FREE SHIPPING on orders $75 and over in the contiguous US. No Code Needed.
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Check Out Continue Shopping

    Fire Cider Blog — Side Dishes

    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_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!

    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. 

    Chickpeas with Fire Cider & Cilantro Dressing

    It's that time of year when fresh herbs are growing and everyone is coming out of hibernation. I love this combination of lime, cilantro and Fire Cider; it's tangy and bright and pairs really well with chickpeas. Grow your own cilantro or pick some up at your farmers market and then give this quick and easy recipe a try.


    Fire Cider Cilantro Dressing
    • 4 ounces cilantro (I didn't measure, I just used the whole big bunch, more is more!)
    • 2 tablespoons fresh lime juice 
    • 2 tablespoons Fire Cider, any variety- Unsweetened, African Bronze or Original are all delicious! 
    • 1/4 cup olive oil
    • 1 to 2 cloves garlic
    • 2 teaspoons mustard
    • 1/4 teaspoon salt or more to taste
    • Freshly cracked black pepper to taste

    Blend all the above ingredients in a food processor or using an immersion blender. Taste and adjust to your liking, add more of any of the above ingredients. The dressing is now done, use it on anything you like! But definitely try it on chickpeas:


    Chickpea Salad with Fire Cider Cilantro Dressing
    • 1 (15 ounce) can chickpeas, rinsed and drained well
    • 1/3 cup red onion, diced
    • Fire Cider Cilantro Dressing, to preference
    • greens
    • sprouts

    Mix the chickpeas with the diced red onion. Add in a healthy dose of dressing to cover everything really, extra well.

    Then toss with greens and sprouts.

    Save leftover dressing and chickpeas for the next day. They'll be even more flavorful!

    Recipe inspired by 'Chickpeas with Cilantro-Lime Dressing'

    Butter Braised Collards with Fire Cider

    A guest blog post by Alana from Eating From The Ground Up a Berkshire-based blog about food, family, and the wonderful chaos that ensues when the two combine. Check her out after you try Alana's Butter Braised Collard recipe!

    "We’ll start with the butter. In general if you hand me a vegetable, I’m going to steam it. I’m a big believer in the steamer pot (that’s a shorter pot with holes that fits into a larger pot) as opposed to those funny collapsable things that are THE MOST FUN thing in the kitchen drawer for toddlers to play with, but even in a pinch I’ll lazy steam with an inch of water and a covered pot. This is the vegetable cooking method I was raised on, and, picky kid that I was, I probably wouldn’t have grown about 5 feet without my daily dose of steamed broccoli. I’ll steam anything except cauliflower, as cauliflower was put on this earth to be roasted.

    And yes, that brings us to roasting, the hip method of the moment way to cook all vegetables. Like most hip food trends ( kimchi, good chocolate, cronuts), it got that way from being delicious, and I fully support roasting.

    But then there’s braising, which, in the case of vegetables, involves a bit more water and time than lazy steaming. This all started when Alice Waters (or the army of Californians who make up Alice Waters) told me to braise cabbage in water with a big nob of butter. I think it’s called buttered cabbage in her book, and I’d choose it over most foods. Even if you’re not a cabbage lover, buttered cabbage will turn you.

    This method–the hearty green, the inch or two of water, the big knob of butter–it lubricates the very fiber of the green so that it becomes plump and buttery through and through. I’ve come to do this with cabbage whenever I have the chance, but also with broccoli raab and most recently, collards. Lately I’ve been loving the final addition of Fire Cider, a magical spicy concoction which I usually just drink straight (a shot every day, plus extra if I’m not feeling my best), but is so so good with butter and collards. This Fire Cider  is made by my friends who, since the last time we spoke of them, have gained full organic certification and have continued to stretch their reach farther across the country, spreading wellness and deliciousness as they go. I feel very proud to have them here in this little county, and especially there in my sidebar.

    If you don’t have any Fire Cider, let’s try to remedy that, you can find store locations here. But if you want to make these greens right now, a fitting substitute in this recipe would be some apple cider vinegar just there at the end, maybe with a little extra garlic and something spicy.

    Butter Braised Collards with Fire Cider

    2 tablespoons butter
    1 large bunch collard greens
    3/4 cup water
    2 garlic cloves, peeled and finely chopped
    Olive oil
    2 to 3 tablespoons Fire Cider

    1. First, prepare the collards: Cut the stem out of each leaf, and roughly chop the stems. Then cut the collard leaves into thin ribbons.

    2. Melt the butter in a large skillet or saucepan over medium heat. Add the chopped stems and 1/2 cup of the water and bring to a low boil. Cover the pan, reduce the heat to medium low, and cook until the stems are tender, about 10 minutes.

    3. Add the collard leaves to the pot along with the remaining 1/4 cup water. Cover, and cook, stirring occasionally, for an additional 10 minutes. Remove the lid, raise the heat to medium high, and add the garlic, stirring to combine and toss the greens in the buttery liquid for about 30 seconds. Remove the pan from heat. Drizzle with olive oil, sprinkle with salt, and toss with 2 tablespoons of Fire Cider. Taste, and add an additional tablespoon of Fire Cider if you like."

    View the original post HERE!