Effective immune booster

Fire cider… one of my favourite traditional folk recipes! It is made with herbs stewed in apple cider vinegar and it is a potent tonic that’s been used generations as a remedy to ward off sickness and boost overall health. It works great as a preventative and immune-booster. Renowned as one of the best folk remedies this time of year for generations, fire cider is used to help ward off winter colds, flus, and other infirmities. Many folks (myself included) even mix it into salad dressings!

Essentially, this traditional tonic calls for steeping grated fresh horseradish, gingerroot, garlic, onion and hot pepper in apple cider vinegar for 3 to 4 weeks, then finishing with honey to balance the acidity. I like to add additional flavour-rich herbs and fruits for extra nutrients too! Most of these ingredients contain phytochemicals known for their strong digestive, antiviral, antiseptic and decongestant properties.

The idea behind this tonic is simple… prepare a strong vinegar tincture that extracts healthful phytocompounds from a variety of medicinal plant materials. Cover and let steep for about a month. Have a teaspoon every day throughout the fall and winter to experience what I dare to call outrageous health!

Admittedly, a drink made with fresh horseradish, garlic, gingerroot and chili peppers sounds a little off-putting, but I love it! Try by starting with a daily shot to get the blood flowing on a cold day. If can’t handle the heat, sweeten with a little extra honey. It’s worth it… this is a potent punch that is immune-boosting, antibacterial and antiviral. One of the best ways to stay healthy this season!

I am whipping up a batch of this sometime this week. Cheers to staying healthy all season long!

Fire Cider:

• 4 cups raw unfiltered apple cider vinegar

• 1/3 cup horseradish, grated

• 1/3 cup gingerroot, grated

• ¼ cup turmeric, peeled and diced (you could also use 2 tbsp. dried powdered turmeric)

• 6 cloves garlic, minced

• ½ cup onion, peeled and diced

• 1 – 2 habanero chiles, split in half (you could also use cayenne pepper)

• 1 large lemon, rind still on, sliced

• 2 tbsp. rosemary, chopped

• 2 tbsp. thyme, chopped

• ½ cup parsley, chopped

• 1 cinnamon stick

• A few allspice berries

• A few whole cloves

• 1 tsp. black peppercorns

• 1/4 cup raw honey, or more to taste

1) Start with a quart (4 cups) of raw unfiltered apple cider vinegar (at least 5% acidity) and add about 1/3 cup grated horseradish and gingerroot

2) Add ¼ cup peeled and diced turmeric (or 2 tablespoons dried, powdered turmeric), 6 cloves of minced garlic, ½ cup peeled and diced onion, 1 or 2 habanero chiles, split in half (or, use cayenne pepper), 1 large lemon (sliced, rind and all), chopped rosemary (or 1 tsp. dried), 2 tbsp. chopped thyme (or 1 tsp. dried), ½ cup chopped parsley (optional), 1 cinnamon stick, a few allspice berries, and a few whole cloves (optional) and 1 tsp. black peppercorns

3) Put all ingredients except the honey in a saucepan. Bring to a steady simmer, then cover and let simmer for 10 minutes

4) Place all of the vegetables, fruits, herbs and spices in a clean one-quart jar. Fill the jar with apple cider vinegar

5) The apple cider vinegar should cover the herbs by an inch or two. Seal your cap tightly. If you cap your jar with a lid containing metal parts, screw the lid on over a piece of cooking parchment or a small plastic bag to keep the lid from corroding. Shake well.

6) Let sit for a few weeks to soak. Shake daily (or when you remember).

7) Strain off the plant materials from the vinegar. Sweeten with honey to taste (honey not only adds sweetness, but also blends all the flavours in fire cider nicely)

8) Refrigerate and use within a year