Immune Vinegar

This is a type of Fire Cider. Use this vinegar as a remedy for cold and flu, taking it by the teaspoon or preferably, mix with olive oil and use as a vinaigrette daily with salad or as a finish for cooked vegetables.

To make 2 cups of herbal vinegar tincture you will need:

  • 3 T minced onion and garlic
  • 3 T grated fresh ginger (or 1 T powder or 3 dropd ess oil)
  • 3 T grated turmeric root (1 T dried powder)
  • 3 T fresh horseradish (or 1 T prepared)
  • 3 T mustard seeds (or 1 tsp powder)
  • 3 T black peppercorns (or 2 drops ess oil)
  • 1 or more whole cayenne chilies (or 1 tsp. dried chili flakes)
  • 1 cup of apple cider vinegar
  • 1/3 cup of honey

To make the herbal vinegar, mince the onion and garlic and put in a pint jar. Grate the ginger and horseradish and add them to the jar. Add the mustard seeds, peppercorns and chilies. Stir them all together. Pour vinegar over the mixture to fill the jar. There should be about 1 inch of liquid space above the other ingredients. Cap with a plastic lid (since the vinegar will corrode a metal lid). Let the mixture sit for 2 weeks shaking the bottle daily to mix the herbs and the liquid. After two weeks, strain the mixture using cheesecloth so that you can squeeze the herbs to extract all of the liquid. You’re almost done with your herbal vinegar at this point.

Add the 1/3 cup of honey to help preserve your mixture. Pour into a clean jar and store it away in your cupboard. Use as a preventive during cold and flu season and to ease sore throat. Makes a delicious topping for salads and roasted vegetables.

*To make vinaigrette, combine equal parts vinegar and olive oil and shake well. Use over greens or as a finish over roasted or steamed vegetables.

IMPORTANT: Use a plastic lid OR a piece of plastic wrap under a metal lid when making an herbal vinegar. The vinegar reacts to metal.

*Use the mustard seeds and herbs after straining, to make hot mustard: blend with a little honey and water until smooth.

Habiscus Ginger Spritzer

  • 3 inches fresh ginger
  • 1 tablespoon hibiscus petals / tea bag
  • 2 cardamom pods
  • 1 cinnamon stick
  • ½ vanilla bean pod, seeds removed (always save empty pods for flavoring) optional
  • Honey
  • 6 cups boiling water
  • Sparkling water

Add water to a pan along with the ginger, cinnamon, cardamom and vanilla pod and bring to a boil. Turn off heat and add the hibiscus petals / tea bagcold .  Steep for ten minutes, remove hibiscus and let the tea cool completely with the other spices remaining in the water. Leaving the hibiscus in longer will strengthen the tartness of the tea; keep steeping it with the remaining spices if you want it really tangy.

Add honey to taste, start with 1 tablespoon and add more to your liking.  Drink as is or combine equal parts cold tea and sparkling water for a spritzer. Add frozen cranberries to garnish. Cheers!

Gluten-free Pumpkin Molasses Ginger Cookies

  • 1/4 cup coconut oil, soft
  • 3/4 cup coconut sugar
  • 3/4 cup pumpkin puree
  • 1/4 cup molasses
  • 1 cup oat flour
  • 1 cup almond flour
  • 1/2 cup tapioca flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon ginger powder
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon clove powder
  • 1/4 teaspoon pink or grey salt

Preheat oven to 350 degrees.

Use a blender to mix the coconut oil, coconut sugar, pumpkin and molasses together until smooth. In a mixing bowl, combine the remaining ingredients and stir to mix well. Then add the pumpkin mixture and stir with a spatula or wooden spoon, just until the flour is completely incorporated. The dough is a little thin, so use a 2 tablespoon scoop to spoon the dough onto parchment lined cookie sheets. Sprinkle a little coconut or cane sugar over each mound of dough. Bake for 20-25 minutes until the cookies start to crisp around the edges. Let cool and enjoy!

Cranberry Orange Fig Relish

  • 8 dried figs, softened and chopped
  • One 8 oz bag fresh or frozen cranberries (about 2 cups)
  • 1 navel orange (rind removed using a sharp vegetable peeler and chopped, peel and cut into chunks)
  • 1 teaspoon fresh rosemary
  • ¼ cup coconut sugar, powdered
  • 2 tablespoons or more, coarsely chopped crystallized ginger

 

Coarsely chop the figs in a food processor. Add cranberries, orange pieces and rind and pulse to chop and combine with figs. Add in remaining ingredients and pulse to combine.  Pour into container and refrigerate overnight for best flavor.

If the sauce is overly liquid, add a tablespoon ground chia seeds, stir well to mix evenly and let sit to thicken.

Can be made one week ahead. Keeps well in fridge and/or freezer. Serve at room temperature.

Enjoy this relish with herbed hemp spread, as a tart filling with sliced fruit, as a canape topping or spooned over roasted squash! Or really any way you wish.