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    Fire Cider Blog — recipes

    Fire Cider in the Kitchen - Carrot Bacon!

    Fire Cider in the Kitchen - Carrot Bacon!

    image and recipe credit: Bethany Ugarte (@lilsipper on Instagram)

    We love how creative, and delicious this latest recipe is from our friend @lilsipper. 

    I'm not vegan, but I don't eat pork, and it irritates me when I hear nutritionists recommend veggie bacon to bring down people's cholesterol, etc. Fake bacon is just as bad (full of chemicals). So here's a CLEAN, fun alternative if you want that bacon taste and crunch without the chemicals, gluten, and obviously the pork!

    6-7 long carrots (the fatter the better)
    2 Tbsp blackstrap molasses
    1/2 Tbsp Unsweetened Fire Cider
    Himalayan sea salt to taste

    - In a large bowl, mix blackstrap molasses and Fire Cider.
    - Slice carrots in a mandolin on thickest setting and immerse them into the bowl of sauce to coat.
    - Lay carrots in air fryer (not touching) and sprinkle w/salt.
    - "Fry" at 400 F for 9 minutes, flipping 5 minutes in. (I had to make batches since they all couldn't fit at once)

    NO Air Fryer?
    - After step # 2, lay carrots on a baking sheet lined with parchment paper (very important to line your baking pan) and sprinkle with salt.
    - Bake at 400 F until they begin to "curl up" then flip and continue baking until crisp or desired texture. *Cooking time will vary depending on how many strips on your your pan at once.

    Vegan BLT? When you have carrot "bacon" anything is possible! Read more on the Fire Cider Blog.

    image and recipe credit: Bethany Ugarte (@lilsipper on Instagram)

    Once your carrot bacon is done you can snack or build the best vegan BLT ever! Use your favorite bread and top with vegan mayo, a thick slice of tomato, organic romaine, bean sprouts, avocado, and your fresh carrot bacon!

    Fire Cider in the kitchen: Vegan Cheese (no, seriously!)

    Fire Cider in the kitchen: Vegan Cheese (no, seriously!)

    With an office full of health conscious vegans, vegetarians and omnivores, it can be tough to find foods that please us all. Our friend Bethany (@lilsipper) has been on a roll lately and we're loving her latest creations! 

    Dairy, and Nut-free Vegan Cheese on the Fire Cider Blog

    image and recipe credit: Bethany Ugarte

    I made this 100% NUT FREE & VEGAN cheese and honestly, I just couldn't wait to share it! Chickpea flour does the consistency magic here (VERY different from other flours and cannot be substituted) and Fire Cider gives it all the bangin' flavors!

    Chickpea Flour Cheese


    • 1/2 cup chickpea flour (must be flour, do not use chickpeas)
    • 1 1/2 tsp turmeric powder
    • 1/2 Tbsp organic taco seasoning
    • Red chili flakes to taste
    • 1/4 cup Fire Cider
    • 3/4 cup water


    - Mix dry ingredients together first in a bowl, then add Fire Cider and water and mix well. (batter will be lumpy).

    - Pour batter into a blender and blend on high a few seconds to get the lumps out.

    - Transfer batter to a small saucepan and heat on low, stirring constantly to prevent clumps.

    - Once sauce thickens to an oatmeal-like consistency, remove from heat and quickly pour it onto a glass dish of choice and place in fridge to set (about 3 hours).

     - Once set, use however you wish! Great as a sauce for chips or macaroni, on cold or hot sandwiches, or just slice and eat as a snack! 

    Vegan Cauliflower Cheese on the Fire Cider Blog

    image and recipe credit: Bethany Ugarte

    Say "CAULIFLOWER CHEESE". This dairy free, grain free, soy free, yeast free, and NUT FREE Paleo cheese recipe. It's firm enough to slice, cube, and even grate, yet it melts perfectly for use in macaroni or a grilled cheese sandwich. The possibilities are endless, and it really tastes like cheese!

