Happy new year! It's about the right time for an immunity boost

Happy new year readers! I hope that your holidays were merry and bright. Mine were full of food and family, togetherness and just generally a great time. But now the new year has officially started, and now that we are a few weeks in, I figured that this was a great time to share one of my favourites recipes for this time of year... fire cider!

Now I know that I have shared this one before, but I was talking about this recipe with my friend Laura at the farmer's market today and now I am super pumped about it all over again. I whipped up a jar of it back at the end of October this fall and have been taking it by the tablespoon daily as an immune tonic and yummy way to give my body some love.

The ingredients are flexible and I usually just use what I have. You can adjust the measurements to bring out more of the flavours that you like best. One tip I would share is to use a really good-quality raw honey... I like buckwheat honey myself, but clover honey is also nice (it's slightly sweeter, in my opinion).

Take this every day as an immune tonic and easy way to stay healthy this winter season.

Fire Cider:

• 3 cups Organic Raw Unfiltered Apple Cider Vinegar (with the mother) plus more as needed to cover the ingredients

• 7-oz. Fresh Horseradish, grated or roughly chopped (approximately 1 cup)

• 7-oz. Fresh Ginger, grated or roughly chopped (approximately 1 cup)

• 2 oz Fresh Turmeric, grated or roughly chopped (approximately ¼ cup, or you can sub 1 tbsp turmeric powder)

• 1 Medium Onion, chopped

• 10 Garlic Cloves, crushed or chopped

• 1 Lemon, sliced

• 1 Orange, sliced

•  To 3 Jalapeño Peppers, sliced or ¼ – ½ tsp. organic cayenne powder

• 3 Cinnamon Sticks

• 3 Sprigs of Fresh Rosemary (approximately 0.1oz)

• 6 Sprigs of Fresh Thyme (approximately 0.1oz)

• 1 tsp Peppercorn optional

Sweeten Once Fire Cider Has Fermented And Is Ready To Use

• ½ cup honey, plus more as desired (I typically just use an equal amount as how much of the cider itself I end up with)

1)    Peel and grate the horseradish. Add it to a 1.5-2 qt sized jar along with the sliced ginger, turmeric, jalapenos, onion, orange, lemon, and garlic. Then, add the fresh herbs, cinnamon sticks, and peppercorns

2)    Pour the apple cider vinegar into the jar, making sure all the ingredients are fully covered. Add as much ACV as needed to cover the ingredients (this prevents the ingredients from spoiling)

3)    Seal the jar. Use a piece of parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one

4)    Shake the jar to combine the ingredients and store the jar in a dark, cool place for up to 4 weeks

5)    Remember to shake the jar once daily to mix the ingredients. (I like to store the jar in the pantry where I can see it daily and remember to shake it)

6)    After three to four weeks, use a fine-mesh strainer or cheesecloth to strain out the pulp and solid ingredients. Squeeze as much liquid out of the ingredients as you can

7)    Stir in the honey until it is incorporated. Taste and add more honey to reach your desired sweetness. Your fire cider should taste hot, spicy, and sweet

8)    Store sealed in an airtight jar. Keep in the refrigerator or in a dry, cool place for up to 6 months. Enjoy 1 or 2 tablespoons daily or use the fire tonic when cooking!

Fire cider rexipes vary based on the person making it, but they all have one thing in common... they are one of the yummiest ways to boost your immune system!