Apple Cider Vinegar Juice

Apple cider vinegar (ACV) continues to be a trend in the health and food world, and while the science behind its benefits for gut health is not concrete, many people incorporate ACV into their diet. Last year, Sally from Real Mom Nutrition shared her recipe for Homemade Apple Cider Vinegar. Now, I’m sharing a way I use ACV and leftover, need-to-get-used fruits and vegetables in my house with this easy Apple Cider Vinegar Juice.

One thing I quickly learned about having two children is even though they may resemble one another, their personalities are night and day. My oldest son has eaten his share of fruits and vegetables without issue since we started him on solid fruit. He loves collard greens, kale salad and cauliflower. He eats his vegetables before proteins and grains on his dinner plate. Basically, he is a dream when it comes to a parent’s goal of getting their child to eat a balanced diet.

And then there’s my youngest son. He rejected most foods as a baby, especially if they were in green form. He’s continued to be strong-willed into his toddlerhood. The day he ate a raw carrot and requested another, my jaw almost dropped to the floor.

Juice is the one thing both of my kids agree on when it comes to food. It doesn’t matter what color or flavor mix is involved, they see juice as a treat, and will drink it right up. So, what’s a mom with a picky eater to do? At least once a week, I will clean the fridge of our leftover fruits and vegetables and make a fresh-pressed juice for the whole family to enjoy.

The easiest way to juice is with a juice extractor, and because they’re a bit difficult to clean, I try to make one giant batch of juice at a time. Juicing requires far more fruits and vegetables than making a smoothie, and unlike a smoothie, juicing extracts the peel and pulp. Even without the nutrition of a peel, it’s still a great way to reap the benefits of fresh fruits and vegetables.

Now, onto the apple cider vinegar juice recipe! This juice blends peeled carrots, two Fuji apples, two navel oranges, a green bell pepper, and one-inch of fresh ginger into a sweeter drink that can accept the strong flavor of apple cider vinegar. ACV is added after pressing the juice, and should be used sparingly. A tablespoon was perfectly accepted by my kids, but my husband wanted more in his cup!

There are many uses for apple cider vinegar in the kitchen, from salad dressings to marinades and even baking! I hope that this apple cider vinegar juice gives you another use for a pantry staple, and another way to enjoy delicious Stemilt apples.


Apple Cider Vinegar Juice

Apple Cider Vinegar Juice

Apple Cider Vinegar Juice by , on Apr 03, 2018.

  • Yield
    30 oz. servings
  • Prep time
  • Level
    Easy

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Fuji apples and apple cider vinegar add sweetness and acidity to this fresh-pressed juice, which also features carrots, bell pepper, ginger, and oranges.

Ingredients

  • 10 carrots
  • 2 Fuji apples
  • 2 navel oranges
  • 1 inch ginger
  • 1 green bell pepper
  • 1 TBSP apple cider vinegar

Directions

1. Peel and trim the ends of the carrots. Cut into pieces that will easily fit in your juice extractor.
2. Cut the apple around the core into two-inch pieces. Remove the core.
3. Peel the oranges and slice into two-inch pieces.
4. Cut the bell pepper into two inch pieces, removing the stem and seeds.
5. Peel the ginger root and reserve a one-inch piece for the juice.
6. Set-up your juice extractor according to instructions. Turn it on and juice all of your fruits and vegetables. Layering is ideal when juicing, but not necessary as you can always stir to mix once complete.
7. Add 1 TBSP (or more if you'd like) of apple cider vinegar to the finished juice. Stir and serve! The juice will keep for 2 days if refrigerated.

Nutritional Information

Per Serving

Calories: 140, Carbohydrate Content: 34g, Fat Content: 1g, Sugar Content: 23g, Serving Size: 8oz, Sodium Content: 87mg, Fiber Content: 4g.