    Cauliflower Cheese


    • 1 med. head of cauliflower
    • 1 Tbsp coconut oil or ghee
    • 1 Tbsp Fire Cider (it really gives so much flavor!)
    • 2 tsp turmeric powder
    • 2 tsp sea salt
    • 3 scoops Vitalproteins gelatin (green tub)

    Optional add-ins, to taste:

    • Taco seasoning, Onion/garlic powder, Red pepper flakes, Mustard


    - Steam cauliflower until soft.

    - Transfer cauliflower while still hot into your blender. Do not add water.

    - Puree cauliflower until smooth, then add all other ingredients except gelatin and blend again.

    - While blender is on lowest speed, add gelatin, secure lid, then blend on high a few seconds until well mixed.

    - Pour "cheese sauce" into a dish lined with parchment paper for easy removal an refrigerate for about 3 hours until firm.

    Cheese-less Cheese Stuffed Mushrooms on the Fire Cider Blog

    image and recipe credit: Bethany Ugarte

    Cheese-less Cheese Stuffed Mushrooms!  

    A great way to use the Cauliflower Cheese, it totally melts! Seriously, if you haven't tried this dairy-free, Paleo cheese you are missing out! (confession: I eat blocks of this stuff)

    - Slice cheese (recipe above) into cubes and place each cube in mushroom caps. Roast until cheese softens and mushrooms begin to sweat.
    -  Garnished each mushroom with gorgeous micro greens.

    About Bethany (LilSipper)

    Bethany is the face behind the account @lilsipper on Instagram. She is dedicated to healthy eating and living a balanced life. She is also a yoga instructor and loves sharing her passion for health and fitness. Diets never work and always end…AKA fail. She was diagnosed with Gastropareses, which is, according to western medicine, an incurable illness that effects the digestive system. Through natural ways of healing through food and a pure, clean diet, she is currently reversing her illness! Her diet is free from gluten, peanuts, refined sugars, artificial sugar including stevia, and are, of course, full of nutritional value. She never counts calories, only nutrients! Follow Bethany at @lilsipper and @sipperfacts!

    Fire Cider in the kitchen - Warm kale and quinoa salad

    Recently Instagrammer Sarah, from @bunz_in_the_oven, posted her amazing post-workout lunch and we had to share it with you!
    Warm Kale and Quinoa Salad on the Fire Cider Blog

    Warm Kale and Quinoa Salad


    • 3/4 bag of organic kale, stems removed and chopped
    • 1tbs avocado oil
    • 1/2 small shallot finely chopped
    • 2tbs Original Fire Cider
    • 1/4c pomegranate arils
    • 1oz goat cheese
    • 1/2c cooked quinoa
    • Himalayan salt and pepper to taste


    - Sauté kale in avocado oil over med heat. Add shallots and cook until kale has turned bright green.

    - Remove from heat and place in a large serving bowl, add pomegranate, Fire Cider, and quinoa.

    - Season with salt and pepper, top with goat cheese crumbles, and enjoy!

    Fire Cider in the Kitchen - Irish Soda Bread

    Fire Cider in the Kitchen - Irish Soda Bread

    I happen to be Irish, so there's a bit of nostalgia laced, heritage based food that cycles through my kitchen each March. Irish soda bread is a quick treat that I like to whip up a few times each Spring and this year I thought I'd add a little extra flavor.

    Irish Soda Bread - on the Fire Cider Blog

    Maybe you grew up with this particular bread, I didn't. Oh I had heard the term before, but had an image of bread made with some syrupy sweet, carbonated soda pop in my head and it didn't seem all that appealing. It wasn't until I was out in the world on my own and working at learning how to feed myself and my family that I learned that is was baking soda that's referenced in the name. Now it's one of my favorite quick breads.

    This is a yeast free bread, which means there's not much kneading to be done and you don't have to wait for the dough to rest, or rise, before baking. Rather than getting all of it's lift and internal bubbles from yeast, you're depending on the reaction between the baking soda and vinegar to keep your bread from being too dense. Just like your grade school, science fair volcano! The combination of baking soda and vinegar, which usually creates a frothy, bubbly mess, will aerate your dough for a soft and fluffy loaf. My co-workers even call this volcano bread! Fire Cider adds the slightest, subtle flavor to the bread.



