My son is really into Ninja Warrior and for his birthday we took him to Connecticut for a training session with The Real Life Ninja Drew Dreschel. What a great time! My son got to try lots of obstacles and even hit the buzzer. Drew is a super awesome dude and it was a really great day.
But of course we were all starving after but we had no idea where we were or where we could find something good to eat. Luckily the Happy Cow app is always there with suggestions and we found an amazing place called Pure Alchemy Juice Bar in Wallingford, CT. They had a fantastic menu of raw foods, juices and elixirs. We ordered everything. Just kidding, not everything, but a lot.
They had an elixir called The Flu Shot which my husband and I both had and loved. I always do health related shots in an effort to keep my immune system healthy. Usually these kinds of shots are harsh and hard to get down. But this one was different. I actually liked it! And not only that, there were these delicious little vegetables on the platter of food we ordered which turned out to be the same as the shot. Hmmm.
When we got home I immediately called my niece who knows about these things and she said what we had was actually Fire Cider. I did some research and there are tons of recipes out there. Here is my version. Work with this recipe and then figure out what works best for you!
Take a teaspoon a day or turn it into shots. I’ve been taking it all winter and I haven’t gotten sick!
This recipe is super easy to double or even triple. Don’t worry about exact proportions, just get some big jars and stuff each one full of this stuff and in a month you will have Fire Cider!
My new favorite immune boosting elixir!
- 1 jalapeño
- 3 garlic cloves
- 1/2 onion
- 1/4 cup turmeric root
- 1/4 cup ginger root
- 1/4 cup horseradish root
- 1/2 fresh orange, juiced
- 1/2 fresh lemon, juiced
- 1/2 cup apple cider vinegar (more or less, just to top it off)
The basic method is to chop everything and then drop it all into a jar. For this amount, I used a 15 oz. Kilner jar.
Slice the jalapeño, press the garlic, dice the onion, chop the roots. Add them to the jar in that order.
Add juice and then cover with ACV making sure everything is fully submerged. But even it not they will eventually because they will become saturated.
Seal the jar. Store for 4 weeks on the counter in a cool place. Every once in a while, shake it around gently.
After 30 days, drain the veggies into a strainer over a bowl. Store the liquid in one jar.
Process the veggies and store in another jar.