Friday, September 9, 2016

Fire Cider Season is Here!

Last Autumn's Fire Cider Sweet Orange Blend
Oh Fire Cider, how I love thee.....let me count the ways!
As soon as the weather starts to change I become aware of that familiar tickle and soreness in the back of my throat. That feeling of a sneaky autumn cold standing just on the edge, teetering precariously next to me, waiting for the right moment to strike.

Good thing I have my trusty friend, fire cider. This blend of immune raising herbs is warm, spicy, zesty, and seems to kill off anything in its path, including colds. It is an old recipe and one that lives in the kitchen of many herbalists today thanks to the revival of  this recipe by herbalist Rosemary Gladstar.

Making fire cider is easy! You simply gather the ingredients from your grocer or farmer's market  and throw them into a blender and voila! You have fire cider! Some batches I strain with cheesecloth and others I use as a thick slurry on toast with olive oil.

However you choose to use it, your system will benefit! Fire cider increases circulation, digestion, enhances immunity, reduces inflammation, and will keep away vampires thanks to its large dose of garlic.

Take it by the sip or the shot glass full and keep your system in tip-top shape all autumn and winter long!


Ingredients
1/2 cup fresh chopped organic ginger root
1/2 cup fresh organic horseradish root (or from a jar is fine too)
1 medium organic onion, chopped
10 cloves of organic garlic, crushed or chopped
1 organic jalapeno pepper (remove the seeds), chopped
Zest and juice from 1/2 organic lemon
1/2 cup fresh turmeric root or 2 tbsp organic turmeric powder
1/4 tsp organic cayenne powder
a few tablespoons of orange peel zest and 1/8 cup of juice from that orange
1.5 -2 quarts organic apple cider vinegar
1/8 cup Honey (optional)

Directions

Place all of your ingredients into a blender and pour apple cider vinegar over the top until it covers the top of your roots and fruits.  Blend until it turns a nice bright orange color. Once it is blended pour this slurry into glass storage containers. Mason jars work nicely. Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or use a plastic lid. Shake well! Store in a dark, cool place for about 2 weeks.
After 2 weeks, use cheesecloth or a fine metal strainer to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquid goodness as you can from the pulp while straining. If you'd like,  add 1/8 cup of honey and stir until incorporated.
Then cap tightly and store in the fridge. It will stay for 6+ months.

How to use it?

If you feel that familiar tickle in your throat, know that you have been around a snotty sickly person, or are just feeling a little run down, do the following:
 - If you are a sensitive type: Add 2 tablespoons of fire cider to a cup of water 
- If you have a stomach of iron: Fill a shot glass and take it down in one gulp

Take this dose every 2-3 hours until you are feeling sparkly and back on your toes!

Have fun and play with the proportions! I like to add a bit more horseradish and orange, Oh, and be sure to warn friends and family that it does NOT taste like orange juice.....I've seen some horrified faces over the years :)
xo!

3 comments:

Michelle baris said...

How much does this make? I want to make sure I have enough jars ready. Is their a specific size you recommend?

Sky House Yoga said...

Hi Michelle! It will make about two quarts or as much apple cider as you use. I like to use the old school root beer bottles with the swing caps. Happy cider making!!

homeworkdesk.com review said...

Thank you for sharing recipe with us, will be trying it and hopefully will get benefit out of it. Looking forward to more such posts.