HAVE YOU TRIED ‘FIRE CIDER’? WHAT THIS ZESTY OXYMEL CAN DO FOR YOUR HEALTH “Fire cider” might sound suspiciously like the base of a craft cocktail, but, in fact, it’s a spicy, warming version of oxymel, the classic vinegar-honey mixture that herbalists have used to treat ailments and improve health since ancient times. According to Nourish Shakti, oxymel — literally translated as “acid honey” — dates back to ancient Greece and Persia. It was used to treat all kinds of problems, including indigestion, fevers, and sore throats. Today, when you stir raw honey into your tea with the belief it will help ward off illness, you’re unconsciously following in the footsteps of that ancient practice. Fire cider is a specific type of oxymel, made by adding plants and spices like garlic, peppers, turmeric, ginger, and onions to a base of one part honey and one part vinegar. Nourish Shaki reports that Rosemary Gladstar, the “Godmother of American Herbalism” and founder of the California School of Herbal Studies, coined the term for “a panacea-like folk remedy specifically used for building immunity and aiding during flu season.” Now that cold weather is officially upon us, fire cider is the perfect addition to your holistic repertoire. The Wondersmith, an herbalist and artist based in the Pacific Northwest, mixes up a version of fire cider to aid digestion and reduce inflammation that she says is “equally at home mixed into a zesty salad dressing, stirred into roasted vegetables, drizzled over hearty meats, or added to rich stews.” The floral take on tradition includes nasturtium flowers and greens, goldenrod flowers, grated ginger, grated turmeric, bee pollen, apple cider vinegar, and honey, all infused in a cool, dark place for a month, then supplemented with orange slices a week before straining. The finished result, The Wondersmith says, can be drizzled over food or taken alone as a tonic. To read the full recipe and learn how to add a bottle of fire cider to your pantry, visit TheWondersmith.com/Blog/2019-oxymel.
V egan B iscuits W ith M aple ‘B utter ’
Inspired by The New York Times
ingredients For the Biscuits • 2 cups all-purpose flour, plus extra for work surface • 1 tbsp baking powder • 3/4 tsp salt • 1/2 cup vegan margarine, plus extra for brushing
• 1/2 cup nondairy milk,
ideally soy, almond, or rice
For the “Butter” • 1 cup vegan margarine, room temperature • 1/4 cup maple syrup
directions
1. Heat oven to 425 F. 2. In a bowl, whisk together dry ingredients. 3. Cut in margarine until you achieve a mealy texture with a few large margarine clumps. 4. Add milk and stir until just barely combined. 5. Spread out on cutting board and cut dough into rings. 6. Place on baking sheet, coat with margarine, and bake for 10–12 minutes. 7. For butter, fold together margarine and maple syrup. 8. Serve biscuits alongside butter.
SCRAMBLE YOUR BRAIN
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