Fire Cider Recipes

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

Archive for the tag “healthy snack”

Wicked Simple Sauerruben Recipe

Lacto-fermented veggies are very easy to make, full of good for you probiotics and are a nice balance to the rich, warm foods we have begun eating for the fall and winter.  Sauerruben is made just like sauerkraut, only instead of shredded cabbage you’ll be thinly slicing baby turnips. This method is a very easy way to preserve the end of harvest bounty by making it even more nutritious and flavorful.  The sauerruben will last for months in the fridge, if you don’t eat it all in the first few weeks!

Ingredients:

-Salt, 2 tsp per pound of veggies.

-Turnips, sliced or shredded. After much experimenting, I prefer sliced when using smaller, tender turnips. The turnips in this picture are delicious sweet, tender Hakurei turnips from our friends at Woven Roots Farm in Lee, MA.

Options per Quart mason jar-
1-2 clove garlic

and/or 1/2 tsp red pepper flakes

and/or 1/2 tsp caraway seeds

Or get cray-zay and spice it up with everything!

 

Clean bottles filled with water make great weights to keep the veggies under their brine.

Clean bottles filled with water make great weights to keep the veggies under their brine.

Method:

-Weigh your sliced turnips and measure out 2 teaspoons of salt for each 1 pound of turnips.

-Add sliced turnips into jar, sprinkling salt as you go. The salt draws the water out of the turnips creating the brine it will ferment in. Weight top, mashing the veggies a bit to compact them and encourage the brine to form.  We used empty, cleaned beer bottles filled with water to weight the turnips and keep them under the brine.

-Keep the veggies submerged under the brine or risk nasty things happening. Add a little water if you don’t get enough liquid from the veggies.

-Store them at room temp somewhere where possible overflowing brine won’t cause problems, like a counter top with a pan under the jars to catch spills.

-Wait a few days, admiring the lovely bubbling. Taste every now and then.

-Put in the fridge to stop further souring, or keep them out for maximum sour awesomeness.

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Nurse Moon’s Quick Fire Pickles

Pretty pickles made with Fire Cider!

Pretty pickles made with Fire Cider!

This recipe was sent to me by my friend Helen, yes, she’s a nurse and she knows what’s good for us- whole, organic foods!  This quick pickle recipe is an excellent way to preserve all those cucumbers that have taken over your garden.  Raw cucumbers are a cooling summer food.  When combined with some hot pepper, garlic, ginger and vinegar these pickle become a perfect fall condiment or snack.  Enjoy!

Fire Cider Pickles:

  • 2 or 3 cucumbers sliced into thin rounds
  • half an onion sliced into half moons
  • 2 cloves garlic
  • a thumbnail of ginger, peeled

For the Brine:

  • Few pinches of kosher salt
  • Crushed red pepper (to taste)
  • 1 cup water
  • 2/3 cup Fire Cider
  • 1/3 cup red wine vinegar
Boiling the pickles

Boiling the pickles

 

Method:

1. Put the cucumber, onion slices, ginger and garlic into a clean quart canning jar.

2. Add the remaining brine ingredients to a pot an boil on the stove top for 5 minutes.

3. Pour the hot liquid mixture over the  cucumbers and onions in the jar and close lid.  Let it set for 5-10 minutes.
4. Strain the liquid back into the pot and boil another 10 minutes. Pour over the cucumbers and onions in the jar again and set for another 10 minutes with the lid on.
5. Now, bring water to a boil in the pot (enough water to cover the jar at least half way when submerged)  and set the jar, with the lid on and the cucumbers in the brine, in the boiling water.
6. Then turn off heat and let the jar (and hot water) cool.  Once it’s cool, refrigerate and enjoy!

Updated Egg Salad

I love this new version of  egg salad that Heidi posted on her blog 101 Cookbooks, which if you don’t already rely on it for great recipes, now you know!  This is a nice, light update on a familiar classic, perfect for a new light filled season.

