Fire Cider

horseradish, garlic and ginger prep

horseradish, garlic and ginger prep

Fire Cider is an immune-boosting health tonic. It stimulates the fire in your digestion, it is full of antimicrobial and antibacterial properties, it can alleviate sinus congestion, and promote blood circulation.

I have had this tonic before but this was the first time I made it at home. I had the brilliant idea of offering to make it for 7 of my close girlfriends as well (whats a few more onions and horseradish to chop?) Halfway through my prep and my husband and daughters went running out of the house, hands over noses, as if an apocalyptic fog descended upon our living room. I barely saw them leave as I could no longer see through the tears in my own eyes… But an hour later, along with some scented candles and all were happy again.

The gist is this;

fresh horseradish, garlic, onions, ginger, cayenne pepper, fresh hot peppers, fresh turmeric, lemon juice, fresh oranges, and raw apple cider vinegar (with the mother).


I checked around at different recipes, most all were the same. I ended up adapting my recipe from Mountain Rose Herbs. Use all organic ingredients.


1/2 c grated fresh ginger

1/2 c grated fresh horseradish

10 cloves of garlic, crushed or shopped

1 medium onion, chopped

2 inches of fresh turmeric root, chopped

2 fresh jalapeños, chopped

zest and juice from 1 lemon

1/4 tsp cayenne pepper

1 Orange, sliced

1 sprig of rosemary, or 1 tsp dried (optional)

1 or 2 drops of oregano oil (optional)

1 bottle of Raw apple cider

1/4 c raw, local honey (to sweeten at the end)

Add all ingredients into a mason-type jar. If using one with a metal lid, then place a small sheet of parchment between the liquid and lid. Stir or shake once every day for 4 to 6 weeks. Store in a dark and cool place. When ready to strain, use cheese cloth and squeeze all the juice out of the ingredients. Add honey until desired sweetness.

Continue to store in a cool and dark place, not in the fridge.


  • Take a shot (about 1-2 Tablespoons) straight up.

  • It has been recommended that you can take up to 5 or 6 T per day when fighting a flu

  • Dilute the fire cider tonic with warm water, juice or apple cider.

  • Swap vinegar in a salad dressing for fire cider 

  • Add to fried rice 

  • Drizzle over steamed veggies.

  • Use as a marinade for tofu, meat, etc.

  • Add to soup or chili.

  • Use as a hangover cure.

Foggy Fire Cider ready to shoot back!

Foggy Fire Cider ready to shoot back!

Winter is on it’s way here in Switzerland, but I have Fire Cider to keep me warm.

Stay Healthy Everyone!

Super-mom Smoothie


A smoothie is something very simple, and probably not worth a recipe. But I must admit, that I have had some really terrible smoothies while living here in CH. Watered down with too much ice, too chunky from apple, too sour from lemon, too milky, etc. In CA a smoothie is treated like a meal in itself, completely balanced with the right amount of fruit or veg, a protein kick, an immune boosting element and a secret ingredient or two that make you genuinely satisfied and full. 

A smoothie is also a great way to get ingredients in your kids quickly. We make a variety here at home in our Vitamaster, but the one below has been on repeat lately.

During the time of my pregnancies, I gave up coffee and most other forms of caffeine. Not because I believed that my babies would pop out with a similar hipster-quality cappuccino addiction (I am looking at you, ViCafe!) I just didn't feel good on it anymore. So I began the journey into adaptogens. Postpartum life also gave me hormonal mood swings and imbalanced adrenals. The addition of Ashwagandha, Reishi, Maca, Cordyceps, and Prash combinations helped me (in moderation). 

I am not going to educate you on how to use adaptogens. There is plenty of information out there on it. Just start small and pay attention to the subtle changes. But do follow my girl Bri  for amazing adaptogenic inspiration. Also Lee From America  has a great beginners guide.

I buy mine from stores in California on my bi-annual trips home to the states. But a great website for those of you in CH is HERE

yogi berries, coconut butter, cocoa nibs.

yogi berries, coconut butter, cocoa nibs.

