YOU CANNOT OWN NATURE

Sharing two very important articles about some MLM companies who are once again, stealing the WiseWoman's Medicine   Rosemary Gladstar is a wonderful herbalist and teacher in the COMMUNITY.  I have had the good pleasure to meet and learn from her wise wisdom and kind spirit.
https://freefirecider.com/rosemarys-story/
Here are a couple recipes she generously shares, please follow the link and if you can support the good cause, defending the earth from having 'owners' please do so and thank you. 
RecipesThe good news is that you can still make your own Fire Cider. It’s fun, simple, and easy to make. There are hundreds of variations on this recipe. Here’s the original:
Fire Cider

• ½ cup grated fresh horseradish root
• ½ cup or more fresh chopped onions
• ¼ cup or more chopped garlic
• ¼ cup or more grated ginger
• Chopped fresh or dried cayenne pepper ‘to taste’. Can be whole or powdered.  ‘ To Taste’ means should be hot, but not so hot you can’t tolerate it.  Better to make it a little milder than to hot; you can always add more pepper later if necessary.
• Optional ingredients; Turmeric, Echinacea, cinnamon, etc.

1. Place herbs in a half-gallon canning jar and cover with enough raw unpasteurized apple cider vinegar to cover the herbs by at least three to four inches.  Cover tightly with a tight fitting lid.
2. Place jar in a warm place and let for three to four weeks.  Best to shake every day to help in the maceration process.
3. After three to four weeks, strain out the herbs, and reserve the liquid.
4. Add honey ‘to taste’.  Warm the honey first so it mixes in well.  “To Taste’ means your Fire Cider should taste hot, spicy, and sweet.  “A little bit of honey helps the medicine go down……”
5. Rebottle and enjoy!  Fire Cider will keep for several months unrefrigerated if stored in a cool pantry.   But it’s better to store in the refrigerator if you’ve room.

A small shot glass daily serves as an excellent tonic Or take teaspoons if you feel a cold coming on.
Take it more frequently if necessary to help your immune system do battle.
Here are a couple of new Fire Cider Recipes I developed this winter.  Do try
them! They’re both fabulous!  Lets just pray that the ‘herbal pirates’ don’t try to
trademark these, too!
Fire Cider Chutney:
Strain the herbs (the mark) from Fire Cider after 4 weeks. The herbs should still be somewhat firm and flavorful.   Add the herbs to a Cuisinart or blender, and grind coarsely (don’t blend into a smooth past, but only until coarse and crunchy).  If too dry, add a little of the Fire Cider Vinegar to the mix.    You might wish to add a little more honey and cayenne to taste.  Your finished Fire Cider Chutney should be sweet but not too sweet, hot but not too hot, and just right for your pleasure taste! This delicious chutney is great on toast, mixed with rice, veggie dishes, is a favorable addition to soups, or enjoyed right from the spoon.    It’s the perfect winter
Honey Onion Syrup w/ Fire Cider Chutney
My husband got the ‘grunge’ this winter while I was away with my mother on a little holiday to Mexico! My Mother’s 90 and still loves to travel.  When I arrived home, Robert pretty bad cough, sore throat and a flu that had lodged in his lungs.   I have a number of favorite recipes I knew would do the trick, but one that I always fall back on for sore throats is Onion Honey Syrup.

1. Slice yellow onions into thin half moons and place in a pot.
2. Cover with honey, and with the lid slightly ajar (just enough to let a little of the steam out) slowly heat the onions and syrup. The heat should be low enough so that honey is warm, but not simmering or boiling.
3. Cook for about 30-40 minutes over low heat, until the onions are very soft and the honey is deeply infused with onion juice.
4. This make s a very tasty syrup that is very effective for deep bronchial coughs. You can further enhance by adding garlic with the onion for even stronger syrup.
5. For an Added Punch, add Fire Cider Chutney.

The syrup was a little too sweet for Robert.  Since I had just finished straining the Fire Cider and making my first batch of Fire Cider Chutney, I decided to try adding some of it to the onion syrup.   To make a nicer syrup consistency, I blended the Chutney into a finer paste, and then added the paste to the onion syrup. It was divine!!!  Sweet and soothing, with just enough fire and spark to make it elegantly delicious and healing.

And this: 
​https://freefirecider.com/2016/02/note-from-rosemary-about-young-livings-trademark-on-thieves-oil/?fbclid=IwAR0LkxdUH6AcgkXlw5znZIxvPf1FryuwMErDybXtMW00L2DSkrY_Lqpd9nk