Cold-fighting bok choy soup

 

Shonna's Bok Choy Soup

I made my own Bok Choy soup with Bok Choy, celery, green onions, radish, fresh ginger, konjac noodles, sesame chili oil,  tofu, veggie broth, and veggie soy sauce.

Sis Faith shared a soy-free tofu brand with me, so next time, I will use a vegan tofu. 

I split the pot in half with my mom, which gave her enough for at least 3 days, but she called and told me she indulged in eating most of it in one night!!!

I must admit it turned out delicious. Konjac is a plant-based noodle, and so there is no sugar.

This vegetarian bok choy soup is a simple yet delicious recipe that combines fresh vegetables, noodles, and aromatic seasonings. It’s unbelievably quick and full of nourishing ingredients, making it perfect for a cozy winter lunch or dinner.

• Baby bok choy: Also known as pak choy, this fresh, crunchy veggie is perfect for soups! I recommend using Shanghai bok choy (green bok choy) or Dwarf bok choy (cream bok choy) for the best results. Check for either at your local Asian food market.
• Shallot: Adds a mild, sweet onion flavor. Leeks or chives also work as alternatives.
• Serrano pepper: For a more earthy kick. You can also use a jalapeño in place of the serrano pepper.
• Garlic: Essential for building an aromatic broth. Use paste or freshly minced garlic. I don’t recommend their powdered forms for this soup.
• Avocado oil: To sauté the aromatics. You can replace avocado with sesame oil for a more toasty, nutty flavor.
• Shiitake mushrooms: Provide an earthy flavor and meaty, buttery texture. If you don’t have shiitakes, try portobello or cremini mushrooms.
• Rice noodles: I also love to make this soup with udon or soba noodles. Again, any of these options are typically available at Asian food markets or large grocery stores.
• Soy sauce: Imparts a punch of umami flavor. Tamari or coconut aminos are suitable substitutes if you’re trying to avoid gluten.
• Maple syrup: Adds a hint of sweetness, balancing the savory ingredients. Agave or a pinch of brown sugar will also work.
• Rice vinegar: Provides a touch of tanginess and acidity. If you don’t have rice vinegar, mirin or apple cider vinegar will work, though the flavor will be slightly different.
• Water: For a more complex broth, use mushroom stock or bouillon.
• Salt: Just a pinch to taste to balance the sweet, tangy, and spicy flavors.
• Garnishes are optional, but I love adding chili garlic sauce, sesame seeds, and red pepper flakes for more flavor and heat.
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• https://greenheartlove.com/bok-choy-soup/

Flavor Your Water at the End of the Day its Refreshing

@ The Yummy Life.com 

"Great for entertaining! Flavored waters are very popular now, as more people are avoiding soda and juice. Make a variety of flavored waters to offer at your next party. Look how gorgeous they are! Refreshing, healthy, inexpensive, and beautiful. Plus you can make and refrigerate them well in advance of the party."

At the end of the day, regular old tap water- or a filtered version- is the way to go. I'm fortunate that Chicago is considered to have some of the best-tasting tap water in the U.S. I still prefer the taste of it filtered through a Brita Water Filter Pitcher--we've been using one for years. But I still need to drink more Water. 

Aside from my morning coffee, I need to remember to drink fluids throughout the day, even though I know it's essential for my health. I don't dislike Water, but I get bored with it. That was the motivation for starting to make flavored waters.

Subtle flavor without sweetness

These aren't sweet waters, so they'll be disappointing if that's what you expect. This is Water with subtle flavors infused into it. Water with a little something extra. A touch of flavor--not an explosion of flavor--with little or no sweetness. You've probably had pitchers of ice water with lemon served at restaurants. This is the same idea but with more variety. Many spas serve fancy waters like these, and it turns out that they couldn't be simpler to make. And they are oh-so-refreshing.

