With chilly weather here its nice to stock our home with some natural cold remedies. Our usual go to winter drink is switchel, which to my surprise my family loves, I like to make a big batch of it and keep it in the fridge for a few days. Warmed up with a bit more honey and its a great way to ward of germs. I have been wanting to make a batch of Fire Cider to add to our staple, its anti: bacterial-viral-inflammatory, stimulates digestion and its spiciness works as a decongestant and promotes circulation. All in all a great way to boost your immune system.
This cider recipe can be taken 1tbs at a time in the mornings like a tonic, used in salad dressings or taken in larger doses with the first sign of a cold (3tbs). I’ve seen some recipes use it for an extra boost their morning smoothies, think more along the lines of a bloody mary rather than peanut butter, banana. I think I’ll try it diluted with warm water and an extra spoonful of honey.
Fire Cider (from Rosemary Gladstar)
1 part Garlic
1 part Horseradish
1 part Onions
½ part Fresh ginger
2 Cayenne peppers
Honey to taste
Apple Cider Vinegar.
Chop fresh garlic, onions, and horseradish into small pieces. Grate fresh ginger. The amounts and proportions vary according to your particular taste. If unsure, start with equal amounts of the first three ingredients and roughly half part ginger the first time you make this; you can always adjust the flavors in future batches. Chop enough of the first four ingredients to fill a quart jar approximately half full. Put in wide mouth quart jar and cover with Apple Cider vinegar (keep vinegar about two to three inches above the herbs). Add cayenne peppers. Let sit two to three weeks. Strain and discard spent herbs. Add the honey after you strain the rest of the herbs.