Fire Cider is an immune-boosting tonic that will help you ward off colds and flu’s. Spicy infused with immune-boosting vegetables, herbs, and spices and fermented for a long period of time to draw out all the goodness in the ingredients and into the tonic. Taken straight up it is sure to put some fire in your belly or taken with raw honey, a little water, or mixed in with other drinks and food. Check out these recipes and stay tuned for more.
Spicy Dip – Vegan
1 cup cashews (soaked o/night in filtered water)
1/4 cup nutritional yeast
2 teaspoons Fire Cider
Season with salt and pepper
Blend drained cashews (stick blender works best)
Add in nutritional yeast, fire cider, salt, and pepper
Put in the fridge for a couple of hours to set.
Spicy Dip – Non-Vegan
1 cup sour cream
2 teaspoons Fire Cider
Season with salt and pepper
Put in the fridge for a couple of hours to set.
Spicy Salad Dressing
2 Teas Fire Cider
2 Teas olive oil
1 teas dijon mustard
1 teas raw honey
Cracked pepper
Place in sealed container or jar and give a good shake. Pour over salad
Bone Broth
Bone broth is a great source of nutrition that has healing properties for the gut, can stimulate digestion and is easily absorbable protein. Making your own broth is a simple and cheap way to supercharge nutrition into your meals. With a little Fire Cider added to your broth to the next level. It’s the acidic ingredient that helps break down the protein to produce a protein rich broth. You can drink it on it’s own, add to soups, stews, sauces and gravies.
Beef or Chicken Broth
2kg beef bones (marrow, knuckle, short ribs)…… or…..2kg chicken bones (whole caucus or chicken feet)
2 Celery Sticks
2 Onions
2 Carrots
1 Leek
1 Garlic clove
2 Bay leaves
2.5 litres water
1 Tab Fire Cider
Salt and Pepper
Thyme, parsley
Fry off or roast bones, onions, carrots, leek, garlic until browned. Add to slow cooker or stock pot and add celery, bay leaves, water, fire cider, salt and pepper. Ensure bones are covered with liquid, add more water if necessary. Bring broth to boil, reduce heat to low, add herbs salt and pepper. Cook for 8-12 hours.
Strain broth through sieve, into a large container, allow to cool. Remove fat that rises to the top. Transfer to smaller containers and keep in fridge for 3-4 days or freeze up to 3 months.
