Firey Cider

I first read about fire cider in Rosemary Gladstar’s book, Herbal Recipes For Vibrant Health.

Since this recipe has generated much controversy Recently, I am inspired by friend and herbalist Sandra Lory to call it "firey cider".

Regardless of recipe variations, this healing brew needs to be free for all to prepare and enjoy!

Its antimicrobial benefits are vast. Take a few spoonfuls of it when you feel cold or flu symptoms coming on. Use it during acute infection to treat the cold or flu, and enjoy it as a salad dressing if you like. Be well and stay healthy with food as medicine.


Firey Cider

Please try to choose organic ingredients whenever possible.

You will need:

  • ½ cup diced ginger root

  • ½ cup diced turmeric root or 2 tablespoons turmeric power

  • ½ cup onion, chopped

  • ¼ cup minced or crushed garlic

  • 2 jalapeno peppers, chopped

  • Zest and juice from 2 lemons

  • Raw apple cider vinegar

  • Raw honey to taste

  • Sprigs of fresh rosemary or thyme

  • ½ teaspoon black peppercorns

Add the ginger, onion, garlic, jalapeno and lemon juice/zest to a quart-sized jar. Pack them down lightly so that the jar is about three quarters 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 (which float).

Pour a generous amount apple cider vinegar over the everything. 

Cover jar with waxed paper to prevent corrosion, screw on the metal lid, and place in a bowl on top of the fridge for at least two weeks. Be sure to shake it once a day!

When the cider is ready, shake well once again and then strain the roots/veggies using fine mesh sieve. Add honey to taste and store in the fridge.

Feel free to cook the strained veggies in a stir fry.

Broccoli & Brussels Sprouts


  • Enjoy cruciferous vegetables to de-tox the liver in preparation for the heavier, richer foods of winter. Include broccoli, cauliflower, cabbage, and kale.

  • Enjoy parsley-based sauces to support liver and blood purification.

  • Eat root vegetables to ground you into the same earth from which they came.

  • Highlight the pungent flavor of leeks, garlic, onions, and shallots to feed your gut's beneficial bacteria with inulin, a pre-biotic compound. The alium family of vegetables also supports a healthy immune response to the cold and flu viruses.

  • Sample some capsicum family spices. Chiles, chipotle, and cayenne accelerate metabolism and improve circulation to those cold fingers and toes.

Most of all, be well, take a deep breath before each meal, and enjoy your food!


Strascinati means 'dragged' or 'dredged' in Italian. The broccoli gets dredged in this delicious sauce.

You will need:

  • ¼ cup extra-virgin olive oil

  • 1 bunch broccoli (about 1 pound), stemmed and cut into florets

  • 3 cloves garlic, smashed and peeled

  • ½ teaspoon crushed red chile flakes

  • 1 teaspoon salt

Heat oil in a 12" skillet over medium-high heat. Add broccoli; cook, turning occasionally, until lightly browned, 6–8 minutes. Sprinkle in 2 tbsp. water; add garlic; cook until golden, 2–3 minutes. Add chile; cook until toasted, about 2 minutes. Season with salt.


You will need:

  • l pound Brussels sprouts

  • 1 tablespoon sunflower oil

  • 1 teaspoon each: salt and black pepper

  • 1 tablespoon maple syrup

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon brown mustard

  • 1 teaspoon dry thyme

  • 1 teaspoon chile flakes

Preheat the oven to 400 degrees.

Slice each of the sprouts in half.

Arrange the sprouts on a baking sheet and drizzle with oil, salt, and pepper.

Bake for 20 minutes, or until crisp.

In a serving bowl, whisk together the maple syrup, vinegar, mustard, thyme, and chiles.

Add Brussels sprouts once they are cooked. Toss well to incorporate and serve with your favorite protein.

Some of my favorite proteins are: