Led by Julia Vieau of Jewel House Kitchen
Fire Cider is a traditional remedy with deep roots in folk medicine. The tasty combination of vinegar infused with powerful decongestant and spicy circulatory movers makes this recipe especially pleasant and easy to incorporate into your daily diet to help boost natural health processes, stimulate digestion, and get you nice and warmed up on cold days. The remedy is used to help warm up the body, and generally acts a stimulant and antimicrobial used during cold and flu season.
Because this is a folk preparation, the ingredients can change from year to year depending on when you make it and what's growing around you.
A yogi, dancer, and artist; Julia Vieau enjoys making food that is both healthy and beautiful. She started in the kitchen as a child with her grandmother making comfort food favorites and has now been cooking avidly for more than 10 years with a focus on vegan and raw foods. Julia studied food systems and the chemistry of cooking at Evergreen State College and has lived / worked on several farms in Olympia, Washington. She has worked as in-home chef, created unique raw chocolates for events, and currently makes raw desserts and waits tables at a raw food cafe in Austin, TX.
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The term “Fire Cider” was coined by Rosemary Gladstar. She has published copyrighted books coining the term “fire cider” from the 1990’s, and has freely shared this term since the 1970’s. This term has become a generic herbal term that many herbal companies use when selling their own version of it. Learn more about the campaign here!