Fire🔥Cider! I normally wait until the cold months to batch this up. This elixir adds a LOT of heat to the body, but in these shoulder months it’s still beneficial and supportive. Fire Cider is simply ACV that has been steeped in selective foods, drawing out the best of their polyphenol and flavonoid powerhouse content. After a month, the food bits are strained away, and what’s left is a beneficial tonic to support your overall health. 1oz shot a day 👌🏽

Recipe:

In a gallon glass jar, fill with:

1 medium organic onion, chopped 🧅

10 cloves of organic garlic, crushed or chopped 🧄

2 organic jalapeño peppers, chopped 🌶️

Zest and juice from 1 organic lemon 🍋

1/2 cup grated organic ginger root🫚

1/2 cup grated organic horseradish root

1/2 cup grated organic turmeric root

2 fresh rosemary sprigs 🌿

1/4 organic cayenne powder

1/4 of raw, local honey (I wait until the batch has finished steeping to add this in).

Fill jar with a gallon of apple cider vinegar 🍎

✨Fill to the brim and seal tightly. Store in a cool, dark area (no need to refrigerate) and shake every few days to ensure adequate infusion. Steep for 4 weeks, then strain pulp (food bits), and store your yummy Fire Cider batch for up to 6 months! ✨

Here’s the deal; I love beets, but I’m not always super inspired to cook with them. That is until a professor of mine sent me this super simple - 5 ingredient recipe - for a creamy coconut beet soup. As a student of clinical nutrition, I’m always looking for ways to get beets into my diet, because they consist of a beneficial liver protecting flavonoid called betalain. This compound is an amazing phytochemical that give beets that stunning bright red-magenta color, and it helps us to fight free radicals in the body. Betalain is an anti-oxidant, anti-inflammatory, anti-microbial and I think one of the most interesting, it has the ability to protect the liver from environmental toxins we come in contact with everyday. 👌🏽

Creamy Coconut Beet Soup from @fermentermentor

• 4-6 beets any variety diced “1

• 1 onions

• garlic cloves to taste 👅

• 1” minced ginger

• 4 C. veggie stock

• 2 cans coconut milk

• 1 Tbs. coconut oil

• sea salt and pepper to taste

• graham masala to taste (1-3 tsp)

• ½ tsp ground turmeric, more to taste

• yogurt for garnish (optional)

• minced cilantro for garnish

Wash, peel, dice the beets into 1 inch cubes right away. Dice onion, mince garlic and sauté in a large soup pot in the oil of your choice for 5-8 minutes over medium heat. This is the pot you will make the soup in. Add minced ginger and sauté 5 minutes more. Add spices and mix well, toast for 30 seconds or until fragrant being careful not to burn. Add a splash of veggie stock if needed after toasting to prevent spices from burning. Add the chopped beets and a splash of veggie stock. Sauté for 5 minutes.

Add the veggie stock, scrape the bottom of the pot to deglaze, and cover the pot, boil until beets are soft, you may need to add a bit more stock or water as the beets cook, then turn heat to low. When the beets are soft add the coconut milk let heat through for 5 minutes. Remove from heat and puree completely with the immersion blender or a blender until very smooth. Garnish with chopped cilantro leaves and yogurt (optional). ENJOY!

Have you ever tried making your own seed cracker? I wanna get this one down…but each time I feel like it’s missing something. 🤔 More salt, probably.

Seeds are so underrated and underutilized. Most of them are high in Omega-3 fatty acids (which we can’t make on our own!) and high in both insoluble and soluble fiber. They help to keep you feeling full, satiated and sustained. Featured seeds in these crackers are: sesame, flax, pumpkin, hemp hearts, and chia! Gimme a bowl of hummus and these seed crackers and call it a DAY.