Food has healing properties, and this fire cider harnesses the immune-boosting, antibacterial, and anti-inflammatory properties of garlic, ginger, onion, and horseradish. Let it be known that this fire cider, is not for the faint of heart. It has a potent taste that may be off-putting, but drinking a shot of this when you are sick can kick your immune system into high gear.
Note: This only takes 10 minutes to make, but you need to let it sit for one month in order for it to be ready. Keep that in mind.
- Prep Time:10m
- Total Time:10m
- 1/2 c fresh grated ginger root
- 1/2 c freshly grated horseradish root
- 1 medium onion, chopped
- 10 cloves of garlic, crushed
- Zest and juice from 1 lemon
- 2 tsp. cayenne pepper
- 2 tsp. dried rosemary
- 1 tbsp. dried thyme
- 1 tsp. turmeric powder
- raw unfiltered apple cider vinegar
- raw agave or grade A maple syrup, to taste
- Add all of the ingredients, except the apple cider vinegar and agave, to a quart-sized jar. Top the jar off with apple cider vinegar and leave some room for shaking.
- Place a piece of parchment paper on the inside of the lid to prevent the tonic from touching the metal when you shake it. Screw the lid on and shake well to mix everything up.
- Store the jar in a cool, dry place for up to one month. Make sure to shake it up every day.
- After the month is over, strain the pulp through a cheesecloth into a clean jar. Squeeze out as much juice from the pulp as possible.
- Add your desired amount of agave to the new jar and stir well. Taste the cider and add more agave if necessary. Enjoy a tablespoon every day, or 3 tablespoons if you feel a cold coming on.
- Take 1 tablespoon a day as a preventive measure, or 3 tablespoons at the first sign of a cold.
- Add it to vegetable juice, or make a non-alcoholic bloody mary by adding some olives and pickles to the juice.
- Drizzle over a salad along with some olive oil.
- Use the strained pulp (yay for no waste!) and add it to shredded veggies to make stir fries and spring rolls.