A Spoonful a Day…
We’ve all been there. At the end of our ropes, tissues hanging out of our pockets, wandering up and down the cold medicine aisle trying to make sense of the million options all advertising the same relief. Why are there so many available? What exactly is in these liquids we trustingly toss down our throats? I can’t pronounce half of the ingredients let alone take the time to Google each one as my fever continues to climb…..what did people do before the CVS’s and Walgreen’s?
Fire Cider is a traditional and holistic approach to preventing, as well as guiding our bodies through the common cold and congestion naturally. Rosemary Gladstar, bless her heart, is an amazing herbalist with over 30+ years of experience in natural remedies and preventatives. Even if you don’t make the recipe below, do yourself a favor and click here to watch her step-by-step tutorial.
Although some sniffles may be inevitable, building up our immune system prior to falling ill can be just the boost we need to carry us through the winter. I do not subscribe to the “hole up through winter” plan. Get out. Go outside and breathe in the fresh air every once in a while; stay active.
I wanted to write this post ahead of time because the recipe itself takes about a month to marinate and come alive. While some choose to bury their cider in the ground, you can just as easily store it in a dry and dark place. The beauty of Fire Cider is that it truly can be altered to your liking. As long as you stick to the base of the recipe, adding or removing ingredients is not an issue. I am a fan of all things spicy, but if you are not, feel free to mix it with some juice to help coax it down.
- 1/2 cup. Ginger Root (grated)
- 1/2 cup. Horseradish Root (grated)
- 1 medium Onion (chopped)
- 2 Jalepeno peppers (chopped)
- A bulb and a half of garlic
- zest and juice from one Lemon
- 1T. Turmeric Powder
- 2T. Rosemary (or several sprigs fresh)
- Apple Cider Vinegar to cover
- 1/4 Raw Local Honey (to taste)
Chop and grate ingredients (minus honey) and place in mason jar. Cover with apple cider vinegar. Place a piece of parchment paper on top (to avoid contact with metal) and screw ring/lid on. Store in a dry, dark place for month-shaking daily. After 4-6 weeks, strain liquid into clean jar. Add honey to taste. Can be stored in the refrigerator for up to six months.
**Take 1 spoonful/day to build up your immune system. Take 3 spoonfuls/day when you feel symptoms approaching.
**Save your scraps for a hearty stir fry, soup or spring roll recipe!
**Use only organic ingredients.