Fire cider was initially a recipe shared by Rosemary Gladstar. Over the years fire cider became a generic term among the herbal community referring to spicy vinegars. A few weeks ago, I shared the traditional recipe in this blog post. Today I wanted to dedicate a post just for it. I know it’s nearly spring time and maybe a different topic was more befitting, but I’m sure there’s still some people out there who could be fighting off sinus infections and colds. Also fire cider is a remedy that stays for a long time, so you can have it made now and ready for winter time.
Fire cider is ideal to ward off colds, respiratory infections and thin out & expel excess mucus in the case of sinus congestion. It also boosts circulation in the body with a spicy kick. It’s taken by the dropperful or spoonful, depending on the person’s palette or the strength of the vinegar. If you experience gastrointestinal inflammation, heartburn and peptic ulcers, you might want to limit your intake or stay away from it.
The traditional base remedy includes ginger, garlic, onions, horseradish, jalapeño or cayenne, apple cider vinegar and raw honey which is added after the vinegar is ready and strained. In addition, you could add whatever herbs you like.
I added olive leaf and powdered turmeric in addition this time. Olive leaf and turmeric have immune boosting properties. Olive leaf is an antiviral. I like to use olive leaf in fire cider especially because I feel there is a sacredness to it in Islamic tradition. In a section of Dalail al-Khayrat, which is a book of litanies dedicated to the Prophet Muhammad, the author Imam al Jazuli pleads to God with ‘His name that is written on the olive leaf’. Likewise there’s mention of the olive both in the Qur’an and narrations of our master Muhammad. According to tradition, the three gifts that were presented to the newly born ‘Isaa (Jesus) were myrrh, frankincense and actually turmeric, rather than gold.
As was the case last time I made fire cider, I didn’t have horseradish in hand. I don’t think one can find that in Istanbul. Also instead of jalapeños I used hot red peppers in dried form. I did not de-seed them so I am a little worried about the level of heat! I threw the onion, garlic cloves and ginger in the blender instead of chopping them up by hand.
I added all the ingredients into the glass jar and added raw apple cider vinegar all the way to the top, covering all the ingredients. This needs to sit in a dark, cool place away from direct sunlight for 4-6 weeks. Don’t forget to label it with ingredients and date like I did 🙂 but I know I made this on February 26th as that’s when the pictures were taken on my phone so this needs about another week or two to go. Every now and then, give it a gentle shake. Once the infusion time is over, strain it using a cheesecloth. Add honey to the final product according to personal taste.
I grew up in a family where soup was the staple dish of dinner nearly everyday, even in the hot summer days of Cyprus. After getting married, I didn’t insist on cooking soup as often as we did back home especially because my husband wasn’t big on soup either but now that I have a baby who is fed easier that way and who – mashallah – loves soup, I’m more motivated to make soup and I try to shoot for at least twice a week. If you make a large amount, it could last you for a couple of days, or you can freeze some and thaw it later at another date.
Last week I made some nettle & spinach soup which I think is also a favorite of mine, but I decided on these three for this post.
VEGAN RED LENTIL SOUP
2-3 small to medium carrots
1/2 cup red lentil
1-2 tsp tomato paste
approx. 4-5 cups water (guessing the amount off of my head right now. You might have to add more later as the water will lessen as the soup cooks, or you might leave it as is. Your call)
1/2 tsp cumin
1/2 tsp turmeric
1/4-1/2 tsp cinnamon
red chilli flakes
Chop up the onions and carrots. The shape is not important since you’ll blend this soup at the end but if you cut them up small they’ll cook faster. Rinse the lentils. Now you could start this off in two ways: either add everything all at once along with the water, minus the olive oil OR you could add the olive oil and the spices and then the vegetables and tomato paste, gently fry for 2-3 minutes, then add the lentils and the water. Once the vegetables are cooked through (usually the red lentils cook earlier, at least in my case. If the lentils you have take long you can try soaking them prior to cooking) blend the soup using a hand blender. Add more water if necessary. Salt & pepper to taste.