     Volcano Bread

    Serves 8


    • 1 cup of milk (soy or almond milk work well here, too)
    • 2 Tbsp Original Fire Cider
    • 3 cups AP flour
    • 1 Tbsp maple sugar
    • 1/2 tsp baking soda (be sure this is fresh for the best rise!)
    • 1/2 tsp salt


    - Preheat your oven to 400°F (200°C) Lightly grease a baking sheet or use your favorite silicone liner.

    - Combine milk and vinegar, let that sit for about 10 minutes to curdle the milk.

    - Mix together your flour, sugar, baking soda, and salt.

    - Gradually stir in the curdled milk until your dough just comes together, then turn it out onto a well floured surface. Knead your dough until just combined and shape into a round.

    - Place the dough on your cookie sheet and cut an X into the top to allow the release of steam.

    - Bake until golden brown, about 40 minutes

    - Remove from oven and let cool. Serve with butter, apple butter or the honey butter recipe below!

      Honey Butter


      • 1 cup of unsalted butter at room temp. (You can substitute Coconut Oil here for a vegan friendly version!)
      • 1/3 cup African Bronze Honey (or the honey, or maple syrup, of your choice)
      • 1/2 tsp salt


      - I prefer a wooden spoon for applications like this but you can use a hand held or stand mixer here.

      - In a large bowl beat the softened butter until smooth and creamy, add your honey and salt and continue mixing until well combined.

      - Serve right away with fresh bread, on your favorite pancakes or waffles or place in an airtight jar and keep in your fridge for up to 2 weeks.

      Fire Cider in the Kitchen - National Chili Day, Fire Cider Style

      Fire Cider in the Kitchen - National Chili Day, Fire Cider Style

      We got really excited here in the office when we realized that National Chili Day was coming up and we decided to celebrate with a cook-off. There was a varied selection of vegan friendly and meat-based recipes in the office yesterday for our official tasting. Below you'll find a recipe for a classic meat based chili, and if you follow us on Instagram you'll find a recipe for a hearty vegan chili! 

      Fire Cider Chili on the Fire Cider Blog.

      Fire Cider Chili 

      Serves 10-12


      • 5qt Crock Pot


      • 1lb grass fed chuck steak, 1" cubes
      • 1Tbsp olive oil
      • 1 28oz can, or one quart Mason Jar peeled, whole tomatoes
      • 1 15oz can of red beans, or 1 cup of dried beans
      • 1 med onion, 1/4" dice
      • 1 green pepper, 1/4" dice
      • 1 head garlic, roasted
      • 1/4 Cup Original Fire Cider
      • 1Tbsp Chili powder
      • 1Tbsp dried oregano
      • 1tsp garlic powder
      • 1tsp paprika
      • 1/2 tsp cumin
      • 1/4 tsp red pepper flakes
      • salt and pepper to taste

      Fire Cider Chili with Sara's quick pickled shallots


      - If using dried beans, start the night before. Rinse your beans thoroughly and cover in tepid water, add 1Tbsp of whey( I use the whey from the plain yogurt I always have in the house), or apple cider vinegar, and let soak overnight.

      - Slice your head of garlic in half laterally, so you have a top and bottom. Wrap in foil and bake at 350* for 1 hr. At the same time, if you're using dried beans, drain and rinse your beans then place in a stock pot and cover with water, the amount of water should be about double the volume of the beans. Cook over med-high heat for 1 hr. Drain your beans and add to the crock pot. Leave your garlic to cool in the foil on your counter.

      - Season your chuck to taste and brown in olive oil in a cast-iron pan on med-high, remove from pan and place in crock pot. Add onion and pepper to pan and saute until translucent, add to crock pot. Add Fire Cider to crock pot at this time.

      - Add tomatoes to crock pot crushing each tomato by hand. Add all seasoning and stir to combine. Set crock pot on low and cook for 4-6 hours.

      - Before serving, squeeze the roasted garlic into the crock pot and stir to combine.

      I like to serve my chili with a good dollop of sour cream, a sprinkle of cilantro, and a few of my quick Fire Cider shallot pickles. Be sure to follow us on Instagram as we'll be posting the recipe for those pickles soon.