Fire Cider

Just the other day I was at the gym talking to someone when all of a sudden, she coughed into my face, like full fledge hacking. This and then she continued to tell me that she has been sick for like weeks and blah blah blah. After that all I was thinking was, Oh Fuck, she just gave me her ick….GET AWAY FAST!!!!

So it’s that time of year. Everyone all sick and shit. And that means getting my stash of stuff made, my feel better, don’t get sick stuff. The tonics and elixirs and hocus pocus things that I use all year long, but mostly during the winter months when everyone starts getting sick.

One of the things I make is fire cider. First off, let me tell you I am no doctor, just in case you thought I might be. But I l am a strong believer in food as medicine. So the fire cider is a heath tonic of sorts, made with all sorts of yummy and highly potent things like fresh grated horseradish, hot peppers, garlic, and so forth. All things that are good for your health in many ways, but also taste really good. And let me tell you, if you are into the healing powers or not, a swing of this infused cider tonic will surely open up your sinus cavity like whoa.

And now before you get super excited about going and making yourself this fantastic health tonic/salad dressing/drink mixer, and thinking it will be ready and done as soon as you do a little grating, well hold up. You can throw it together super fast, but it does take a good 4-6 weeks of chilling and infusing before you really want to get into it. But don’t let that stop you, it is 100% worth all the waiting. And wouldn’t you know, the holidays are about 4-6 weeks away and I was just thinking after I made a batch for myself how I should make another big batch and give away in little jars for Christmas this year. Now there is a good idea. (Might not be a doctor, but I sure am a smarty pants…HAHAHA)

Now to the Fire cider!

Garlic, onion and hot peppers, chopped into bits. Place it all into a clean 32oz jar.

Grated horseradish, turmeric, and ginger. Into jar it goes. And watch out, freshly grated horseradish can be a little intense.

Sliced lemon. Into said jar along with thyme, oregano, and peppercorns.

Packed and filled with raw apple cider vinegar.

Now a lid and some time in a cool dark place and you got yourself some liquid gold.

Remember, I am not a doctor so yeah, but this cider helps me feel better when I need it to and I think you will find it will help you too. And it tastes freaking awesome on food so theres that!

-C

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Fire Cider

makes 16-20 oz

• 1/3 cup fresh grated horseradish

• 1/4 cup fresh grated ginger root

• 1/4 cup fresh grated tumeric

• 1 chopped onion

• 3-5 heads of garlic chopped

• 2—4 hot peppers (depending on the type you use and the heat level you want) chopped

• 1 lemon sliced

• 1 teaspoon peppercorns

• 1 teaspoon oregano

• 1 teaspoon thyme

• Raw apple Cider Vinegar

• Honey or maple syrup (optional)

Note. Feel free to change the amounts of all of the ingredients. Want to use less horseradish, then do so. No hot peppers, then don’t add them. Leave out the oregano and thyme and add dill or rosemary. You can be creative with your own flavors.

Now to make fire cider.

Place all ingredients besides vinegar into a 32 oz jar. Pack down with a wooden spoon then fill jar with apple cider vinegar.(Make sure all the stuff is submerged in the vinegar.) Place a lid on jar. If using a metal lid, line top with wax paper first or just use a plastic lid if you have one. Place jar in a cool dark place for 4-6 weeks, giving it a shake every day.

After at least 4 weeks, remove lid of the jar, strain the liquid from the solids through a fine mesh strainer or cheesecloth, squeezing out as much as the liquid as you can. You can discard the solids or make something tasty with them (sautéed with potatoes?). Then taste the liquid. Add sweetener if you want, maybe a few tablespoons to start and go from there.

And thats it. Store the cider a lidded jar in a cool dark place. Or in the fridge if you want it cold.

To use, just take a swig when feeling crappy, stuffy, cold, or just want a tasty little pick me up. Or use as condiment on food, like in a salad or wherever.

Enjoy!