Supplies Needed:

• Fruit—whatever kind you like (except bananas); make sure it's good and ripe for maximum sweetness and flavor. You want to use all types of citrus and berries. I also found pineapple and watermelon to work well for flavoring Water. Any grocery stores sell small containers of pre-cut fruit if you want to avoid buying whole ones.
• Herbs are optional, but many herbs are a surprising complement to fruit flavors; almost any herb will work, depending on your preference. 
• Jars or pitchers -- I use 2-quart mason jars primarily, but any 2-quart pitcher will do.
• Fruit infusion pitcher—I recently purchased one of these. It's another option if you make infused waters regularly; it's an effortless, tidy way to strain fruit from a WaWaterFruit infusion water bottle. I love using this as a portable, on-the-go option.
• A muddler or wooden spoon is used for mashing fruit and herbs.
• Water -- I use filtered WaWaterbut regular tap water is fine if yours tastes good to you 

Fresh vs. frozen fruit. When in season, I prefer to use fresh fruit. However, the fresh version can be tart or flavorless when the fruit is out of season. Because fruit that is to be frozen is picked at the peak of ripeness, it is often the better option for the best flavor, sweetness, and nutrients. This is especially the case with berries and peaches.

A variety of fresh herbs. See whatever herbs you like or happen to have on hand. I picked all these from my herb garden and tried them in flavored waters. It's surprising how well they blend with most fruit flavors and amp up the refreshing factor of the WaWaterIt. It is the most obvious herb choice. I have also tried basil, rosemary, sage, thyme, lavender, and tarragon. They're all good.

I'll share some fruit and herb combos I've recently tried for flavoring. However, you can combine most fruits and herbs according to your favorite flavors and what you have in your fridge. I'll show you how to make five flavor combos. You can take it from there, creating endless flavor combos.

Quantities: My flavored water recipes all call for 2-quart jars or pitchers. However, I ran out of the 2-quart jars and used a few 1-quart jars, halving the recipe ingredients. Make sure to distinguish the different jar sizes. Making a full or half batch is easy, depending on your jar or pitcher size.

The first 2 waters are flavored with fruit only (no herbs)
WASH FRUIT THOROUGHLY! The citrus and berries must be clean to keep contaminants and bacteria from your water. The fruit isn't going to be peeled; I recommend organic fruit. 
1.  ll Citrus Flavored Water (adds refreshing tartness to water Slice 1 orange, 1 lime, and 1 lemon into rounds, then cut the rounds in half. Add to jar, press, and twist with a muddler or the handle of a wooden spoon. Dress enough to release some juices, but don't pulverize the fruit into pieces. Fill the jar with ice. our in watWater the top. tir it with the handle of a wooden spoon or a chopstick. Put a lid on it in the fridge and chill it. 

You can drink it immediately, but the flavor intensifies if made an hour or two ahead. It's even better the next day. Four hours later, straight from the fridge, the ice still hadn't melted entirely in mine. The ice at the top serves as a sieve to pour the water, getting fruit bits into your glass.
2. Raspberry Lime Flavored Water (beautiful color and mildly tart)—Quarter 2 limes; squeeze the juice into the jar with your hands, then throw in the squeezed lime quarters. Dd raspberries. Dress and twist with a muddler to release some juices (don't pulverize the fruit). Leave the jar with ice, then add watWater the top. Tir, cover and refrigerate.

The following 3 drinks of wastewater flavored with fruit and herb combos

3. pineapple Mint Flavored Water (a hint of minty sweetness). dd a sprig of mint to the jar--you can throw in the whole sprig or remove the leaves from the sprig if you prefer to have the mint swimming around and distributed in the jar. Muddle the mint- the goal is to bruise the leaves and release their flavor- but don't pulverize them into bits. Add pineapple pieces, press them, and twist them with the muddler to release juices. Add ice to the top and then cover it with water and refrigerate. 

4. Blackberry Sage Flavored Water (subtle, refreshing flavor). Add sage leaves to a jar and bruise with a muddler. Add blackberries; press and twist with the muddler to release their juices. Fill the jar with ice cubes, add Water to the top, stir, cover, and refrigerate.

5. Watermelon rosemary-flavored WateWatervely flavor combo). Add a sprig of rosemary to the jar and muddle gently (rosemary releases a strong flavor without much muddling). Add watermelon cubes; twist and press gently to release juices. Fill the jar with ice cubes, add Water to the top, stir, cover, and refrigerate.

Here's the Whole gang. It's hard to pick a favorite because they all have a different, distinctive flavor. All citrus and raspberry lime are both quite tart (and refreshing!), the watermelon rosemary and pineapple mint are the sweetest, and the blackberry sage has the mildest flavor (that may be because my out-of-season blackberries weren't very flavorful). Enjoyed all of these and love having a variety in my fridge. You can get creative and use this simple method to combine all kinds of fruits and herbs. 

How long will they keep? They can be kept in the fridge for up to 3 days with a lid. It only takes a few minutes to make several varieties to keep on hand. No more boring water for me!

Pour a glass. If ice is still left in the jar (my ice lasts up to 24 hours in the fridge), it will filter out the fruit/herb bits as you pour Water into a glass. After the ice melts, if you don't want to drink fruit bits with the wastewater, use a small wire strainer to remove them as you pour them into your drinking glass. 

I use flip-top caps for easy, no-mess pouring. They filter out the fruit and ice as you pour.

Just pour and enjoy a refreshing glass of fruity wateWatereeten it up if you must. If you have a sweet tooth and find these flavored waters undrinkable without some sweetener, go ahead and stir in some simple sugar syrup, honey, agave syrup, or whatever sweetener you prefer. A teaspoon of sugar only has 15 calories, so go ahead and add one to your glass. Even though a single can of soda or juice has the equivalent of 10 teaspoons of sugar, you are still way better off drinking slightly sweet Water. If you are hooked on sweet-tasting drinks and want to reduce or eliminate sugar or artificial sweeteners, you may need to wean yourself gradually. Unsweetened beverages are an acquired taste. Prefer them now, but it took me a while to get there.

Fireworks Firestarters Firecider

I think I found my people, Fireciders... Oh I dance and sing, making these 

Ok, so... Here are 9 recipes... Most importantly, add, subtract, and just have fun... It's your journey!!

Does anyone want some recipes...... I name mine because.. why not...

The Massive Remedy:

2 cinnamon sticks, 1 tsp cloves, 1 tbsp black peppercorns, 1-star anise, 2 large pinches of fresh sliced Ginger, 1 large pinch of freshly sliced turmeric, 1/2 handful of fresh cranberries, 1/2 handful of blueberries, 1/4 cup of raw beets sliced, 1/4 cup garlic cloves, 1/4 cup fresh garlic cloves, 1/4 cup Fresh sliced Anaheim pepper, 4 slices of red onion, 4 slices of the each of the following lemon & lime & apple & orange, topped well with fresh cut Rosemary that I had to push in there, 1/2 cup 100% pure uncooked honey and finally Apple cider vinegar with the mother.

Herbal:

2 cinnamon sticks, 1/2 tbsp of black peppercorns, a large pinch of fresh sliced Ginger, just a pinch of freshly cut turmeric, 1-star anise, 1/2 handful of both blueberries and raw cranberries, 1/4 cup fresh sliced beets, 1/4 cup garlic cloves, 1/8 cup fresh sliced Anaheim pepper, 2 slices of red onion, 4 slices of apple & lemon & lime & oranges, fresh cut Rosemary on top, 1/2 cup os 100% pure uncooked raw honey, and finally Apple cider vinegar with the mother

The Fruit One:

3 cinnamon sticks, a decent pinch of cloves, 1-star anise, 1 pinch of fresh sliced Ginger, 1/4 pinch freshly sliced turmeric, a large handful of raw cleaned cranberries, a large handful of fresh blueberries, 5 slices each of apple & lemon & orange & lime, few sprigs of new cut Rosemary, 1/2 cup raw 100% pure uncooked honey, and finally Apple cider vinegar with the mother.

Vitamin C:

It was late with these two; they were last, so the measurements could have been written down... I had all this leftover stuff, so I decided to build it:

1 tbsp black peppercorns, cinnamon, 1/4 cup fresh Ginger, a little less than 1/8 cup of freshly sliced turmeric, a handful of cranberries, 1/4 cup Anaheim pepper, 7 garlic cloves, 5 slices red onion, 1/8 cup fresh beets, around 6 slices of lemons & 7 slices of oranges, 2 lime slices that were left, lots of new cuts Rosemary, 1/2 cup 100% pure uncooked honey, and Apple cider vinegar with the mother

Tropical infusion:

2 cinnamon sticks, 3-star anise, 1 tbsp whole cloves, 1 tbsp mint, 4 garlic cloves, 1 handful quartered pineapple slices, 4 lime slices, 5 orange slices, 6 lemon slices, 3  apple slices, 3 more quartered pineapple slices, 1/8 cup cranberries, 1/8 cup blueberries, 1/2 cup raw, unfiltered honey, top with apple cider vinegar with the mother and cheesecloth the top. Then, close your jar.

Herbal Dream: (note- I had fresh roots)

1 cinnamon stick, 3-star anise, 2 tbsp whole black peppercorns, 1 large pinch whole cloves, 1 pinch fresh sliced beets, 6 garlic cloves, 1/8 cup Anaheim peppers, 1 large pinch of diced fresh mullein, 1 tbsp burdock root, 2 tbsp fresh sliced Ginger, 1 heaping fresh sliced turmeric, 2 tbsp freshly sliced horseradish root, 1 pinch cilantro, 2 slices red onion, 2 slices apple, 3 slices lime, 4 slices lemon, 3 slices orange, 1/8 cup cranberries, 1/8 cup blueberries, top with fresh cut Rosemary, 1/2 cup ra,w unfiltered honey, and then fill the rest with apple cider vinegar with the mother and cheesecloth the top. Then, close your jar.

Healer's Remedy:

1 cinnamon stick, 5-star anise, 1 tbsp whole cloves, 2 tbsp whole black peppercorns, 1 pinch cayenne pepper, 2 radish slices, 2 pinches of fresh sliced beets, 6 garlic cloves, 1/2 cup Anaheim peppers, 1 large pinch of fresh cut mullein, 1 tbsp burdock root, 2 tbsp fresh sliced Ginger, 1 heaping tbsp freshly sliced turmeric, 1 pinch freshly sliced horseradish root, 2 slices red onion, 2 slices apple, 3 slices lime, 4 slices lemon, 3 slices orange, 1/8 cup cranberries, 1/8 cup blueberries, fresh Rosemary, 1/2 cup raw unfiltered honey, and then fill the rest with apple cider vinegar with the mother and cheesecloth the top. Then, close your jar.

Super Fire:

1 cinnamon stick, 3-star anise, 3 tbsp black peppercorns, 1 tbsp cayenne pepper, 2 LG pinches of fresh sliced beets, 6 garlic cloves, 1 handful of fresh sliced jalapenos, 2 tbsp fresh sliced Ginger, 1 heaping tbsp freshly sliced turmeric, 2 tbsp newly sliced horseradish, 1/8 cup cilantro, 3 slices red onion, 2  apple slices, 4 lime slices, 3 slices lemon, 1/8 cup cranberries, fresh Rosemary, 1/2 cup raw, unfiltered honey, and then fill the rest with apple cider vinegar with the mother and cheesecloth the top. Then, close your jar.

4 tbsp freshly sliced horseradish, 4 tablespoons fresh cut mullein, 9 slices jalapeno, 7 slices fresh quartered pineapple slices, 1 pinch fresh sliced Ginger, 1/8 cup cilantro, 1 pinch freshly sliced turmeric, 7 garlic cloves, 5 slices oranges, 1 tbsp black peppercorns, 1/8 cup cranberries, 1/8 cup blueberries, Rosemary, 1/2 cup raw, unfiltered honey, and then fill the rest with apple cider vinegar with the mother and cheesecloth the top. Then, close your jar.

#1 What are they- fire ciders...

#2 What do they do- Immune system booster (short answer)? Yes, as they have medicinal value... I looked up everything and read books... The internet has all the answers, too...several studies have shown that the tonic helps the body balance blood sugar levels and reduce inflammation... helps relieve nasal congestion, supports digestion, warms the body during cold seasons, boosts immunity, helps the body balance blood sugar levels and reduce inflammation.

#3 Why are there so many kinds, and what is each for? Because they are fun. Some people like fruity versions, others like the spicy ones. Herbal ones are great when you're sick, and vitamin C is also good.

#4 Do you have to boil them, ferment them, etc... - DO NOT BOIL THEM; just make them and keep them in an excellent, dark space

#5 How long do they sit - mine are sitting 6wks, then I will strain them

#6 How long do they last - after straining, put the juice in a jar in the fridge for up to 6 months... Thanks the remaining ingredients and mash through a strainer and pour through a cheesecloth and then use that juice to add to your apple cider vinegar with the mother to start a new batch

#7 How much do you take? It's up to you!!! If you're new, start with a tbsp and then a tablespoon of honey afterward... Work up to a shot a day.

#8 What's apple cider vinegar with the mother - Apple Cider Vinegar with Mother is the purest form of Apple Cider Vinegar you can get. It has yet to be fussed with; it is unrefined, unfiltered, and 100% natural- YES, IT HAS TO BE THIS KIND.

