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Immune Boosting Tonic

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I started a few fresh batches of Fire Cider the other day. Have you heard about Fire Cider? If you have ever heard of Rosemary Gladstar I’m sure you know the story and all about how wonderful this tonic is and how important it is to our immune system. I have been making a variation of her original recipe for a while and thought I would share some of the benefits as well as how to make it.

Fire cider is made with organic apple cider and is packed with such immune boosting herbs and root vegetables like red onion, horseradish, garlic and more. The list of health benefits is long but includes:

  • Anti-bacterial
  • Anti-fungal
  • Anti-viral and natural flu destroyer
  • Heart healthy
  • Boost immune system
  • Antioxidant
  • Helps with joint pain
  • Digestive aid
  • Lower blood pressure
  • Anti-inflammatory
  • Decongestant
  • Circulatory boosting

It’s easy to take, a tsp. a day, and can be used a variety of ways to make it better to digest. Of course if you like a little heat and spice take it straight but never on an empty stomach (because of the acid of the cider). That’s a tough one for me so I like to add it to an 8 once glass of water, which just adds flavor. Others use it anyway you would use vinegar, as part of a salad dressing, on greens, fish and chips, etc. It’s just a great way to keep your immune system healthy and strong. Warning! Please do not consume if you are pregnant or have stomach ulcers.

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Here is a standard recipe:

Homemade Fire Cider Recipe
Ingredients
1/2 cup fresh grated organic ginger root
1/2 cup fresh grated organic horseradish root
1 medium organic onion, chopped
10 cloves of organic garlic, crushed or chopped
2 organic jalapeno peppers, chopped
1/4 organic turmeric root
organic apple cider vinegar
1/4 cup of raw local honey, or to taste
Directions
Prepare your roots, fruits, and herbs and place them in a quart-sized glass jar. If you’ve never grated fresh horseradish, be prepared for a powerful sinus-opening experience!
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.
Store in a dark, cool place for a month and remember to shake daily.
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 pulp as you can while straining. Next comes the honey. Add and stir until incorporated. Taste your cider and add more honey until you reach the desired sweetness. Enjoy!

There are many variations out there, some use Lemon, Rosemary, Echinacea, Cayenne Pepper, etc. I add Hibiscus Flowers in mine to help with taste as well as blood pressure and cholesterol and call it Hibiscus Cider With a Little Fire! Experiment and see what works for you.

Have you made Fire Cider before? Let me know what you think and please share if you start a batch yourself!

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