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    Fire Cider Blog — recipes

    Fire Cider in the Kitchen - a trio of great picnic eats

    Fire Cider in the Kitchen - a trio of great picnic eats

    Our favorite Instagrammer is at it again! This time we've pulled together 3 recipes from @lilsipper that we think would be perfect dishes to share at your next picnic or barbecue.

    Cauliflower Ranch Dip

    Creamy, dairy-free, vegan ranch dip from @lilsipper on the Fire Cider Blog at FireCider.com

    This creamy dairy, sugar, & nut free paleo & keto friendly dip is made with cauliflower! 
    Ingredients:
    2 cups pureed cauliflower (steam then blend - no added water)
    2 Tbsp minced chives
    1 Tbsp Fire Cider
    3-4 Tbsp vegan / paleo mayo
    1/2 tsp black pepper
    1/2 tsp sea salt (or more to taste)
    1/2 tsp onion powder
    2 scoops Vital Proteins collagen peptides
    1 Tbsp additional minced chives
    Method:
    - Make sure cauliflower puree is cooled first.
    - Add all ingredients except 1 Tbsp minced chives to a blender and blend a few seconds to mix.
    - Transfer puree to a large bowl and with a spoon, fold in additional Tbsp of chives. Taste, and adjust spices to preference if needed.
    - Serve chilled with desired dipping foods! (It's also great as a sandwich spread and salad dressing!)

    Sweet and Spicy "Meat" Balls

    Spicy and sweet no-meat Meat Balls from @lilsipper on the Fire Cider Blog at FireCider.com

    These superfood balls using Flora Health fermented greens are packed with protein and you guys won't believe the HEALTHY "sweet and spicy" sauce! 

    "Meat" Ball Ingredients:
    1, 15 oz can black beans
    1, 15 oz can kidney beans
    2 scoops Flora Health Green Blend
    1 Tbsp Flora Health Beet Crystals
    1/2 cup raw almonds
    1/3 cup diced onion
    3 Tbsp tomato paste or ketchup
    1 Tbsp mustard
    - Drain and rinse beans and process everything in a food processor until
    it sticks together and forms into balls.
    Sauce Ingredients:
    1/2 cup apple juice
    1/3 cup fresh orange juice
    1/4 cup blackstrap molasses
    4 Tbsp Fire Cider
    2 Tbsp coconut aminos (or soy sauce)
    1/4 cup tahini
    1/4 tsp ground ginger
    1 Tbsp Vital Proteins grass-fed gelatin (green tub)

    Method:
    - In a sauce pan, heat all ingredients except gelatin on low heat, stirring frequently.
    - Once sauce ingredients are well mixed and tahini is "melted", let simmer until it thickens a bit, then (WHILE stirring) add gelatin until all is dissolved.
    - Remove sauce from heat and let cool (it will thicken even more).
    - Coat sauce in your superfood balls and serve in  butter lettuce cups or keep warm on low in a crockpot for large gatherings.

    Taco Pasta Skillet

    Easy and delicious skillet Taco Pasta from @lilsipper on the Fire Cider Blog at FireCider.com

    Don't be deceived! It may look like a lot, but all you have to do is throw it in a pot! Done!
    Ingredients:
    2 cups Explore Cuisine Chickpea Pasta
    1-2 cups pre-cooked (shredded) chicken (or ground turkey/beef or vegan alt.)
    1 1/2 cups organic tomato sauce
    2 cups Bare Bones Broth
    2 Tbsp natural taco seasoning
    1/4 cup Fire Cider
    1 large fresh tomato, diced
    1/2 cup diced onion
    Fresh cut corn from 1 ear
    1/4 cup sliced black olives
    Cilantro to garnish (optional)
    Method:
    - Soak the chickpea pasta in water a few hours (or you can cook them) and set aside.
    - In a large pot, add remaining ingredients and stir over medium heat until it begins to boil. Reduce heat and let simmer for flavors to "mingle".
    - The last few minutes of cooking, add pasta and cook just until pasta is warm and serve. It's also delicious cold!

