Fire Cider

1/2 gallon jars of Fire Cider just filled.
I love how pretty it looks.

What is Fire Cider? 

Fire cider is a spicy tonic used to prevent and treat colds by supposedly boosting your immune system. It’s also said to improve blood circulation and digestion, among other benefits. Fire cider is a popular yet controversial tonic. It’s used in alternative medicine to boost immunity, fight colds, and to soothe symptoms like cough, congestion, or sore throat, even though skeptics argue that it’s nothing more than a spicy concoction. 

The Benefits of Fire Cider:

 

I personally disagree on the “controversial aspect” from personal experience. I use this and swear by it. I have little kids and kids come with colds… often. Our household has had SEVERAL rounds of various bugs come through this season and did not get even one of them. And if you have littles in your home, you know they are happy to share every bug they get. I make this in mid September so I have it ready to go for cold & flu season but you can make it any time of the year.

Just about every ingredient in it is known to boost immunity, add good flora, kill bacteria and viruses, boost circulation, act as an antioxidant, or act as an anti-inflammatory.

• Fire cider starts with raw apple cider vinegar (also known as ACV), which has become more and more popular as a health drink by itself, which is made from fermented apples and packed with “good” bacteria. 
• Fire cider can boost energy or be invigorating; many people drink it for this reason alone.
• Ginger and ACV are believed to calm indigestion and promote gut health.
• Garlic may have a positive impact on blood pressure and cholesterol.
• Horseradish has been used to treat sinus infections and urinary tract infections.
• Citrus fruits contain Vitamin C which has been used for years to boost immunity.
• Turmeric is a great anti-inflammatory. In order to active the benefits of turmeric you will need to include black pepper.
• Honey can ease coughing and improve cholesterol. 

You can look up the health benefits to each ingredient if you are interested.

That said, I am not a doctor, nor do I have conditions that may indicate that use is contradicted (such as acid reflux). You will need to make your own decisions for your health based on your research, conversations with your health professionals and conscious. 

 

Ingredients: 

The Basics: These are the foundation for fire cider. 

• Apple Cider Vinegar (with the Mother)
• Ginger (½  cup shredded, sliced, or chopped per ½ gal jar)
• Turmeric (¼ cup shredded, sliced, or chopped per ½ gal jar)
• Horseradish (¼ cup shredded, sliced, or chopped per ½ gal jar)
• Cayenne Pepper (1-2 whole sliced in ½ per ½ gal jar)
• Onion (1 med sliced or quartered)
• Garlic Cloves (3-4 cloves diced, sliced, or chopped) 

Optional Add-ins: I add all of this to my jars

• Lemon (Sliced or Quartered – 1 whole per ½ gal jar)
• Lime (Sliced or Quartered– 1 whole per ½ gal jar)
• Orange (Sliced or Quartered– 1 whole per ½ gal jar)
• Rosehips (½ cup fresh sliced in half or 1 TBSP dried per ½ gal jar)
• Cranberries (½ cup fresh sliced in half or ¼ cup dried per ½ gal jar)
• Pomegranate Arils (¼ cup fresh per ½ gal jar)
• Oregano (1 tsp dried or 1-2 sprigs fresh per ½ gal jar)
• Rosemary (1 tsp dried or 1-2 sprigs fresh per ½ gal jar)
• Jalapeno (1 whole sliced in ½ per ½ gal jar)
• Chili’s (1 whole sliced in ½ per ½ gal jar)
• Star Anise (3-4 whole per ½ gal jar)
• Whole black peppercorns (1 Tbsp per ½ gal jar

 

Directions: 