VEGETARIAN GINGER PUMPKIN SOUP
1 pound of pumpkin
piece of fresh ginger root size of half a thumb or 1/2 tsp of ginger in powder form
1/2 tsp cinnamon
heavy cream or full fat milk (optional)
For the little one
Normally I give the onions and pumpkin a quick fry and then boil them till they cook thoroughly and finally give it a blend, but this last time, I roasted the pumpkins instead. And I actually didn’t have any onions or ginger in the house (shhh) so it was definitely missing something BUT let’s assume I had onions and ginger, and this is how I ‘did’ it. Place the pumpkin on a baking tray, add some coconut oil and butter over it. Adding dairy to this recipe is completely optional. You can omit the dairy and have it vegan. You could also add nut milk for creaminess if you prefer that, up to you. Sprinkle some thyme, cinnamon and salt. Bake it until the pumpkin is cooked completely. In the meanwhile fry some onions with turmeric and some more coconut oil or butter (or olive oil) for a couple of minutes, add the baked pumpkins, add some water, blend until smooth and adjust the water to your own taste. Once the water comes to a gentle boil you can let it simmer for a bit and then finally add your cream. If you’ve noticed, I left out the amount for cream and water, because you’ll decide on the water according to your desired consistency, and the cream is added in small amounts usually (less than the water.) It’s really up to you.
TURMERIC CHICKEN SOUP
1 whole chicken
1/2 tsp turmeric
1 tsp rosemary, dried
thumb sized ginger, shredded
2-3 cardamom pods
1/2 tsp cinnamon or 1-2 cinnamon sticks
Squeeze a lemon over the the chicken and rub it clean using the lemon pieces. Put everything (excluding the lemon) into a large enough pot, cover the chicken with water and bring to a boil with the lid covered. Lower heat and simmer until the chicken is cooked thoroughly. This usually takes about an hour. Remove the chicken and sieve the stock into another pot. Now you can decide what you want to do with the remaining vegetables. I discarded it. Actually I do usually feed the cats, dogs and seagulls outside my kitchen window but I didn’t this time. Anyway, back to the recipe. I ended up cutting the chicken in half and baking one half with potatoes until nice and crispy at the top, and the other half is what went into the final soup. Just to clarify, we didn’t have two meals consisting mainly chicken in one day – we had the baked chicken the first day, and I prepared the soup the next day. Remove the chicken meat and shred it using your hand. Discard bones (now the cats and stuff came into play). I chose to save 1/4 in a glass container in the fridge to make into wraps or add to salad. The rest I threw into the stock which by the way is full of nutritious gelatin. You know that jelly when your stock gets cold? That stuff. You can also add some grains to your soup like barley or oat flakes. I added some small organic alphabet pasta lol. Adjust the salt & pepper if needed and once the grain is cooked the soup is ready. Squeeze some lemon and you’re done. This is a great choice if you’re trying to beat a cold too.
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I just realized all three soups have similar color tones! Enjoy. ♥
Note: I do not use refined salt in my recipes. I do not use processed oils. I try to use only pasture fed organic chicken and pasture fed organic dairy.
Perhaps this isn’t the season for violets in your part of the world if you’re still experiencing cold weather, but I decided to reserve this post about violets this month as my sister sent me some photos of violets from Cyprus a few days ago. It happens to be warm enough in Cyprus right now for the appearance of violets.
I remember walking towards the lawn in our house in Michigan for the first time back in May 2014, awestruck at the sight of violets that had taken over the land. I loved violets in Cyprus, and it was a delight to see them so widely spread in our new home in Michigan. When I picked one and brought it closer to smell its pleasing sweet aroma, I was surprised that there was nearly no fragrance. Later, I found out that the North American violet (Common Blue Violet) does not have the distinct aroma of the European Sweet Violet. I was not aware of the distinction. Nevertheless, this Common Blue Violet was still a medicinal and food herb.
