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Tag: Food is Medicine

Roaring Fire Cider

Roaring Fire Cider

Roaring Fire Cider

 

½ cup cranberries

¼ cup thinly sliced fresh ginger

2 T. thinly sliced turmeric

2 T. peeled, diced fresh horseradish

3 cloves garlic, smashed and peeled

2 sprigs fresh rosemary or thyme

2 dried hot chili peppers

1 tsp. whole black peppercorns

1 small red onion, sliced

1 lemon, thinly sliced into wheels

1 orange, thinly sliced into wheels

¼ cup raw honey

3 cups unfiltered apple cider vinegar, enough to fill the jar

1 (32-ounce) canning jar with lid, sanitized in the dishwasher

 

Layer ingredients into the jar for an attractive presentation, pressing down lightly with a clean stainless spoon. Add enough apple cider vinegar to cover ingredients entirely while leaving ¼-inch clearance at the top. Wipe the mouth of the jar with a damp cloth. Place a square of wax paper over the top, if desired, to prevent the vinegar from corroding the metal lid. Tighten the lid over the paper and infuse for 2 to 3 weeks (or up to 6 weeks) in a cool, dark place. Fine-strain, funnel into a clean bottle and refrigerate.

Turmeric Tonic

Turmeric Tonic

Turmeric Tonic

This Anti-Inflammatory, Immune-Boosting Turmeric Tonic is packed with antioxidants, nutrients, vitamins, and healthy fats, making it the perfect healthy morning beverage.

1 2” piece peeled turmeric

1 2” piece peeled ginger

½ lemon

3 T. agave syrup (nectar)

Sparkling water (for serving)

Cayenne pepper (for serving)

 

Pass turmeric, ginger, and lemon (with peel) through a juicer. Stir in agave syrup. (Alternatively, chop turmeric and ginger and purée in a blender with agave syrup, 2 T. fresh lemon juice, and ⅓ C. water; strain.) Serve juice over ice, topped off with sparkling water and sprinkled with cayenne pepper.

Ginger Vinegar

Ginger Vinegar

Ginger Vinegar

 

150 gram ginger root

150 gram sugar

1 quart filtered water

 

Add 2 cups of filtered water to a jar with a tablespoon of sugar and a tablespoon of grated or finely minced ginger. Mix everything together and cover the jar with a cloth, held in place with a rubber band, to keep bugs and dust out. Leave to rest at room temperature for 24 hours. The next day, add in another tablespoon of sugar and another tablespoon of ginger. (You can also add in a little water if you ever see that the mixture is too overrun with ginger.) Once again, mix everything together and cover it with a cloth. Leave it undisturbed for another 24 hours. Repeat the previous step each day until you get an active ginger bug. You can tell that your ginger bug is active and ready when you start to see bubbles forming at the top and a white precipitate falling to the bottom. (This normally takes around 4-8 days.) Overhead view of ginger, sugar and water turning bubbly. (An actively forming ginger bug) Once the ginger bug is ready, you can make sodas with it by mixing it with juice or mixes of water, flavoring, and sugar syrup and doing a second ferment in airtight bottles to build up carbonation. To make vinegar, add the rest of the ginger, sugar, and water and stop feeding the ginger bug. Cover it with a cloth and allow it to ferment for several weeks. Over the next weeks, it will become more acidic and less sweet. It should also begin to form a cellulose mass on the surface. This is the vinegar mother.  Once you are happy with the flavor and acidity of the vinegar, filter out the solids and bottle the ginger. It can be stored at room temperature or in the fridge.

Easy Juices for a Beginning Juicer

Easy Juices for a Beginning Juicer

Easy Juices for a Beginning Juicer

 

For Green Goddess Juice:

3 stalks of celery

1/2 large cucumber, cut into quarters

1 medium green apple, cut into eighths

1 medium pear, cut into eighths

 

For Ginger Zinger Juice:

2 medium apples, cut into eighths

5 carrots (no need to peel)

1/2 inch fresh ginger

1/4 lemon (remove peel to avoid bitterness)

 

For Tropi-Kale Juice:

1/4 of a fresh pineapple, skin and core removed, and cut into 1” strips

4 kale leaves

1 ripe banana, peeled

 

For Antioxidant Blast Juice:

2 medium beets, cut into quarters and the greens

1 cup blueberries

1 cup halved, hulled strawberries

 

For Immune Booster Juice:

2 oranges, quartered (remove peel for less bitterness)

1/4 lemon (remove peel for less bitterness)

1 medium apple, cut into eighths

1/2” fresh ginger

 

For Not-So-Sour Apple Juice:

2 tart apples, cut into eights

5 kale leaves

 

For Kale Kickstart Juice:

1 orange, quartered (remove the peel for less bitterness)

1 cup halved and hulled strawberries

2 kale leaves

3 carrots

1 ripe banana

 

For Cucumber Cooler Juice:

1/4 ripe cantaloupe, seeds removed, cut into chunks (no need to peel)

2 stalks celery

1/2 cucumber, cut into slices

1/4 lemon (remove peel to reduce bitterness)

 

For All Flavors:

Juice all the ingredients following the instructions for normal juicing in your juicer manual. Drink immediately, or let chill for an hour and then enjoy.

Detox Apple Cinnamon Drink

Detox Apple Cinnamon Drink

Detox Apple Cinnamon Drink

 

1 Gallon Spring Water

5 Large Apples

6 Cinnamon Sticks

 

Bring water to a quick boil and then reduce heat to simmer. Core and slice your apples. Add apples and cinnamon sticks to your simmering water. Simmer 15 minutes. Strain water into a Gallon container. Refrigerate

Immune Booster for Winter

Immune Booster for Winter

Immune Booster for Winter

 

2 tomatoes

1 celery stalk

2 cloves garlic

1/2 inch piece of turmeric root

1 small beetroot

1/2 cucumber

Juice of 1 lemon

 

Juice all of the ingredients, including the garlic, through your juicer. It is recommended to wash your juicer immediately to remove all traces of garlic. Otherwise every juice you make for the next week will have a garlic hint.

Liquid Ohm

Liquid Ohm

1 C. boiling water
1 chamomile tea bag
1/2 tsp. grated peeled fresh ginger
2 peeled ripe mangoes, chopped
2 carrots, chopped
1 ripe pear, peeled and cored
2 C. fresh orange juice

Pour 1 C. boiling water over tea bag in a small bowl, and steep for 10 minutes. Remove and discard tea bag.
Combine brewed tea, ginger, mangoes, carrots, and pear in a blender; process until smooth. Stir in orange juice. Cover and chill 8 hours or overnight. Strain mixture through a cheesecloth-lined sieve into a medium bowl, pressing solids with a wooden spoon or a rubber spatula to squeeze out juice; discard solids. Pour into a pitcher.

Yield: 4 servings
Serving size: 1 C.

Calories: 128
Fat: 0.5g
Fiber: 2.9g