Food For Thought 2/20
Fire cider
Well, here we are at the end of Winter. A devastating cold and flu wave swept up 1 in 3 people this season. Dang. That is a lot. My husband was a casualty in this epidemic, and just because I didn't get sick doesn't mean I wasn't affected. You see, health is wealth. You begin to realize this once you're down for more than a couple days. It saves you money when you feel good because you don't have to mess around with doctors and insurance, but work isnt interrupted and family life runs smoothly. Being sick is for the birds! So I decided to write about the best way I know how to interrupt the flu season.
So, let's travel back in time to the beginning of November. I was getting ready for a transatlantic flight to Ireland. I was slated to be there for a week, and I had many plans, which included hiking and being outside in the cold, damp weather. A couple of days before I left, I came down with a very untimely headache/fever/sore throat. It was the kind that was moving fast through my body, and I knew I couldn't get on a plane in that condition.
I had less than 48 hours to remedy this problem. And like a flash of lightning, I remembered all of the old herbs I had pulled from my garden in mid-October when we were closing up shop in the backyard. I had used them to make a remedy called Fire Cider, and it was just about ready to drink.
Fire cider has a vinegar base that usually includes some form of honey, onion, garlic, ginger, and rosemary. A fire cider must sit and steep for 15-30 days in a dark cabinet at room temperature to benefit from the herbs and other ingredients. It's a lovely and spicy herbal tonic that destroys congestion and illness.
I broke open my cider, strained it, and consistently drank a ¼ C mixed with hot water and local organic honey for the next 24 hours. Along with resting my body and eating warm homemade vegetables and chicken soup, this was the only other thing I did to nurse myself back to vitality.
By the time I was ready to get on the plane, I felt far less congested, with no fever, a lot less congestion, and no sore throat. I felt rested and bright-eyed. I was confident that the worst had passed and I would be ready to seize the vacation.
Fire cider is a beautiful example of "food as medicine.” From this day forward, I am vowing to keep a bottle of fire cider in my cupboard at home. It has more than proven itself to me, and I am a believer. It wasn't that I didn't believe in herbs before; that is not the case, but never have I experienced such fast healing in record time due to consistency with a concoction like this.
What was in the fire cider that made it so potent and healing? There are many versions of different recipes on the internet. However, Rosemary Gladstar is the herbalist behind the original recipe. There are accumulated lifetimes of shared knowledge worldwide that use cider vinegar as remedies for all sorts of things. Wherever apples are grown, this knowledge exists. What I love about making it is there are no rules; if you have an abundance of one thing, put a lot of it in; no one's watching, and there's no way to mess it up.
Recipe for Fire Cider from Mountain Rose Herbs
Ingredients
1 medium organic onion, chopped
10 cloves of organic garlic, crushed or chopped
2 organic jalapeno peppers, chopped
Zest and juice from 1 organic lemon
1/2 cup fresh grated organic ginger root (or organic ginger root powder)
1/2 cup fresh grated organic horseradish root (or organic horseradish powder)
1 Tbsp. organic turmeric powder
1/4 tsp. organic cayenne powder
2 Tbsp. of dried rosemary leaves
1/4 cup of raw, local honey, or to taste
Directions
Place your roots, fruits, and herbs 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 into the jar until all 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 liquidy goodness as possible from the pulp while straining.
Next comes the honey. Add and stir until incorporated.
Taste your cider and add more honey until you reach the desired sweetness.
Link to buy it directly without having to make it: