Good For What Ails You

 In Fermented foods, Gut health, Therapeutic chef, Urban homesteading

Last month I spent a day in San Francisco at the 2017 Winter Fancy Food Show with fellow food bloggers Edie Eats and GiraSole Creation. During the four or so hours we were there I managed to consume my body weight in food samples. Seriously.

I mean, I really can’t be blamed. The entire Moscone Center was filled with with food vendors. FANCY FOOD VENDORS. What was I supposed to do, demonstrate restraint? That’s precious.

So, toward the end of the day, when I felt like I could graze no more, I spied a vendor hawking my favorite digestive relief and general health tonic: Fire Cider. I lumbered up to the table, took a long swig, and knew that relief was on it’s way. I love me some fire cider.

I’ve been making my own fire cider for a while now. My husband and I rely on it to stave off colds, reduce inflammation, relieve digestive issues, and for the sheer enjoyment of experiencing the full-body jolt brought on by downing a shot. There are many, many recipes out there but my favorite is from blogger, Rebecca at Foodie With Family and you can find it here.

It contains a complete arsenal of some of the best health-promoting foods I know of including garlic, onions, lemons, oranges, ginger, horseradish, habaneros, honey, and apple cider vinegar.

I do make one modification to Rebecca’s recipe: I substitute a  a few knobs of grated, fresh turmeric for the powdered turmeric her recipe calls for. The nutritional benefits of the raw turmeric are purported to greater than those of dried and it is readily available in most health-oriented grocery stores. Want more info about about raw vs. dried? Check this out.

fire cider

Steeping goodness in a jar!

I enjoy that Rebecca’s first experience with fire cider was during a episode of overindulgence but that upon tasting it, she, like me, found it strangely addictive. Be sure to read to the end of her post where she details the many health benefits of the ingredients included in fire cider. Once you’ve read, you’ll want some fire cider of your own, pronto. But don’t rush the process… it needs to steep for 4 -6 weeks for maximum benefit and flavor!

For the record, the vendor whose fire cider I mentioned sampling above (firecider.com) was delicious and had a good balance of heat with a touch of sweet. If I didn’t regularly make my own, this is the stuff I would be buying. They also have recipes for using their fire cider in teas, marinades, pickles, and what looks to be a remarkable chili.

But regardless of whether yours ends up being homemade or store-bought, drop me a line and let me know what you think!


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Showing 4 comments
  • Edie [eats]
    Reply

    “I managed to consume my body weight in food samples.” LOL! That’s exactly how I felt too. And we even skipped a large part of the cheese floor..

    • Stacey Clinesmith
      Reply

      Edie, that’s when I *knew* how bad it was: we skipped CHEESES! We’ll have to work on a strategy for next year!

  • mark taylor
    Reply

    Really enjoying your writing and sense of humor. Cheers!

    • Stacey Clinesmith
      Reply

      Mark, Thank you for that! Seems fitting since you produce a product I enjoy as well. We’re leaving SMA this morning but can’t wait to get back to see what you and Francisco are up to at Dos Aves when we return in July. Hasta luego!

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