Fire Cider

Just the other day I was at the gym talking to someone when all of a sudden, she coughed into my face, like full fledge hacking. This and then she continued to tell me that she has been sick for like weeks and blah blah blah. After that all I was thinking was, Oh Fuck, she just gave me her ick….GET AWAY FAST!!!!

So it’s that time of year. Everyone all sick and shit. And that means getting my stash of stuff made, my feel better, don’t get sick stuff. The tonics and elixirs and hocus pocus things that I use all year long, but mostly during the winter months when everyone starts getting sick.

One of the things I make is fire cider. First off, let me tell you I am no doctor, just in case you thought I might be. But I l am a strong believer in food as medicine. So the fire cider is a heath tonic of sorts, made with all sorts of yummy and highly potent things like fresh grated horseradish, hot peppers, garlic, and so forth. All things that are good for your health in many ways, but also taste really good. And let me tell you, if you are into the healing powers or not, a swing of this infused cider tonic will surely open up your sinus cavity like whoa.

And now before you get super excited about going and making yourself this fantastic health tonic/salad dressing/drink mixer, and thinking it will be ready and done as soon as you do a little grating, well hold up. You can throw it together super fast, but it does take a good 4-6 weeks of chilling and infusing before you really want to get into it. But don’t let that stop you, it is 100% worth all the waiting. And wouldn’t you know, the holidays are about 4-6 weeks away and I was just thinking after I made a batch for myself how I should make another big batch and give away in little jars for Christmas this year. Now there is a good idea. (Might not be a doctor, but I sure am a smarty pants…HAHAHA)

Now to the Fire cider!

Garlic, onion and hot peppers, chopped into bits. Place it all into a clean 32oz jar.

Grated horseradish, turmeric, and ginger. Into jar it goes. And watch out, freshly grated horseradish can be a little intense.

Sliced lemon. Into said jar along with thyme, oregano, and peppercorns.

Packed and filled with raw apple cider vinegar.

Now a lid and some time in a cool dark place and you got yourself some liquid gold.

Remember, I am not a doctor so yeah, but this cider helps me feel better when I need it to and I think you will find it will help you too. And it tastes freaking awesome on food so theres that!

-C

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Fire Cider

makes 16-20 oz

• 1/3 cup fresh grated horseradish

• 1/4 cup fresh grated ginger root

• 1/4 cup fresh grated tumeric

• 1 chopped onion

• 3-5 heads of garlic chopped

• 2—4 hot peppers (depending on the type you use and the heat level you want) chopped

• 1 lemon sliced

• 1 teaspoon peppercorns

• 1 teaspoon oregano

• 1 teaspoon thyme

• Raw apple Cider Vinegar

• Honey or maple syrup (optional)

Note. Feel free to change the amounts of all of the ingredients. Want to use less horseradish, then do so. No hot peppers, then don’t add them. Leave out the oregano and thyme and add dill or rosemary. You can be creative with your own flavors.

Now to make fire cider.

Place all ingredients besides vinegar into a 32 oz jar. Pack down with a wooden spoon then fill jar with apple cider vinegar.(Make sure all the stuff is submerged in the vinegar.) Place a lid on jar. If using a metal lid, line top with wax paper first or just use a plastic lid if you have one. Place jar in a cool dark place for 4-6 weeks, giving it a shake every day.

After at least 4 weeks, remove lid of the jar, strain the liquid from the solids through a fine mesh strainer or cheesecloth, squeezing out as much as the liquid as you can. You can discard the solids or make something tasty with them (sautéed with potatoes?). Then taste the liquid. Add sweetener if you want, maybe a few tablespoons to start and go from there.

And thats it. Store the cider a lidded jar in a cool dark place. Or in the fridge if you want it cold.

To use, just take a swig when feeling crappy, stuffy, cold, or just want a tasty little pick me up. Or use as condiment on food, like in a salad or wherever.

Enjoy!

Summer Bounty with Lentils Salad

All at once is how it goes. The garden is all star fantastic and just won't quit.  I find myself picking 4-6 cucumbers and the same in squash every morning. The tomatoes plant are a freaking jungle and there are so so so many tomatoes, all just about to ripen. The kale is doing it's thing, growing big and green and I pick a few handfuls a day. And then there are all the beets and carrots and cabbage,chard, and kidney beans. It's big, and prolific and amazing. I am much proud of myself for growing a shit load of awesomeness.

And then there is the farm share. I get all my garden stuff times 10. Tomatoes, cucumbers, zucchini, kale. Not to mention the corn, onion, carrots, and herbs and all the flowers. The food keeps on coming.  I live in a house, with a big kitchen, with lots of counter and a full sized fridge, yet I still don't have a place for it all. The squash overflow has now made it's way to the dinning room. But I am not complaining.

