Apple cider vinegar is a simple and fresh wellness ingredient catching a lot of attention right now. In my research as a wellness writer and professional chef in addition to my own use, I find that ACV is rich in natural enzymes, is naturally detoxifying (hello Monday morning!), helps balance pH levels, aids in digestion and helps to boost immunity, naturally.
That’s why I’m so excited to partner with Nature’s Intent® Organic Apple Cider Vinegar, which is raw, unfiltered and made with the mother.
This superfood can be consumed daily either mixed with water in or even better, incorporated in fresh, seasonal summer-body-ready recipes! Think salad dressings, marinades, soups, and even smoothies!
But Nature’s Intent Organic Apple Cider Vinegar goes far beyond vinaigrettes and classic dressings. It’s a fab way to brighten and awaken the flavors of recipes by enhancing the ingredients.
I’ll be sharing my favorite ACV recipes here on my blog all summer long + more recipes from my new book, Kintsugi Wellness!
Today, I’ll be sharing a delicious Peach Smoothie recipe along with a Carrot Beauty Noodle recipe that are brought to life with the help of Nature’s Intent Organic Apple Cider Vinegar.
To learn more about Nature’s Intent Organic Apple Cider Vinegar, visit their webpage or follow them on Facebook or Instagram
The Peach Smoothie
Prep time: 5 min.
2 1/2 cups unsweetened almond milk
1/2 frozen banana
3/4 cup sweet-potato puree
3 cups frozen organic peaches
1/4 teaspoon freshly ground ginger
1/4 teaspoon cinnamon
1 scoop collagen powder
1-2 tablespoons Nature’s Intent Organic Apple Cider Vinegar
In blender, combine almond milk, banana, sweet-potato puree, peaches, ginger, cinnamon, collagen powder and apple cider vinegar; blend until smooth. Serve immediately.
Carrot Beauty Noodles
Prep time: 20 minutes
Cook time: 20 minutes
2 cups cooked brown rice or quinoa
3 tablespoons organic red miso paste
3 tablespoons Nature’s Intent Organic Apple Cider Vinegar
1/4 cup rice vinegar
2 tablespoons roasted sesame oil
2 teaspoons honey
2 teaspoons freshly grated ginger
2 tablespoons reduced-sodium tamari or soy sauce
9 cups spiralized carrots
2 cups shelled organic edamame
1 avocado, cubed
2 tablespoons fresh mint (leaves removed from stems)
2 tablespoons ground sesame seeds
Cook rice or quinoa according to package directions.
In medium mixing bowl, add red miso paste, apple cider vinegar, rice vinegar, roasted sesame oil, honey, ginger and tamari or soy sauce. Whisk well to combine. Add spiralized carrots, edamame and cooked rice or quinoa. Toss well to coat.
Garnish with avocado cubes, fresh mint leaves and ground sesame seeds.