    Fire Cider in the Kitchen - Grapefruit Maple Cooler

    Fire Cider in the Kitchen - Grapefruit Maple Cooler

    Back in March we introduced you to Najwa from our sales team. In our interview she mentioned a grapefruit spritzer as her favorite way to get her daily shot of Fire Cider. We asked and she has finally shared the recipe with us! Hit up your local market for a few fresh grapefruits, visit your favorite sugarshack for a jug of this season's maple syrup and get your drink on!
    Grapefruit Maple Cooler - makes 2 pint sized servings
    Ingredients:
    2 C fresh squeezed red grapefruit juice (2-3 grapefruits)
    2 tbsp maple syrup (or maple sugar granules)
    2 tbsp Fire Cider (use Unsweetened to make it vegan!)
    2 C club soda (optional)
    Grapefruit Maple Cooler, recipe on the Fire Cider Blog at FireCider.com
    Method:
    Add juice, maple syrup and Fire Cider, stir to combine, and sip at your ease.
    -or-
    For a little extra fizz in your life, fill glass halfway with club soda and top of with juice mixture.

    Fire Cider in the Kitchen - Best Cheesecake Ever

    Fire Cider in the Kitchen - Best Cheesecake Ever

    With our recent restock of African Bronze Honey, Amy decided to whip up her favorite, gluten free, low-glycemic Cheesecake recipe. This is a fantastic dessert to take to that potluck graduation party or summer picnic! Personally, I'm in love with the pecan crust.
    Amy's Best Cheesecake Ever on the Fire Cider Blog at FireCider.com
    Best Cheesecake Ever
    Ingredients:
    For the crust-
    1/2 cup butter
    2 cups pecans
    1/2 tablespoon of African Bronze Honey
    For the filling-
    5 egg whites
    1 teaspoon cream of tartar
    1/3 cup African Bronze Honey plus stevia to desired sweetness for low sugar option or use up to 2/3 cup honey
    1 tablespoon vanilla extract
    1 tablespoon or more lemon zest
    1 1/2 pounds cream cheese (3 8oz packages)
    For the topping-
    1 pint sour cream
    2 tablespoon African Bronze Honey
    Method:
    - First, let your cream cheese sit out until it's soft and at room temperature.
    - Prep a 10 inch spring-form pan by lining the bottom with parchment paper and buttering the sides and seam around the bottom edge. The spring-form pan is important, I have baked this cake in a glass pie dish and it came out all right but the texture was not the same fluffy yet creamy deliciousness that you get from baking in a metal spring-form pan.
    - Preheat your oven to 350
    - Make the crust by pulsing the pecans in a food processor until most are in small bits, then add the butter, in small chunks, and the honey.  Pulse a few more times until it forms a crumbly, sticky, mixture.  Press evenly into the bottom of your prepared pan.
    - In a separate bowl whip the cream cheese, vanilla, lemon zest, honey (and stevia if using) into a soft, creamy mixture.
    - Whip the egg whites in a clean metal bowl with the cream of tartar until soft peaks form. - Gently fold the egg whites into the cream cheese mixture. This step will take 5-7 minutes and it will initially look like you are giving the cream cheese mixture a bubble bath in the foamy egg whites.  Do not worry, with a few minutes of gentle, continuous folding the mixture will start to come together. 
    - Pour the filling on top of your crust and bake for 30 minutes until set.
    - Remove from the oven and turn the heat up to 450.
    - Mix the sour cream with the tablespoon of honey and pour evenly over the top of your baked cheese cake.  Pop it back in the oven for 5-7 minutes.
    - Serve at room temperature - don't worry about refrigerating the left overs, there won't be any!

    Fire Cider in the Kitchen - Buffalo Chickpeas

    Fire Cider in the Kitchen - Buffalo Chickpeas

    image and recipe credit: Bethany Ugarte

    I made these Buffalo Chickpeas last week and they are well worth it cuz the flavors in these little guys are bangin'.

    Ingredients:
    1, 15 oz. can organic chickpeas
    1 Tbsp Fire Cider (use our Unsweetened Fire Cider to keep these vegan friendly)
    1 tsp turmeric powder
    1 tsp cayenne pepper

    - Drain and rinse chickpeas the pat dry w/paper towel. TIP: put them in your air fryer/oven for 3 minutes @ 400 F to dry them!
    - Toss chickpeas with Fire Cider then add spices and toss again to coat.
    OPTIONS:
    - Roast in your air fryer or oven until desired crunchiness.
    - Eat immediately as a snack.
    - Add them to salads, pizza, soup, or even salsa!

    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!

    Ingredients:
    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!