Collagen Peptides, Reishi, Mangosteen Beauty Tonic, Prash Combination

Collagen Peptides, Reishi, Mangosteen Beauty Tonic, Prash Combination



1 banana

1 cup frozen strawberries

1/2 cup frozen or fresh wild blueberries

1/2 cup nut milk or yogurt + water combination

1 T coconut butter OR almond butter

1 heaping T cocoa nibs

1 heaping T gogi berries

1/2  scoop Collagen Pepitides

1/2 t prash combination

1/4 t reishi

1/4 t mangostein + hibiscus powder

Blend all together starting on low and moving upwards until completely blended. Add more water or milk if your smoothie is too thick. And I can highly suggest investing in glass or bamboo straws. We have had ours for several years. Easy to clean, fun to use and less to throw away!





En Guete!!!

The Cookie

Little kitchen assistant

Little kitchen assistant

This is the cookie of the year for us. On rotation, we make a fresh batch each week or as the brown bananas in our fruit bowl designate our needs for a new batch. Now that I have a kindergartener in the house, my snack game has gotten significantly stronger - Watch out, Kinder-moms!

The original recipe discovered by Heidi Swanson. Doubled on chocolate, nut-free (making it the perfect school snack) and sweetened only by bananas. I have made various versions of this recipe. Ground Hazelnuts with the chocolate has been a favorite recently. Or adding oat flour and chai spices and leaving out all the chocolate. I always add a bit of flax and lucuma to our batches as well. We have fun with this one and my 18 month old can have a place at the table helping me make them each time. 


The Cookie (The secretly healthy cookie)

  • 2-3 large, ripe bananas, well mashed (about 1 1/2 cups)
  • 1 teaspoon vanilla extract or vanilla powder
  • 1/4 cup coconut oil (warmed) or olive oil
  • 2 cups rolled oats
  • 1/3 cup ground hazelnuts (or almonds, or sunflower seeds)
  • 1/3 cup raw cacao powder (or oat flour)
  • 1/3 cup coconut, finely shredded & unsweetened
  • 1/2 teaspoon fine grain sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon lucuma powder (optional)
  • 1 Tablespoon ground flax seeds (optional)
  • 6 ounces chocolate chips or dark chocolate bar chopped (we love the Lily's brand)

Preheat oven to 350 degrees F/ 170 degrees C

In a medium bowl combine the bananas, vanilla, and coconut oil. Set aside. In a large bowl stir together the oats through flax seeds. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate. The dough is a bit wetter than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 1 - 2 tablespoons in size, an inch apart, onto a parchment or Silpat lined baking sheet. Bake for 13 - 15 minutes. Until golden on the bottoms and slightly dry looking on top.

Makes about 2 dozen cookies.



Autumn arrives with eagerness here in Switzerland. It's mid-October and the mountains are already capped with snow, visible on a rare clear autumn day. Our first of the season colds have set in already and I've un-earthed my hibernating knitting projects.

My life with tea has always been abundant and favorable to the everyday coffee. Listening to the needs of my body first thing in the morning and for the mid-day pick up. How well did my child sleep? Am I still bloated from yet another fondue dinner? How quickly do I have to run out the door?

Here are a few of my most gratifying, replace-the-cafe-latte, tea recipes to steep on. Enjoy the warmth.


Masala Chai

A love affair ever deepening since my time in India 5 years ago. This recipe is so unlike the cinnamon ladden, sugar syrup you get with frothy milk at your local Starbucks. It's deep with cardamom (my favorite spice) and only as sweet as you like. I prefer mine spicy, to add warmth and digestive fire to my day, therefore you can be as generous as you like with the ginger- 4 or 5 slices, and even toss one or two back in after straining and blend to incorporate. Plus, blending it will add froth to your Masala Chai Latte. 

serves 2

  • 3/4 c water
  • 2-4 green cardamom pods, smashed
  • 5 whole black pepper
  • 1-2 this slices of ginger
  • 1 one inch cinnamon stick
  • 1 piece of star anise
  • 3/4 c milk (or milk alternative)
  • 1 1/2 t  strong loose-leaf black tea
  • sweetener of choice- honey, cane sugar, jaggery, xylitol, etc

Add water, cardamom pods, black pepper, cinnamon stick and star anise to a small pot. Bring to a boil, then turn off the heat and cover. Leave overnight.

