Ingredients of Traditional Fire Cider:
Apple cider vinegar: raw & unfiltered
Ginger: 1/2 cup fresh, peeled & grated
Turmeric: 1/2 cup fresh, peeled & grated or 1 tbsp powdered
Horseradish root: 1/2 cup fresh, peeled & grated
Onion: 1 medium brown, chopped
Garlic: 10 cloves, chopped
Peppers: 2 Jalapeno or cayenne peppers, diced. *Or 1/4 tsp dried cayenne powder
Optional Immune Enhancing Ingredients:
Astragalus root, echinacea root, wild cherry bark, rosemary, thyme can be considered to enhance the flavor or immune modulating benefits.
Adult Usage Recommendations:
1 tablespoon daily: For warming the body and optimizing digestion.
3 tablespoons daily: For boosting immunity during cold & flu season.
Fire cider can be added to water as a stand-alone treatment or can be combined with olive oil as a salad dressing or drizzled on vegetables.
Fire cider can be spicy and is often not appealing to children. Store your fire cider in the refrigerator for up to a year. Enjoy your cider!
These statements have not been evaluated by the FDA and do not intend to diagnose or treat illness. Please consult your physician prior to use.
Bieler Broth Recipe:
Zucchini or summer squash, 4 medium
Celery: 3 stocks
String beans: 2 cups, ends removed and chopped
Parsley: 2 bunches, stems removed
Water, filtered: 1 quart
Salt: to taste
Butter (grass-fed) or ghee: optional when consumed fresh
Place water, zucchini, celery and string beans in a pot. Boil for 30 minutes. If freezing the broth, add parsley to boiling water for the last 5 minutes. Blend all ingredients in batches, adding the parsley and ghee or butter if consuming fresh.
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