TAMPA (BLOOM) – In our weekly WTH – What the Health? segments, Joy Bauer, MS, RD, CDN, who is also the Today Show’s Nutrition, Health and Lifestyle Expert, provides smart health tips, nutrition advice and recipes to help you live your life in full bloom.
This week Joy joins Gayle Guyardo, the host of the nationally syndicated health and lifestyle show, Bloom, to share the health benefits of vinegar and delicious ways you can incorporate it into your diet.
Honey Mustard Vinaigrette
Ingredients:
- ⅓ cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 to 2 teaspoons Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- Ground black pepper to taste
Instructions:
- Pour all the ingredients into a small bowl and whisk until emulsified and well blended. Season with salt, pepper and any preferred herbs (minced or dried) to taste.
- Alternatively, you can pour all the ingredients into a mason jar, secure the lid tightly and shake vigorously until emulsified and well-blended. If it’s not velvety smooth, give it a good stir with a spoon until you reach the perfect consistency. (You can also make this directly in your mustard jar; see notes below for details.)
- Store in a sealed container in the fridge for up to one week. The oil will harden in the fridge, so be sure to leave it out at room temperature for about 15 minutes to soften up. Then, give it a good stir to reblend the ingredients before each use.
Pickled Jalapeños
Ingredients:
- 10 medium to large jalapeno peppers, sliced into ¼ inch rings*
- ¾ cup water
- ¾ cup distilled white vinegar, or apple cider vinegar
- 1 teaspoon sugar
- 1 tablespoon kosher salt
- 2 cloves garlic, crushed and minced
- 1 teaspoon of black pepper
- *Remove seeds if you prefer less heat
Instructions:
- Add water, vinegar, sugar, salt, garlic, and black pepper to a saucepan and warm over high heat, stirring occasionally to combine all the ingredients. Bring mixture to a gentle boil and then turn off the flame.
- Pack pepper slices into a medium to large size mason jar (32 oz).
- Next, pour the slightly cooled vinegar mixture into the mason jar with the peppers. Cover tightly with a lid and shake the mason jar to distribute all of the seasonings.
- Refrigerate for 24 hours before enjoying. This will keep in the fridge for up to two weeks.
