Cherry Turmeric Spicy Shot Recipe

Cherry Turmeric Spicy Shot Recipe

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
Course Breakfast, Drinks


  • Blender


  • 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!

Sweet & Spicy Nuts Recipe

Sweet & Spicy Nuts Recipe

Sweet & Spicy Nuts Recipe by Annie B Kay -
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.
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

Ingredients spiced-nuts-ingrednets

  • 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!
Sweet & Spicy Nuts Recipe by Annie B Kay -