It’s no secret that food is medicine…

Every time we eat, we have the opportunity to move one step closer to health, or one step closer to sickness. I believe that all we need to heal what ails us exists in nature.

However, we do not live in a bubble. We come in contact with things every day, both natural and synthetic that can keep us from our best health. Food, chemicals, environment, and even other people.

It’s inevitable that even the healthiest of us will get sick on occasion.

This past week our whole family went down. It was a simple common cold, but it hit us all like a ton of bricks.

Stuffy noses, sore throats, achy muscles and disrupted sleep. No fun!

I have to admit, I was caught unprepared, without my go-to antidote. I blame it being only the first days of fall, not quite cold and flu season yet, and I didn’t have my winter supply of Fire Cider ready yet.

Now that we are all back on our feet, I will get to work on preparing large batches of this powerful “magic” potion to share with friends and family.

Though not imparted with any actual mystical powers, fire cider truly is magical in its own right. This tonic is revered by herbalists for its ability to help prevent cold and flu symptoms and/or shorten their duration if they occur.

It’s an apple cider vinegar infusion that contains powerful immune-boosting, anti-inflammatory, anti-bacterial, anti-viral, decongestant, and spicy circulatory movers.

Because it takes about a month to mature, I recommend starting a batch now so you’ll be ready for the harsh winter months. (Or actually we should have made this post a month ago, so going forward start you first batch mid to late summer.)

Ready for cold and flu season? Fire cider is a delicious way to boost immune function, stimulate digestion and warm up on cold winter days.

How to take Fire Cider

Many people take 1-2 tablespoons throughout the fall/winter months as a preventative measure, or every three to four hours if symptoms are present.

Here are some more ways to use it:

  • In a shot glass. Think of it as “nature’s flu shot” (no needles required) – I actually love the taste, so I put about 1 oz. in a shot glass to drink straight up.
  • As a tea. Breathe in the steam as you sip to relieve congestion. This is a wonderfully therapeutic ritual during the cold winter months and can be especially soothing when that cold strikes.
  • In juice. For little ones, it’s best to serve a small amount mixed in freshly-pressed orange juice or apple juice.
  • As a marinade or salad dressing. This delicious and versatile potion packs a flavorful punch along with immune boosting powers.

How to make Fire Cider

This recipe is super easy, so you may want to double, triple or quadruple to recipe and share with friends and family.  Just remember, the blend must “age” for about a month in order for the ingredients to meld together and create the magic.

INGREDIENTS

½ cup peeled and shredded/diced ginger root

½ cup peeled and shredded/diced horseradish root

½ cup peeled and diced turmeric or 1/4 cup additional ginger and 1/4 cup additional horseradish

½ cup white onion, chopped

¼ cup minced or crushed garlic cloves

2 organic jalapeno peppers, chopped

Zest and juice from 2 organic lemons

Raw apple cider vinegar

Raw, organic honey to taste

OPTIONAL ITEMS

Several sprigs of fresh rosemary or thyme

½ teaspoon black peppercorns

YOU WILL ALSO NEED

Quart-sized jar

Wax paper

INSTRUCTIONS

Add the ginger, horseradish, onion, garlic, jalapeno and lemon juice/zest to a quart-sized jar. Pack them down lightly so that the jar is about 3/4 full. Place heavy roots at the top so that they will weigh down the herbs and jalapenos (which float).

Pour a generous amount of apple cider vinegar over the roots/vegetables. You want everything to stay under the liquid to prevent spoilage. Keep in mind that some of the roots will expand a little so top it off well.

If you’re using a metal lid, line it with wax paper so that the vinegar doesn’t corrode it, then put the lid on. Place in a dark, room-temperature cabinet for 2-4 weeks. For full strength Fire Cider, 4 weeks is best.

When the cider is ready, shake well and then strain the roots/veggies using a cheesecloth or fine mesh sieve. Add honey to taste and store in the fridge.

This should give you a great head start to winter health. Want to learn more ways to boost your immune system, heal your gut, harmonize your hormones and use natural medicine at home? Click here to learn more about our at-home natural medicine education and implementation program.

Showing 5 comments
  • Barbara
    Reply

    Could I replace apple cider vinegar with coconut vinegar, plain vinegar or any other vinegar?
    I am allergic to apples.
    Thank you for your advice

  • Beth
    Reply

    Would it still work if I left out the night shade?

  • Paige Sagner
    Reply

    Never heard of this but am going to try it. I cantvmake the normal OTC meds for colds and always look for more homeopathic things. Will let you know how it goes!!

  • Casey
    Reply

    This is what gets us through winter!!!! My seven year old even asks for it whenever she feels the slightest bit off. Beth, you asked about apple cider vinegar. I know people who can’t have apples that use kombucha vinegar to make it.

  • May
    Reply

    Thanks. I plan on making it. I am allergic to antibiotics and have many other allergies. This should help. Thanks May

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