ONIONS AND GARLIC!
In winters past, I have taken some version of Fire Cider to prevent and treat the cold, the flu, and the winter blues. And frankly, though it is quite spicy I love the flavor. I have taken it daily as a tonic, and multiple times a day during an illness. Also, don't be scared to add it to a dish for a good ole fashioned culinary adventure.
*Ingredients and Directions:
1 quart Organic Apple Cider Vinegar
1/2 cup Horseradish root grated
1/8 cup of Garlic chopped
1/2 cup of Onion chopped
1/2 cup of Ginger grated
1 tsp Cayenne or 2-3 Jalapeno peppers chopped
Place all ingredients in a sterilized quart jar and cover with vinegar leaving about two inches of head space. Cover tightly, and be sure to place a bit of wax paper between the lid and the jar. Steep for 8 weeks. Strain into clean jar.
How to Use Your Fire Cider?
~ Rub into sore muscles and aching joints. ~ Soak a clean cloth in Fire Cider to place on a congested chest. ~Drink it straight or diluted in a bit of water. Start out with a tsp or so to test your tolerance level. ~ Mix with a bit of honey to ease a cough.
*the above recipe and suggested uses are from herbalremediesinfo.com
A WORD OF CAUTION: "The herbs in this formula can affect individuals who are taking blood thinning medications or aspirin. Anyone undergoing any surgical procedures should stop taking blood thinning herbs at least two weeks prior to and one week following surgery. This formula should be used with caution by any individual with a sensitive stomach, acid reflux or chronic heartburn, gastric ulcers, irritable bowel syndrome, Crohns, or flatulence." ***Northwest School of Botanical Studies
SAY WHAT?
“Eat onions in March and garlic in May, Then the rest of the year, your doctor can play."
WHAT'S IN YOUR BOX?
Peppers
Tomatoes
Onions
Cucumbers
Okra
Summer Squash
Winter Squash
Basil
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