Here’s her recipe, I didn’t want to change a thing, except maybe adding a few dashes of Fire Cider!

hard-boiled-egg-1

Ingredients:

6 eggs
1/4 teaspoon salt
1/4 teaspoon pepper

1 small head of radicchio, shredded
1/4 cup chopped fresh dill
1 medium shallot, chopped
3 baby radishes, shaved thin

to serve: little dollop of salted creme fraiche and/or a drizzle of olive oil and Fire Cider

Method:

“Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for ten minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so – long enough to stop the cooking.

Crack and peel each egg, then use the big holes on a standard box grater to grate the eggs. Place in a bowl and use your fingers to gently toss the eggs with the salt and pepper.

At this point you can add whatever you like to the salad –  shredded radicchio, fresh dill, shallots, and shaved baby radishes.

Serve topped with tiny dollops of something creamy – like creme fraich or plain yogurt, and a drizzle of olive oil and Fire Cider.  Just a bit of each so you don’t weigh it down.”

Serves 2-4.

Prep time: 5 min – Cook time: 10 min

Serve this salad on top of homemade flax crackers or store bought flax crackers!

Buttermilk Biscuits

Comfort foods can be healthy foods: These grain free buttermilk biscuits will leave you feeling full without the sugar crash or carbohydrate cravings from traditional wheat biscuits.   Wheat is a common allergen and with Spring on its way now is a great time to try cutting wheat from your diet:  Some people report dramatically lowered seasonal allergy symptoms from eliminating wheat.  High quality eggs, buttermilk and butter or coconut oil make these a great source of brain food and lasting energy-perfect for an afternoon snack!  The flours, flax and buttermilk are available locally at Berkshire Organics, Guido’s and the Berkshire Coop Market.  These are perfect for brunch: as a base for Eggs Benedict or topped with Fire Cider Chutney.  Oh, and how about biscuits and gravy? Yum!  Set your oven to 425 and get baking!

First, mix together your dry ingredients, making sure to break up any lumps.

  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine grain salt
  • 2 Tablespoons almond flour- Bob’s Red Mill makes a superior almond flour.
  • 2 Tablespoons finely ground flax
  • 3/4 cup coconut flour

Once your dry mix is thoroughly combined:

  • add 6 Tablespoons (a heaping 1/3 cup) of cold coconut oil or cold, unsalted pasture butter, broken up into small chunks.

Cut the fat into the dry mix using a pastry cutter until you get a pea sized meal.  Stop combining before it starts to clump together into a ball.

Crumbly flour and butter mixture.

Crumbly flour and butter mixture.

Combine in a separate bowl:

Whip the egg into the buttermilk.

Evan's Cultured Buttermilk is great to bake with.

Evan’s Cultured Buttermilk is great to bake with.

Pour the wet mixture into the dry and fold to combine.

buttermilk biscuits batter

The batter will be very wet, but as it sits for a few minutes the coconut flour will fully absorb the excess liquid. Line a baking sheet with parchment paper and scoop out biscuits, I have used 1/4 cup measure as well as an ice cream scoop.  Make them as big – 8 biscuits or as small – 16 biscuits- as you like.  Use your hands to flatten them a bit into shape. Bake for 18-22 minutes- til browned and set.  They will be more fragile that regular grain biscuits so let them cool for 10 minutes on the baking sheet first.

Eat immediately or let cool completely and keep in an air tight container in the fridge.

Warm buttermilk biscuits topped with creme fraiche.

Warm buttermilk biscuits topped with creme fraiche.

Instant Green Bean Salad…

Just add green beans!

Pretty beans in the garden.

Pretty beans in the garden.

This is Brian’s raw salad recipe and it’s ready to eat in just a few minutes.  If you have a garden or know someone who does, chances you’ve got fresh, crispy green beans in your fridge or backyard right now.  I love to eat them raw, straight off the plant, something I started doing as a kid, grazing in my dad’s garden.  If you want to fancy up your beans a bit, try this:

Grab a couple of fistfuls of fresh raw green beans and cut each one into bit sized pieces.

Chop up some red onion and colorful bell pepper.

Combine all the veggies in a container with a fitted lid, like a wide mouth mason jar.

