October 7, 2015

Firey Cider

I first read about fire cider in Rosemary Gladstar’s book, Herbal Recipes For Vibrant Health.
Since this recipe has generated much controversy recently, I am inspired by friend and herbalist Sandra Lory to call it "firey cider".

Regardless of recipe variations, this healing brew needs to be free for all to prepare and enjoy!
Its antimicrobial benefits are vast. Take a few spoonfuls of it when you feel cold or flu symptoms coming on. Use it during acute infection to treat the cold or flu, and enjoy it as a salad dressing if you like. Be well and stay healthy with food as medicine.

Firey Cider
Please try to choose organic ingredients whenever possible.

You will need:
½ cup diced ginger root
½ cup diced turmeric root or 2 tablespoons turmeric power
½ cup onion, chopped
¼ cup minced or crushed garlic
2 jalapeno peppers, chopped
Zest and juice from 2 lemons
Raw apple cider vinegar
Raw honey to taste
Sprigs of fresh rosemary or thyme
½ teaspoon black peppercorns

Add the ginger, onion, garlic, jalapeno and lemon juice/zest to a quart-sized jar. Pack them down lightly so that the jar is about three quarters full.

Use a fermenting weight to hold down the veggies/roots, or place heavy roots at the top so that they will weigh down the herbs (which float).

Pour a generous amount apple cider vinegar over the everything. 

Cover jar with waxed paper to prevent corrosion, screw on the metal lid, and place in a bowl on top of the fridge for at least two weeks. Be sure to shake it once a day!

When the cider is ready, shake well once again and then strain the roots/veggies using fine mesh sieve. Add honey to taste and store in the fridge.

Feel free to cook the strained veggies in a stir fry.

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