Fire cider, master tonic – whatever you call it, you need to make yourself a batch today. Seriously. Don’t wait until you are already starting to feel a bit peckish as fire cider needs a bit of time for all the ingredients to come together.

So what is fire cider really? Fire cider is basically an apple cider vinegar based health tonic that includes a bunch of ingredients with immune-boosting effects. Fire cider is also great for digestion so it’ll help keep you at your best during cold and flu season. You can buy it online but I like to make my own so I can have a better control of what goes into it (and plus, it is so super easy to make). Fire cider has a wonderful (and potent) sweet and tart taste to it that can be a little off-putting the first time you try it.

 

 

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Fire cider includes some of my favorite ingredients to help with colds:

  • Ginger – Ginger is great for nausea, bloating, gas and a whole host of other digestive issues. It has anti-inflammatory properties and is an antioxidant. Plus, it is simply delicious!
  • Garlic – I love garlic. Garlic helps to strengthen the immune system and is full of antifungal, antiviral, and antimicrobial properties.
  • Onions – Onions are naturally high in sulfur and contain antibacterial benefits along with prebiotics that help feed the existing healthy bacteria in the colon!
  • Turmeric – The health benefits of turmeric include an improved ability to digest fats, reduce gas and bloating, decreased congestion, and improved skin conditions such as eczema, psoriasis, and acne (another one of my favorite ways to use turmeric is in golden milk).

I think that fire cider might have a little too much of a kick to it for a lot of younger children so I recommend you check out my elderberry oxymel as an alternative. Also, if you don’t want to take fire cider straight, a delicious way to make sure you are getting your dose is by making it into a salad dressing! Simply mix 1 tablespoon of your prepared fire cider with 2 tablespoons extra virgin olive oil, 1 tablespoon mustard and a dash of salt and pepper. Pour over your salad and enjoy!

Print Recipe
Fire Cider
This isn't so much of a recipe as a melding of ingredients. It does require a little bit of time to sit so start making it now!
Course Herbal
Servings
Ingredients
  • 1/2 c. thinly sliced fresh ginger*
  • 1/2 c. peeled and diced fresh horseradish
  • 1 tbsp. turmeric powder
  • 1 head garlic, smashed and peeled
  • 3 sprigs fresh rosemary
  • 2 jalapenos, sliced lengthwise**
  • 1 tsp. whole black peppercorns
  • 2 cinnamon sticks
  • 1/2 onion, sliced
  • 1 organic lemon, sliced
  • 1 organic orange, sliced
  • 4 c, raw apple cider vinegar
  • 1/2 c. raw local honey
Course Herbal
Servings
Ingredients
  • 1/2 c. thinly sliced fresh ginger*
  • 1/2 c. peeled and diced fresh horseradish
  • 1 tbsp. turmeric powder
  • 1 head garlic, smashed and peeled
  • 3 sprigs fresh rosemary
  • 2 jalapenos, sliced lengthwise**
  • 1 tsp. whole black peppercorns
  • 2 cinnamon sticks
  • 1/2 onion, sliced
  • 1 organic lemon, sliced
  • 1 organic orange, sliced
  • 4 c, raw apple cider vinegar
  • 1/2 c. raw local honey
Instructions
  1. In a clean 1/2 gallon glass jar, layer your ginger and horseradish at the bottom. Add your garlic, rosemary sprigs, jalapenos, peppercorns, cinnamon sticks, onion, and turmeric powder on top. Then place your orange and lemon slices.
  2. Using a clean spatula, press firmly on all of your ingredients to pack them down. Add your apple cider vinegar, making sure that you fully submerge your ingredients. Seal and give it a quick shake.
  3. Store your jar in a cool, dark place making sure to give it a shake every day or so. After about 6 weeks, strain out your liquid and stir in your honey.
  4. You can store your finished fire cider in a sealed container in the fridge for up to 6 months. For adults, take one or two spoonful's a day during cold/flu season to help ward off illness or when you start feeling under the weather.
Recipe Notes

* If you are using organic ginger or ginger that is harvest from the ground, then you can leave the skin on. Otherwise, peel the ginger using a spoon to scrape the skin off.

** I like to remove some of the seeds/membranes of my jalapenos. It is completely up to you if you want to remove them or leave them in for an extra bite.

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I haven’t done just a general update on Caleb in a long time and I’ve had quite a few people asking me for one. Even though Caleb doesn’t turn 10 months officially for about 3 more days, I’m calling this his 10-month update.