#8 How much apple cider vinegar with the mother do you use- I have put all the recipes in the post... Starting from the bottom to the top. So, in the end, fill your jar up, leave about a half inch, and add cheesecloth as a barrier between the metal lid and your ingredients.

#9 What do I do with it- leave it in a cool place for 6 weeks and shake it daily... You should add more apple cider vinegar.

#10 What size jars- I bought 32oz jars... But I've seen folks Clean and recycle their jars at home. It's a beautiful way to keep Mother Earth clean!! I'll be reusing my jars!!!!

For #11, do I mix it with water? No!!!!

#12 Which is best for inflammation - it depends on what kind of inflammation you have... If it's the esophagus, that's trial and error. Because apple cider vinegar is bitter, all be, and we're adding vital ingredients...

But it helps the body balance blood sugar levels and reduce inflammation.

#13 What's best for kids- well, my boyfriend hates apple cider vinegar, so I made the tropical one with pineapple and fruit .. that's his go-to... Make a really fruity one.

#14 Do you always add honey? No, but I did this. I'm just getting started on making a plethora more and more...

#15 Can I use store-bought prepared horseradish - no, it has so many preservatives... However, someone found one that did not!! That was a rare find because it'll make you cry

#16 How do you store your roots- freezer... Lol, you can store your Ginger, your horseradish, and your turmeric in the freezer. That way, it keeps.

#17 Does it need to sit on the counter or in the fridge - it depends on your climate... Currently, it's cold in my area!! So, mine is on the old freezer top .... And it gets shaken every day... Now, come this summer, it will get boiling here, and it will be in the fridge...

#18 Do I have to follow the recipes - NO!!! Have fun. Make it your journey to find what you like, and it's your creation 

#19 Why do you have so many recipes - why not... I do not have a fire cider recipe book, but I understand it exists... They have hundreds of recipes... I wanted to find ways to help friends and family and started this ...ney... Along with healing my body,!!!

I have autoimmune issues, and I'm tired of medication that doesn't work... So I took it to the kitchen... Our ancestors did this... My doctor says I'm doing more suitable for my body with these than they can... I can't hardly eat anything...My body aches in pain, but I'll find something for them, too! I'm working on a rosemary beeswax salve, and I go out in the forest and forage for mushrooms, herbs, and anything else to learn.

Please have fun making them either on your own or with friends... Put some music on and create to your heart's content.

Edited and reposted via a Facebook posting to share  

Arugula & Pear Salad with a Balsamic & Sherry Vinaigrette

 Arugula and pear Salad with a Balsamic and Sherry Vinaigrette

Last month, while at the Nugget Market in Sacramento, California, I picked up some recipe cards that caught my attention. They looked delicious, and I decided to try them all to discover new foods and salads as I continue my journey of managing diabetes through a healthy diet. Since 2022, I have managed to lose 40 pounds in a year, and my A1C is at a normal level of 5.6.  It has not been without sacrifice I am not a vegan, I still eat protein and am mindful of not being anemic.

This simple salad of peppery arugula, sweet pears, fresh goat cheese, and candied pecans gets even better with a flavorful homemade vinaigrette.

Ingredients

Vinaigrette:

1 small shallot, minced

½ teaspoon minced garlic

2 tablespoons Dijon mustard

3 tablespoons balsamic vinegar

1 tablespoon sherry vinegar

½ tablespoon honey (omit and use a substitute)

¼ teaspoon salt

¾ cup extra virgin olive oil

Salad:

1 pear

5 ounces of baby arugula

1 cup candied pecans

Vinaigrette, to taste

4 ounces chèvre

Preparation

To make the vinaigrette, combine all the ingredients except the olive oil in a work bowl and whisk. Whisk in olive oil to emulsify.

For the salad, cut a pear in half, remove the core, and slice it into thin wedges. Combine pear wedges, arugula, and pecans in a work bowl. Toss with vinaigrette to taste and arrange on serving dishes. Top with crumbled chèvre.

Extra dressing can be stored in the refrigerator for up to 7 days.

How to Eat to Live- 2023

 At the end of 2022, I was diagnosed with diabetes and was immediately given insulin injections to bring my A1C down.   I have a family history of diabetes but lived all my adult life with the threat of it lingering over me, but I controlled it with diet and watching what I eat. The ending of 2022 and the beginning of 2023 have changed my life substantially. So this year will be a journey and blogging about dishes that teach us how to eat to live. 