Violet, just like Stinging Nettle, is an alterative herb which means it is a blood cleanser. Alterative herbs are especially useful in treating skin conditions such as acne and eczema. They also optimize liver function and cellular metabolism and so are helpful during fasts/detox. Traditionally it is used to treat dry hacking cough, and recommended for bronchitis and whooping cough. For this treatment, it’s best combined with marshmallow root. Violet also has cooling and soothing properties, as well as anti-inflammatory properties. This can deem it helpful in treating insect bites, hemorrhoids, cuts and varicose veins. There’s also traditional use of it in treating swollen lymph nodes. In order to benefit from this beautiful herb, the flowers and the leaves are made into tea, used in the form of infused oil, poultice, salve, and are consumed raw in salads, pesto, wraps or cooked in soups, sautés, or steamed . The flowers are usually more preferable as a food if used raw because the leaves may not always taste pleasant especially if they’ve become too fibrous. Finally the leaves contain mucilage (soluble fiber) which is helpful in lowering cholesterol levels, and in restoring beneficial gut flora as the flora feed off of it. Harvest violet only if you are 100% sure of it and when the flowers are present as violet has some poisonous look-alikes.
Disclaimer: This content is not intended as substitute for professional medical advice. It is provided for educational purposes only. You assume full responsibility for how you choose to apply this information.
Last year on February 19th, I wrote a few sentences on how I was preparing for labor. I wrote, “I’ve been watching a lot of home birth videos, drinking nettle, raspberry leaf, oatstraw, bone broth, pelvic rocks, exercise, trying to get a feel of the baby’s position with my hand to familiarize with where is what, completing birth kit and list of supplies, trying to keep consistent with daily awrad especially at fajr (dawn) time, connection with baby, positivity and tawakkul (reliance upon God)…” What was missing was movement, walking… lots of walking. Even the exercise I was referring to was not enough. I could count the number of times I ‘exercised’ during pregnancy. A few weeks before I gave birth, a lady who is dear to my heart advised me to walk everyday. She said that her first labor was very smooth because she walked frequently, whereas her second birth was nowhere near as easy because by then she had started working at a desk job which meant that she couldn’t walk as much. I had planned to walk once or twice a week, which didn’t really happen. I was in Michigan at the time. I was alone most of the time and so the chance to go for walks was very rare.
Funny enough, the day my labor began (two days before the estimated due date), I went for a long hike with my mom, sister, and a friend. Up until that day my baby hadn’t even lowered herself into my pelvis. My midwives were predicting I wouldn’t give birth until much later from the EDD. I don’t think one of my midwives even took me very seriously the evening I felt something different and thought that the sensations would subside by the morning light. But there I was, in labor.
I felt early labor kick in around 8.30pm on April 12th. I couldn’t sleep that night for more than a couple of hours because I was already feeling some back labor that would wake me up every time I dozed off. She visited in the morning, shortly after sunrise and joined us for breakfast. I was still having mild but regular contractions. I wanted her to check if there was any dilation and she estimated 2 cm. That was the first and last time she checked the rate of dilation throughout the entire labor that was about to follow. Fast forward, I think my pushing phase started around 9pm, April 13th. I wasn’t really aware of the time. I didn’t give birth until 2.15am, April 14th, exactly on my baby’s estimated due date. I had a long, tiring pushing phase. I was so excited when the painful dilation contractions were finally over and I could feel the pushing sensations overwhelm me. I thought this is it, the end is so near. I wasn’t patient, I pushed very hard along with each contraction, until I hit exhaustion. My midwives kept feeding me date molasses by the spoonful. They had me try different positions. I drank herbal tea sweetened with a lot of honey. About three hours in, they decided it was best for me to transfer to the hospital where they could make sure everything was ok and maybe put me on some IV fluids to increase my energy. When I was told that there was a chance I could still have a natural labor, I didn’t object or try to fight it. There was still some hope. This was something I didn’t prepare myself for at all throughout my entire pregnancy. I thought there’s no way I’d accept a transfer. That was too embarrassing and disappointing, being such a strong supporter of natural childbirth, someone who believed that birth was supposed to be easy. But I managed… I did it, and I feel stronger, not weaker. That’s one more thing I know I could get through in life. Of course I’m thankful to God first and foremost for a positive outcome, for a healthy child, for the strength He granted me through that humbling experience, and for such loving and supportive family members and caregivers who were with me throughout my labor. When we got to the hospital, they couldn’t find anything wrong with my daughter’s position. She was in the perfect position, and everyone was so supportive as I pushed and pushed. One of the obgyn’s was eager to see if she could use forceps or vacuum suction despite telling me that I was very close to meeting my baby and I was doing just fine. Thankfully the only thing they did was carry out an episiotomy. My daughter came out screaming right away and she was placed right into my arms. A few minutes after, I was already telling my midwife who was there with us that I’d be glad to work with them again for my next pregnancy. My family who was there with me still find that funny. I was laughing and happy.
