Autumn Herbal Tea

This wonderfully spicy and warm tea is sure to tempt on cool fall evenings and it smells as good as it tastes! 

For this recipe, it can be made in large or small quantities, therefore it's listed as "parts." A "part" could be any measure you select - teaspoon, tablespoon, or 1/4 cup, etc.

Store any extra in an airtight container, like a mason jar.

Ingredients:

3 parts cinnamon

2 parts ginger

1 part cardamom

1 part chicory

1 part cloves

1 part pink peppercorns

1 part star anise

Instructions:

Combine all spices in a clean glass container, or jar. To brew a single cup of tea, place 2-3 teaspoons into a tea ball or mesh filter and steep in 212 degree (boiling) water for 5-7 minutes, depending on taste. Enjoy!

For years, fire cider has been regarded as a folk treatment with numerous health benefits.

It's used to prevent colds, flu, and other illnesses in the winter.

Herbal vinegars have been brewed by indigenous healers for millennia.

Humans have been manufacturing vinegar for at least 10,000 years, and they use it in food and drinks, as well as for food preservation and a variety of medicinal and antibacterial applications. 

Ingredients

4 cups of raw unfiltered apple cider vinegar

1/2 cup peeled and diced onion

1/2 cup chopped parsley

1/3 cup grated horseradish

1/3 cup diced ginger root

1/4 cup peeled and diced turmeric (or 2 tablespoons dried, powdered turmeric)

1/4 cup raw honey, or more to taste

Half a dozen cloves of minced garlic

1 or 2 habanero chiles, split in half (or use cayenne pepper)

One large lemon, sliced rind and all

2 tablespoons chopped rosemary (or 1 teaspoon dried)

2 tablespoons chopped thyme (or 1 teaspoon dried)

1 teaspoon black peppercorns

A cinnamon stick

A few allspice berries

A few whole cloves

Note: The degree of “fire” in the blend depends on how many hot peppers you add.

As a precaution, I use only organically grown roots, herbs, and  fruits to keep chemicals, waxes, or dyes from migrating into the cider.

Instructions

• Place all of the vegetables, fruits, herbs, and spices in a clean one-quart jar. Fill the jar with apple cider vinegar. (Don't add the honey just yet.)
• The apple cider vinegar should cover the ingredients by at least two inches. 
• Seal your cap tightly. If you're using a traditional canning jar lid containing metal parts, place a piece of natural parchment or wax paper over jar first to keep the lid from corroding. 
• Shake well.
• Store in a dark cupboard for about 3 weeks (can allow to sit longer for a stronger cider). Shake daily.
• Strain the plant materials from the vinegar. Sweeten with honey to taste.
• Refrigerate and use within a year. 
• Suggested use: take 1 tablespoon once per day as a tonic, or up to 3 tablespoons per day during an active infection.*

*These statements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease.