Full of Sass and Vinegar?

                            

                             Years ago I heard a celebrity downed vinegar shots to boost metabolism. I tried it, but that stuff is tart. Now apple cider vinegar is all the rage. It’s still strong, but it grows on you.

                                         I’m a sucker for blue glass at resale shops and spied a fancy shot glass for 50 cents. I chatted with the gentleman at checkout, telling him this would be my new vinegar glass and he took over the conversation sharing how he believes a daily ACV dose has healed him of a heap of ailments.

                             Now Vermont Village, the super-creative and organic souls they are, have come up with flavors to delight, including blueberries and honey, cranberries and honey and ginger and honey. It’s sooooo much more palatable.

                             Turmeric & Honey also comes “With the ‘Mother’ ” and the labels read “Yes, shake it! The best stuff is on the bottom.”

            Vermont Village’s Raw Apple Cider Sipping Vinegar is meant to take you through the cold and flu season. Makers will tell you why:

·        Raw apple cider vinegar helps to alkalinize the body, which creates an environment that kills bacteria and viruses

·        It boosts the immune system to help your body fight off any unwanted viruses and provide more energy

·        Vermont Village’s Raw Apple Cider Sipping Vinegar contains raw honey, which is full of natural anti-oxidants, vitamins and minerals, and is known to be anti-viral, anti-bacterial and anti-fungal

·        It’s also particularly good for gut health and the naturally occurring potassium found in it helps with thinning mucus.

Sold in individual 8 oz. bottles for $4.99, Vermont Village’s Raw Apple Cider Sipping Vinegars are available at Walmart locations across the United States and can be ordered and shipped directly to consumers via www.vermontvillage.com.

 

                 

                             From the shelves

                             Here’s a treat from another book reviewed here years ago. It sounds like it was ahead of its time:

                  “Secrets of Fat-Free Chinese Cooking” by Ying Chang Compestine:

                  This book has a Library of Congress date of 1997 and dishes such as Baked Yogurt Fish and tofu creations are still appealing to our healthy hearts today. Recipes are based on methods and flavor combos developed thousands of years ago. In this age were’ all about blender drinks, so the following sounds ultra contemporary:

                             Melon-Lemon-Ginger Shake

                             2 cups cantaloupe cubes

                             2 cups honeydew cubes

                             one fourth cup minced fresh ginger

                             5 ice cubes

                             Place all of the ingredients in a blender. Blend at high speed until smooth and frosty.

                             Pour into glasses and serve immediately for best color and taste.

                  darraghcastillo@icloud.com