Fire Cider is a traditional anti-flu, anti-infection medicine made with lots of garlic, horseradish, onion, ginger and optional herbs like chilies, turmeric, oregano, thyme or the anti-infective herbs of your choice, steeped in apple cider vinegar. For many years I have been making and selling Fire Cider to my patients, after purchasing a bottle from one of Rosemary Gladstar’s students. Like the vinegar of the Seven Thieves this is one of the medicinal herb-infused vinegars that have existed for about as long as there has been vinegar. Continue reading Making Fire Cider
I had a homemade chai this week that blew me away. No cinnamon, no cloves, no allspice, although it could be modified if you prefer. And this was made without foamy milk:
Grate a 1″ x 2″ piece of ginger into a stainless steel pot with 3 cups of water. Simmer for 20 minutes, covered.
At the 10 minute mark add 8 crushed cardamon pods and 1/2 tsp freshly ground pepper.
When finished add 2 tsp. of black tea leaves and steep 5 minutes. Strain and serve. Makes about 2 cups.
Traditionally evaporated milk and Demerara (brown cane) sugar to taste are added. The evaporated milk adds a unique richness, but I generally use milk from a grass-fed cows (and have never seen this in evaporated form,) but you could use an organic half and half.