It amazes me how quickly Caleb’s first year has been going by. In just a few short months, I’ll have a one-year old on my hands! Caleb started walking not long before he turned 9 months and since he figured out how to step those short little steps, there has been no stopping him. He has been walking here, there, everywhere around the house. It amazed the ladies at daycare how quickly he started walking and how well he walks. I think I have a determined – headstrong – little boy on my hands.

Just about three weeks ago, I felt Caleb’s first tooth poking through his bottom gums. A week later, another bottom tooth poked through. Then this past Friday, an upper tooth popped though! So it seems like he is averaging one tooth a week.

Most nights he sleeps through, or maybe will wake up once during the night. He’s easy to put back to sleep though for the most part with just a few minutes of nursing. His biggest issue is that some mornings, he will start tossing and turning at about 5-5:30 a.m. Once he starts to toss and turn, I find myself wide awake. I recently switched out one of his bottles that I send to daycare with some food and he is loving it. My goal is to offer breast milk to him as long as he wants but I’m not putting the pressure on myself to maintain a rigorous pumping and feeding schedule. It is less stress on my end.

Caleb loves to eat. Anything and everything. I try mostly to stick with whole foods – green beans, blueberries, and cucumbers are his favorite. I try to give him very little items with processed sugar simply because I don’t want him addicted to those kind of sweet treats. He loves it but just because you love something doesn’t mean you should have it!

This past weekend, we all went to a local farm festival. We went to the same festival last year when I was 29 weeks pregnant.

29 Weeks Pregnant

As long as we are in the area, I think we are going to try and continue the tradition of having our photo taken in front of this piece of farm equipment!

The farm festival, along with a trip on Saturday to a craft show and farmer’s market up in Wanchese, served as sort of my birthday adventure. I couldn’t have asked for a better weekend. Caleb made quick friends with a little pig, though he didn’t seem very impressed by his new friendship. Or with any of it really. 😀 I will say that he did love getting the opportunity to sample the food inside of the market!



I haven’t posted much lately – but I have a new post coming up soon! In the meantime, check out this video I posted on YouTube of our Hurricane Florence experience.

I fell in love with the art of herbalism completely by accident. After I moved back in with my mom, she allowed me space in her garden. I started buying your typical herbs found at area “big box” stores but that wasn’t enough for me. I began looking online for more unique herbs to grow. Eventually my mom told me that I either needed to calm down my spending habits or else find a use for the herbs. So I choose the later option, taking that as the initiative to start my own business. I now sell mostly online and at events local to my area but one product has always remained a favorite of my customers – my handcrafted herbal tinctures.

For the rest of this post, join me over at Minnesota Country Girl where I have the privilege of guest posting for Homestead Winter Prep: A Series of Harvesting & Preserving!

This past Saturday, I found myself breastfeeding in public for the first time. Well, public in this sense. I have breastfed Caleb in the car many, many times when we have either been coming or going somewhere. It’s not like I have been avoiding breastfeeding in public, it’s just one of those things that never needed to happen. When I’ve gone somewhere, typically I will feed Caleb before leaving. Now that he’s a little bit older, we usually are able to give him a little something from our plates.

On Saturday, however, a local coffee shop welcomed a group of breastfeeding women as part of the Global Big Latch On.

Global Big Latch On events take place at registered locations around the world, where people gather together to breastfeed and offer support to each other. 20,562 children were counted as breastfeeding during the one minute count (and quite many more were attending but snoozing during that moment). The purpose behind the event is to promote and support breastfeeding families. There were a couple of lactation consultants attending this event available for question.

All in all, there were 17 babies attending this event with about 12 breastfeeding at the same time. Our local newspaper was present to cover the event and we even had someone taking pictures of the moms and their babes. It was great getting to meet with other women and share our experiences with one another. It’s been hard for me to find other moms to connect with in person since this is a small town. There typically aren’t a lot of opportunities out there for connecting.

These photos were taken by Amanda Kielar Photography. She took a ton of great photos that you can view on her Facebook page. These are just some of the ones featuring me and little man (there are a couple more on her page).

I’m so glad that I was able to attend this event. I had a hard time breastfeeding when Caleb was first born. To be honest, without Robb encouraging me and pushing me, I think that I would have given up. Yes, I do give Caleb formula on occasion at daycare (when I’ve had a stressful day at work and just can’t pump much) but at home, he is 100% on the breast. I use a special organic formula sourced from Germany that I’ll feature in another post.