Fire Cider Health Tonic

As a family with two naturopathic doctors, we love to explore new recipes, especially ones that have added immune benefits. We found this recipe from Rebecca Lindamood at Foodie with Family and have been taking a shot of it daily to prevent illness.

What is Fire Cider?

Fire Cider is a concentrated liquid mixture of different herbs and foods. It is beneficial to the immune system and is traditionally used for the prevention of different illnesses such as colds and flu’s  and viral infections.

What are the benefits of fire cider?

Fire cider has a number of different herbs that are beneficial to your health. When herbs are used in combination, they can enhance the benefit of others in the mixture. This is called a synergistic effect.

Several of the herbs in this recipe, such as ginger, turmeric, onion, orange, rosemary, parsley and lemon are both anti-oxidant and anti-inflammatory. Anti-oxidants help to promote healthy cells, including immune cells, and anti-inflammatories help to reduce underlying inflammation in the body which can lead to an increased risk of illness.

Garlic and horseradish are great anti-microbials meaning they help to fight off bacteria, viruses and even fungal infections.  Horseradish is traditionally used for sinus issues. Garlic has added benefits of helping control blood pressure and cholesterol levels.

The spicy habanero pepper increases circulation which can help the immune cells get to a site of infection faster.

Thyme is antimicrobial, but it is also great at helping to reduce the amount of coughing and helping to remove any phlegm from the lungs.

Apple cider vinegar is a great digestive aid.

Honey helps to soothe inflamed tissue and helps to add a little sweetness to this recipe.


Taken from:


·       1 large horseradish root scrubbed very well, ~7” long

·       1 large ginger root ~7” long

·       1 large onion root and stem end removed & peeled

·       1 large orange do NOT peel. Use the whole fruit.

·       1 lemon do NOT peel. Use the whole fruit.

·       16 cloves of garlic peeled

·       2-4 habanero peppers stems removed

·       1 tablespoon ground turmeric

·       2 tbsp rosemary leaves (optional)

·       ¼ cup parsley (optional)

·       2 tbsp thyme (optional)

·       1 tsp black peppercorns (optional)

·       raw apple cider vinegar

·       raw honey


  1. In a well-ventilated area, grate the horseradish and ginger roots.
  2. Roughly chop the peeled onions and garlic, whole oranges, lemons, and habaneros. Keep the peels on the lemons and oranges!
  3. Add these prepared ingredients into a large container that has a lid, such as a large mason jar.
  4. Sprinkle turmeric into the container.
  5. Slowly, pour the raw apple cider vinegar in allowing it to settle in through the crevices and adding more so the contents are fully submerged.
  6. Lay a piece of parchment paper over the rim of the jar, then screw the lid tightly in place.
  7. Let the mixture sit in a dark, cool place, allowing it to infuse, for 4 weeks, shaking once daily when you remember it.
  8. Replace the parchment paper once weekly to prevent rusting of the mason jar lid.
  9. After 4 weeks, pour the contents into a muslin or cheesecloth-lined colander over a stable pot. Let it drain for 30 minutes, then gather the corners and twist to wring out as much goodness as possible.
  10. Add approximately 1/4 cup of raw honey to the liquid to taste and pour into a sterilized wine bottle or canning jar. Store in a cool, dark place for up to a year, shaking well before using.

How much fire cider vinegar should I have?

For most individuals, the recommended dose is 1 tbsp per day in the morning. You can also try adding the vinegar to salad dressings and on top of cooked vegetables.


Korean-style Dandelion Salad

It’s hard not to notice the amount of yellow dandelions out there right now. Dandelions are more than a colourful addition to the yard, they are also great botanical herb and make a delicious salad.

Recently, we spent some time weeding, and instead of throwing away or composting the weeds, we were able to use the leaves for this salad. We love that this salad is environmentally friendly and that it had a delicious taste.

We hope you try and enjoy this salad.


  • Leaves of 4-5 large (8-10 small) dandelions washed and rinsed
  • 1 cup of chives (or green onions) thinly sliced
  • 4 cloves of garlic minced
  • 1-2 tbsps toasted sesame seeds (crushed or whole)
  • 3 tbsps soy sauce
  • 1 tbsp sesame oil
  • 2 tsps cane sugar
  • 1-2 tsps Korean red pepper powder (Gochugaru) – depending on how hot you like it
  • 2 tbsps apple cider vinegar


  1. Wash and rinse the leaves thoroughly.
  2. Blanche 1-2 minutes and soak in cold water for 3-4 hours, the longer you soak, the less bitter it becomes.
  3. Wring out excess water in hands until most of the water is gone.
  4. Finely Chop.
  5. To make the dressing, mix together the soy sauce, sesame oil, sugar, Korean pepper powder and vinegar.
  6. In a large bowl, toss the greens, garlic and sesame seeds with dressing right before serving.

Recipe: Cauliflower Sheppard’s Pie

This is a hearty and wholesome meal that our whole family loved. We always get excited when we find recipes that are both delicious and packed with nutrients that will keep us healthy. We found the recipe from Dr. Raza Shah, ND, we made some tweaks and came out with a beautiful Sheppard’s pie.

To limit exposure to toxins, we suggest buying organic vegetables. It is good to refer to the Environmental Working Group’s Dirty Dozen to identify which vegetables and fruits are typically high in toxins. These are the vegetables and fruit which we prioritize when buying organic.

One of our favourite places to get our meat is from TK Ranch. They are an Albertan company, animal welfare approved, certified grass-fed and focus on environmental sustainability.

We hope you enjoy this recipe as much as we did!


Serving Size: 4

Time: 1 hour



  • 1 head of cauliflower (chopped into florets)
  • 2 tbsp extra virgin olive oil
  • 1 yellow onion (diced)
  • 2 cloves of garlic (minced)
  • 16 ozs of extra lean ground beef
  • 3 cups mushrooms (sliced)
  • 2 cups carrot (diced)
  • 2 stalks of celery (diced)
  • 1 tbsp Italian seasoning
  • 1/4 tsp sea salt


  1. Preheat the oven to 350ºF (177ºC)
  2. Place cauliflower florets in a saucepan, cover with water and bring to a boil. Let the florets boil until they are soft, about 15 minutes.
  3.  Heat a large pan with 1 tbsp of olive oil. Add in onions and garlic, until translucent and fragrant, about 5 minutes.
  4. Next, add the meat, and cook until browned
  5. Add the mushrooms, carrots, celery, Italian seasoning and salt. Cook for a few minutes, until the meat is cooked through. Remove from heat.
  6. Drain the cauliflower. In the same pot, add 1 tbsp of olive oil and a sprinkle of salt to the cauliflower.  Mash well until the cauliflower becomes almost like a puree
  7. Transfer the meat mixture to a casserole or pie dish and distribute it into an even layer. Top with the cauliflower mash and spread it evenly across the top.
  8. Place in the oven and bake for 20 minutes. Turn the oven to a low broil and broil for 10 minutes or until golden. Remove from oven and serve. Enjoy!


  • If you are following a vegan or vegetarian diet you can substitute the ground meat for cooked lentils.