Recipes

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Fire Cider is apple cider vinegar and honey infused with a blend of antiseptic, antimicrobial, antibacterial, antifungal and immune-enhancing herbs, and is used for its health-enhancing properties.  The name was originally coined in the 1970’s by herbalist Rosemary Gladstar.  However, it is actually a variation of the original “Four Thieves Formula,” which evolved during the Black Plague, and was known as the “Anti-Plague Remedy”. It has been reproduced, adapted, used, and sold by thousands.

Ingredients:

3 chopped Red Onions 

2 chopped bulbs of Garlic   

4 oz chopped Ginger rhizomes

1-2 fresh chopped Cayenne, jalapeno, and/or Habanero Pepper 

6 oz chopped fresh Turmeric rhizomes

4 oz fresh ground/chopped Horseradish root

3oz fresh Thyme  leaves

1 oz crushed Coriander seeds

1oz crushed Mustard seeds

1 fresh sliced organic Lemon 

Approximately 32 Fl Oz of Organic Apple Cider Vinegar

Raw Organic Local Honey - to taste 

Preparation: Add all prepared herbs to a large ½ gallon Mason jar. Cover with Apple Cider Vinegar to fill the jar.  Store in the pantry/cabinet away from light and heat for 4 to 6 weeks.  Occasionally shake the jar to mix sediment. Strain herbs with mesh strainer and/or coffee filter.  Add honey to taste. 

Fire Cider can also be used as salad dressings, drink mixers, marinades, etc.  Enjoy!

Ingredients

6  unpeeled carrots, roughly chopped, all colors

3  unpeeled yellow and red onions, roughly chopped

1 whole, roughly chopped celery 

4-5 cups roughly chopped unpeeled potatoes: Red, White, Yellow, Purple, sweet potatoes & yams

5 unpeeled garlic cloves, roughly chopped

a handful of  fresh flat-leaf parsley

1 6-inch piece of kombu

4-6 whole allspice or juniper berries

2 unpeeled chopped and cored apples

8 quarts cold, filtered water

1/2 teaspoon of black peppercorns

1 teasp Celtic salt

Wash & rough chop all vegetables & ingredients and place in a 12-quart stock pot. Add water up to 2 inches below the top of the pot.  Cover and bring to a boil. Tip the lid and let simmer on low for 2-3 hours.  Strain stock using a large mesh strainer or metal colander. Add Celtic salt and pepper to taste.  Allow to cool before refrigerating or freezing

*adapted from Rebecca Katz's Magic Mineral Broth Recipe

Watch:  https://youtu.be/u7lTmvoScHU?si=3jJw2XuAdnKvfHKd

3 pounds of meat (beef, venison, bison or lamb) bones

3 pounds of meaty rib bones

2 pounds of marrow bones

1/4 cup apple cider vinegar

2-3 medium unpeeled red/yellow onions, roughly chopped

1 chopped and cored unpeeled apple

3 medium unpeeled carrots, roughly chopped (any color)

3 ribs of celery, chopped

1 piece kombu seaweed

1 bunch of fresh thyme, rosemary, and parsely

2-3 bay leaves

1 teaspoon peppercorns

4 or more quarts water

Preheat oven to 350.  Place meaty bones on a baking sheet lined with parchment paper or in a cast-iron skillet. Roast for about 30 minutes until browned.  Wash and place all other ingredients in a large stock pot or 6-quart crockpot. Bring to a simmer. Once the bones are browned, add to pot with juices from roasting. Cover and bring to a boil. Skim the froth that forms off with a spoon. Cover and simmer on the lowest heat for 24 hours. Strain stock using a large mesh strainer or metal colander. 

Add Celtic salt and pepper to taste.  Allow to cool before refrigerating or freezing.  Pick out any meat that was strained out to be stored in the refrigerator and added back to soups.  This recipe was inspired by the book Nourishing Traditions by Sally Fallon and Mary G. Enig. Bone broth supports gut and joint health because it is made by simmering the bones to extract collagen, amino acids and minerals.  It’s an incredible immunity booster and anti-aging potion. Enjoy!