Herbal Fire Cider Recipe

Let’s make an herbal remedy for the cold and flu!

Apple cider vinegar has a long history of use as a healing elixir. Its both antibiotic and antiseptic and helps to neutralize toxins in the body all while alkalizing your body chemistry too (which is a really good thing).

The herbs used in this remedy are very spicy which makes them an effective nasal passage opener…WOOO HOO – Hello!

You can find the ginger and horseradish root at your local Farmer’s Market or holistic grocery store. 

And just in case you’re not sure where to buy local honey, here’s a link to help you find local honey in your area http://www.honeylocator.com/

This remedy has a long shelf life of about 2 years which is awesome, make a batch and have it on hand! 

This recipe makes a Fire Cider. Fire Cider can be taken in many different ways:

• Take a shot (about 1-2 Tablespoons) straight up.
• Dilute the fire cider tonic with warm water, juice or apple cider.
• Swap vinegar in a salad dressing for fire cider — this is happening ASAP.
• Add to fried rice or cauliflower fried rice.
• Use in Bloody Marys — alcoholic or not!
• Drizzle over steamed veggies.
• Use as a marinade for tofu, meat, etc.
• Add to soup or chili.
• Use as a hangover cure.

Note: Many people drink fire cider straight up (1-2 Tablespoons) out of a shot glass, but if you’re worried about your tooth enamel it’s best to dilute it with water or another liquid.

Ingredients:

3 tablespoons minced onion
3 tablespoons minced garlic
3 tablespoons grated ginger root
3 tablespoons grated horseradish root
3 tablespoons whole mustard seeds
3 tablespoons black peppercorns
1 cayenne chili pepper (or 1 teaspoon dried chili flakes)
1 cup Apple Cider Vinegar
1/3 cup local or organic honey

Directions:

1. Put ingredients in a glass jar.
2. Pour vinegar over the ingredients.
3. Cap with a plastic or glass lid (vinegar corrodes metal)
4. Let sit in a cool, dark place such as a cabinet or pantry you frequently open for 2 weeks. Give it a shake every day to really mix it together.
5. After two weeks strain the mixture into a large bowl using a cheese cloth.
6. Squeeze the bundle of herbs and spices in the cheese cloth to remove all of the liquid.
7. Add the honey (it preserves the mixture!)
8. Pour into a clean jar and store in a cool, dark cabinet or pantry.

Take one teaspoon as necessary and until symptoms disappear.

TIP:  If you’re using a metal cover on your jar, insert a layer of plastic wrap between the vinegar and the lid to prevent rusting. Be sure to label your jar with the date so that you can keep track of how long its been in your cupboard.

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