My Fire Cider Recipe: A Tonic for Wellness
I love the autumn and winter season, but I don’t love the colds and flus that often accompany it. l use natural herbal remedies and essential oils as part of our wellness plan through out the year, but especially during the colder months.
Fire Cider contains some of the most powerful medicinal foods from around the world. It was originally coined by herbalist Rosemary Gladstar in the 1970s. It has been reproduced, adapted, used and sold by thousands of herbalists over the past forty years. Traditional fire cider is apple cider vinegar infused with warming herbs like horseradish, garlic, onion, ginger, and hot peppers, among other things.
What makes Fire-Cider so healing? Check out all the healing benefits of what’s included in this tangy, pungent elixir.
Onion: high in vitamin C, vitamin B6, manganese, quercetin, and sulfur. Improves digestion, aids fevers and allergies, reduces inflammation and immunity.
Jalapeño: contains vitamin C and capsaicin; the anti-inflammatory and vasodilator that promotes healthy blood flow. Jalapeños can improve circulation and promote the loosening of mucous. Helps fight migraines, sinus headaches, and relieves congestion.
Garlic: high in vitamin C, vitamin B6, manganese, and allicin. Many studies have shown that those taking a garlic supplement have reduced frequency and duration of illness such as the flu and common cold.
Horseradish: strong antibacterial, stimulates digestion, gastric secretions, and appetite. It is a known expectorant, and also stimulates perspiration, which can aid in reducing fever and eliminating toxins. Full of a multitude of vitamins, minerals, enzymes and oils, horseradish contains a powerful healing punch!
Ginger: contains gingerols, beta-carotene, capsaicin, caffeic acid, curcumin and salicylate. Ginger has been reportedly used since 200 BC to treat illness and aid the body in an incredible varieties of ways. Perhaps best known for it's soothing effects on the gastrointestinal tracts, ginger is a great carminative (a substance that promotes the elimination of intestinal gas) and and intestinal spasmolytic (a substance that relaxes the intestinal tract).
Turmeric: curcumin is the active medicinal compound in turmeric. This bright-apricot-orange root is loaded with incredible anti-inflammatory compounds and antioxidants. Curcumin has also been said to improve brain function.
Citrus: loaded with vitamin C, lemons and oranges will help strengthen the immune system and purify the blood. Citrus juice has been reported to aid in fever reduction and body cooling by increasing perspiration, and the oils in the skin of the fruit have anti-bacterial properties.
Raw Apple Cider Vinegar: because of it's anti-bacterial properties, apple cider vinegar has been used for ages for everything from preserving food to treating wounds. Raw, un-pasturized apple cider vinegar also has beneficial bacteria cultures. This vinegar has shown positive impact on blood sugar regulation, which is great for overall health!
Raw Honey: containing many vitamins and minerals, this incredible substance has been used throughout history to treat everything from cough to skin infection. It's anti-bacterial and anti-viral properties have been well documented.
My Fire-Cider recipe can be adapted to your own taste and to what you have at home. Chop, grate, ferment and enjoy!
Fire Cider Tonic Recipe
1 quart Mason Jar with lid
Parchment or wax paper to put under lid to protect from vinegar
1 onion chopped
2 jalapeños chopped
1 lemon or orange sliced
1/4 cup Fresh Turmeric grated
1/4 cup Fresh Ginger grated
1/4-1/2 cup Fresh Horseradish grated
1 tablespoon Black Peppercorns
1 head Garlic chopped
3 cups Apple Cider Vinegar
1/4-1/2 cup Raw Honey to taste (you can also omit honey as I often do)
I recommend using organic ingredients whenever possible. Place all ingredients in mason jar and fill almost to the top with apple cider vinegar. Place parchment or wax paper over top to protect the lid and close tightly. Store your tonic in a cool, dark place and shake once a day. You’ll want your Fire-Cider to ferment for about 4-6 weeks before straining. When you’re ready, strain your cider (make sure you squeeze out all the goodness before you discard of the remnants). Once your fire cider is strained you can add your honey to your liking, depending on how sweet you want it. We store our fire-cider in the fridge, but it’s not necessary.
How to take:
Take 1-2 tablespoons daily as a preventative during the cold/flu season. If you feel a cold/flu coming on or you are sick you can take a additional 1-2 tablespoons every 4 hour hours until well.
You can also add Fire-Cider to tea, soups, marinades, Bloody Mary’s….
Enjoy!