• Wash your ingredients first.
• Then put all of your solid ingredients into your clean sterilized jars. I use half gallon jars and do 3 at a time. This usually results in about 6 pints of fire cider in the end. Really pack them in if you need too.
• Then top with Apple Cider Vinegar. It is important that it has the mother in it. I use Bragg’s personally. (you can use pasteurized apple cider vinegar if you prefer) Fill it to about ½ in headspace.
• Place wax paper over the opening and then the lid and then the rim. This will help prevent oxidation of the metal rim from the vinegar.
• Let sit in a cool dark place for 4-6 weeks shaking occasionally. I have let mine sit 6-8 week and actually prefer it that way but 4-6 weeks is enough.
• After 4-6 weeks strain ingredients through a cheese cloth.
• Store the strained liquid in clean sterilized pint mason jars until you are ready to use.  
• (don’t throw out the pulp yet more on that to come below)

 

 To Consume: 

• 1 Tbsp fire cider
• 2-3 tsp honey (trust me you want this, I prefer it closer to 3)
• ½ cup warm (not hot) water
• Mix well until honey is dissolved.
• Drink like a shot 

To be clear this isn’t meant to be a yummy drink; it has some… kick. There is a reason it is called fire cider. I don’t mind the flavor once I add the honey. The moment I feel under the weather, or a bug makes itself known in our home, I start taking fire cider in the morning and before bed. 

Things to consider:

Taken alone, apple cider vinegar is very acidic, which can damage tooth enamel, especially if you’re drinking a shot daily. To minimize the risk, I dilute it with warm water and then swish with water after drinking fire cider.

The super acidic drink may cause more serious damage to the esophagus (particularly if you have acid reflux, GERD or Barrett’s esophagus) or lungs. Again, diluting in water is a safer way to drink fire cider.

Speaking specifically to pregnancy; my particular recipe for fire cider uses raw apple cider vinegar, which is unpasteurized and may contain harmful pathogens though not in my experience. I want the flora in the unpasteurized ACV for my gut. However, it is not advised to consume unpasteurized products during pregnancy.

If you have any health conditions, are on medications, or are pregnant or breastfeeding, talk with your healthcare provider first.  

 

How Do You Store Fire Cider?

 

Fire cider contains vinegar making it an unsuitable environment for bacteria. Many of the ingredients also inhibit bacteria growth (garlic for example). Vinegar is used to preserve foods. It’s safe to keep in the pantry for several months (in a tightly sealed jar), but it will last even longer if stored in the fridge. 

Now What to do With the Fire Cider Pulp?

Before drinking fire cider, most people strain out the “pulp” This pulp consists of the vegetables/fruits/herbs/spices that were put into the vinegar, which soften considerably during fermentation, usually disintegrating a bit. The pulp still has plenty of flavor and potential benefits, so don’t throw it out!

Some people will mix up pulp into mustard and spreading on a sandwich (depending on which ingredients they use), mix with mayo and use for dipping fries or veggies, mix with jam for a sweet-spicy glaze for meat, or toss some pulp into a stir-fry for a spicy kick.

I usually puree it and then put it into my dehydrator (if I had a freeze dryer, I would use that but I don’t). Once it is fully dried, I powder it in my ninja bullet and put into veggie capsules to capture more of the benefits. I take one capsule in the morning and one at night. With the recipe above I get about 1 pint of powdered fire cider, which is quite a bit.

If you have no interest in saving the pulp for any purpose, you can throw all of it into your compost pile! Your compost pile will also reap the benefits of your fermentation.

 

Stay healthy!

French Toast Casserole

 

As the weather gets colder, I start craving warm breakfasts that are full of flavor! This casserole is a great one and it makes your house smell so good. The cinnamon in this recipe really lends itself to a great coffee with this.

Ingredients:

6 cups cubed whole grain bread

8 egg whites

1 1/2 cups unsweetened almond milk

1/4 cup pure maple syrup

1 tsp vanilla

1 tsp almond extract

1 tsp cinnamon

 Optional Toppings:

Fruit - Berries are great

Chopped Nuts

Greek Yogurt

Dark Chocolate Chips

Directions:

Preheat oven to 350

Place bread in sprayed casserole dish. 

Combine all ingredients except toppings.

Pour over top and allow it to soak for 30 min.

Sprinkle with toppings.

