Yikes..the weather in western North Carolina has been a tease this fall. We had our first freeze in October, but since then the temperatures have been leaping up into the 70′s and then back down into the 20′s at night. The plants, trees, and birds are so confused, and so is my sinus! People who I know are quite healthy and active are still ending up getting sick as their bodies try to adapt to the weather patterns, so I am doing my best to boost my immune system.
Along with daily doses of Echinacea Tincture, multi-vitamins, and lots of water, I am a fan of the “heat cure” when I start to feel a bit icky. When I say “heat cure,” I mean that I drink hot beverages with herbs that make me flushed and warm – cinnamon, ginger, pepper, garlic…all of these are great at boosting body temperature. I then wrap up under a few warm blankets (and a puppy and a kitty and sometimes an Eric) to sweat it out.
The past few days, my throat has been itchy, my nose has been sensitive, and so I have been taking a daily shot of Fire Vinegar.
Fire Vinegar is rich in vitamins and nutrients, and really easy to make:
Fire Vinegar Basic Recipe:
Apple Cider Vinegar (ACV): I use raw, live apple cider vinegar, cloudy and unpasteurized and delicious! The probiotics are a boon, and I prefer the flavor over any other vinegar.
Peppers: Fresh peppers of any preferred variety, although I use whole, dried cayenne peppers (seeds and all).
Garlic: Oh, I could write a long love note to garlic…rhapsodize about the beneficial sulfur compounds, praise the potent antibiotic and antiviral properties, remark on how beneficial for bronchitis and other lung issues it can be. The “stinking rose” also helps with heart health, blood pressure and cholesterol, and also blesses us with its anti-inflammatory properties. It is worth it to note that vinegar (or lemon juice and other acids) can lower some of the garlic’s best properties, so chop your garlic and let it sit for at least five minutes before adding it to the vinegar. This allows the enzymes in the garlic to convert from alliin to the more beneficial allicin.
Ginger: I have already written about wonderful ginger, but not much has changed – I still love it dearly. The heat from ginger feels like sunshine peeking through the clouds! It adds a different bite to this vinegar blend, and it boosts circulation and opens the sinuses!
There are a few other ingredients that I’ve seen people use in their vinegars, including horseradish, onion, and wasabi. I might well add some onion into my bottle soon, so that I can take advantage of its wonderful antibacterial properties
Now, you’ll note that I did not put quantities down. That is because I make mine completely by instinct and preference. I have a glass bottle of ACV with a handful of dried peppers thrown in. Every now and then, I’ll chuck a new garlic clove in there that didn’t end up cooked in dinner, and I recently added a good-sized thumb of ginger.
I store it, unstrained, in my fridge. When I want some (or feel a cold coming on), I put a tiny bit in a shotglass, probably no more than a third full and usually less than that. I fill up the shotglass the rest of the way with water and drink it down. The burn is strong but quick, and boy does it heat up the blood!
Oh, and for you foodies – Fire vinegar also tastes GREAT on cooked greens or as the vinegar in a North Carolina-style BBQ sauce.
Do you make your own fire vinegar? What do you add into it? Do you do something different than I do? I’d love to hear about it!