ACV is thought to have a number of health benefits. According to Reader’s Digest Canada*, it can lower cholesterol, help to sooth a sore throat, aid in digestion and weight-loss, boost energy, help control blood sugar, and even help to get rid of dandruff when diluted and applied topically.

If you have never taken ACV in your water, the taste can be a bit overwhelming at first. Taking ACV in gummy-form is much more palatable.

This recipe is vegan, gluten-free and takes only minutes to make. You only need three ingredients – Apple Cider Vinegar with the “Mother”, Organic Apple Juice and Agar Agar. And water, but that doesn’t count. If you are just starting out, I would recommend using more apple juice in replace of the water to help sweeten the taste.

The molds – I buy my molds through Amazon. You can find the ones I used here. When making any sort of gummy, it is important to use silicone for your molds. Silicone allows your set jelly to pop out easily.

If you haven’t tried implementing ACV into your diet, I would highly recommend it. These gummies are the perfect way to receive all of the health benefits and less of the prolonged strong taste. I hope they work well for you!

Apple Cider Vinegar Gummies

Serving size: Fills approximately 100 molds (depending on sizing)

Prep time: 1 minute

Cook time: 8-10 minutes

Chill time: 1 hour

Ingredients:

• 1 cup organic apple juice
• 1/2 cup apple cider vinegar with the “Mother”
• 1/2 cup water**
• 1/2 tbsp agar agar

Instructions:

1. Combine apple juice, vinegar and water into a small saucepan and bring to a light boil. Add the agar agar and whisk constantly until combined, about 1 minute. Let simmer for another minute or two and remove from heat. Strain the liquid through a fine mesh sieve into a measuring cup with a spout.
2. Use a dropper or the spout of the measuring cup to carefully transfer the liquid into the molds. Chill in the fridge for at least an hour before unmolding. Store in your fridge.
3. Take 2-3 prior to meals.

Notes:

*https://www.readersdigest.ca/health/healthy-living/15-health-benefits-apple-cider-vinegar/

**Eliminate the water and use 1.5 cups juice in total if you prefer less vinegar taste.

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Although I love living in a country that experiences four diverse seasons, winter is always way too long. And as a teacher, it’s hard NOT to pick up a few illnesses during the winter season at school. This soup is my remedy. It has turmeric, an immune-boosting, detoxifying anti-inflammatory, and ginger, a nausea-relieving, cancer-fighting, all-round great-for-you root vegetable. Let’s fight that cold together!

The best days are the ones where you get to walk through your front door, sniff the air and remember back to this morning when you threw your dinner into the crockpot, and now it’s ready for you. Now all you have to do is take your bra off, put your sweatpants on, grab your ladle and slurp away. MMMhhhhmmmmm.

I recommend having your veggies all chopped the night before, that way you can just throw them in the crockpot when you wake up and away you go. If you are a morning person, firstly, please tell me your secret, and secondly, morning chopping is also an option. Note: This recipe may also be made on the weekend.

I always start this recipe by tossing my chopped onions into my crockpot with some olive oil, turning it to high heat and letting them warm up while I prep the rest of my ingredients. The heat begins to soften them before everything else enters the pot and starts to crowd them. After the onions have softened up slightly, I add in the garlic, ginger and spices and toast them up until fragrant. I then put everything else in the crockpot, put the lid on and say, “Bye, see you in a few hours. I love you. Keep warm.”

If you are still reading this:

1. Thank you.
2. I’m sorry.

Let’s make soup!

Crockpot Ginger and Turmeric Immune-Boosting Soup

Serving size: 6-8

Prep time: 30 minutes

Cook time: 3-4 hours

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 3 cloves of garlic, minced
• 1 heaping tbsp ginger, minced
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 2 tsps turmeric powder
• 1/2 tsp paprika powder
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp tomato paste
• 1 cup carrots, diced (about 2 medium carrots)
• 1.5 cups celery, diced (about 4 stalks)
• 1 cup butternut squash, diced into 1/2 inch cubes
• 1 bay leaf
• 8 cups vegetable stock
• 1/2 cup red lentils
• 2 big handfuls baby spinach
• 100g vermicelli noodles (optional)
• Fresh cilantro or parsley for garnishing (optional)

Instructions:

1. Turn your crockpot on high and add the olive oil and onion. Let this heat up while you prepare all of your other ingredients, about 10 minutes.
2. Add the garlic, ginger, basil, oregano, turmeric, paprika, salt and pepper to the crock pot and stir around with a wooden spoon. Let the spices begin to toast and the garlic and ginger to become fragrant, about 4-5 minutes.
3. Stir in the tomato paste until everything is coated.
4. Add the carrots, celery, squash, bay leaf and stock. Put the lid on the crockpot and cook on high for 3-4 hours or on low for 5-6 hours.
5. About 45 minutes before the end time, open lid and add in the lentils. Close the lid again and let cook for the remaining 45 minutes.
6. When the soup is ready (vegetables are tender, lentils are cooked through), discard the bay leaf and taste, adjusting salt and pepper according to preference. Add the spinach and vermicelli noodles (if using), and put the lid on for 2 more minutes to soften.
7. Ladle soup into bowls and top with freshly chopped herbs.

NOTES:

Avocado is also a great topping for this soup.

Store leftovers in an airtight container in the fridge for up to 5 days.

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