Book Overview - I remember having a copy of this book in the 1980s, and I prepared food for my family and practiced cooking around recipes that encouraged good diets. 

Do you want to eat delicious food that allows you to lose weight and keep it off permanently without hunger or deprivation? Do you want to throw away your medications and recover from chronic illnesses such as heart disease, high blood pressure, and diabetes? Do you want to maintain good health, live longer, and enjoy life to the fullest? If you said yes to any of these, then the Eat to Live Cookbook is for you. Through his #1 New York Times bestselling book Eat to Live, Joel Fuhrman, M.D., has helped millions of readers worldwide discover the most effective, healthy, and proven path to permanent weight loss. Now the Eat to Live Cookbook makes this revolutionary approach easier. Filled with nutritious, delicious, and easy-to-prepare recipes for every occasion, the Eat to Live Cookbook shows you how to follow Dr. Fuhrman's life-changing program as you eat your way to excellent health.

Book Overview

Despite what you might have heard, diabetes is not a lifelong condition. It does not have to shorten your life span or result in high blood pressure, heart disease, kidney failure, blindness, or other life-threatening ailments. In fact, most diabetics can get off medication and become 100 percent healthy in just a few simple steps. 

 The End of Diabetes, Dr. Joel Fuhrman shows how to prevent and reverse diabetes and its related symptoms and lose weight. The End of Diabetes is a radical idea wrapped in a simple plan: Eat Better, End Diabetes. While the established medical protocol aims to control diabetes by limiting carbohydrate intake, monitoring glucose levels, and prescribing bottomless doses of medicine, Dr. Fuhrman believes this long-standing approach to fighting diabetes is wrong--and possibly fatal. 

Designed for anyone ready to enjoy a healthier and longer life, Dr. Fuhrman's plan is based on a single formula: Your Health Future (H) = Nutrients (N) / Calories (C). According to Dr. Fuhrman, foods with a high nutrient density turn our bodies into the miraculous, self-healing machines they can be, resulting in significant weight loss, improved health, and, ultimately, the end of diabetes and other diseases. In engaging, direct, and easy-to-follow language, The End of Diabetes supplies the science and clinical evidence to prove that diabetes, heart disease, and high blood pressure are not inevitable consequences of aging. Instead, they are reversible and preventable. This simple and effective plan offers great food, starts working immediately, and puts you on a direct path to a longer, better, fuller, disease-free life.

 One of my art friends on Facebook Kanika Marshal posted this recipe and for weeks I've been trying to make it. On the first try, I had cut the ginger, and started it with water, and search the cabinets and didn't have the granulated sugar. So make sure you have all the ingredients before starting this project. I used the liquid from the first boil as tea and put it in the refrigerator. Be careful because ginger is hot. 

Crystallized Ginger - Candied Ginger

Ingredients

• 2 cup fresh ginger
• 4 cups water
• 1 cup sugar

Instructions

1. Place the medium saucepan with water and sugar on the stove . Bring to a boil to dissolve the sugar.
3. Add ginger to the sugar water and simmer on low heat for 1-1 ½ hours you can cut it in small cubes, juliennes, or round slices. Remove from heat and strain.
5. Carefully move the ginger to a rack and sprinkle it with sugar. Let them dry for few hours in a cool dry place, turning them halfway through.
7. Store in a sealed container. Reserved ginger syrup liquid can be used in Tea..cake, waffle.
8. Store in an airtight container in the refrigerator

An Immune-Boosting Cider Recipe to Try During Quarantine

Fire Cider Recipe  original by Rebecca Firkser

Note: If the shot is too potent for your palate, try pouring it over ice and topping it with a splash of seltzer. Alternatively, make a tea with a shot or two of fire cider by pouring boiling water over it.

Fire cider recipe

Ingredients
1/4 cup freshly chopped garlic
1/4 cup freshly chopped ginger
1/4 cup freshly chopped horseradish
2 dried hot chiles, crushed (freshly chopped will also work)
1 Tbsp ground or freshly grated turmeric
1/2 tsp black peppercorns, crushed
1 orange, washed and quartered
1 lemon, washed and quartered
Apple cider vinegar
Honey

How To Make It
Combine garlic, ginger, horseradish, chiles, turmeric, and peppercorns in a clean quart-sized jar. Squeeze orange and lemon into the mixture and add the rinds. Stir well, then press the solids down to firmly pack them.

