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    Fire Cider Blog — Side Dishes

    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

    This creamy dairy, sugar, & nut free paleo & keto friendly dip is made with cauliflower! 
    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
    - 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

    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)

    - 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

    Don't be deceived! It may look like a lot, but all you have to do is throw it in a pot! Done!
    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)
    - 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 - 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 - Warm kale and quinoa salad

    Recently Instagrammer Sarah, from @bunz_n_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!

    German Potato Salad

    Of course our German (Hungarian, Irish, French and Cree) American family celebrated Independence Day with an old family favorite – German style potato salad. This warm bacon-y version is a nice change from the mayonnaise-based salad you are used to seeing at picnics all summer long. And I say that as someone who loves mayonnaise on pretty much everything! In a few weeks you'll be able to make this dish with locally grown potatoes.

    German Potato Salad
    Serves 8, and the leftovers are delicious, if you have any!

    • 3 pounds waxy potatoes
    • ½ pound bacon – cubed strip bacon or lardons
    • 1 large yellow onion, diced
    • ½ cup chopped celery
    • ½ cup Fire Cider
    • 1 tablespoon Dijon mustard
    • a handful of scallions, thinly sliced
    • chopped parsley for garnish (and for your health!)

    Boil the potatoes until tender. Drain and cut into cubes once they are cool enough to handle. Ideally have them ready and still warm when they are tossed in the dressing.

    Sauté the cubed bacon until crisp; remove and drain.

    Make the dressing - sauté a large diced onion and the chopped celery in the rendered bacon fat until soft; add the ½ cup of Fire Cider and the Dijon mustard and cook for 2 minutes. Season to taste with salt and pepper.

    Toss the potatoes in the warm dressing. Add in the bacon and thinly sliced scallion; garnish with chopped parsley and serve warm.