Bake for 45 mins. 

Looking for a fun Fall or Halloween activity? 

Here are two seasonal Scavenger Hunts that are great for kids and families.

Autumn Scavenger Hunt 

Halloween Scavenger Hunt

Apple Cider Multiple Ways

Local Apple Tree from late summer
heavy with fruit.

I live in the BEAUTIFUL state of Michigan... and this time of year the trees put on their finest colors. The mornings are crisp and the air smells of earth as the sun warms the day. Which also means that around this time of year we have apples in abundance, and I LOVE apple cider. Some of my most favorite fall treats are freshly made doughnuts from Robinette's, Baked Pumpkin Seeds and Apple Cider (hot or cold). 

FRESH Apple Cider is sooooo good! That said I thought why not share some of the tasty things I do with Apple Cider...

MULLED APPLE CIDER CONCENTRATE 

This cider concentrate makes your kitchen smell divine. Its good drizzled over pancakes, added to homemade vinaigrette or used as a ham glaze.

This is also nice to have on hand for a quick hot spiced cider on a cold day or sitting around a fire pit.  Spoon three tablespoons into a large mug and fill with just-boiled water. 

Makes 4-6 Half Pints

Ingredients

1 gallon freshly pressed apple cider

3 sticks cinnamon

1⁄2 tsp. whole cloves

1⁄2 tsp. allspice berries

1 cup granulated white sugar

On-Guard Essential Oil

Instructions

Bring cider, cinnamon, cloves and allspice to a boil in an 8-qt. pot over high heat;

Reduce heat to medium and cook until cider is reduced by half, about 1 ½ hours.

Add sugar and cook, stirring occasionally, until reduced to 4 cups, about 1 ½ hours

(You want to cook it no higher than 218°F. If you cook it beyond that temperature, it will set into jelly).

Let cool in saucepan, strain, discarding spices and store in the refrigerator up to a month 

OR

Alternately, divide among prepared half pint jars, (and this is where I add On-Guard Essential Oil to each jar – see below) apply clean lids and rings and process jars in a boiling waterbath canner for 10 minutes. When time is up, remove jars from canner and let them cool completely before handling.

I do a bit of a spin on this canning recipe for a touch of extra flavor and immunity boost. Before I put the lids and rims on each jar, I add 1 drop of doTerra’s On-Guard Essential Oil per 8oz cup. (which is a ½ pint jar, so 2 drops per pint) and then I follow the canning instructions on the National Preserving Website.

I find this particularly soothing in the winter and who doesn’t need a bit of a boost during the cold and flu season?!

MULLED / SPICED APPLE CIDER

Perfect weather for a backyard
fire, hot cider and s'mores.

Hot apple cider on its own is already a treat in colder temps but adding a few spices and letting them simmer for a while really turns up the volume and gives it a true seasonal taste. (PLUS, your home will smell AMAZING!)

Ingredients:

2 qts apple cider (apple juice will also work)

3 whole cinnamon sticks

4-5 Sliced Apples (multiple kinds are best)

1 Sliced Orange (unpeeled) (Optional: 5 Drops of Wild Orange Essential Oil)

1 tsp whole allspice

10-15 whole cloves

2 Tbsp Honey

Directions:

Add all items to large pot. Bring to a simmer stirring occasionally for about 20min.

Optional: 

Up to ¼-cup brown sugar, whole cardamom pods, Pomegranate, Pear, 3-4 Whole Star Anise 

ADULT OPTIONS: Spiced Rum, Cinnamon Schnapps (add to individual’s cups not the pot because the alcohol will evaporate quite a bit if added to a hot pot)

COCKTAIL APPLE CIDER

Ingredients:

1 Bottle of Pinot Grigio 

2 1/2 Cups of Spiced Apple Cider

1 Cup Club Soda

1/2 Cup Brandy

3 Crisp Apples, chopped

3 Pears, chopped (it is okay if they are not ripe as they will soften as they set in the fridge)

Directions:

Combine all ingredients together in a large pitcher and stir.