Pour in apple cider vinegar until the solids are completely covered (but don't fill the jar to the brim). If your jar's lid is metal, cover the top with a square of parchment paper before tightly sealing the lid—metal can react weirdly with vinegar, and no one wants that.
For quick cider: Transfer the jar to the fridge and let it steep for at least 12 hours. Use a wooden spoon to press down on solids to extract as much flavor as possible. Pour about 1 shot of the cider and mix in honey to taste. Take a shot (or a half-shot) every morning or whenever you feel under the weather. Finish within 1 month.

For OG slow cider: Transfer the jar to a cool, dark area in the kitchen, like a pantry or cabinet. Let the mixture steep, gently shaking the jar daily for three weeks. Use a wooden spoon to press down on the solids to extract as much flavor as possible, then strain out the solids and mix in honey to taste. Discard the solids and transfer the cider to the fridge. Take a shot (or a half-shot) every morning or whenever you feel under the weather. Finish within 1 month.

Any time I feel under the weather, I make a large batch of fire cider, an immune-boosting tonic of acidic, spicy things like garlic, ginger, horseradish, chiles, and apple cider vinegar, mixed with fresh citrus juice and honey. I take little shots of it throughout the day, letting its healing warmth run through my body.

© Provided by Eat This, Not That! immune-boosting shot

Similar in flavor to a shrub or a switchel, fire cider is often relied upon by herbalists to stop flu and cold symptoms in their tracks. Though a quick version can be mixed up overnight, a proper batch of fire cider takes a few weeks to brew.

Benefits Of Apple Vinegar - Now

Search For Benefits Of Apple Vinegar that is Great for You!

As we work through daily life doing our best to prevent the spread of the novel coronavirus, a combined effort to practice social distancing means you'll have plenty of time to make a big batch of this fire cider. Or make a quick batch for now and an OG slower batch to freeze for later.

And for more quarantine ideas, don't miss these 20 Healthy Foods to Add To Your Coronavirus Grocery List.

What are the health benefits of fire cider?

The spicy components of the drinking aid in decongestion and warm the body; citrus brings immune-boosting vitamin C, while garlic and honey offer antibacterial support. Some believe strongly in the antiviral properties of these ingredients, but as much less research has been produced in that area, put only some of your faith in fire cider. The drink will still soothe a sore throat, clear your sinuses, and warm you to your core.

Though humans have made strong brews with natural ingredients to combat illness for generations, the actual term "fire cider" is widely attributed to herbalist Rosemary Gladstar, who wrote about the mixture in the 1980s. In her 1999 book Rosemary Gladstar's Herbs for the Home Medicine Chest, she recommends making a batch of fire cider as soon as cold and flu season hits (her recipe requires the mixture to rest for three to four weeks to reach utmost potency), and recommends taking a spoonful as soon as symptoms arise.

What goes into making fire cider?

Then, don't wait weeks to drink my fire cider. Because I consider the brew a symptom-soother and not my only form of medicine, I find it perfectly potent after an overnight steep.

Though you'll find one below, there's no authentic "recipe" for the mixture. It's more a matter of what I have and which flavors I want to lean into. More acidic spice? Crank up the amount of freshly grated horseradish. Want it super hot? Double the chiles and add all the seeds. And always add freshly chopped garlic and ginger, lots and lots of it. I don't typically use diced onion, but some swear by it. Then, the citrus: The puckery lemon is just as welcome for a sweeter slant, orange juice, and peel. Turmeric, freshly grated or powdered, and cracked black peppercorns are my favorite additions for a dose of anti-inflammatory agents.

Cram everything into a clean jar and cover with apple cider vinegar. At this point, you could pop the mixture in the fridge and let it sit out overnight.

How to properly brew the cider for weeks

If you're interested in letting your fire cider brew for a few weeks, there are a few things to which you should pay closer attention.

Make sure your jar has a lid that can create an airtight seal. This is the time for a Mason jar, not a repurposed salsa jar. Make sure your pot is fresh-out-of-the-dishwasher sanitized.

Take extra caution to pack down the solid ingredients and cover them entirely with vinegar.

Move the jar to a cool, dark area in the kitchen, like a pantry or cabinet. Let the mixture steep, gently shaking the jar daily for three weeks.