Fresh Summer Flavors Accented with Apple Cider Vinegar

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Summer provides an abundance of delicious, fresh-picked flavors, giving home chefs plenty of opportunities to use them in both classic recipes and newfound favorites. From sides to salads to smoothies and everything in between, summer is all about creating dishes that taste tempting, bright and balanced.

Using seasonal ingredients, such as peaches and other sun-ripened fruits, can help play up the bounty of summer. However, with a wide variety of available choices, it can be a dizzying task to select recipes you’ll want to make again and again.

This summer, Nature’s Intent Organic Apple Cider Vinegar and celebrity chef Candice Kumai—also known as the “Golden Girl of Wellness”— recommend these make-at-home recipes to help brighten and awaken the best flavors at your table. “Apple cider vinegar is my favorite natural way to cook, look and feel my very best for all of summer,” Kumai said. “These recipes feature its powerful benefits and bright taste, which awaken summertime cooking.” Kumai recommends her Carrot Beauty Noodles as a show-stopping side dish to accompany main courses throughout the summer, while a light and savory Miso Kale Caesar Salad can curb and satisfy appetites before dinner. Meanwhile, the fresh-and-fruity versatility of this Peach Smoothie means you can enjoy it at breakfast, as a nutritious midday snack or even for dessert.

Carrot Beauty Noodles


Course Main Course
Cuisine Chinese
Keyword apple cider vinegar, carrot noodles
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2

Ingredients

  • 2 cups Cooked Brown Rice or Quinoa
  • 2 tbsp. Organic Red Miso Paste
  • 3 tbsp. Organic Apple Cider Vinegar
  • .25 cup Rice Vinega
  • 2 tbsp Sesame Oil Roasted
  • 2 tsp. Honey
  • 2 tsp. Ginger Freshly Grated
  • 2 tbsp. Tamari or Soy Sauce Low Sodium
  • 9 cups Spiralized Carrots
  • 2 cups Organic Edamame Shelled
  • 1 Avadado Cubed
  • 2 tbsp. Fresh Mint Leaves removed from stems
  • 2 tbsp. Sesame Seeds Ground

Instructions

  1. Cook rice or quinoa according to package directions.

    In medium mixing bowl, add red miso paste, apple cider vinegar, rice vinegar, roasted sesame oil, honey, ginger, and tamari or soy sauce. Whisk well to combine. Add spiralized carrots, edamame and cooked rice or quinoa. Toss well to coat.

    Garnish with avocado cubes, fresh mint leaves, and ground sesame seeds.

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