A few days in, and I started to question what happened. What went wrong? Why couldn’t I push out my small baby? Wasn’t childbirth supposed to be a normal physiological process of bringing into being and coming into being? What did I do wrong? I was told that maybe I was just small and that my next birth would be easier.
No one told me that I wasn’t active enough during my pregnancy, that I did repetitive tasks for too long, and that I had a terrible posture with my pelvis tucked in most of the time (because a misinformed yoga instructor that I followed for a while had said that tucking in the pelvis strengthened the core). Heck, I didn’t even know what a neutral pelvis is. What started this hours of research and reading through different blogs and articles was when I began questioning my midwife’s instructions to ‘kegel’. I don’t believe kegels are even useful in general but for the sake of the argument… weren’t kegels supposed to be helpful for peeing your pants? Well, I wasn’t peeing my pants and actually, I was having trouble urinating altogether. I developed a self-diagnosed urethral prolapse postpartum (the symptoms appeared just as I began kegeling), and I was also experiencing hypertonicity of the pelvic floor muscles. Contrary to popular belief, kegels don’t help prolapse but worsen it. I don’t want to get too deep into this because I’m not intending on writing about my postpartum healing. I will write about that in a different post, but right now I want to just focus on what I believe I was missing during pregnancy that impacted my labor.
I should mention that I didn’t have a problem with my diet during pregnancy. I think I am generally a healthy eater. I didn’t gain a lot of weight. I was still at 110 lbs by the end of my first trimester, and I gained about 30 lbs by the end of my pregnancy. I had a relatively easy pregnancy with no nausea. I did experience fatigue during the first trimester and slept a lot. And as I said, I was not the active person that I normally was prior to moving to Michigan pregnant or not. I stood a lot and sat a lot, and that was about it. I remember experiencing this pain in my back on the right when I was about 5.5 months pregnant that would prevent me from sleeping restfully. At about 6-7 months of pregnancy, I was visiting family in Cyprus and I also spent the last week of the 4-week visit in Istanbul where my husband and I walked quite a bit. The pain was gone within a few days and it never came back again. I attributed it to the walking.
What I believe I needed for an easier labor may not apply to everyone. There might be people who don’t move an inch and experience smooth pushing stages, I don’t know. But I know lack of movement didn’t help me. It didn’t help me emotionally either. I’m so happy being able to walk here in Istanbul and not need a car. I try to walk as much as possible every time I visit Cyprus too and benefit from the clean air. I learned a lot about myself and my body from my first pregnancy, labor & postpartum, and I hope that next time will be different.
In the past weeks, after a nice warm 9 days in Cyprus, Istanbul had the harshest snow in years. We still managed to make it out with my husband & our little munchkin to have lunch at a restaurant within a mall, Hacı Abdullah at Zorlu Center, for our 3rd marriage anniversary. It was my second time there and it was great both times. They serve delicious Ottoman Turkish cuisine. My first time was with my mommy. (I still intend to write a post about the noteworthy restaurants I’ve been to in Istanbul, which really aren’t that many but just as a suggestion for those who might be visiting…) Other than that one Saturday, we were home the rest of the time while it snowed. Classes for my husband were canceled and my tezhip class was postponed. Now everything is back to normal, with gloomy & rainy weather.
