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DIY Apple Cider Vinegar

images-1It is in the news, Apple Cider Vinegar is good for you, Ostrich Free Diet is here to help make it more enjoyable to deliver the benefits to your cells. Some people like the taste of vinegar, so just do your shot a day. For those of you that do not find straight vinegar pleasant, and it makes your eyes water, let me show you how to ‘sneak it in.’

Tomatoes do a marvelous job of covering up the vinegar. You can put a shot in tomato juice and it will taste “Bloody Healthy.” My new favorite recipe to keep in a jar in the fridge is “Tomali”
2 tomatoes – chopped in the pot so you do not lose the juice
1 head of chopped broccoli
1 finger of ginger and turmeric root
1 bunch chopped cilantro
2TPepper and Celtic or Himalayan salt to taste
Boil it all in 3 cups of water for thirty minutes – magic happens with the cooking tomatoes and broccoli. If you want to add a cup of quinoa for the last ten minutes of cooking it will make your jar of tomali more filling.
After it cools place in 12 ounce jars with one-two shots of apple cider vinegar in each jar. Put a lid on it and snack on a jar a day – this recipe packs a punch so eat as often as you can.

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Make your own homemade Apple Cider Vinegar
This is my Grandmothers recipe:
She used our large jugs of vinegar for everything from tonics to cleaning. I still use her recipe to this day. If you do not want to make your own purchase the cloudy Apple Cider Vinegar from the grocery store that says ‘unfiltered.’ The clear apple cider vinegar does not have the powerful health benefits.

APPLE CIDER VINEGAR
Ingredients
Scraps from 10 apples, or 5 whole apples
water
Equipment
1-gallon jar
Large rubber band
Instructions
Before you can make your raw apple cider vinegar, you must first make hard apple cider. Wash the apples and coarsely chop into pieces no smaller than 1 inch. Remove the stems and the apple seeds. Put the chopped apples into a 1-gallon glass jar. The chopped apples should at least fill half the container. Pour in room temperature natural spring water until the chopped apples are completely covered, while leaving a couple of inches at the top. Now, cover the top of the glass jar with cheesecloth and put a large rubber band to hold it in place.
Leave on the counter for about one week, gently mixing twice a day. Bubbles will begin to form as the sugar ferments. Smelling this happen brings back delicious memories for me. In about one week, when the apple scraps no longer float and sink to the bottom of the jar, the hard apple cider is ready. Taste it to see if it is the right acidity level for you, if it is too strong dilute it with some water. Strain out the apple scraps and pour the hard apple cider into clean glass jars. Store in the cabinet or pantry out of direct sunlight. Raw apple cider vinegar doesn’t go bad, but if you find a growth on top just strain it and dilute with a bit of water if the taste has become too strong.

Even though this tastes acidic, it is actually one of the best ways to make your body alkaline. Apple Cider Vinegar turns alkaline when mixed with your stomach acid. Today we know disease cannot form in an alkaline environment, THANKS GRANDMOM!

If you would like to read more old-fashioned recipes and tonics handed down from my grandmother who lived on Oak Island. She credited her healing ability to the recipes she learned from the original inhabitants of Nova Scotia.
There are many historical associations about Oak Island that have not been addressed to date, and I hope this book brings a new perspective to the mystery, and old ideas to refreshing health.
Paperback: Oak Island Connection
ebook: Oak Island Connection

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