Thank you for all the thoughts and emails in the last couple days with the blog problems I was having! I think I got everything resolved, but if you see anything that is not working, please let me know!
This winter has been a little rough on me, sickness wise. About once a month, some sort of sickness will re-occur. Just in the last week I came down with the sniffles, which has turned into a full-blown cold. Ever since I was a kid, I always have had problems with a weak immune system. I just seem to pick up germs easier, and it takes me longer to get over it! I really do think losing weight helped my immune system immensely, but I still do get sick pretty easy.
This flu season, I really have been trying to focus on healing myself naturally (eating healthy, supplements, plenty of rest), and by using herbs. And I have not had to go to the doctors once!
I have a few herbal tinctures I am in the process of making, but I read about this fire cider, and decided to try it! Basically, this is a tonic that uses cold fighting foods that you cover with apple cider vinegar, and let all the goodness of the ingredients extract into the vinegar. After about 4 weeks, you stain out the food, so only the vinegar remains, but now it is super charged vinegar! I love so much about this recipe, but mainly I love that it doesn’t have any fancy expensive ingredients – you are just using the natural power of foods that you may already have in your kitchen! The result is a hot and spicy, yet immune boosting, vinegar combination.
1/2 cup fresh grated ginger root
1/2 cup fresh grated horseradish root
1 onion, diced
10-20 cloves garlic, crushed (the more garlic, the better!)
2-4 jalapeno peppers, chopped (or any other hot pepper you would like)
2-3 sprigs fresh rosemary
1 tbsp tumeric powder
1 lemon, juice and zest
apple cider vinegar to cover
Combine all ingredients and place in a quart sized glass jar. Once all the ingredients are in the jar, add in apple cider vinegar to cover.
Place a piece of parchment paper on top of the jar, and then over with a lid. (You don’t want the acidity of the vinegar to touch anything metal so the parchment paper acts as a barrier).
Let the mixture sit for 4-6 weeks, shaking every other day or so.
After a month has passed, it should look like this:
Strain out all the pulp, and you will just be left with the vinegary liquid.
How to use your fire cider: You can use this in any way you want! If you want to take it by the spoonful, it is a powerful tonic! You can add it to juice, anything you are cooking, but I really love adding it to hot tea.
You can also add some honey to the finished fire cider for a sweet/hot kind of taste, but I really love it just the way it is! It definitely has a kick to it – with the hot peppers, horseradish, and ginger, but I think it adds a little something to a hot drink!
And it really does make me feel better. All of the ingredients give a boost to your immune system, and are anti-bacterial, anti-inflammatory, and anti-viral. Not to mention the little “kick” it gives to your digestive system! And if it keeps me from the doctors office, I will definitely have some of this everyday!
This post is linked to Simply Natural Saturday’s.