Other than the usual housewife chores and running after a mobile baby, I’ve also managed to complete the certification requirements for the Go Diaper Free Coach Program, thereby becoming a GDF certified Elimination Communication + Non-Coercive Potty Training coach, I began translating my mom’s book Healthy Living In Cyprus into Turkish, and I’m working on my first tezhip piece that will hopefully be framed and hung on the wall in a few weeks time. I also made fasanjoon for the first time yesterday which alhamdulillah, turned out alright. This is a dish that I’m familiar with because of my maternal grandma: part Iraqi part Iranian, and an amazing cook who pours love into her dishes. I actually called her before I began cooking to ask for directions but she didn’t pick up so I googled some recipes just to get an idea and took it from there. I have to apologize for not taking any appetizing photos of the dish once I served it for dinner, but I’ll share the recipe and a couple of photos from while I was in the process of making it. Again, measurements are just approximation.
2 lbs of chicken (I used half a chicken that was about 2 kg, it was a struggle trying to cut it in half and cut it into further pieces but that’s what I had to work with – if you can get chicken breasts, that’s better)
1-1.5 cups of raw walnuts
1/3-1/2 cup pomegranate molasses
1/4-1/3 cup date molasses (or 1-2 TBSP of sugar)
Approx. 1 cup of water
1/2 tsp cinnamon, ground
1/2 tsp turmeric, ground
1/2 tsp cardamom, ground
salt & pepper
And of course Basmati Rice to go on the side, soaking in a bowl.
I used one pot for this dish. I have a wide and low-rise stainless steel pot with a lid. So you could also do that, or use a separate pan for toasting and a pot for cooking. Toast the walnuts in the pot while you chop the chicken into appropriate pieces. If you are using chicken breast, chop into medium sized cubes. Slice the onion. Once the walnuts are done, remove from pan. Add some olive oil and the spices. Once the oil is hot, add the onions and sauté for a couple of minutes. Add the chicken. While the chicken browns, grind the walnuts in a blender. This is where I need to make some adjustments next time. I feel like the walnuts needed to be finer to give a smoother, creamier texture to the stew. Add the walnuts to the chicken along with the pomegranate molasses, date molasses, water and salt & pepper. I had just enough pomegranate molasses! I remembered I had some pomegranates in the fridge so I cut one in half and squeezed the juice into the stew. Give it a good stir. Cover the lid and let it simmer for about 10-15 minutes, until the chicken is cooked through and the stew reaches a nice consistency. In the meanwhile, cook your rice. I usually add a pod of cardamom or an olive leaf into basmati while it cooks.
This was just a warm-up post after a break… So I hope you enjoy this if you decide to cook it! I feel like fasanjoon is one of those dishes that you either love or hate. I’m planning on writing about my pregnancy next so stay tuned! 🙂
Edit: After watching my grandma cook Fasanjoon from beginning to end, I realized mine was far off from the traditional method lol! Mainly because she actually cooks the ground walnut ‘sauce/stew’ on its own for a while with the pomegranate molasses before combining it with the chicken that is cooked separately. I just wanted to mention that in case anyone thinks this is THE way of cooking it. No claims here!
I am in Cyprus now for the last one week, visiting my family with the little one. I’ve had the chance to experience warm sunny weather most days, unlike back in Istanbul at this time of year. I collected yellow daffodils, savored oranges right off the tree from my family’s citrus garden and enjoyed unpolluted fresh air.
I was also meaning to collect whatever was left of the olives on the olive trees in our parking lot. After rinsing the olives, I placed them in a jar, sprinkled a generous amount of sea salt, poured some apple cider vinegar and olive oil, sprinkled a little bit of red chilli flakes & dried rosemary, gave the jar a shake after closing the lid, and placed it in the cupboard until the olives are ready to be eaten in a week or two.
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Before dinner, I chopped some bergamot that went into the copper distiller for my mom to extract some bergamot hydrosol & essential oil. Bergamot has a refreshing citrus aroma and it is used in aromatherapy to uplift the spirit & promote feelings of contentment. A few hours later, my mom is still going in and out of the house to where the distiller is set up to watch the distillation process.
