Switchel is a maple syrup, ginger, and vinegar–based drink that I like to think of as a Vermonter’s Gatorade. It’s popular in my home state and is a great way to replenish electrolytes and improve gut health. I make mine with Bragg apple cider vinegar and Vermont syrup (of course!). My buddy Ted King, a retired pro cyclist and founder of UnTapped Maple, uses packets of the most amazing Vermont maple syrup as portable food on the bike. It’s rich with manganese, zinc, and potassium, and a natural source of antioxidants, making it a great for muscle recovery!


1 cup chopped peeled fresh ginger
3⁄4 cup pure maple syrup
1 tablespoon sea salt
¾ cup raw apple cider vinegar
Zest and juice of 1 lemon
1 tablespoon magnesium powder (optional)


  • Put the ginger in a blender with 1 few tablespoons water. Blitz until very finely chopped, adding more water if needed to get the blender going and scraping the bowl occasionally. Transfer to a small saucepan and add 2 cups water. Bring to a boil, then remove from the heat and stir in the maple syrup and salt until both dissolve. Let steep for 15 to 20 minutes.
  • Transfer to a large pitcher or jar. Stir in the vinegar, lemon zest, lemon juice, magnesium powder (if using), and 8 cups water.
  • Refrigerate until very cold. Stir or shake before serving.

SEAMUS MULLEN is an award-winning New York chef, restaurateur and cookbook author known for his inventive yet approachable Spanish cuisine, he is also a leading authority on health and wellness. Seamus opened his first solo restaurant Tertulia in Manhattan in 2011, which was awarded two stars from The New York Times and was a finalist for the James Beard Foundation Award for Best New Restaurant. In 2013, he opened El Colmado, a Spanish tapas and wine bar at Gotham West Market, a food hall in New York's Hell's Kitchen.

Growing up on an organic farm in Vermont, Seamus learned from a young age the value of eating real, whole foods

After cooking throughout Spain, New York and San Francisco, Seamus first rose to national prominence in 2006 with Boqueria, one of the first critically acclaimed and highly successful Spanish restaurants in New York. In 2009, he was one of three finalists on the Food Network's "The Next Iron Chef." He can often be seen as a featured judge on the popular Food Network series "Chopped" and "Beat Bobby Flay," and is a frequent guest on programs such as The Today Show, The Martha Stewart Show and CBS This Morning.

More recently, Seamus has become a leading authority in the conversation on food, health and wellness. An avid cyclist who raced competitively in his twenties, he was diagnosed in 2007 with rheumatoid arthritis, an autoimmune disease that forced him to rethink his relationship with food, and led to his first cookbook Hero Food, published in 2012. Through food, exercise and lifestyle changes, Seamus was able to successfully turn his health around. He shares his story through numerous speaking engagements around the country, and has been featured in major publications such as The Wall Street Journal, Chicago-Tribune, and The Guardian. He has written about his experience for The New York Times and through his bimonthly column in Men’s Journal.