Back in February, we saw an amazing new study that showed how blueberry vinegar can help slow cognitive decline in mice. I'm not a chef, but I just came across a recipe for making your own blueberry vinegar. And I wanted to share it with you. It sounds easy enough - even for me!
While you can find a variety of blueberry vinegar recipes on the internet, I like this one because it uses cooked berries. It's more common to leave the berries uncooked, but that can decrease the therapeutic benefits of the vinegar. This recipe will get you more cognitive bang for your buck. Here's the recipe:
1.5 cups ripe blueberries
2 cups white balsamic, rice, or white wine vinegar
2 tablespoons whey low or agave syrup or 2 teaspoons of stevia
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Add the berries to a pan and lightly crush them using a potato masher or fork. Add the vinegar and sweetener. Bring to a simmer for three minutes, turn off and let sit for five minutes covered. Remove from heat and let cool for a few minutes. Transfer the mixture to a clean jar with a non-reactive lid (such as a glass or ceramic lid - don't use metal). Leave at room temperature for at least four hours or allow to cool and then refrigerate overnight. Line a stainless-steel strainer with cheesecloth and strain the liquid into a clean bottle or jar. Store in a dark, cool place. This recipe yields approximately two cups of vinegar. (Note: I have not strained it and really enjoyed the cooked berries in the vinegar.)
You can use this vinegar in a number of delicious ways. Consider drizzling it over salmon or making a vinaigrette with olive oil to serve with a leafy green salad to boost the brain benefits even further!
Better Health and Living for Women,