Fire Cider

Fire Cider

Fire Cider

For for the past week or so my foot has been in such flaming pain! Yesterday was REALLY bad, by the end of the day I could hardly walk at all. My oldest son, Paul had an eye ache, kinda looked like pink eye coming on. So we did the Fire Cider challenge. 1 tablespoon of Fire Cider, mixed into 1 cup water with 1 teaspoon of baking soda. It tasted very pungent and potent, but good too, super garlicky and hot. This morning Paul’s eye is back to normal and my foot feels SO MUCH better! I am in awe!

My Fire Cider Recipe:

1/2 cup shredded ginger
1/2 cup shredded horseradish
1/2 cup shredded turmeric
1/2 cup diced onion
1/2 cup crushed garlic
3 cherry bomb peppers
3 habanaro peppers
1 lg sliced lemon with rind
1/2 cup crushed calendula flowers
1 handful of chopped sage
2 sprigs rosemary (4″ long)
Raw Unfiltered Apple Cider Vinegar

Put all the ingredients into a large jar, pour ACV over all of it, cover about an inch or so above food, cover with a plastic lid, or put a ziplock bag over the top before screwing on a metal lid, vinegar is corrosive to metal. Set in a place where you remember to shake the jar every day or so. After about 4 weeks strain it out, compost the chunks and enjoy the vinegar! Use it as a tonic, salad dressing, or in recipes. This stuff is delish!


Mullein Magik!

I’m officially in love with Mullein! I’ve been reading about it for months, and was blessed with finding a few plants here and there. Our friend from down the road, Christel had one growing in her yard and pulled the whole thing roots and all and gave it to me. So thankful for such generous neighbors!

Yesterday on our way out to Osage Beach (to pick up items needed to complete our grey water system), I saw so many Mullein plants and expressed a wish to Tim to let me pick some on the way home. Well, I found a patch on the way home of HUGE Mullein plants and pulled 3 of them out by their roots and brought them home. I feel SO BLESSED! Now it’s time to dry all my treasures and prepare them to be made into salves, oils, tinctures, vinegars and infusions! 

beautiful first year rosette of the sacred, beloved Mullein Plant!

Harvest Joy- Live Cultured Green Beans

Pickling Time!

I have been chomping at the bit for enough green beans to come ready so I could pickle some. Last year, I was able to pickle a HUGE batch, but we finished it off within a month! I am so excited to have these treats available again 🙂 ❤

Fermenting time! One of my family favorites, live cultured green beans :)

notice the cloudyness of the water, mmmm, means it's workin!

3 days of fermenting, notice the cloudiness of the water…. mmmmm that is a sign that the Lacto-bactilli are doin their thang … YUM!


Garden Fresh Green Beans and Nasturtium Seed Pods :)

I’m thinking that the Nasturtium Seed Pods will gift this batch of pickled green beans with a delish peppery flavor 🙂 We shall see 🙂


Fermented Arugula Seed Pods “Capers”

YUM! They are crazy flavorful, flavor that punches you in the face.


My Arugula is covered in seed pods so I thought I’d try a recipe from “Wild Fermentation” by Sandor Katz, called “Capers”, the process is:

1 quart jar

enough water to be an inch or so over the seed pods

1/4 ish teaspoon of sea salt


I cut the tips off each of the seed pods and put them in my brine. pushed down with an old plastic lid and a rock on top. I improvise 🙂 lol!

I put this together yesterday, and today they are already getting that yummy soured flavor. I’ll give them a couple more days before I stick them in the fridge.


I can’t wait till I have enough green beans to pickle them! lol, c’mon green beans! ♥

fermenting... mmmm

The more developed seed pods are really woody, they are tasty to chew on, but so fibrous that I have to spit them out. The younger seed pods are really tender and yummy. The Arugula flavor is a tasty punch in the face! hahaha

Real Raspberry Vinegar :) YUM

.:July 11, 2012:.


Just put together the fixins for real Raspberry Vinegar.

1 quart jar
Couple handfuls of freshly picked Raspberries

in another bowl, mix 1/4 cup sugar into 3+ cups water, dissolve then pour sugar water into jar over the berries. Cover and let sit. When liquid becomes darker after about a week, strain out the berries and allow to sit for 3-4 more weeks.
As described on pg 154 of Wild Fermentation 🙂 ♥

trying to use as many of these berries as possible, this bush is like the magical raspberry bush, it’s a big producer!


.:July 16, 2012:.


I let these jars sit for a week, till the liquid darkened and all the color from the fruit was extracted into the liquid. This morning I strained out the fruit and poured all the liquid into my Earthen Jug to finish becoming vinegar. 4-6 weeks 🙂 yay!


.:August 16, 2012:.


Well it’s been a month to the day, so I pulled out my homemade hanky cork and smelled my experiment, SUCCESS! I made vinegar! WHOOP! Eeeer, well the microbes really did it, and I LOVE THEM FOR IT! Thank you awesome microbes!

Here is the final product, I poured it out of my earthen jug and into an old apple cider vinegar bottle (love repurposing)- this cloudy red goodness tastes and smells amazing! I’m so happy!

home brewed

I’m so proud of this experiment! I feel so empowered to know that I can make my own super healthy vinegar from berries off our own bushes! So happy!

Honing Harvest and Preservation Skills

I have an intuitive drive to pick, clean and preserve all the edible things I find growing around me. The other day we took the kids to play frisbee golf at this course out in a church’s field in SW Portland. And all around us in this lush thriving field was big bright Red Clovers, and the BIGGEST Plantain leaves I’ve ever found! They were broader and wider than my hand! I went crazy picking with a grateful heart, how I love foraging. When I got home, I chopped up the plantain and put it in a jar and covered it with Olive Oil. The Red Clovers I put in their own jar and covered with Apple Cider Vinegar. I’m looking forward to making yummy dressings and medicines with these treasures.

From our back yard I have harvested lots of white clover tops, plantain, and LOTS of Raspberries! I’ve got Raspberries flavoring my Water Kefir, Kombucha and a few jars of Apple Cider Vinegar with their bright red goodness! With the Raspberries I’ve also made a bunch of Raspberry mush, some of it I’ve fermented with honey, and made a delicious fizzy bubbly Raspberry Soda. And a bunch of Raw Raspberry Spread, as well as syrups. I feel so berry berry rich 🙂 lol

Dandelion Blossom Vinegar & BlackBerry Leaf Infusion… mmmmm!

I would like to share my appreciation of the amazing awe-inspiring beauty, abundance and prosperity that only Mother Nature so willingly provides! Thank you Spring for bringing back the life and the nourishing powers to our Garden!

I’m thankful for the overwhelming abundance of happy yellow faces of the dandelion blossoms, and their amazing delicious health benefits! I foraged in my neighbor’s yard (with their permission of course) and plucked enough to pack a 2 quart jar full to create a yummy health giving vinegar infusion! Yum! Now my family will enjoy the health giving Love of Mother Earth for months to come when I use this vinegar (in 2 to 4 weeks to allow the vinegar to draw out all the healthy goodness from the blossoms) in salad dressings and other delicious dishes.

I’m thankful for the abundance of blackberry and red raspberry leaves that are coming back with vigor and vimm, for me to pluck and make delicious herbal infusions to nourish my beautiful family for free!

I’m thankful for all the garlic grass, wild leeks, wild lemon balm, clover, chickweed, comfrey, dandelion greens, and so many more amazing herbal allies that grow abundantly in my area for me to find and enjoy! I’m so thankful for how the Earth offers her abundance freely to those who take the time to get to know Her and all that she wants to give.

In the picture I attached you see on the left is the Dandelion Blossoms infusing in Apple Cider Vinegar. And on the right is my jar of Red Raspberry and Blackberry Leaves infusing in water, a lovely nourishing infusion we drank with lunch 🙂 mmmmm!

Please do your own research into identifying and consuming wild herbs, we are each 100% responsible for what we choose to put into our bodies.

New Ferment: Lemons, Limes & Ginger- oh my! :)

On the left is my yummy Lemonade Ferment Beverage! On the right is all the rinds of the citrus, covered with Vinegar- as I love to infuse my vinegar with citrus for washing, home cleaning etc 🙂 Waste NOT! ♥

Its called “Hindu Lemonade” by Sarah, the Healthy Home Economist, and called “Punch” on page 588, in ‘Nourishing Traditions’ by Sally Fallon.

I deviated from both their recipes tho 🙂 WHICH IS WHY I AM SO EXCITED! lol!

For my Fermented Lemonade I used

8 Citrus (4 lemons & 4 limes- but you can use any citrus fruit you’d like)

2 quarts water

1/2 cup organic cane sugar

1/2 cup Ginger Bug (just the juice, strain out the ginger pulp)

1/8 tsp ground cloves

1/8 tsp ground all spice

♥ – ♥ – ♥ – ♥ – ♥

The recipe offered by Sarah, the Healthy Home Economist is in this video- you can customize it to suit your unique taste, as I have 🙂

DIY Fermented Lemonade… mmmm!

This is a fun project! It’s a delicious, probiotic beverage that you can make with ease in the comfort of your own home! I got the idea from a fellow fermentation enthusiast in a “Wild Fermentation” Group on facebook 🙂 This video is of one of my favorite Muses in the Arts of Nutrition, Sarah, The Healthy Home Economist 🙂


Ginger Bug and Ginger Beer :)

I am so excited about this project! Ginger has become my friend and ally in guiding my body’s fertility.  Ginger is a potent stimulant and should not be used daily, but I have found it to be helpful in encouraging my Moon Cycle to start when taken in small amounts around the expected starting time.

This potent fermented version is more powerful and delicious than just Ginger Tea, although my mood will sometimes desire the warm tea, I am just in love with this fun drink full of fizzy life and a hard bite! I got the idea to use Ginger for fertility control from my Muse in the Herbal Arts, Susun Weed. The recipe for this amazing probiotic ginger beverage I got from my guru in the Art of Fermentation, Sandor Ellix Katz, from his fabulous fun book, “Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods”. It’s also in the book, “Nourishing Traditions”, by Sally Fallon.

This is my 2nd batch, and am looking forward to documenting this cute little bug’s progress as it bubbles to life in the weeks ahead. It takes about 7 days for the Bug to get bubbling, then once you make the rest of the recipe it takes 3 days of fermenting with a breathable lid, and then put it in bottles and allow to keep fermenting for like 3 more weeks. I’ll do my best to take and post pictures of the fun steps along the way, as I so enjoy the fun interaction with my living thriving foods .:((^_^)):.

I grated up the big chunk of ginger (6-8 inches), and it made close to a cup of grated ginger pulp. I took a Quart size jar and filled it with filtered water, and stirred and dissolved 1 cup of Organic Cane Sugar into the water. Then I took a smaller jar and poured in 1 1/2 cups of the sugar water, added 2 tsp of ginger and shook it around a bit, like a spiraling vortex. Then I covered with a coffee filter and rubber band and put it in a dark warm place in my kitchen. I put the rest of the ginger pulp in the bigger jar of sugar water and put a lid on it and stored it in the fridge as my Bug’s daily food. I’ll feed the Ginger bug about 2 teaspoons of sugar water and ginger each day till the bug is bubbling like crazy! Can’t wait to post pictures 🙂 Its a fun process to be witness and partner too ♥

I can’t help but think of movies that I resonated with the truthes braided into beautifully expressed, fun films like “Osmosis Jones” and “Horton Hears A Who”, and then bible verses like “As Above, So Below”, and the occult symbolism’s and fractal art… I know everything is alive and vibrating. I can feel it. So I know these little ones are there, and my imagination goes wild with it! I love knowing they nourish me, and how cultivating them allows them to offer such a wonderful benefits, I just love them so much 🙂 And if you ever get a chance, check out the work and experiments of Dr. Marasu Emoto, he does amazing life altering work with freezing water and how thoughts and feelings and consciousness effects the formation of crystals during freezing process. Amazing!

In about a week, I will take 2 quarts of water and dissolve 1 1/2 cups of organic cane sugar. Then, I plan to pour off most of the bug into the sugar water and put it all in my 2 quart jar and allow to sit, covered. Let it get bubbly for 2+ weeks, chill and use.



**Update** apologies for the lack of pictures. The resulting batch of Ginger beer is delicious, and potent!


Pink & Kale Kraut :) mmm


5 gallon bucket

1 fitted plate, to hold kraut under brine

1 gallon jug, washed and filled to use as a weight

Muslin, cheesecloth or towel to drape over top to keep flies and dust out

Rubber Band, large enough to hold cloth cover tight to bucket


3 green cabbages, shredded

1 red cabbage, shredded

2 bundles of Kale, shredded

8 cloves of garlic, smashed and allowed to oxydize

1/4 cup of fermented veggie juice from previous batch of pickled green beans

Salt to taste, water to 1 inch over the tamped down kraut

I shred all leafy goodies, and tamp them down in a bowl with little bits of salt here and there, to help draw out their juices. I then dump the bowls into the bucket. Once all the leafy goodness is tamped with salt and in the bucket, with my hands I give the whole bucket a good stirring and re tamp it down into the bucket. Then I place the plate down and with some salt water brine I pour enough water over to submerge the kraut an inch. Put the clean jug of water on top of the plate and cover. I let mine sit a few weeks till desired flavor is there, then transfer into smaller jars and store in the refrigerator. Mmmm mm! ♥ DIY Probiotic Goodness!

the above video is what got me going doing my own homemade live cultured goodness. My family’s health has been enhanced many fold already!


After only one night the ferment has changed a lot! Already starting to sour and bubble with vigor and vimm!

Also the juice has taken on a nice pink pigment from the red cabbage.

Kale Kraut- Deeelish!

Bomb Garlic Kale Kraut!

in this batch I used:

– 6 shredded Kale leaves

– 1 head of Bok Choy, shredded

– 1 head Nappa Cabbage, shredded

– 8 cloves of garlic, peeled and smashed

– 1 tbs sea salt enough filtered water to submerge kraut under brine

– I let it sit at room temp for a few weeks, checking on it and tasting it a few times per week. Delish all by itself or on rice, a sandwich or added to salad 🙂 YUMMY probiotic easy DIY way to aid digestion and boost immunity!