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    Fire Cider Blog

    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!

    Meet the Team - Patrick

    Meet the Team - Patrick

    This time around we're sitting down to chat with Patrick, Fire Cider's Warehouse Manager. He's our resident maple syrup maker, chicken wrangler, handyman, and a champion with the Dad jokes.

    Patrick slingin pallets in the warehouse.

    Tell us about what you do at Fire Cider HQ. I manage the warehouse, including the shipping staff, inventory, supply ordering, and logistics.

    How long have you been part of the Team? One year as of this past Feb.

    When did you first try Fire Cider? I think it was at the Big E, the first year that we had a table outside the Massachusetts building. I was volunteering at the Mass Maple booth that year, and we had a steady stream of people come by and sample the maple syrup only to comment that it was the perfect chaser to the sample of Fire Cider they'd just tried.

    What is your favorite way to use Fire Cider? In place of plain acv in our family's standard carrot/radish slaw.

    Super strength, telepathic powers, or the ability to control time? And why? Time control, hands down, because with this you can appear to be able to do almost anything else.

    Comics, novels or movies? Usually, Audible. It's been a few years now since I consumed a book with my eyes and not my ears.

    Do you have any hobbies? Woodworking, chickens and maple sugaring. Last year, I built the latest incarnation of the backdrop that we take to events. This year, I hope to make 20 gallons of maple syrup, and in a few weeks we'll be ordering our 2017 flock of laying hens.

    If you could time travel, would you go to the past or the future? Five minutes into the past so I can find that thing I just misplaced....

    Two favorite movies? The original DUNE was one of my favorites until I saw the documentary "Jodorowsky's Dune". Now the version of DUNE that should have been made is my favorite.

    Gilmore Girls, Game of Thrones or Gilligan’s Island? Only one of these choices has a hilarious Bad Lip Reading sendup. The choice is obvious. Powdered SUGAAAAAAAAAAHHHHH!

    How many states have you lived in? 4. Born in MA, lived in Alabama briefly in 5th grade, lived in both New York and Georgia while attempting college.

    What's your favorite music? genre/musician? Historical favorites include Cake and Ben Folds Five and a special place for Weird Al. Current favorite that I should have been listening to all along: OK GO.

    Tell us something that not many people know about you. For my entire freshman year of high school, I didn't own a single pair of jeans. All dress pants.

    Anything else you’d like to share? My dessert. No, wait, I'm hungrier than I thought. Get your own.

    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

    Ingredients:

    • 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

    Method:

    - 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

    Ingredients:

    • 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

    Method:

    - 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)

    Method:
    - 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!

    Vegan Certified!

    We're excited to announce that Unsweetened Fire Cider has been certified Vegan by Vegan Action!

    Unsweetened Fire Cider has been Certified Vegan!

    Our Unsweetened variety is made with nutrient-packed raw ingredients, a mixture of certified organic raw apple cider vinegar, vegetables, roots, fruits and spices, but bottled before the addition of honey, in 8 oz, 16 oz and 64 oz sizes. Our mission is to make the most awesome whole food tonics possible and get them to as many people as we can. We would be remiss if we excluded the growing Vegan community over something as simple as not adding honey to our tonic! 

    The bottles bearing the Certified Vegan mark will roll off the bottling line in late spring and will be available online and in stores shortly thereafter. The new labeling will help make it easier for those searching for animal-free products. The certifying organization, Vegan Action, is a national non-profit devoted to educating people on a vegan lifestyle and helping to identify vegan products.

    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

    Ingredients:

    • 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

    Method:

    - 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!