Three Lily Farm Blog

Forest and Farm to Table

Spicy Cider Tonic

Spicy Cider TOnic

With the media hyping this winter as one of the worst flu seasons in history, it reminds me why Cami and I actively work on keeping our immune systems healthy and strong. Although neither of us participate in getting flu shots, we do believe in using our food & lifestyle to keep us from being run down and bed ridden. A balanced whole foods diet paired with a time-tested herbal protocol has proven to be effective in keeping us from getting the flu. Along with daily consumption of Reishi and Chaga tinctures, this Spicy Cider Tonic is a potent ally from our medicine cabinet. What I love about this recipe is the fact that all the ingredients can come from my garden and over time, as we continue to build up the health of our soil, will become even more potent.

While there are no guarantees that consuming this tonic will keep you from ever getting sick, I am in full support of stacking the odds in your favor throughout the year by consuming foods that have a history of assisting health and longevity. This recipe is simple to make and only requires the use of a grater or sharp knife to breakdown the ingredients before submerging them in the apple cider vinegar.

Spicy Cider Tonic 


  • 1 part Garlic Cloves
  • 1 part Horseradish Root
  • 1 part Onion
  • 1 part Chili Peppers
  • Unpasteurized Apple Cider Vinegar


  • 1 part fresh Ginger
  • 1 part fresh Turmeric


1. Peel the garlic and horseradish..

2. Either by hand or in a food processor, mince up all the ingredients. Once complete, place in a sterilized Ball Jar.

3. Cover completely with apple cider vinegar.

4. Allow this to sit, covered, for 2 weeks.

5. Strain *The chunky reserves can be used to flavor soups or stews, so no wasting!

6. Enjoy a swig daily and remember to make another batch before your first one runs out!