Fire Cider Recipes

It's A Medicinal Tonic. It's A Cocktail Mixer. It's Both…and More!

Archive for the month “January, 2013”

Fire Cider ‘Slaw

“The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.”  ~Thomas Edison

We couldn’t agree more!  So here is a super simple, delicious way to get your nutrition and enjoy it too.  This recipe is from my dear friend Bobbie.  She made this for our dinner last week with shredded broccoli stems, which I think is a really great way to eat the whole vegetable, not just the pretty broccoli tops!  A mix of purple cabbage, green cabbage, broccoli stems (peeled and then shredded) plus carrots makes for a very colorful salad that will keep well in the refrigerator for a few days.

Colorful coleslaw!

Colorful coleslaw!


Ingredients and How To:

Shred a half head of purple or green cabbage, or a mix of the two

Peel and shred any broccoli stems you have- a Cuisinart is very handy for making this dish!

Shred 1-2 carrots and combine the veggies in a big bowl.

Mix: about 1 Tablespoon Fire Cider with enough mayonnaise to coat the shredded veggies.  Adjust mayonnaise and Fire Cider to suit your taste (and the amount of shredded veggies you have.)

Add salt and pepper to taste.

Add the dressing to the veggies and mix well to coat.

Top with chopped parsley and sliced scallions if you’ve got them!

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Squash Roasted with Fire!

Winter squash roasted with Fire Cider and honey.

Winter squash roasted with Fire Cider and honey.

Here’s an easy recipe sent to us from my sister Elise:

Pre-heat your oven to 350 degrees.

Cut in half one winter squash and scoop out the seeds.

Peel the squash and then chop it into roughly 1 inch cubes.

Mix the squash with butter or olive oil to coat, a few splashes of Fire Cider and a sprinkling of salt and pepper.  Drizzle on some more honey if you like.  Taste and adjust the seasonings.

Spread everything evenly on a shallow baking tray (or two, depending on how much squash you have) and bake in the pre-heated oven,  until the squash is cooked through and browned just a bit, about 15-25 minutes.  If you want the squash to brown more evenly, take it out of the oven once or twice to mix and flip the pieces.

Enjoy this healthy, hearty winter dish as a side or mix it with sautéed greens and cooked tempeh for a filling meal.  Tell us how you made this recipe your own by commenting below : – )

Leek Soup Spiced up with Fire Cider

“If you’re afraid of butter, use cream.”
― Julia Child


This recipe by Jim Huebner is perfect for the snow day we are having!

Ingredients:

  • 5 -7 cups of leeks, tops trimmed down to pale green, roots removed, sliced into thin half moons.
  • 6 carrots, peeled if necessary, and chopped
  • ¼ cup of pasture butter (you can, as Julia suggests, also add cream to the finished soup)
  • 2-4 cups of organic chicken stock or mushroom broth
  • Salt and pepper
  • a dose of Fire Cider
Leeks from our garden!

Leeks from our garden!

First, sweat the leeks in the butter with a generous sprinkling of salt in a heavy bottomed sauce pan.   Cook the sliced leeks over medium-low heat until they are soft, wilted and starting to brown a bit.

Add the broth, start with 2 cups, if it looks too thick, add more.  Then the chopped carrots and cook the soup until the carrots are soft.  Remove from heat and blend with an immersion blender. Add salt, pepper and Fire Cider to taste.

Optional: Add a dollop of cream to each bowl as you serve for a filling and decadent meal.

Fight the Flu with Fire!

The flu is the worst and this year is no exception.

Here are a few ways to use Fire Cider to boost your immune system and kick out those germs!

Sinus Relief: Mix one to just boiling water with Fire Cider in a mug. Hold up to your stuffy nose and breathe deeply for immediate relief, just make sure to keep your eyes closed! When the mixture cools to a drinkable temperature, add fresh squeezed lemon juice, honey and drink up!

Cold and Flu Fighter: take a swig, shot (1/2 ounce) or a dose of Fire Cider straight up or in a glass of OJ or warm tea every 2 hours when a cold or flu is coming on.  Keep it up until you feel better.

Sore Throat Soother:  
take as is straight from the bottle or add more raw honey from your area: use a one to one ratio of Fire Cider to honey and take by the spoonful as a throat soothing immune booster.

And finally, some cold and flu fighting foods to keep in your diet, many of these are already in Fire Cider:

How many of these foods are Fire Cider ingredients?

So many of these foods are Fire Cider ingredients!

Pork Tenderloin Braised with Fire Cider


This is an adaptation of a Marcella Hazan recipe by Jim Huebner

Ingredients:

2 Tablespoons pasture butter

1 Tablespoon olive oil

2 pounds boneless organic, humanly raised pork loin or butt

salt and cracked peppercorns to cover

1-3 bay leaves

1/2 cup Fire Cider

Simple and delicious!

Simple and delicious!

Procedure:

Heat the 2 tablespoons butter and 1 tablespoon  cooking oil on medium heat in a heavy bottom pot just large enough for the meat; thoroughly brown a 2 pound chunk of boneless organic  pork (loin or butt) on all sides without letting the oil/butter burn.

Turn the heat to low, remove the meat, sprinkle it with salt and cracked peppercorns on all sides.

Add bay leaves and ½ cup Fire Cider to the pot, dissolve any browned bits and bring to a simmer with the meat back in the pot. Cover and cook, turning occasionally, until tender and cooked through. Add 2-3 T water if needed to keep the pot from drying out.

Let the meat rest while you pour off any fat from the pan, remove the bay leaves and add water to dissolve or dislodge any browned bits; pour the pan juices over the sliced roast.

Serve with Apple Chutney, yum!

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