Food Is Medicine: 21 Ways Apple Cider Vinegar Can Change Your Life

Apple cider vinegar (or ACV for short) is known as a superfood with incredible healing properties! 

For centuries, people have been using vinegar as a natural remedy to fight off infections, treat fevers and improve digestion. Nowadays, the acidic liquid that many enjoy on salads is used for just about anything and everything.

Along with improving health, many men and women use ACV for beauty reasons. Did you know it can be used as a natural hair conditioner? How about soothing a sunburn?

Some people even ditch chemical-laden cleaning products and use ACV to wash their windows and countertops.

So what makes ACV so powerful? Well, it’s loaded with antioxidants, vitamins, minerals and enzymes! There’s a catch, though. Not all apple cider vinegar is created equal. If you want to reap the greatest benefits, there are a few things you’ll want to look for when picking out the perfect bottle. I’ll tell you what those things are in just a minute. But first, let’s take a look at 21 healing benefits of apple cider vinegar.

The Health Benefits

Beauty and “Other” Benefits

How To Pick Out The Perfect Apple Cider Vinegar

When you’re walking down the aisles of your grocery store in search of the perfect bottle of apple cider vinegar, don’t judge a book by its cover. Rather than looking for crystal clear vinegar, you’ll want to choose one that looks murky. Organic, unfiltered, unprocessed vinegar has a cloudy look to it.

When you look through the murky vinegar, you’ll even notice a cobweb-like substance floating in it. This is actually desired. It’s called the “mother,” which means it still contains the beneficial compounds (including probiotics).


Cinnamon Roll Pancakes

What do you do when you can’t decide between cinnamon rolls and pancakes for breakfast? Cinnamon roll pancakes!

This genius breakfast recipe combines the quickness and ease of pancakes with the scrumptious sugar n’ spice of cinnamon rolls to make all of your brunch dreams come true.

No one can say no to cinnamon rolls–except when you look at the average homemade cinnamon roll recipe and see that it requires waiting for the dough to rise, rolling it up, waiting for it to rise again–not to mention bake time! At that rate, it’ll be lunch by the time those rolls come out of the oven.

Well, this recipe for cinnamon roll pancakes solves that problem by adding a buttery cinnamon and brown sugar swirl to your favorite pancake batter (and yes, you can use mix to save even more time). They cook up in minutes, and the icing on the (pan)cake is a rich cream cheese glaze that you drizzle over the top.

We’d better start counting sheep, because we’re not going to be able to sleep a wink with the anticipation of having these cinnamon roll pancakes for breakfast!

Cinnamon Roll Pancakes

Serves 8 – 10
Prep Time: 10 Minutes
Total Time: 30 Minutes


Pancake batter:

  • 1½ cups all-purpose flour
  • 1 Tablespoon baking powder
  • 3 Tablespoons granulated sugar
  • ¼ teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1 teaspoon pure vanilla extract

Cinnamon Filling:

  • 6 Tablespoons unsalted butter, melted
  • ¾ cup brown sugar, packed
  • 1½ Tablespoons ground cinnamon

Cream Cheese Glaze:

  • ¼ cup unsalted butter, room temperature
  • 2 ounces cream cheese, room temperature
  • ¾ cup powdered sugar
  • ½ teaspoon pure vanilla extract
  • 2-3 Tablespoons milk
  1. Make the pancake batter: in a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the egg, milk, and vanilla, extract and mix until the batter is fully blended.
  2. Make the cinnamon swirl filling: in a small bowl, combine the melted butter, brown sugar and cinnamon. Mix well. Transfer the mixture to a quart-sized resealable plastic bag and set it aside.
  3. Make the cream cheese glaze: In a medium bowl, beat together the butter and cream cheese until the mixture is smooth and creamy. Add the powdered sugar and vanilla, and continue to beat until it’s fully mixed and no lumps remain. Add enough milk to thin the glaze to your desired consistency, and set it aside.
  4. Preheat a large skillet or griddle to medium-low heat. Spray the preheated griddle with pan spray, and wipe away any excess. Pour ½ cup of the pancake batter onto the prepared griddle.
  5. Twist the top of the bag containing the cinnamon filling to force the filling into one corner of the bag and remove any trapped air. Then snip the corner of the bag to create a small hole, and squeeze the bag to pipe a swirl of the cinnamon filling onto the center of each pancake.
  6. When the batter begins to bubble, the pancake is ready to be flipped. Flip the pancake and cook it for an additional 1-2 minutes, or until the bottom side is golden brown. Keep the pancakes warm in a low oven or on a plate covered with aluminum foil while preparing the remaining pancakes.
  7. Drizzle the cream cheese glaze over the warm pancakes and serve.

