Spicy shots! I love ’em. A couple of years ago Free Fire Cider, based on a folk recipe, popularized by herbalist Rosemary Gladstar, and trademarked, with great controversy in the herbal world, but a group in WMA, had its moment in the sun. Here’s my fire cider recipe.
Since then, I’ve been enamored with making spicy shots – delicious concoctions designed to warm and give a nutritional zing-ha to your morning. It’s a practice I especially get into in these (still!) cooler months.
Here’s one I whipped up this weekend, with tart cherry juice and apple cider vinegar. Cherry, ginger, and turmeric are all anti-inflammatories and packed with antioxidants. Apple cider vinegar is a natural probiotic. If you, like me are in the second half of life, this drink is vata-pacifying – grounding and warming.
Quick, easy, and makes you say “haaaaaa”. I aimed for warmth rather than heat in the spice. Raw garlic makes me burp, though my husband is focused on eating more, so I suggest he use this to wash down a nice raw clove for himself. Pow.
Cherry Turmeric Spicy Shot
A delicious concoction designed to warm and give a nutritional zing-ha to your morning
- 1/2 cup unsweetened cherry juice
- 1/2 cup apple cider vinegar
- 1 Thumb-sized piece of ginger sliced
- 3 Tsp turmeric dried spice
- 1/2 tsp cayenne or to tast
Place everything in a blender and blend away. Pour into a small mason jar with a lid. The ginger and spice tend to separate, so give it a shake before your morning shot. I take about an ounce after my morning coffee and morning practices, a few minutes before breakfast.
I have a spicy-shot-for-every-season vision!
Have a favorite spicy shot you make?
Please share in the comments!
As the cooling breeze of fall blows through, it’s time to spice things up. Not only do spices add a lovely kick of flavor to fall and winter fare, but spices are filled with phytonutrients; health-enhancing compounds that give us the immune boost we need through the transition to colder months. Adding a little sweet, a little heat and a bit of spice to nuts does a body good energetically this season as well. May this sweet & spicy nuts recipe warm you inside and out. I use these nuts to top warm wilted salads, on soups, or over warm fruit for a nutrient-dense treat. It would also be delicious on top of my Vegan Maple Custard recipe.
This morning I did my seasonal overhaul of cooking ingredients – putting away the cooling flavors of summer and bringing spices and heating ingredients an easier reach from the stove. I went to the grocery to gather spices – cayenne, cinnamon, mace, allspice, nutmeg – the flavors of fall. It’s one way I honor the wheel of the year, ever turning.
Sweet & Spicy Nuts Recipe
- 2 cups raw nuts and/or seeds – I used pepitas (pumpkin seeds), almonds, cashews and a few Brazil nuts
- 1 1/2 Tbsp grass-fed organic unsalted butter or ghee
- 2 Tbsp brown sugar
- 1 tsp cinnamon, ground
- 1/2 tsp cayenne pepper, ground
- 1/2 tsp nutmeg, ground
- 1 tsp freshly ground black pepper
- 1 tsp salt
In a small bowl, stir together the sugar and spices. Place nuts and butter in a skillet over moderate heat, stirring for about 2 minutes until butter is melted and covers the nuts. Add the spice mixture (beware those of you who know two heat settings – high or off – this can burn quickly – I know of what I speak!). Sauté on medium heat until the sugar caramelizes – 5-8 minutes. Transfer nuts to a plate or sheet of foil to cool. Store in an airtight container and use on salads, soups or cooked fruit (like a baked apple) for dessert.
This is, of course, a recipe you can adapt to include your favorite warming spices. Please share your variations, and enjoy the season!
Looking for more recipes? Head over to my collection of Easy Healthy Recipes.