Claudia Wenning


After the last post, I have been asked repeatedly for the recipe for my aunt’s “Fire Cider”.

Well, here it is, it reflects clearly what was available in Germany in the earlier part of the 20th century. When you look up Fire Cider nowadays, you find recipes with ginger, turmeric, various fresh herbs, et al.

In my aunt’s days, some of these may not have been available to her, only what she could procure locally.

I still very much embrace that concept! Local, organic produce might hold the most nourishment for us.

She most likely did not know what a jalapeno or habanero pepper was, but there were some “hot” peppers, possibly from seeds that had come from Italy. And horseradish grows well in Germany.

The recipe therefore can easily be adapted to whatever feels best to you, enjoy!

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