For 2018, I’m setting the alphabet theme aside and, instead, I’m going to experiment with some so-called superfoods, looking at how to include them in your diet, writes Dr Susan Aldridge, HS guest blogger, freelance writer and editor based in London, with an interest in medicine, health, science and food/nutrition. I’m not planning to take an in-depth look at the evidence base – just at how to add some fun, imagination and maybe even a bit of healthy input into everyday eating.
So, let’s kick off by experimenting with cider vinegar, which has long been recommended for treating osteoarthritis and high blood glucose. It’s also said to aid weight loss. In an experiment carried out by Michael Mosley for the BBC a couple of years ago, taking cider vinegar did lower blood glucose and cholesterol when taken before a meal (while malt vinegar did not), although there was no impact on participants’ weight.
Cider vinegar is made by fermenting chopped up apples to make acetic acid (also the main component of malt vinegar). Culinary cider vinegar is clear, as it has been filtered and pasteurised. Head for the health food shop and pick up a bottle of cider vinegar with ‘the mother’, which is the cloudy complex mixture of yeast, bacteria, enzymes and so on remaining when the product is neither filtered nor pasteurised. It’s the presence of ‘the mother’ which is said to account for cider vinegar’s therapeutic properties.
Cider vinegar cocktail
Though I’m not keen on the concept of ‘cleansing’ or ‘detoxing’, I quite like to set the tone for the day’s eating by sipping a concoction that is meant to do just that! I like hot water and lemon, but we’ve now switched to a cider vinegar cocktail, drunk sometime mid-morning. At the moment. the recipe is one tablespoon cider vinegar, a teaspoon of Manuka honey, and one vitamin C tablet, topped up with fizzy water. Sometimes I add the juice of half a lemon. Or you could keep it very simple and just have a tablespoon of cider vinegar with hot water.
Orange & Green Juice
Instead of (or as well as?) your daily cider vinegar cocktail, why not add cider vinegar to a healthy juice? This one combines ‘something green’ with ‘something sweet’.
One large carrot
Bag of spinach
One inch peeled ginger root
Juice all these ingredients, and add one tbsp. cider vinegar. Drink immediately.
Leafy avocado salad
This is a nice mixture of colours and textures, with a good dose of healthy fats from the avocado and seeds.
Bunch or bag of watercress
Other leaves – spinach, baby kale, pea shoots
One avocado, chopped
Two tbsp. pumpkin and sunflower seeds
Two tbsp. pomegranate seeds
One tbsp. cider vinegar
One tbsp. extra virgin flax seed oil
Mix all salad ingredients and toss with the oil and vinegar.
Sweet and sour vegan stir fry
Although I didn’t do Veganuary (or, indeed, ‘dry’ January), I am interested in the vegan approach – so I’m going to experiment with some non-animal recipes.
100g mushrooms, sliced
One leek, sliced finely
Small white or Savoy cabbage, sliced finely
Half a pineapple, sliced finely
Bunch of spring onions, sliced finely
One tbsp. cider vinegar
Two tbsp. pineapple juice, from the pineapple listed above
One tbsp. soy sauce or equivalent (eg mixed aminos)
One tbsp. tomato puree
Heat coconut oil in a frying pan or wok and add all veg and pineapple and fry for a few minutes. Then add the vinegar, juice, soy sauce and tomato puree and stir fry for another five minutes. Serve with brown rice or wholewheat noodles.
Next month – experimenting with turmeric.