Approaching Autumn
It's time to think about preparing for the changes in the seasons and the seasonal illnesses it may bring. When I worked in hospitals, this was the time of year we'd begin to see people with 'bronchitis' and other chest infections and it's not changed so we need to think in terms of protecting ourselves from the bugs that cause these chest and lung problems.
Fortunately, there are some lovely ways of helping our bodies get ready for the usual autumn/winter changes that include the foods we eat, tasty herbal and fruit teas, and making sure we are taking recommended supplements.
Homemade Fire Cider
There's nothing better than a warming drink and this is an amazing balance of spicy, sour, sweet, sharp and herbal flavours that in spite of what you may think when you read the ingredient list, you are likely to enjoy far more than you might imagine. Packed full of things to support you through the tricky months of winter illnesses.
Ingredients:
½ cup freshly peeled and grated ginger root
½ cup freshly grated horseradish root
1 medium onion, chopped
10 cloves of garlic, crushed or chopped
1 lemon, zest and juice
2 drops Rosemary essential oil
1 Tablespoon turmeric powder or 2 Tablespoons freshly grated turmeric root
¼ teaspoon cayenne powder
organic unfiltered apple cider vinegar
¼ cup raw honey or to taste
Essential oils to taste eg: 1 drop cinnamon, wild orange or grapefruit or any combination you enjoy the taste of.
Method:
Add ginger, horseradish, onion, garlic, lemon zest and juice, rosemary oil, turmeric and cayenne powder into litre glass preserve jar.
Pour apple cider vinegar in the jar until all the ingredients are fully covered and the vinegar reaches the top of the jar. You want to be sure all the ingredients are covered to prevent it spoiling as it matures.
Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or use a plastic lid if you have one.
Shake jar to combine all the ingredients and store in a dark, cool place for a least 4. Shake the jar a few seconds every day.
After one month, use a mesh strainer or cheesecloth to strain out the solids, pouring the vinegar into a clean jar. Be sure to squeeze out as much of the liquid as you can. This stuff is liquid gold! The solids can be used in a stir-fry or you can compost/discard them.
Add honey to the liquid and stir until incorporated.
Taste your fire cider and add more honey if needed until you reach your desired sweetness.
Store in a sealed container in the refrigerator or in a cold, dark place.
Drink 1-2 Tablespoons when needed.
Ingredient benefits
Apple Cider Vinegar — the health benefits of apple cider are widely acknowledged and it's the base for this recipe.
Horseradish — is traditionally used to help manage sinus congestion. Just chop a little of the root and see for yourself.
Ginger — Is often recommended to support digestion and in particular nausea. Some research suggests it has anti-inflammatory properties.
Garlic — Another bulb widely in use and regarded as having superpowers, many take garlic Perles or other garlic supplements daily. Garlic is an excellent source of vitamin B6 (pyridoxine). It is also a very good source of manganese, selenium and vitamin C. In addition to this, garlic is a good source of other minerals, including phosphorous, calcium, potassium, iron and copper and it contains an active chemical known as allicin. .
Onion — has similar properties to garlic and has a history of use in the management of colds and flu.
Cayenne Pepper — Contains the active chemical capsaicin associated with a number of medicinal properties. For example, according to research, cayenne pepper may help boost the stomach’s defense against infections, increase digestive fluid production and help deliver enzymes to the stomach, aiding digestion.
Honey — contains many important antioxidants. These include organic acids and phenolic compounds like flavonoids.
Ways to incorporate Fire Cider into your daily routine.
Take 1-2 Tablespoons neat if you are brave enough as an elixir.
Dilute with warm water, juice or apple cider if your palate prefers it
Use the fire cider to make a delicious homemade salad dressing
Add to fried or cauliflower fried rice.
Use in cocktails - very yummy in Virgin or Bloody Mary.
Mix with a little olive oil and drizzle over steamed veggies.
Use as a marinade for tofu or meat
Add to soups or sauces
Prep Time: 30 minutes - Steeping Time: 28 days - Yield: around 1200 mls
Fennel Plus Herbal Tea
This is a super thing to sip, especially when bugs and viruses are doing the rounds. Start with a Pukka 'feel new' blend tea bag.
Add to the herbal bag:
1 drop of fennel oil
1 drop of peppermint oil
Add to the cup:
The bag and oils
1 whole Star Anise
1/2 a teaspoon of dried fennel seeds
2 whole cloves
1/2 a cinnamon stick
Pour over boiled hot (not boiling) water and steep for at least five minutes.
Honey to sweeten if preferred
Aim for two cups a day.
Pumpkin and Ginger Soup
Eaten with crusty bread a warming lunch any day of the week.
Ingredients:
2 tbsp olive oil
1 onion, roughly chopped
1kg squash or pumpkin, peeled, deseeded and diced
1 drop of ginger essential oil
1 tbsp honey
1 litre veg or chicken stock
milk to thin the soup
pinch paprika or nutmeg
salt and pepper to taste
For a touch of extra yummy luxury, add a teaspoon of creme fraiche and garnish with fresh chives.
Method:
Heat the oil in a large pan. Add the onion and cook slowly, stirring occasionally, without colouring and until soft. Add the squash or pumpkin and honey. Stir and add the stock. Bring to the boil, then simmer for 20-25 minutes until the squash or pumpkin is tender.
Once cooked through, transfer and blitz in a blender.
Reheat, adding just enough milk to thin the soup to the consistency you want.
Allow to cool for a moment or two then stir in the Ginger oil, season and sprinkle over a little paprika or nutmeg to serve.