Fire Cider Tonic

There's something to be said for a "cure-all"! And fire cider is just that! I started making early on in 2017 because. I love being able to put my love and energy into healing foods and I was already a believer in the benefits of fire cider. It wards off colds and flu, it boosts energy, stops cravings (this was big for me!), lowers blood sugar (also big for me!), aids in digestion and eases sinus congestion. YUP, a cure-all! The toughest thing about making it is having the patience to wait the 4 to 6 weeks for the ingredients to infuse the apple cider vinegar.

The flavor is so wonderful, but the health benefits put it into a whole other level of WOW! It's a great boost for the immune system, which is why from September through April, I take half a shot mixed with hot water each morning. I have not had a single cold or the flu as a result. The apple cider vinegar is a great digestive aid, and for me, made a huge difference in dealing with cravings. The horseradish does wonders for sinus congestion and headaches. The ginger helps with digestion, infections and nausea. Garlic is both antimicrobial and antibacterial. Onion is similar to garlic but also helps prevent cold and flu. Cayenne pepper is wonderful for blood circulation and healing. Turmeric is an anti-inflammatory powerhouse. What a combination of ingredients!

I like to use 1/2 gallon mason jars to make it. One jar yields about a quart of fire cider.

Ingredients

· 1/2 cup freshly grated ginger root

· 1/2 cup freshly grated horseradish root

· 1 medium onion, chopped

· 10 cloves of garlic, crushed or chopped

· 2 organic jalapeño peppers, chopped

· 1 organic lemon, quartered

· 1 organic orange, quartered

· 1 Tbs black peppercorns

· 2 large sprigs of fresh rosemary

· 1 Tbs turmeric powder or 2 Tbs freshly grated turmeric root

· 1/4 teaspoon cayenne powder

· organic unfiltered apple cider vinegar to cover ingredients and fill the jar

· 1/4 cup raw honey, or to taste (added after it’s done infusing)

Instructions

1. Add ginger, horseradish, onion, garlic, jalapeño peppers, lemon, orange, black peppercorns, rosemary, turmeric and cayenne powder into half gallon size mason jar.

2. Pour apple cider vinegar in the jar until all the ingredients are fully covered and the vinegar reaches the top of the jar. You want to be sure all the ingredients are covered to prevent spoilage.

3. Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or use a plastic lid if you have one.

4. Shake jar to combine all the ingredients and store in a dark, cool place for 4-6 weeks, remembering to shake the jar every few days.

5. After one month, use a mesh strainer or cheesecloth to strain out the solids, pouring the vinegar into a clean jar. Be sure to squeeze out as much of the liquid as you can. This stuff is liquid gold! The solids can be used in a stir-fry or you can compost/discard them.

6. If you want to add sweetness, add honey to the liquid and stir until incorporated. I like mine without honey.

7. Store in a sealed container in the refrigerator or in a cold, dark place.

8. Take 1 to 2 Tbs daily during cold and flu season. Take it as a shot or add to hot water for a nice warming tea.

9. Fire cider is also great as a base for salad dressings and added to savory dishes.

Hope you enjoy this and stay healthy this season! :)