LB Kitchen, Portland

Lee Farrington says this tonic is a preventative that helps build immunity to colds and flu. Maca powder is made from a root that grows in Peru and can be purchased at natural food stores or online.

Makes 10 ounces, which serves one

1/2 ounce lemon juice

1/2 ounce apple cider vinegar


1/4 ounce maple syrup

1/4 teaspoon maca powder

1/4 teaspoon ground cinnamon

Pinch cayenne

Combine all ingredients with 10 ounces water. Drink cold.



Rooted Earth Farm, Casco

Sara Tryzelaar says the fun thing about fire cider tonics is that the ingredients can be adjusted however you like. For extra heat, add more jalapeños or use habanero peppers. Add immune-boosting flavorings such as echinacea, elderberry, chaga mushroom or rosehips. Tryzelaar uses only organic ingredients, and she likes yellow onions here. Use fresh horseradish if possible. Drink Fire Cider straight as a “shot,” add it to water or juice, mix it with olive oil for a salad dressing, or add it to cocktails.

1/2 cup ginger root, peeled and chopped

3/4 cup horseradish root, peeled and chopped

1/2 medium-sized onion

6 cloves garlic


2 jalapeño peppers, de-stemmed

Zest and juice of 1 lemon

1 tablespoon cayenne pepper

2 tablespoons dried rosemary leaves (or 4 tablespoons fresh rosemary)


Combine all the ingredients but the honey in a food processor and blend. Pour the tonic into a 1/2-gallon jar, and then fill up the jar with raw organic apple cider vinegar with the mother, the colony of beneficial bacteria (similar to the mother found in kombucha) that gives the vinegar a cloudy appearance.


Store the jar in a dark, cool spot (such as a kitchen cabinet) and let it infuse for at least 4 weeks. Strain and add honey to taste. (An average amount would be 1/8 to 1/4 cup honey for every 4 ounces of tonic, but follow your own preferences.) Take 1-3 tablespoons daily to boost your immune system or the same amount up to 3 times per day when you start to feel sick.


Rooted Earth Farm, Casco

This is less a recipe than a formula. You can find these ingredients at a natural foods store or online. Sara Tryzelaar and her husband like to drink the tea with lemon and local raw organic honey.

4 parts organic dried rosehips

1 part organic dried hibiscus


2 parts organic dried lemongrass

1 part organic dried licorice root

1 part organic dried echinacea

1 part organic dried elderberries

1 part organic dried cinnamon stick (crushed)

Mix all of the ingredients together and store in a jar. When you are ready to drink a cup of tea, add 1-3 tablespoons to 1-2 cups hot water – just under boiling. Allow to infuse for 10-20 minutes, then strain. If the tea cools, it can be reheated, or drink lukewarm. (Infusing the tea in a teapot or covered mug will keep it hot.)

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