Other than stinging nettle and blue mallow, and a couple of wild calendula & sow thistle here and there, I didn’t notice a lot of herbs. My mom collected some stinging nettle last minute this evening and made some delicious creamy nettle soup for dinner. My baby loved it. We had that along with some leftovers.
Finally… I was hoping I could fit in a blog post in time for the first day of the year. We don’t celebrate New Year’s Eve, but we happened to get together as a family last night for a warm meal. After dinner we played mahabis, laughed a lot, and ate some homemade baklawa.
I hope this new year will bring much good to everyone reading this – health & overall wellbeing. I hope that this year we will break less hearts, be more forgiving of others, speak less, reflect more, take better care of ourselves, and make better use of our precious time. Prophet Muhammad ﷺ said that the two blessings people waste are health and time. I hope we can wake up in a mindful state every morning and remind ourselves of what is important.
Disclaimer: No content in this article is implied to substitute professional medical advice. How you choose to apply this information is solely your responsibility. The information provided is for educational purposes.
I have an 8 month old right now, and she had her first cold – stuffy nose, some coughing in the morning and occasionally waking up crying mid-night from what I perceived as her experiencing pain – after we had a long journey from the US to Istanbul last August. She was about 4.5 months. I was so sad to see my poor baby ill, but there had to be a first time. Thankfully she recovered just fine. So I want to share a couple of things I did to help her overcome her cold and also some simple remedies from my own childhood for common ailments that kids experience, such as sore throat, wet cough and congestion.
For my little one, I made sure she got lots of rest. I nursed her as frequently as possible. I gave her massages using olive oil, and maybe a dab of eucalyptus essential oil on her chest combined with olive oil to help with her congestion, and some calming camomile tea before bed (just 3-4 tablespoons). I would sometimes put a couple of dabs of eucalyptus essential oil on our pillow that she’d be sleeping on too. This is another option if you don’t feel comfortable using essential oils on your little one directly.
When a child complains of a sore throat, it’s best to do something about it as soon as possible. The first thing you could do is combine some good quality honey with black seed (Nigella sativa) oil (1:1), or give your child a teaspoon of just black seed oil if they don’t mind the taste. If you don’t have black seed oil, then just give them some good quality honey. Even better, add about 1/4 tsp of powdered ginger, cinnamon and/or marshmallow root to 1 tbsp of honey. Give that a good mix and take a tsp every other hour or so.
Another remedy is to chop up one medium yellow onion, drizzle some honey over it, and cover it for about half an hour until the onion releases its juice. Take a tsp of the juice every other hour. This is helpful with coughs too. If one has a wet cough with mucus or is experiencing congestion, it is best to reduce dairy intake as dairy can increase mucus production. A wonderful warming ginger tea with honey and lemon is relieving. You could also prepare thyme & peppermint tea. For a dry cough, I would suggest using herbs that are mucilaginous (containing mucilage which is soothing in dry conditions) such as cinnamon, marshmallow root, and mullein. Ginger, thyme and peppermint are helpful with tummy aches or nausea as well. I remember my mom would always give us a quarter of a Turkish tea cup of thyme hydrosol whenever we complained of nausea or a tummy ache. It worked, but it either made the nausea or aching go away on its own if we were lucky or it caused us to throw up almost immediately and so I hated it because who likes throwing up?
For ear aches, again, black seed oil is my go-to remedy. Rub some into your ears and cover your ears with a cotton ball (make sure it’s not super small so that it goes disappearing into your ear). Another remedy is to drip a few drops of onion juice into the ear. You could do this by wetting a cotton ball with some onion juice (from either grated onions or chopped up onion that has released some juice over time) and gently squeezing the bud over the ear and allowing a few drops to enter the ear canal.
Always encourage rest during recovery and keep consistent with whatever remedy you decide to go with.
Disclaimer: This content is not intended to substitute medical advice. You assume full responsibility for how you choose to apply this information. This information is provided solely for educational purposes.