Makes 1 portion
Prep 5 minutes
• sourdough bread – toasted
• 3 plum tomatoes
• half avocado
• 1 clove garlic – crushed
• Himalayan pint salt or sea salt and pepper to taste
• 2 tbsp extra virgin olive oil
• 2 tsp apple cider vinegar
Chop the tomatoes into bite size pieces. Dice the avocado. Mix the crushed garlic clove into the olive oil and apple cider vinegar and pour over the tomatoes and avocado. Finally season with salt and pepper to taste and enjoy with the toasted sourdough bread.
Here’s the juicy bit . . .
Organic unpasteurised Apple cider vinegar is known to have many health benefits. It has antibacterial, antiviral and anti fungal properties. Taking 1-2 tsp daily in water or added to your food as in this recipe has shown to help stabilise blood sugar, may assist in weight loss and helps rid the body of candida – a yeast overgrowth. I use the brand ‘Braggs’ which I get from my local health food store.
Some say it helps improve dandruff, whiten teeth when gargled with water, can be diluted and used as a facial toner and aids digestion. I haven’t used ACV yet for cosmetic reasons but when I do I will let you know how I get on. . .