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Are you wanting to boost your immune system and prevent yourself from getting those coughs and colds this winter?
Have you thrown all the probiotics and vitamin C at your kids they can possible handle but still they come home with a cold? (It happens at our house too!)
There is so much you can do to boost your family’s immunity (including eating a whole foods diet – but that’s another post!) Read on to find out how Fire Cider Vinegar can become part of your herbal medicinal arsenal to promote good health (and to nip those sore throats or runny noses in the bud.)
The term Fire Cider Vinegar was created by the grandmother of American Herbal Medicine Rosemary Gladstar in the 1980’s (she is amazingly inspiring you can find her here.) The name describes a special brew or remedy, that has been passed down from generation to generation to aid as an immune fortifier and to reduce incidence (or duration) of coughs and colds. Rosemary’s own unique recipe is slightly different to the one I have chosen to make below.
Prepare as per recipe below and leave to infuse for 4 weeks before enjoying.
To dose, simply add 1 teaspoon fire cider vinegar to half a mug of warm water (boiled and cooled) and add 1 tsp raw organic honey to taste.
You can omit the honey when you serve if vegan or prefer an unsweetened version.
INGREDIENTS
Raw apple cider vinegar (5% acidity)
1 medium onion, diced
1/2 cup chopped fresh horseradish root (Can use daikon radish if you can’t get horseradish! I used fresh daikon diced and horseradish and turmeric infused apple cider vinegar.)
1/2 cup chopped fresh ginger root
8-10 cloves of garlic, chopped
2 red or green chillis, chopped
Fresh herbs one handful each – rosemary, sage, thyme, oregano (if using dry herbs use 2 tablespoons each)
1/2 cup chopped fresh turmeric root
RECIPE
- Place onions, horseradish (or daikon), ginger, garlic, jalapenos, herbs and turmeric root in a clean 1L Mason Jar.
- Cover with apple cider vinegar (use a weight to keep ingredients under the vinegar such as a large (clean) crystal)
- Place a lid on the jar and turn to mix ingredients. Let sit for 3-4 weeks, turning every day or two.
- Strain out the herbs and sold ingredients (and return to earth or compost.) Reserve the vinegar in a jar.
- Store in a cool dark place and take a teaspoon during autumn and winter to keep your immunity high.
If already sick, you can triple the dosage or add 1 tsp to herbal tea / elderberry tea / elderberry syrup (recipe coming soon!)
*Caution this recipe is not suitable for people with high stomach acid, peptic ulcer, reflux / heart burn / indigestion, irritable bowel syndrome, Barrett’s oesophagus. Consult your naturopath or send me a message if you are unsure if it will be suitable for you.
Recipe adapted from The House and Homestead with thanks.
Elizabeth Santos is a Physiotherapist, Naturopath and Author. She lives in the Adelaide Hills with her son and husband. She is passionate about good whole foods, home remedies, gardening and more!
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