Lentil Chili

I can’t remember the last time I have gone a day without eating lentils. Seriously, even when we travel I buy or bring along a bag of lentils. Or when we are camping, its basically all we eat. So it is safe to say that I know my way around a lentil or two. They are probably my favorite food (I say that about all my favorites)

Other then lentils being amazing delicious, the are so versatile. I am sure I say it all the time, but there is nothing you cannot make with lentils, sweet or savory. And nutritional as all heck. So much iron and a super amount of protein. Lentils are basically the perfect food in tiny little coin shaped form. Take it from this vegan lady here. Lentils help keep me alive. HA.

But enough about how many lentils I eat, what we need to address is this chili. It doesn’t matter if you are a lentil feen or not, you will very much enjoy yourself a big bowl of this hearty, slightly spicy, warming goodness. Especially now, when it’s cold outside and the days are short and you just want to eat something filling and healthy and that is not left over holiday cookies. And big bonus, this is a chili that you could come home to start at 5 and basically have it ready to eat by 6. That is just one bit of the magic of lentils, they so cook so fast.

And it’s chili and chili is the best so you really should just get it made. It’s what you need, I can tell.

To all the lentil goodness!

The stuff. Green lentils, crushed tomatoes, a cubanelle pepper, an onion, a couple carrots, and some cauliflower. Also a few cloves or garlic, cumin, chili powder, ground ginger, a red jalapeño, and salt and pepper.

Get started by small choping the carrot, onion, and pepper. Mince up the garlic too.

Grab that jalapeño and remove steam (and seeds if you want heat) and dice into very very small piece.

Into a big old pot it all goes, along with the cauliflower and all the spices. Add a splash of water and a sprinkle of salt and pepper and stick it on the stove for a few minutes to warm up the veggies and spices.

Looking good.. So good I wanted to eat it all, but don’t, it’s for the chili.

Now add all the tomatoes and water and place back on stove on high heat until it starts to boil, then reduce heat to a medium and cook until lentils are tender.

Well look at that, chili.

And why not top with a little avocado while you are at it. It is a very good addition, to the spiciness.

Very little amount of works for such great rewards. Probably going to be your new favorite chili recipe just so you know.

Lentil chili. Grab a bowl, kick up your feet, and dig on it.

-C

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Lentil Chili

makes a lot of chili, like 10-12 servings

• 1 pound green lentils

• 1 large onion

• 5-6 cloves or garlic

• 1 cubanelle pepper (or any green or sweet pepper)

• 2 large carrots

• 3 cups chopped cauliflower (fresh or frozen)

• 6 cups (two 28 oz cans) crushed tomatoes

• 2 hefty tablespoons cumin

• 1 hefty tablespoon chili powder

• 1 teaspoon ground ginger

• 1 jalapeño pepper

• 6-8 cups water

• salt and pepper

• diced avocado for serving (optional)

Remove steam and seeds from cubanelle pepper and small dice it along with the carrots and onion then place int all nto a large heavy bottom pot. Mince the garlic add into pot. Remove steam and seeds from jalapeño pepper and finely dice it and add to pot. Last but not least, add the spices to the mix. Add a splash of water and place on high heat and cook the veggies and spices until for 5 or so minutes, just to give them a little heads start and to activate the spices.

Once the veggies have had a few minutes of heat, dump in the dried lentils, the tomatoes, and 6 cups of water. Stir around and keep on high heat until it starts to boil then turn down to medium and continue to cook, stirring once in a while, until the lentils are tender and the chili has thickened, which should take about 35-40 minutes. If at any time you the lentils are not submerged in liquid but are not cooke through, add more water. And once the lentils are cooked you can thicken bu continuing to cooke does or thin it out by adding more water. Taste soup and season with salt and pepper as you see fit.

To serves, ladle into bowls and tope with diced avocado.

Left overs are fantastic hot or cold and will last in the fridge for about a week. Or if you want, you can freeze a few servings.