Make your own Bragg’s Apple Cider Vinegar Drink

I adore the tangy kick that apple cider vinegar gives to recipes (and its cure-all benefits), but we recently suffered a two-month shortage of the Bragg’s brand in stores, so the moment someone told me that the pre-made drinks were good, I went for it and bought a bottle. The person who recommended them had said they were great for settling the stomach. With all the healing qualities of apple cider vinegar, I didn’t doubt it.

The bottle itself goes on to boast the drink’s energy-boosting properties. After being horrified to hear the devastating effects of conventional energy drinks, I was eager to see one of the health food industry’s versions.

Needless to say, they are fantastic. They became my go-to drink when in need of a pick-me-up, and they indeed calmed down any tummy troubles. I bought one for a picky friend (whose first sip was over the sink for fear of uncontrollable urges to gag) and she actually loved it. She thought it was delicious, it killed her bloat, and, strangely enough, she said it seemed to lift her mood.

But, they are something like 2.99 each. So, I decided to make my own, which yielded surprisingly awesome results. Its ridiculously easy. And, if you’ve never done the super simple ginger “juicing” technique, have I got a time saver for you. Any time you need some of this warm spice in your food and drink, this will become a handy way to add it.

This drink will keep several days in the fridge–enjoy!

You will need:

A knob of fresh ginger root
Stevia, in liquid form (I used the Kal brand)
Apple Cider Vinegar (pretty sure Bragg’s is the best)
filtered water

Grate one tablespoon of ginger, gather all the shavings into your hand, and squeeze the juice into a mason jar (or pitcher). Pour in two tablespoons of apple cider vinegar, and add ten drops of stevia. Then, add your water to fill, lid it, and shake to mix. Adjust the flavors to your taste. It should yield about 32 ounces.

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Letting Go of the “Magic” in Foods

Yes, there is incredible healing power in the right foods for your body. I agree—we have yet to discover all of the phytochemicals that contribute to the most healthful of foods. However, let’s be real: acai berry does not contain a magical cure-all in its dark purple juice. Green Coffee bean does not melt fat off of your hips. White Kidney bean cannot magically block the loaf of bread you just splurged on.

I hear it all day on the floor of my vitamin department. People casually ask me why this stuff works. I tell them which studies have lead to the claims on the bottle and exactly what we know of the science behind it, but then they put it back on the shelf. They are not interested anymore, because they were driven by some magical result that they have now realized may or may not occur, because (admittedly) most of the evidence is weak, and has not even been performed on humans. Their “miracle fix” has been de-bunked.

What’s my point? Should you go back your days of muffins and coffee, sandwiches, and pasta with chicken? Absolutely not—fill your plates with piles of greens, eat plentiful non-starchy vegetables, and stay away from oils and white stuff (flour, sugar, etc)—please. Just know that it is not magic. The good stuff isn’t good for you because of some healthy eating god up there that will grant you flat abs by eating almonds. Its good for you (in part) because of vitamins, minerals, phytochemicals, antioxidants, fatty acids, and enzymes—good old nutrients that your body needs to function. And really, what it is lacking—in manmade industrial food-like substances—makes it even better.