With fall upon us, we all feel the pull to visit our local farmers and collect the bounty of thefields! One way to preserve some of our most powerful immune-enhancing foods is to steep themin raw apple cider vinegar. The health benefits of raw apple cider vinegar are many. From liveenzymes and bacteria, to a wealth of B-vitamins, what more could you ask for in a little immuneenhancement?
We decided to add a little flare to the traditional fire cider recipe, to help better capture thesummer energy of bright colors and vibrancy.
The possibilities are limitless and we encourageyou to get creative with it. Featured: powerful and pungent fresh horseradish, ginger, garlic, onion and hot pepper.
Added enhancement: fresh, curcumin-rich yellow turmeric, deep ruby red dried hibiscuspetals containing naturally occurring vitamin C, and peppery yellow, gold, red nasturtiumblossoms that embody summer’s vibrancy!
Fire Cider is traditionally used for fast-acting support. The immune-enhancing effects of the veggies, herbsand spices in this formula support our bodies as we transition from the warmth of summer intothe cool temperatures of fall and winter.
Whether you need an immune system rev up or want to spice up a salad dressing, this can betaken as frequentlyor as little as you want.
For immune support, take 15-30 mLs every couple hours. It can be diluted in water or takenstraight. As Rosemary Gladstar recommends, a small shot glass daily serves as an excellenttonic. Take it more frequently if necessary to help your immune system do battle.
It is extra fun to cookwith it and seeing how it enhances your meals…. To your health and bonappetit!
(Taken and adapted from: http://freefirecider.com/rosemarys-story/)
Fire Cider is like liquid summer warmth for the darkness of winter; the high point ofsummer’s bounty preserved for the cold months that are to come.
Ingredients:
½ cup grated fresh horseradish root
½ cup or more fresh chopped onions. (We used red onion.)
¼ cup or more chopped garlic
¼ cup or more grated ginger
Chopped fresh or dried hot pepper ‘to taste’. (We used one whole pepper. Can be wholeor powdered. ‘ToTaste’ means should be hot, but not so hot you can’t tolerate it. Betterto make it alittle milder than to hot; you can always add more pepper later if necessary.)
1 tablespoon fresh turmeric root
1 tablespoon dry hibiscus petals
Handful Nasturtiums flowers
Optional ingredients; Echinacea, cinnamon, etc.
Recipe:
1. Place herbs in a half-gallon canning jar and cover with enough rawunpasteurized applecider vinegar to cover the herbs by at least three to fourinches. Cover tightly with a tightfitting lid. If the jar has a metal top and ring, place a piece of parchment paper on theopening before closing with the lid, to prevent erosion from the vinegar.
2. Place jar in a warm place and let sit for three to four weeks. Best to shake everyday tohelp in the maceration process.
3. After three to four weeks, strain out the herbs, and reserve the liquid.
4. Add honey ‘to taste’. Warm the honey first so it mixes in well. “To taste’means yourFire Cider should taste hot, spicy, and sweet. “A little bit ofhoney helps the medicine godown……”
5. Rebottle and enjoy! Fire Cider will keep for several months unrefrigerated if storedin acool pantry. But it’s better to store in the refrigerator if youhaveroom.
