Fire Cider Cold Flu And Sore Muscles Recipes
FIRE CIDER (COLD, FLU AND SORE MUSCLES)
This is a recipe from my sister. She is studying natural (herbal) medicine. She uses this in the cold season. It does NOT need to be refrigerated, but does take 2 months to cure before you can use it. She mixed up a batch for me yesterday, but it won't be ready for 2 months. She recommends putting parchment paper over the mouth of the canning jar before putting the lid on, to prevent the metal from rusting due to the vinegar. If you can't find organic vinegar, get the kind with the "mother" in it. I use Bragg's. Horseradish is antibacterial, and expectorant and a digestive aid. Garlic is antibact.and great for the immune system and colds and infections. Ginger eases nausea, colds and congestion. Cayenne is anti-inflammatory and anti-irritant, aids digestion and circulation. And onions have a zillion health benefits! LOL
Provided by WI Cheesehead
Categories Homeopathy/Remedies
Time P1m29DT15m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Place the vegetables into a quart canning jar and cover with the apple cider vinegar. You may need to put it into 2 jars.
- Cover (with parchment too, as noted above) with lid and place in a dark, cool place for 2 months.
- Remember to shake every once in awhile.
- Strain vegetables out and place liquid in a clean container. Does NOT need refrigeration. Just keep in a dark, cool place, like a pantry.
- USES: To prevent colds during the cold season, take 1-2 dropperfuls (start with 1 tsp) daily. If sick, take 3-5 dropperfuls a day. You may put it in some tea with honey to make it more palatable.
- Put on a cloth and place on a congested chest.
- Mix with honey to ease cough.
- Rub into sore muscles.
- If you make this ahead of time, it would be a great Christmas gift for those vegetarians or natural health members of your family.
Nutrition Facts : Calories 475.7, Fat 3.7, SaturatedFat 1, Sodium 444, Carbohydrate 68.4, Fiber 11.6, Sugar 19.4, Protein 7.5
FIRE CIDER ( REMEDY FOR COLD & FLU )
A favorite remedy for cold and flu. Effective, easy to make and tasty, though not for the weak of heart. Make a batch before the cold season starts. This recipe is out of Rosemary Gladstar's book "Herbs for the Home Medicine Chest" - A must have book for any herb lover!
Provided by - Carla -
Categories Low Protein
Time 10m
Yield 5 cups
Number Of Ingredients 7
Steps:
- In a glass or stainless steel sauce pan heat vinegar on the stove to where it is warm, but not boiling.
- Fill a clean glass jar with horseradish, onion, garlic, turmeric, and a pinch or two of Cayenne pepper.
- Pour in the warmed vinegar and cap with an acid-proof lid.
- Store in a warm place 3 to 4 weeks; shaking a few times a week.
- Strain mixture and add enough honey to suit your taste.
- Rebottle fire cider and refrigerate.
- At the first sign of a cold take 1 to 2 tablespoons every 2 to 3 hours until your symptoms subside.
Nutrition Facts : Calories 279, Fat 0.4, SaturatedFat 0.1, Sodium 12.3, Carbohydrate 64.3, Fiber 1.4, Sugar 56.9, Protein 1.5
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- Add the ginger, horseradish, onion, garlic, jalapeno and lemon juice/zest to a clean jar. Pack them down lightly so that the jar is about 3/4 full.
- Use a fermenting weight to hold down the veggies/roots, or place heavy roots at the top so that they will weigh down the herbs and jalapenos (which float).
- Pour a generous amount apple cider vinegar over the roots/vegetables. You want everything to stay under the liquid to prevent spoilage. Keep in mind that some of the roots will expand a little so top it off well.
- Put the lid on. (If you're using a metal lid, line it with parchment paper / wax paper so that the vinegar doesn't corrode it.) Place in a dark, room temperature cabinet for 2-4 weeks. (A month is best.)
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