Refrigerate for at least an hour before serving.

Modifications:

If the mixture is too sweet for your taste, add an additional cup(s) of brandy.

If the mixture is too strong in alcohol, add an additional cup(s) of cider.

If the mixture is too concentrated for you, add an additional cup(s) of club soda.

Jars all ready for Holiday Enjoyment!

VANILLA APPLE PIE LIQUOR

I must thank last year's Secret Santa (Mary) for this one. This little gem is divine. It goes down WAY too easy and smooth and has quickly become a house hold favorite. I have added my own spin to it as to not completely steal her recipe.

Ingredients

1 gallon apple cider
1/2 gallon apple juice

10 cinnamon sticks

1 whole clove

2-3 whole vanilla beans

1 cup white sugar

3 cups brown sugar

3 cups 190 proof grain alcohol (such as Everclear)

1 cup of Captain Morgan Spiced Rum

2 cups vanilla vodka

You will need a large pot big enough to mix all these ingredients together and at least 6 quart sized canning jars. However, any resealable jars will work.

Directions

1 Cinnamon Stick &
1/3 Vanilla Bean, Check.

Pour the Apple Cider and Juice into your pot with the Cinnamon sticks and clove and bring to a simmer.

Once your juice is simmering, pour in the brown and white sugar and stir the pot till the sugars dissolve. 

Simmer for about 20 minutes. 

Remove from heat and let cool to room temperature. 

After juice is cooled, pour in the bottle of 90 proof, Spiced Rum and Vanilla Vodka and stir for a minute.

*Warning: if you don’t let it cool completely first, you will lose much of your alcohol to evaporation. Do not pour in alcohol until cool.

Cut the vanilla bean into 3rds. Put 1 cinnamon stick and 1 piece of vanilla bean into each of your canning jars and pour your Apple Pie Moonshine filling each jar. (I usually do a sprinkle of Vietnamese Cinnamon too)

Finally, it’s time to enjoy. 

If you let them sit in the refrigerator for 1-2 weeks and shake it every day or so the flavor becomes quite smooth (in my opinion.)

Caution: You will become very popular with your friends.

 

Happy Fall Ya'll

Looking for a fun Fall or Halloween activity? 

Here are two seasonal Scavenger Hunts that are great for kids and families.

Autumn Scavenger Hunt 

Halloween Scavenger Hunt

Tis the season of Pumpkin Spice

Pumpkin Spice Season is here...  Well really pumpkin season is here. So here are 3 of my favorite pumpkins recipes (including pumpkin seeds)

Pumpkin White Chocolate Streusel Coffee Cake

I made this basically from whatever I could find in my baking cupboard and brought it to a potluck at work. I had at least 5 people ask for the recipe so I knew it was a winner. It is great for a brunch, a potluck or just with friends over coffee. The other bonus is my house smelled amazing! Personally I love this while it is still warm with a little dab of butter melted over it and a hot cup of coffee on the side.

Ingredients:

Coffee Cake

3 cups quick baking mix (Bisquick Works great)

2/3 cups of milk

2 Tablespoons of white sugar

2 Tablespoons of brown sugar

2 eggs

1 can (15oz) of pumpkin (Libby’s is good)

½ Tablespoon of Cinnamon

¼ teaspoon of nutmeg

1 ½  cups of white chocolate chips

5 drops of On-Guard Essential Oil (optional)

Streusel Topping

1 cup oatmeal

1/3 cup of quick baking mix

1/3 cup of white cake mix

1 cup packed brown sugar

1 teaspoon of cinnamon

¼ teaspoon of nutmeg

4 tablespoons of firm butter or margarine

Directions:

Preheat oven to 375.  Grease a 9 x 13 baking pan (I use a glass one).

In a mixing bowl combine ingredients of Streusel topping and mix butter in until it is crumbly, set aside.

