Fire Cider

Follow this easy recipe and have your Fire Cider ready in as little as two weeks:

1 medium onion, chopped

10 cloves of garlic, crushed or chopped

2 jalapeno peppers, chopped

Zest and juice from 1 lemon

1/2 cup fresh grated ginger (or ginger root powder)

1/2 cup fresh grated horseradish root (or horseradish powder)

1 Tbsp. Turmeric Powder

1/4 tsp. Cayenne Powder

2 Tbsp. Dried Rosemary Leaves

Organic Apple Cider Vinegar

1/4 cup Raw, local honey

1. Prepare your roots, fruits, and herbs and place them in a

quart-sized glass jar.

2. Pour the apple cider vinegar in the jar until all of the ingredients are covered and the vinegar reaches the jar’s top. Use a piece of natural parchment paper under the lid to keep the

vinegar from touching the metal, or a plastic lid if you have

one. Shake well.

3. Store in a dark, cool place for a month and

remember to shake daily. (You can do just two weeks, but 4 weeks really gets you some potent Fire Cider!)

4. After one month, use cheesecloth to strain out the pulp,

pouring the vinegar into a clean jar. Be sure to squeeze as

much of the liquidy goodness as you can from the pulp while

straining.

5. Add and stir the honey until incorporated. Taste your cider and add more honey until you reach the desired sweetness.

*The recipe yields about 5 cups.

Fire cider can be taken straight by the spoonful, added to organic veggie juice (throw in some olives and pickles for a non-alcoholic, healthy Bloody Mary!), splashed in fried rice, or drizzled on a salad with good olive oil. You can also save the strained pulp and mix it with shredded veggies like carrots, cabbage, broccoli, and fresh herbs to make delicious and aromatic stir-fries and spring rolls.