In the morning, add ginger and bring back to a boil, reduce to simmer. Add milk and tea. Simmer for 1 more minute then turn off heat and steep for 2 minutes.

Strain and add sweeteners. 

GOLDEN MILK -Turmeric tea


Benefits of turmeric: Turmeric is especially known for its benefits to digestion, immune function, reducing inflammation, liver health and even possible protection from cancer. Turmeric is one of the foods with the highest antioxidants and anti-inflammatory properties. When you mix turmeric with black pepper, you increase your body's absorption significantly. I especially love this recipe without cows milk as I like to give my body a break from dairy now and again (it is hard to do during fondue season in Switzerland, mind you...) Cashew milk has recently been my go-to as I have not found the coconut milk brand that I LOVE here yet, but in California, I navigated to the coconut version often. This is a great one to drink before bed as well. I think it has done wonders for my toddler's sleep patterns (extra honey and cinnamon added, of course)

  • 1 cup of coconut milk plus 1 cup of coconut water
  • 1 teaspoon Turmeric 
  • 1 teaspoon Cinnamon 
  • 1 teaspoon raw honey or maple syrup or to taste
  • Pinch of black pepper (increases absorption)
  • 1 inch piece of fresh, peeled ginger root or ¼ tsp ginger powder
  • Pinch of cayenne pepper (optional)


  1. Blend all ingredients in a high speed blender until smooth.
  2. Pour into a small sauce pan and heat for 3-5 minutes over medium heat until hot but not boiling.
  3. Drink immediately

recipe made with fresh turmeric:

  • 1 1-inch knob fresh turmeric
  • 1 1/2-inch knob fresh ginger
  • 2 teaspoons ghee 
  • 1 cup full-fat coconut milk
  • 1 cup coconut water, or water
  • 1 tablespoon manuka honey, or other raw honey


  1. Peel both the turmeric and ginger, then grate them finely into a mortar and pestle. Spoon the ghee into the mortar and grind the ghee into the turmeric and ginger with your pestle until they form a fine paste.
  2. Pour the coconut milk and coconut water into a saucepan, and spoon in the paste made with turmeric, ginger and ghee. Turn the heat up to medium-high and warm the ingredients together until little bubbles just begin to creep up the sides of the pot. Turn off the heat and cover the saucepan, allowing the turmeric and ginger to steep about 3 minutes. Strain the golden milk through a fine-mesh strainer or tea strainer into a tea pot. Stir in the Manuka honey and continue stirring until it dissolves. Serve warm.


Golden Milk is traditionally made with cow's milk. If you wish to omit the coconut milk and coconut water, simply substitute 2 cups whole milk. Or another way I love it is with fresh cashew milk.



This creamy, dreamy, green wonder caught my attention when I was a teen. Mind you it was the Coffee Bean & Tea Leaf (CA coffee chain) version, blended, heavily sweetened, and topped with whipped cream. But still introducing me to the desirable, earthy undertones of green tea. More often than not, this is my go-to replacement for the cafe-latte days of my past (coffee has never felt the same in my body since my pregnancy 3 years ago.) This is my 3 pm pick-me-up or Sunday morning brunch tea. Most other mornings I gravitate towards pure sencha for a clear mind and a little boost. It is important to remember that all green teas turn bitter if over-steeped or made too hot. It is a tea to be mindful and delicate with, in turn, it will provide the same for you.

  • 3/4 c cows milk, almond milk, soy milk or coconut milk
  • 1 tsp matcha powder

Heat your milk choice gently on the stove, not boiling. I use a hand held milk frother. Spoon out approximately 2 T of hot milk into a small bowl with the matcha powder. Whisk vigorously with a bamboo whisk until frothy and slightly lighter in color. It is better to use bamboo when working with green tea and not metal, but if you are without a bamboo whisk, then you may. Froth or whisk the left over warm milk


Enjoy and stay warm everyone. -Ash