In another large mixing bowl combine all of coffee cake ingredients, mix well until blended. Let sit 1-2 minutes and then pour batter into pan and spread evenly. Sprinkle evenly with streusel mix.

Bake 20-30 minutes or until a knife comes out clean in center. I usually start checking every 5 min at about 20 min.

Pumpkin Crumble

This is one of those crowd pleasers that everyone loves. It is simple and tasty.

Ingredients
1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
2 large eggs, slightly beaten
1 pkg. (18.25 oz.) yellow or spice cake mix
1/2 cup (1 stick) butter or margarine, melted
1/2 cup chopped pecans or walnuts
Whipped topping (optional)

Directions

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

COMBINE pumpkin pie mix, evaporated milk and eggs in large bowl. Pour into prepared pan.

COMBINE cake mix, melted butter and nuts in large bowl until crumbly (clean hands may be used). Sprinkle over filling.

BAKE for 50 to 55 minutes or until golden brown on top. Cool completely in pan on wire rack. Cut into bars. Top each serving with whipped topping, if desired.

Toasted Pumpkin Seeds Recipe

So one of my earliest memories is from preschool when my teacher Mrs. Dean gave us baked pumpkin seeds for our snack... OMG I have been hooked ever since.

I have been told on many occasions that my pumpkin seed recipe is one of the best. My co-workers have even been known to bring me huge bags of seeds to bake up for them. 

Pumpkin seeds are loaded with nutrients too (and fiber). They are great on salads, in party mixes, and as quick snack; but watch out, you may find you can’t stop eating them.

Ingredients:

1/2 stick butter for every 1.5 cups of seeds

Pumpkin seeds (Most medium (basketball sized) pumpkins will give about ¾ - 1 cup of seeds each)

1/8 cup of salt

(Seasoning if you wish – 1 tablespoon) (the sky is the limit here - but personally I don't use seasoning)

Water

Directions:

(Separate your pumpkin seeds from the pulp)  
Preheat oven to 350 degrees. 
Place seeds in 3 quart sauce pan and fill 2/3 full of water. Pour 1/8 cup of salt into water and bring to a boil. 
Boil seeds until they have all evenly changed to a grey color.
Using a strainer, pour off water and let drain (do not rinse).
Pour seeds into a large bowl and cube up butter and mix in until melted.  
(If you wish to season your seeds this is the time you would add your seasoning and stir in evenly with the butter). 
Pour contents of bowl onto a large baking sheet. 
Place sheet in center oven rack. 
You will need to stir the seeds every 15 minutes. Keep an eye on them around the 30 min mark as they will be nearly done. 
Take them out of the oven when they are golden brown and let cool.

NOTE: if you wish to do sweet seeds. Boil them in plain hot water (no salt). Follow the rest of the steps adding the sugar in with the butter.

You can use this same recipe to cook squash seeds too (acorn, butternut etc) but you will need to watch them more closely because they cook faster.

Looking for a fun Fall or Halloween activity? 

Here are two seasonal Scavenger Hunts that are great for kids and families.

Autumn Scavenger Hunt 

Halloween Scavenger Hunt

DIY Kids Craft - Corn Husk Dolls

I thought it would be fun to share a craft that many of the more seasoned generations may remember. Corn Husk Dolls. These can be made with a function. I use my essential oils from dõTERRA on the cotton balls inside them to make a diffuser-doll. I have a niece that just LOVES Lavender Oil. I mean who doesn’t?! Its effects on soothing the nervous system have been well documented with plenty of research to support it… anyway I digress.  I make these dolls and I use a little bit of Lavender, Peppermint, Cinnamon, or On-Guard Oil (whatever suits my fancy at the time) to add a special touch to each doll. On-Guard is probably my all-time favorite. It always reminds me of fall and the holidays, plus it helps to support the immune system so it is my go to usually.

Why would I want a corn husk doll? 
Well at 37 I am not going to play dress up or have a tea party with it, (though those of you with small children might have someone in your house who would enjoy that) but when I decorate at fall this is a nice alternative to the old school bowl of synthetic filled potpourri (which also tends to be a migraine trigger for me).

