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Welcome to the Unprocessed Life blog! I share with you recipes, tips, tricks and information and adventures living Gluten Free as a Holistic Nutritionist. Hope you have a nice stay!

Immune Boosting Fire Cider [Video and Recipe]

Immune Boosting Fire Cider [Video and Recipe]

The seasons are changing. The air is getting crisper. The leaves are starting to change colour. Our precious day-light hours are getting shorter and shorter.  The Fall Equinox is upon us!

With the change is season, comes the Cold and Flu season. It happens every year, and this year I want to make sure my family is armed with some Immune Boosting Fire Cider.

The herbs and spices in this infused Apple Cider Vinegar tonic provide your body with fuel for your immune system, so that it can function at its best in the Fall/Winter months.

This can be taken as a "wellness shot" first thing in the morning, or made into a tea using hot water and a splash of the tonic, added to salad dressings, or marinades. Anywhere you might add a savoury flavoured Apple Cider Vinegar .... try adding this instead! 

Immune Boosting Fire Cider

INGREDIENTS

  • ½ cup diced ginger root
  • ½ cup diced horseradish root
  • ½ cup diced turmeric root
  • 1 white onion, chopped
  • Crushed garlic cloves from 1 or 2 bulbs of garlic
  • 2 organic jalapeño peppers, sliced
  • Zest and juice from 2 organic lemons
  • Several sprigs of fresh sage (you could also use Rosemary, Thyme, Oregano)
  • Raw unpasteurized apple cider vinegar
  • Raw, organic honey to taste
  • Quart-sized jar with plastic lid

INSTRUCTIONS

Add the ginger, horseradish, onion, garlic, jalapeños and lemon juice/zest to a quart-sized jar. Pack them down lightly so that the jar is about 3/4 full. Use a fermenting weight to hold down the veggies/roots, or place heavy roots at the top so that they will weigh down the herbs and jalapeños (which float).

Pour the apple cider vinegar over your chopped herbs and spices so that it is completely submerged. 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 place for 4 weeks. Shake it daily to make sure everything is submerged.

When the cider is ready, shake well and then strain the chopped herbs and spices (keep these and add to a sauce or stir fry!).

Add honey to taste and store in the fridge. 

Recipe adapted from https://www.mommypotamus.com/fire-cider-recipe/

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