Fire Tonic: A Recipe
- Words by
- Georgina Reid
- Images by
- Georgina Reid
It’s winter and people are getting bugs. I don’t want the bad bugs so I did some research into things I could eat/drink to keep them away, and encourage the good guys in my belly to prosper and multiply.
I ended up with a brew made up of all the good things you could ever eat like garlic, ginger, turmeric etcetera soaked in apple cider vinegar. It’s unlike anything I have made before and is inspired by a number of recipes I found on the interwebs. I reckon if it doesn’t keep the bad bugs away, nothing will – It’s not called a fire tonic for nothing!
According to The Mountain Rose Blog, fire tonics are an old folk remedy. Traditionally including anti inflammatory, anti bacterial, decongestant, and circulatory stimulating ingredients they’re used to help prevent colds and flus, boost the immune system, and stimulate digestion.
When I first stumbled across the idea of a fire tonic, I wasn’t thinking about flavour, just health benefits. So, I was a bit dubious about actually ingesting the concoction. However, I was very pleasnetly suprised. It tastes delicious. Seriously. Mixed with hot water, it’s kind of like a really fresh, zesty broth. Fire tonic is my new favorite hot drink. A real revelation….
So, on to the recipe. Now – I am no recipe follower. I make stuff up as I go and improvise with what ingredients I have laying around at the time. So, this is a sort-of recipe. Feel free to tweak it to your heart’s content. No rules here at TPH.
- Ginger – peeled
- Turmeric – peeled
- Onion – peeled
- Lemon – whole
- Lemongrass (cause I had it in the fridge)
- Chilli – large green
- Unpasturised apple cider vinegar
- Cayenne pepper to taste
- Rinse all ingredients well.
- Put equal quantities (I did about a handful of each) of garlic, ginger, turmeric, onion, lemon and lemongrass in a food processor and wiz till nice and fine.
- Once you’ve mixed it all up, add the cayenne pepper to taste.
- Put mix into a sterilized glass jar and pour apple cider vinegar over the top until all the ingredients are covered. Seal and store in a cool, dark, place for around 3-4 weeks. Shake occasionally.
- To sterilize jars: Wash, rinse, and place jar in the oven on around 160 degrees C. for around 20 minutes.
Add a dessertspoon or tablespoon to a cup of boiling water, depending on how fiery you’re feeling. I’ve been drinking about two cups a day for the last few days and am still alive.
Some people say to strain the pulp from the vinegar but I just drink it, chunks and all.
I am no professional health practitioner. I have no real evidence this brew will do anything good, but as far as I can tell, it hasn’t done anything bad yet either. And its delicious so I’ll keep drinking it.