One more use: Come the first spring or summer bonfire, this is what I use as my fire-starter and it tends to smell really good, much better than the lighter fluid my pyro-boys like to use. I just throw the whole doll in and light er up. 

CORN DOLL

To make this simple doll, you'll need some corn husks. Check your grocery store's produce section to get husks. If you're using dried-out husks, soak them for a couple of hours to soften them up (fresh husks need no special preparation). You'll also need some yarn or ribbon, and a few cotton balls.

Take a strip of the husk, and fold it in half. Place two or three cotton balls (this is when you place your oils on the cotton balls) in the middle, and then twist the husk, tying it with string to make a head (See Figure 1). Leave a bit of husk in the front and back, below the head, to create a torso.

Make a pair of arms for your doll by folding a couple of husks in half, and then tying it at the ends to make hands. Slip the arms between the husks that form the torso, and tie off at the waist. If you like your dolls plump, slide an extra cotton ball or two in there to give your doll a bit of shape [Figure 2]. This is also when I use the essential oils on the cotton balls.

Arrange a few more husks, upside down, around the doll's waist. Overlap them slightly, and then tie them in place with yarn -- it should look like she has her skirt up over her face. After you've tied the waist, carefully fold the husks down, so now her skirt comes downwards, towards where her feet would be (Figure 3). Trim the hem of the skirt so it's even, and let your doll completely dry.

Once your doll has dried, you can leave her plain or give her a face and some hair (use soft yarn), as in Figure 4. Some people go all out decorating their doll -- you can add clothing, an apron, bead-work, whatever your imagination can create.

Kids usually require some help with these but have a great time making them and decorating them. They are an inexpensive craft that tends to be great on a rainy (or snowy depending on where you are) day when you are stuck inside. Let them get creative with decorating materials you might be surprised and find yourself enjoying this craft too.

Looking for a fun Halloween activity? 

Check out my Halloween Scavenger Hunt Printable.

Boiled Dinner – A Family Recipe

Ok so fall has come to Michigan and with it some cool weather. Cool weather instantly means comfort food to me and this is definitely one. In certain areas in Michigan this coming weekend is known as Pulaski Weekend and this recipe falls right in line with that so I thought I would share.

This is not what I would call a healthy recipe but it is soooo good and during cold weather, it is usually a big hit. Also it can feed a lot of people (think Monday Night Football) My mother-in-law taught it to me. Apparently my husband was raised on it as a child so for him this always brings back memories. (Here's to you love.)

Note: Traditionally this recipe is done with corned beef, but for whatever reason my husband's family usually does it with smoked sausage and it is SO YUMMY. You can do it either way. 

Ingredients: (Many of these ingredients you can grow yourself)

• Red Skin Potatoes (if small leave whole, if large cut in half)
• Carrots Chopped (2-3 large)
• Celery Chopped (2-3 Stalks)
• 1 Large Onion Diced
• 1 Head of cabbage Chopped (pieces should not be larger than 2in)
• Smoked Sausage (3lbs) – Cut to preferred size (I like smaller slices, but my husband likes 3 inch pieces)
• 2 LARGE Cans of Cream of Mushroom Soup
• Water
• Pepper & Salt to taste (optional)

Instructions:

Put Potatoes, Carrots, Celery and Onion into a LARGE Stock Pot and just cover with water. Bring to a boil over medium-high heat. Once the Potatoes are pretty much done, add the smoked sausage and cabbage. You will have to kinda do this in stages. Put about ½ the cabbage in, just cover with water and let it wilt a bit (about 5 min). Add both cans of the cream of mushroom soup. Stir. Now add the rest of the cabbage. Add just enough water to cover the cabbage. Add salt and pepper to your preference (I don’t add any). Cover pot and let it come to a boil stirring occasionally. When the cabbage is cooked, it’s ready to be served. Enjoy!

 Let me know if you tried this recipe and what you thought!