Medical herbalist Daniela Turley serves up her personal recipe for cold-fighting fire cider.
As a wellness enthusiast, I have been known to dabble in a wide range of experimental remedies—with varying results. But invariably, whenever my medicinal herbalist, Daniela Turley, suggests I try something, I leap in with abandon and end up feeling better for it.
Since cold and flu season is sneaking up, I asked her if I could share the ingredients of her homemade fire cider, the spicy homeopathic tonic that helps thwart infections before they take you down. Whip up a batch the next time you’re in the kitchen.
Ingredients:
- 3 chili peppers of any degree of heat
- 2 hot chili peppers
- 1/2 cup of grated fresh horseradish
- 1/2 cup garlic
- 1/2 cup of fresh ginger
- 1/2 cup of fresh turmeric
- 2 tsp black pepper
- 1 bunch of thyme
- 1 red onion, skin removed
- 1 cinnamon stick
- 2 lemons, juice and zest
- Apple cider vinegar
Directions:
- Chop all fresh ingredients and add to a clean jar with cinnamon stick and lemon juice and zest.
- Cover with apple cider vinegar and leave in a cool, dark place for 4 weeks.
- Strain and add raw honey to taste.
- Store in the refrigerator for up to one year.
- Drink two teaspoons of fire cider at the first sign of infection — and take until symptoms subside. Or, take daily as a preventative measure.
Drink two teaspoons of fire cider at the first sign of a cold to ward off infection.
