4-8 weeks later… 5. Use the cheesecloth to strain out the roots, fruits, veggies and herbs from the infused vinegar. Pour the infused vinegar into another clean jar. Be sure to squeeze as much of the infused vinegar from the cheesecloth as possible. 6. Add honey to taste, as well as any additional powdered herbs. Stir until well incorporated. 7. Label your Fire Cider with the date to track its shelf life. Hawatu is an ever-budding herbalist who believes that some of the best medicine can be found in our kitchens and in the nature that surrounds us. When she is not immersed in herbalism, foraging, and farming, she can be found creating dessert rec- ipes, writing, and dancing. How’s those photos on your website looking? Tired of trying to stand-out in a crowded field? In this very noisy world of ours, it can be difficult to reach the people you need to reach but I’m here to help you with that! 8. Enjoy your Fire Cider with loved ones! What will you add to your Fire Cider this year?

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tibacterial, antiviral, and rich in iron. Tulsi Rama is great if you are looking for an herb that supports circulation. • Moringa : an incredibly nutritive plant that contains many of the es- sential and non-essential amino acids that make our bodies healthy and strong • Nettles : I endearingly introduce this herb as “Nature’s Multivita - min.” This mineral-rich plant nourishes the hair, skin, and nails, gen- tly cleanses the lungs, and helps relieve the sinuses of seasonal aller- gies • Rosehips : rich in Vitamin C, antioxidants, and flavonoids that can reduce the risk of developing cancer • Ceylon cinnamon: helps curb sugar cravings and reduces insulin-re- sistance in the body. It also rounds out the Fire Cider’s flavor quite nicely! Making Your Cider 1. Chop and slice your roots, fruits, veggies and herbs. Place them into your glass jar. Mind your eyes when chopping your onions and peppers (and consider using gloves to avoid any mishaps later on!) 2. Pour the apple cider vinegar in the jar. Cover all ingredients and fill the jar as close to the top as possible. 3. Place a piece of parchment paper under the lid to keep the vin- egar from touching the metal (this creates rust). Shake well. 4. Place in a dark, cool place, and allow it to infuse for 4-8 weeks. Remember to shake the jar daily!

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28—PATHWAYS—Winter 23

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