Dress with a drizzle of olive oil to coat plus course ground salt and a healthy splash of Fire Cider.

Put the lid on and shake well to combine all the ingredients.

Eat now or pack it for lunch or a picnic!

See You At The Big E!

big e big photo

We are looking forward to this September’s Eastern States Exposition aka The Big E!  Fire Cider will have a tent outside the Massachusetts building on the following dates:

Friday September 13th, the first day of the fair, lucky us!

Saturday September 14th and Sunday the 15th.  And happy birthday Dr. Huebner!

We will be out on the lawn for Massachusetts Day on Thursday the 19th.

And Fire Cider will finish out this 17 day event Thursday the 26th through Sunday the 29th.

We hope you will stop by for a sample of your favorite tonic, and maybe even pick up a new Fire Cider t-shirt.  This round we are getting fire engine red shirts with white printing, pretty sharp!

We’ll see you at the fair!

Chef Joe Dewey’s Avocado and Black Bean Salad

I love Joe’s new recipe, it’s made using many of my favorite foods and flavors.  Avocados are full of vitamins, fiber and healthy fats, the kind that protect your heart, have anti-inflammatory properties and also taste really, really good.  Black beans, and beans in general, have a bit of a bad reputation for being difficult to digest.  Don’t avoid this super food because of improper cooking!  It’s easy to cook delicious, digestible beans, using a crock pot and adding kombu seaweed during the cooking process.  You can find easy to follow instructions on the website Nourishing Days.com under the post titled, ‘Why Beans Are Hard to Digest & 8 Tips For Making The easier on the Belly’

Alternatively, canned beans are super convenient and when combined with plenty of good for you fats, like the olive oil and avocado in this recipe, they are an easy to digest source of vegan protein and fiber.  This quick and easy salad is full of flavor that gets better with time. Take this to your next picnic or pack it for lunch!

The following recipe was created by local Berkshire County Chef Joe Dewey.  Joe has been helping us in the Fire Cider kitchen and he’s come up with a whole bunch of exciting new recipes for us.  So if you love this, stay tuned for next week’s Fire Cider blog post by our new guest chef!

avocado black bean salsa

 Ingredients:
  • 2 firm avocados
  • 4 large garden fresh tomatoes
  • 1 medium red onion
  • 1 and 1/2 cup black beans or one 15 ounce can
  • 1/2 bunch cilantro (or, if you dislike cilantro, substitute with parsley)
  • 2 jalapenos (optional)
  • 3 tablespoons olive oil
  • 3 tablespoons Fire Cider
  • juice from 1 lime
  • 2 or 3 cloves garlic
  • salt and pepper to taste
Method: 
Chop the avocado, tomatoes and onion into bite sized pieces.  Roughly chop the herbs,  mince the hot pepper and garlic.
Combine all the ingredients in a large bowl and marinate together for 1 hour on your counter or in the fridge, well covered.
Aside from eating this salad with a spoon, it’s a great take along meal for school or work and is delicious with corn tortilla chips.  Or eat it over salad greens that have been lightly salted, tossed, lightly oiled, olive is fine, tossed again and then squeeze fresh lime juice on top, add Avocado and Black Bean Salsa and perhaps some grated cheddar cheese?  Or roll this salsa up in a large corn tortilla with some baby spinach, queso fresco and top with hot sauce.  Basically, any way you eat this, it’s good and good for you!

