Posts tagged Nourish
Fire Cider
Gingertooth & Twine Fire Cider Recipe

When I was in herb school, we gathered around a table in the medicine making studio and laid out the ingredients for our first batch of fire cider. The moon was full over head as we peeled and diced. Laughing and chatting along the way and gently tossing handfuls of cut roots and veggies into a large jar at the center of the table.

Once the jar was full, we covered its contents with earthy California honey and apple cider vinegar, shaking out the bubbles every now and then. Our teacher grabbed a lid and capped the jar before leading us out to the garden, instructing one of us to grab a shovel from the shed. We selected a soft spot near some evening primrose and began to dig. Once the hole was wide enough, we gingerly placed the jar in it and said a small prayer of gratitude for the earth and the nourishment she provides before covering the jar with dirt. ✨

A full moon cycle later, we returned to the garden to unearth the jar and press the fire cider out. I had never tasted a medicine so satisfying and I savored that little 1 ounce bottle for as long as I possibly could. 

This recipe is my own take on fire cider. Add whatever you have lying around in your kitchen. (I also recommend adding fresh horseradish and mushrooms!) The point of this old folk remedy to keep sickness at bay or improve digestion. So whatever works for you and makes you feel good will be perfect for infusions!

To learn more about the upcoming court date to keep Fire Cider un-trademarked, head over to Tradition Not Trademark.


1 small blood orange
1/4 cup chopped red onion
4 garlic cloves, minced
1 lemon, sliced with peel on
2 tbsp minced ginger
2 tbsp minced fresh turmeric
1 sprig rosemary
1/2 tsp black pepper
1 jalapeno, chopped (optional)
3-4 cups apple cider vinegar
Honey to taste


Place ingredients in a quart size jar. Cover with honey and apple cider vinegar. Cap tightly and infuse in a cupboard or bury it in your yard for 2-4 weeks. Place a scrap of cloth between the jar and the lid to prevent sticking. Strain before use and keep fridge for longer use.

Gingertooth & Twine Fire Cider Recipe
Matcha and Rose Petal Rolls with Strawberry Glaze
Matcha and Rose Petal Cinnamon Rolls

Matcha, matcha, matcha. It's been an interesting journey with you. My first experience with the powdery green tea was at Starbucks at age 15. Fresh faced and new to the Starbucks culture, I was obsessed with those green tea frappuccino things and had one at least once or twice a week on the way home from school. Since then, my experience hasn't been so great. A couple months ago at work, I made myself a matcha latte and was so upset by it, that I had to dump it - something I rarely ever do. As the green milk puddled in the grass next to the coffee cart, I cursed all the Insta pics I've been seeing all these years and convinced myself that all the matcha die hards were delusional. 

Soon after that incident, Sun Potion contacted me out of the blue and asked if they could send me some of their White Dragon Matcha and of course I said yes. Even after my traumatic experience with that latte a few weeks prior, I figured I could try baking with the stuff. First, I made cupcakes, which were pretty awesome (I mean, it's a cupcake with frosting and sprinkles, of course it was). Then, the idea of making cinnamon buns came to and now, I'm sold. Connor and I even did a side by side comparison with Sun Potion's matcha and another brand, and Sun Potion's was far superior. Not saying that I'll be drinking the stuff with breakfast every morning, but I'll certainly be adding it to my cooking from now on!

Thank you to Sun Potion for the matcha!! 

When using rose petals in this recipe, make sure you have ones that haven't been sprayed. Most store bought roses are not meant for consumption, as quaint as they may be. 

Matcha and Rose Petal Cinnamon Rolls
Matcha and Rose Petal Cinnamon Buns with Strawberry Glaze



1 cup milk, warmed
2 1/4 tsp yeast
1/2 cup granulated sugar
2 tsp matcha powder
1/2 cup melted butter
2 tsp salt
2 large eggs, room temperature
4 1/2 cups all-purpose flour


1 1/2 packed cups raw sugar
2 tbs cinnamon powder
1/2 tbs cardamom powder
1 1/2 cups fresh rose petals
1/2 cup melted butter


1 cup strawberries, hulled and sliced in halves
1/2 cup water
1 tsp vanilla extract
2 cups confectioners sugar




Mix warm milk and yeast together and let it rest till it begins to bubble. Slowly add in remaining ingredients and mix until a soft sticky dough forms. Pour dough onto a floured surface and knead for about ten minutes. Place in a clean, bowl and let rest until the dough has doubled in size. I left mine out to rise overnight. 

Once the dough has risen, pour back onto a lightly floured surface and roll into a large rectangle shape (about 1 1/2 to 2 feet long). 


Preheat oven to 400ºF.

In a separate bowl, melt butter and mix in cinnamon, sugar and cardamom powder. Spread evenly across the dough. Place rose petals in a line across the center of the dough. 

Tightly roll the dough, starting at the bottom (lengthwise), and roll until you have a log shape. Gently cut dough log into one inch pieces and place in a pan greased with butter. Once all the rolls are comfortably settled into the pan, let the dough rise again for about 20 minutes. After 20 minutes, place pan in oven and bake for 15-20 minute, or until tops are golden brown. 


While the rolls are baking, place your hulled and cut strawberries into a small pot with water. Bring to a boil then reduce heat to low and simmer for about 10 minutes. Remove from heat and let cool. Place strawberries and liquid into a blender and blend until smooth. Pour juice into a large mixing bowl and add vanilla extract and one cup of the sugar. Whisk briskly until sugar has mixed in then add the remaining sugar. Add more sugar if icing needs to be thicker. Place in fridge till rolls are done.  

Once done, remove rolls from the oven and let cool for 10-15 minutes. Slather with icing and serve. 

Makes 12 rolls

Matcha and Rose Petal Cinnamon Rolls
Matcha and Rose Petal Cinnamon Buns with Strawberry Glaze
Matcha and Rose Petal Cinnamon Rolls

This recipe was adapted from Add A Pinch