Vital Vinegars are Food as Medicine.

They are intended to be used wherever you would normally use vinegar (but now with extra vim!), as a condiment, in all kinds of sauces, marinades, and dressings, or as an addition to sparkling or still water for a refreshing and healthy beverage. Here are some recipes to get you started.  To our collective health!

Healing Winter Cider: 

·  1-2 Tablespoons VitImmune Vinegar

·  ½ c hot apple cider

·  ½ c warm water to taste 

Optional: You can also add turmeric root, ginger, cinnamon, cloves, mulling spices to the cider as you like.  Feel free to adjust ratios of vinegar, cider and water to your personal taste.   

1.     Warm cider and water together in a pot.

2.     Add Vital Vinegars to the cider and water and mix gently.

3.     Sip and Relax

4.     Enjoy and Be Vital! 

Vital Kale and Cranberry Salad:

·   1 bunch of kale

·   1 cup of cranberries

·   ½ cup of pecans or other nut of choice

·   ¼ cup of  DigesTonic/VitImmune/MineralMagic

·   ¼ cup Olive oil

·   Salt and pepper to taste


1.      Wash, de-stem, and chop kale.  Steam or sautee lightly until bright green and tender. Strain and put into bowl.

2.      Add cranberries, pecans and Vital Vinaigrette.

3.      Toss well. 

4.      Enjoy and Be Vital!

Healing Bone Broth:

  • 2 pounds (or more) of bones from a healthy source
  • 1 onion
  • 2+ cloves
  • 2 carrots
  • 2 stalks of celery
  • 3 tablespoons Vital Vinegars MineralMagic

Optional: Turmeric Root, Ginger, a bunch of parsley, 1+ tablespoon of sea salt to taste, cracked pepper , additional herbs or spices to taste. You may want to add more cloves of garlic towards the end of cooking.

Use a large stock pot to cook the broth in.

Use a strainer to remove the pieces when it is done.


1.        Add chopped veggies to the stock pot with favorite healthy fat and sauté until lightly browned.

2.       Add bones and water to cover the bones.  Usually you will need about 1 gallon per 2 pounds of bones.

3.       Let boil for 24-48 hours, shorter for chicken, longer for beef bones.

4.       Strain, enjoy and Be Vital!

Vital Shrub: 

·         1 cup seasonal fruit, such as strawberries, raspberries, cherries or peaches.

·         ½-1 cup superfine sugar (can also try substituting with coconut sugar, honey or xylitol, depending on your preferences)

·         1 cup Vital Vinegars (VitImmune, DigesTonic or MineralMagic)

·         Sparking water 


Combine fresh fruit and sweetener of choice in a bowl and mix well. Let the fruit and sugar sit and mix together until a syrup forms. This may take only a few hours or longer depending on what type of fruit and sugar you use. Strain fruit if you want a smoother shrub.  Add Vital Vinegars to the fruit syrup and stir to combine and dissolve remaining sugar. Combine 1-4 Tbsp (to individual taste) of Vital Vinegar Shrub with 8 oz of sparkling water, over ice. Enjoy and Be Vital!

Vital Marinated Salmon:

·   4 (5 oz) Wild Salmon Fillets

·   4 cloves of garlic, minced

·   2 Tablespoons honey

·   1/3 cup VitImmune Vinegar

·   4 tsp Dijon Mustard

·   1 Tablespoon chopped fresh herbs, such as tarragon, oregano, basil, ginger or chives

·   Salt and Pepper to taste

1.     Saute garlic until lightly golden in a little olive oil, butter or fat of your choice. Add honey, Vital Vinegar, mustard, (ginger if you choose) salt and pepper.  Simmer lightly until slightly thickened, or for about 3 minutes.

2.     Brush salmon liberally with vinegar marinade and sprinkle with freshly chopped herbs.  Bake in over preheated to 400 F, for 10-15 mins or until fish is flaky, but still slightly pink inside.  Remove and glaze with remaining marinade. 

3.     Enjoy and Be Vital! 

Chicken and Vinegar:

·         3 1/2 pounds mixed chicken: drumsticks, breasts or thighs

·         Salt and pepper to taste

·         3 tablespoons butter

·         1 heads worth of garlic cloves-can you ever have too much?

·         1 cup Vital Vinegar-whichever variety your body is craving

·         1 tablespoon capers

·         1 pound tomatoes, roughly chopped

·         1 tablespoon tomato paste

·         3-4 sprigs fresh thyme

·         3-4 sprigs fresh flat-leaf parsley

·         1 bay leaf

·         1 cup chicken stock

·         Chopped fresh parsley leaves, as needed


Season the chicken with salt and pepper. Melt 2 tablespoons of the butter in a large skillet until foaming, then, a few pieces at a time, brown the chicken well on all sides. You're not cooking the chicken here; just making the skin crisp and giving it color, so 5 minutes per side is about right. Remove the chicken to a plate.

Add the garlic to the pan and cook about 10 minutes. Deglaze the pan with Vital Vinegar and boil to reduce by half, 10 to 15 minutes. Return the chicken to the pan. Add the tomatoes, capers and tomato paste. Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf. Add the herb bundle to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes. Transfer the chicken to a dish, cover, and keep warm.

Pour the stock into the pan juices and boil until thickened, about 10 minutes. Strain into a saucepan, and if it's still not concentrated enough for you liking, boil it down a little more. Whisk in the remaining tablespoon of butter. Season, and pour over the chicken. Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mashed potatoes on the side.

Adapted from a recipe courtesy of Laura Calder, French Food at Home, William Morrow, 2003


Crispy Carrot-Apple Salad with Vital Vinaigrette:

Serves 4

·         1½ Tbs. Vital Vinegar-whichever variety is calling your name!

·         1 small clove garlic, minced

·         2 cups grated carrots

·         1 juicy apple, diced

·         ¼ cup sliced green onions

·         ¼ cup chopped fresh parsley

·         ¼ cup chopped dried cranberries

·         1 tsp. agave nectar or honey

·         1 Tbs. olive oil

·         2 cups baby greens or spinach leaves

·         Salt and pepper to taste

1. Combine cider vinegar and garlic in small bowl. Let stand 15 minutes.

2. Stir together carrots, apple, green onions, parsley, and cranberries in large bowl.

3. Whisk agave nectar and oil into Vital Vinegar mixture. Add to carrot mixture; toss to coat. Season with salt and pepper, if desired. Cover, and chill 2 hours, or overnight. Serve veggies on bed of yummy greens!  Lucky you!