Are you on Team Pancakes or Team Cinnamon Rolls? Don’t choose sides–make this your new favorite breakfast recipe!

Healthy pancake recipe

Use our basic pancake recipe make healthy plain pancakes, or you can use them as the basis for other pancake recipes – just add your toppings after


  • 150g plain flour
  • 2 medium eggs, beaten
  • 200ml skimmed milk
  • Sunflower oil spray


    1. Sift the flour into a bowl. Add the eggs, milk and 100ml cold water and whisk until smooth.
    2. Heat a 20cm frying pan over a medium heat and spray with a little oil. Add a small ladleful (about 4–5tbsp) of batter and swirl around the pan to coat. Cook for 1–2 min, until golden, then toss or turn the pancake over and cook for up to 1 min, until golden.
    3. Transfer to a plate, cover with a thick tea towel to keep warm, then repeat to make seven more pancakes.

Tip: These pancakes will keep, covered in the fridge, for up to three days. Or layer each one between baking paper, wrap the pile in clingfilm and freeze for up to three months. To use, defrost, then reheat individually in the microwave for about 10 seconds.

Pesto mussels & toast


  • Calories
  • Fat
  • Saturates
  • Protein
  • Carbs
  • Sugars
  • Salt
  • Fibre



  • 70 g pesto
  • 2 thick slices of wholemeal bread , (50g each)
  • 200g baby courgettes
  • 200g ripe mixed-colour cherry tomatoes , on the vine
  • 500g mussels , scrubbed, debearded, from sustainable sources
  • 160g fresh or frozen peas
  • 50ml white wine , optional
  • 2 sprigs of fresh basil


Put a large pan on a medium-high heat, and toast the bread as the pan heats up, turning when golden. Trim and finely slice the courgettes, and halve the cherry tomatoes. Check the mussels – if any are open, just give them a little tap and they should close; if they don’t they’re no good, so chuck those ones away. Remove the toast and spread one quarter of the pesto on each slice. You can find a recipe for my Super-quick batch pesto here, if you’d like to have a go at making your own.

Turn the heat under the pan up to full whack and tip in the mussels. Stir in the remaining pesto, the courgettes, tomatoes and peas. Add the wine (if using), or a good splash of water. Cover with a lid and leave to steam for 3 to 4 minutes, shaking the pan occasionally. When all the mussels have opened and are soft and juicy, they’re ready. If any remain closed, simply throw those away. Divide the mussels, veg and all those gorgeous juices between two large bowls, pick over the basil leaves and serve with the pesto toasts on the side for some epic dunking.


Mussels are sustainable, tasty and cheap – a brilliant British shellfish that we should celebrate. Join our Food Revolution!

Tomato, red wine & chorizo risotto


  • Calories
  • Fat
  • Saturates
  • Protein
  • Carbs
  • Sugars
  • Salt
  • Fibre



  • olive oil
  • 2 shallots
  • 1 clove of garlic
  • 80 g higher-welfare chorizo
  • ½ a bunch of fresh flat-leaf parsley
  • 750ml–1 litre of organic chicken or vegetable stock
  • 1 x 400 g tin of quality chopped tomatoes
  • 300 g risotto rice
  • 200 ml red wine
  • 50 g Parmesan cheese , plus extra to serve


  1. Peel and finely chop the shallots and garlic, finely chop the chorizo, then pick and finely chop the parsley leaves, finely chopping the stalks.
  2. Heat 2 tablespoons of olive oil in a wide, shallow pan. Add the parsley stalks, shallot, garlic and chorizo to the heated oil and cook over a medium-high heat for about 5 minutes, or until the shallot is softened and the chorizo is beginning to crisp.
  3. Meanwhile, in another pan, heat the stock with the tinned tomatoes. Add the rice to the shallot mixture and stir to coat the grains. Cook over a high heat for 1 to 2 minutes, or until the grains have cracked and are slightly translucent at the tips, then pour in the red wine.
  4. Stir well and cook until almost all the wine has evaporated. Add the hot stock and tomato mixture, ladle by ladle, stirring well with each addition, and only adding more when the previous ladle is almost fully absorbed. You may not need all of the mixture, or you may need to top it up with a little water.
  5. The rice should be tender but with a little bite in the middle. When it’s cooked, add one last ladle of liquid.
  6. Finely grate the Parmesan, then add to the pan with some seasoning. Stir well, take off the heat and cover. Leave for 5 minutes or so before stirring again, tasting and adjusting the seasoning, if necessary.
  7. Serve topped with extra grated Parmesan and the chopped parsley leaves.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!