and it wasn’t a travel vacation or even a staycation. It was a preservation vacation, as in I spend quite a bit of my time harvesting and preserving food from our garden. I freeze foods and dehydrate them, but some of my favorites are the foods I pickle. I make a couple of varieties of cucumber pickles as well as pickled okra and a style of pickled jalapeno known as Jalapenos En Escabeche  that includes carrots and onions. My next project is to try this pickled tomatillo recipe.

OLYMPUS DIGITAL CAMERA

 

When I was child I loved pickles. I even asked for a gallon jar of pickles for my birthday one year. I used to think pickles were an unhealthy indulgence. Now I use pickles to increase my diversity of vegetables throughout the year. Other than watching that we don’t get too much salt or sugar, pickled vegetables are a healthy treat that can help stimulate our digestion. I always make sure I use real apple cider vinegar to get the benefits from it.

In additions to the basics like dill, celery, and mustard seeds, other spices that make occasional appearances in my pickles are allspice, caraway, cloves, cumin, coriander, fennel, peppercorns, and turmeric, as well as garlic and chiles. Many of these spices are also good for the digestion, by either stimulating digestion or easing indigestion. I never put alum in my pickles since it is an aluminum product, but my pickles are always crisp. I credit this to the freshness of the produce I use (from my own garden) and soaking my cucumbers in ice water for a few hours before I pack them into the jars.

Another option for preserving food is fermentation. If you want recipes of how to make your own fermented vegetables, get a copy of Nourishing Traditions by Sally Fallon or the Art of Fermentation by Sandor Katz. I made a version of the sauerkraut from Sally Fallon’s cookbook, and it was the most awesome sauerkraut I have ever had.

Taking the extra effort to preserve foods in the middle of summer’s bounty will ensure the satisfaction of a well-filled pantry throughout the year.

Here is a picture of my bountiful cucumber plants, which are doing much better this year with the additional rain we have gotten in the Ozarks.

P1011908