The new rule that I have instated in the house. Every meal must contain at least two tomatoes, a cucumber, and some kale. Want a snack, grab a zucchini. You thirsty? well eat a cucumber. No joke. I get a little stressed out about how much food is around that needs to be eaten or canned, but that is good stress. I am on the lookout for a chest freezer to help with the stress. I promised myself that I would have one by now so I need to get on that asap.

Summer harvest. This is the time of year that I gain a few pounds. It's a zucchini tomato belly for sure.

And this salad. I am a huge fan of the B.A.S (big ass salad). A big ass bowl of all the goodness from farm and garden plus some lentil protein and a little good avocado fat. Fresh and clean and delicious. Makes you feel all good when you eat it.  So go for it. Eat yourself a B.A.S. you wont regret it.

The stuff. Cucumbers (that is a white cucumber and it's really tasty) tomatoes, some kale, parsley, and cilantro. Also need some onion, cooked lentils, and at least half an avocado. Salt. pepper, and red wine vinegar for the finish.

Kale. parsley, and cilantro get a good rough chop and then tossed into a big ass bowl.

Cucumber, onion, and tomatoes get their turn next and chopped into mouth sized pieces. Into the bowl as well.

Top it all with cooked lentil, some avocado, and a glug glug of vinegar. Season with salt and pepper.

Toss it all around.

Now all you need is a fork.

All the summertime in a bowl. Here's to summer bellies!

-C

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Summer Bounty with Lentils Salad

• 2 cucumbers
• 2 small or 1 large tomato
• 1/2 of an onion
• 1 cup cooked lentil
• 1/2 an avocado
• 3-4 large kale leaves
• handful fresh cilantro
• handful fresh parsley
• red wine vinegar
• salt and pepper

First off, grab a really big bowl. Take herbs and kale and chop into small pieces. Place in bowl. Next dice up you onion, tomato, and cucumbers into mouth sized pieces and toss those into bowl. Dump the cooked lentils on top of that and dice the avocado (I used half but you can use whole one) into little pieces and through that on too. Sprinkle with a pinch of salt and pepper and a glug (about a table spoon or two) of vinegar.

Now mix until all combines. Taste and if needed, add more salt, pepper, and/or vinegar.

Now its done. Grab a fork and eat to your face.

So Good Pineapple Dill Kale Salad

Last week pineapples were on sale everywhere……So I bought 5. Don't judge 

And I bet I am not the only one that got overly excited at $1.50 pineapple and bough themselves a few. We will just call ourselves opportunists.  Now we have plenty of pineapples and don't have to pay  the $4 a piece prices. (Justification)  

But if you don't have a pineapple laying around, you must go get one. (Maybe if your lucky, there might still be some sales going on) because you must make this salad. I am on a mission to make everyone I know eat it because, for lake of a better way to say it…….It will rock your world.

Dill and pineapple are a serious match made in heaven. Pineapple, with its sweet, tangy, citrusness  and dill with it's super fresh earthiness. Mixed together with a few other helpers to create a fresh, clean, chunky, tangy, over the top, flavor. I could stop right there, but toss in a handful of lentils, some creamy avocado and a bed of kale…It's like the best spring time, celebration on you tongue, happiness in you tummy, kind of salad.

A salad that will make you smile. (and maybe buy  5 pineapples) 

 Stuff for the goodness. We got the kale, some avocado because all salads should have avocado and some cooked lentils because, well, all salads should have lentils (or beans or nuts.. so you could totally something else) Then a few sprigs of fresh dill, a clove of garlic, red wine vinegar, salt and a bowl of chunked up pineapple. The pineapple, dill, garlic, red wine vinegar, a splash of water and a pinch of salt get blended in a blender or whatever blending device you use. Go as smooth or chunky as you like, I recommend going smooth, but leaving a little chunk, like half blended.

The prep is done, now compile.  Kale in bowl, top with lentils,. Toss on avocado chunks, and, last but not least, the blended pineapple dill mixture.So good……So so good.

Happy Friday!!

-C

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So Good Pineapple Dill Kale Salad

Serves Two

• 3 cups washed and chopped Kale
• 1/2 a avocado, diced
• 1 cup fresh pineapple chunks
• 1-2 springs fresh dill
• 1 tablespoon Red Wine Vinegar
• Salt 
• 1/2 cup cooked lentils (or any bean or nut will do)

Note. No fresh dill? You can use dried, just sub in 1 teaspoon for the fresh and after blending with the pineapple, let sit a little longer to really let the flavors meld together. 

Place pineapple, dill, pinch of salt, vinegar and garlic into a blender or whatever you own that blends and blend stuff together, leaving it a little chunky. Let sit for 5-10 minutes.

Kale goes into a bowl and add the lentils and diced avocado. Pour the blended pineapple on. Toss around. 

Now eat.