Guest Blog Post by Wellness Coach and Reiki Master Stacy Strain

A few weeks ago, on our Facebook page, we asked you to send in blog submissions.  Here’s our first guest blogger, Stacy, a Wellness Coach from The Berkshires!
stacy stain
“I am a Certified Health and Wellness Coach, Reiki Master and a lover of wholesome delicious food. I am passionate about using “food as medicine” to heal skin ailments such as acne & eczema, relieving stress and anxiety and increasing energy. Being a sufferer of skin problems most of my life, I have learned that food is one of the biggest reasons (along with stress) for most of my breakouts. I am happy to have made a positive lifestyle change and to have helped heal myself. I am truly grateful for all I have learned and am honored to help others help themselves with all I know. I look forward to exploring new and amazing things each and every day. Helping others is an absolute pleasure of mine and I am truly grateful!
On my journey to find all things yummy and healthy, Fire Cider came into my life a few years ago. My husband and I first tried it at our local “Third Thursday” where I saw a friend from high school (Amy) giving out samples. I was so excited to see her and thrilled to try her new product. My husband was the first to try it and I’ll admit, I was a bit wary about trying the cider due to his first initial facial expression: he had a little pucker going on with his lips and a slight squinted eye! However, right after the whole facial thing happened he said, “Wow, that’s really good!”
So I tried it for myself and felt the exact same way. How amazing, not only does it taste good, it has wonderful health benefits too.
Well, from then on, we were hooked, it’s pretty addicting.  I love to use Fire Cider as a salad dressing. I take fresh organic mesclun greens, an array of veggies (whatever looks good at the farmers market) some freshly cracked pepper, about a shot of fire cider, a splash of balsamic vinegar, a small wedge of lemon and about a tablespoon or so of organic unfiltered extra virgin olive oil. (I also have recently been using organic flax seed oil instead of the olive oil.) I like to add some sprouted green sunflower seeds on top for some added crunch. You could use whatever nut or seed you’d like, the options are endless.
That being said, a straight shot of fire cider is still my favorite!!”
Thank you Stacy for your salad and dressing recipe and for sharing your story!  If you want to get in touch with Stacy, her website is www.sstrain.com or send her an email slstrain@hotmail.com

Cucumber Salad

This recipe is a  Huebner family favorite.

Ingredients:

  • Cucumbers
  • White onion
  • Fire Cider
  • Salt
  • Lots of freshly ground black pepper
  • A splash of olive oil
  • optional: chopped fresh dill
Cool and refreshing!

Cool and refreshing!

Procedure:

1. Peel and thinly slice as many cucumbers as you want to eat.  This salad gets better with time so make enough to have for lunch tomorrow.  Put the slices in a large bowl, add salt and toss. Let stand for at least a ½ hour then drain/squeeze out excess moisture – this concentrates the flavor!

2. Thinly slice enough white onion so that you have about 3 times as many cucumber slices as you do onion.  Mix the onion in with the cucumber.

3. Add a splash of organic, extra virgin olive oil.  Liberally add some Fire Cider and mix well.  Taste and adjust salt and Fire Cider.

4. Top with as much cracked black pepper as you like, the more the better.  Add some dill if using and mix again.

5.  Let sit for at least 20 minutes before serving.

Enjoy now or the next day and stay cool, healthy and hydrated!

Roasted Brussels Sprouts with Pine Nuts and Parmesan

Photo from Bay Area Bites: Sprouts on a stick!

I took this recipe straight from Bay Area Bites as it incorporates many things I love: Brussels sprouts, cheese, and food you can eat with your hands!  Brussels sprouts are flavorful, mini cabbages that roast up into crispy on the outside, tender on the inside, orbs of pallet pleasing nutrition.  This recipe calls for cooking and serving the sprouts on skewers, making them perfect party food, or maybe a fun way to get your kids (roommates, spouse) interested in eating green veggies.  If you don’t have skewers, don’t fret, you can simply skip that step.

Ingredients:

  • 1 pound of Brussels sprouts
  • 1/8 cup pine nuts, finely diced
  • Fire Cider
  • Olive oil
  • Parmesan cheese

Procedure:

Trim and peel away the outer leaves of each Brussels sprout and then half them.

Slide the Brussels sprout halves onto the skewers, about six to eight halves per skewer.

Line a baking dish with parchment paper and places the skewers halved-side up.

Drizzle olive oil and Fire Cider over each skewer, trying to “fill up” the Brussels sprouts.

Brussels sprouts on a stick ready to bake, photo from Bay Area Bites

Bake the skewers at 400 degrees for about 30 minutes until they are cooked and crispy.

Plate the skewers on a serving tray and cover them with shaved Parmesan and the pine nuts.

Original post can be found HERE!

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