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FIRE CIDER IMMUNE TONIC

FIRE CIDER IMMUNE TONIC

With fall in full swing, it’s time to think about boosting our immune system.

Starting now can really help when cold and flu season hits. What better way than to have an immune tonic on hand (your very own natural medicine in a bottle)!

Sore throat, achy body, and fatigue is anything but fun.

Thinking back, I wished I started making Fire Cider Immune Tonic 4 weeks back because although making it takes little time, you’ve got to wait 4 weeks to use it.

Making your own Natural Medicine not only can be both rewarding but work fast to fix many common ailments. Fire Cider Immune Tonic, in particular, is really effective as both a preventative to colds and flus but also can help stop them in its tracks when used correctly. 

Let’s get started – shall we?

How to Take Fire Cider Immune Tonic

Most folks take 1-2 Tbsp once a day as prevention and if cold and flu symptoms appear, increase does to every 3-4 hrs.

How to Make Fire Cider Immune Tonic

I would suggest doubling or tripling the recipe to have it ready all fall and winter long. You can offer it to your kids too. Think of it like taking a ‘health shot’ every day or to stop any signs of acute illness.

Need help pulling together the exact eating and wellness plan for you? Contact me at askmichale@gmail.com to book your FREE DISCOVERY CALL.

 

Keeping Fit n Healthy Simple.

Get Clean. Look Lean. Feel Healthy.

 

 

 

Print Recipe
Fire Cider Immune Tonic
Use Fire Cider Immune Tonic to boost your immune system over the cold and flu season. This apple cider vinegar infusion contains powerful immune-boosting, anti-inflammatory, anti-bacterial, anti-viral, decongestant, and warming properties to keep you healthy over the fall and winter months.
Prep Time 10 minutes
Cook Time 0
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 0
Servings
servings
Ingredients
Instructions
  1. You will also need a quart-sized jar and wax paper.
  2. Add the ginger, horseradish, onion, garlic, jalapeno and lemon juice/zest to a quart-sized jar. Pack until the jar is about 3/4 full. Place heavy roots at the top to weigh down the herbs and jalapenos (which float)
  3. Next, pour the apple cider vinegar (shake first to impart the 'mother' enzymes into your jar) and place over the roots/vegetables. Keep everything under the liquid to prevent spoilage. Some of the roots will expand a little so top it off well, so be aware of this.
  4. Cover jar with a lid lined with wax paper to avoid any rust entering your fire cider immune tonic and place in a cool area for 4 weeks.
  5. After 4 weeks, shake the jar and use a strainer to release the tonic into a separate glass jar. Add honey and store in the fridge.

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