written by Tiffany Mortimer, Pure Pilates Instructor
To start my day, I am drinking a tonic to improve my immune system and digestion. “Fire” Cider is a tangy, sweet vinegar infused with herbs, spices, vegetables and honey. I recently added this to my morning routine to aid in my digestion and really boost my immunity during the winter months and as I head into spring. Drink it straight or diluted with water. You can even use it to make salad dressing! I usually drink one ounce each morning, but you may find it to be a shock for your system if you do not like the taste of vinegar. If that is the case, just add one or 2 ounces to your still or sparkling water. Cheers!
NOTE: Many nutritionists and wellness professionals recommend drinking vinegar or vinegar tonics through a straw. This protects your teeth by minimizing how much acid fluid touches your teeth.
Test Kitchen’s Favorite “Fire”-Cider Tonic
Prep: 20 mins
Total: 3 weeks
Yield: Makes about 2 cups
Ingredients:
- 1/2 cup thinly sliced fresh ginger (from two 4-inch pieces)
- 1/2 cup peeled, diced fresh horseradish (from a 5-inch piece)
- 1 head garlic, cloves smashed and peeled
- 3 sprigs rosemary
- 2 jalapeno or serrano chiles, halved lengthwise
- 1 teaspoon whole black peppercorns
- 2 cinnamon sticks
- 1/2 small onion, cut into 1 1/2-inch pieces (1/3 cup)
- 1 lemon, cut into 1 1/2-inch pieces
- 1/2 orange, cut into 1 1/2-inch pieces
- 2 cups raw, unfiltered apple-cider vinegar, such as Bragg, plus more as needed
Directions:
Step 1
Place ginger and horseradish in the bottom of a 1-quart Ball jar or similar resealable glass container. Add garlic, rosemary, chiles, peppercorns, cinnamon, and onion; then add lemon and orange pieces, pressing down to firmly pack ingredients in. Add vinegar, adding more as necessary to fully submerge ingredients and fill jar. Seal jar (if using a metal lid, place a piece of parchment between jar and lid to prevent a corrosive reaction with vinegar). Store in a cool, dark place, shaking for a few seconds every day or two, at least 3 weeks and up to 6 weeks.
Step 2
Strain through cheesecloth or a fine-mesh sieve; discard solids. Stir in honey. Store in a sealed container in refrigerator up to 1 month.
See the recipe on MarthaStewart.com
