Skip to content

FREE SHIPPING ON ALL ORDERS | *Only available in the contiguous US. See shipping policy for Alaska & Hawaii | Please expect up to a 5-day shipping delay

Fire Cider in the Kitchen - a trio of great picnic eats

Fire Cider in the Kitchen - a trio of great picnic eats

Our favorite Instagrammer is at it again! This time we've pulled together 3 recipes from @lilsipper that we think would be perfect dishes to share at your next picnic or barbecue.

Cauliflower Ranch Dip

This creamy dairy, sugar, & nut free paleo & keto friendly dip is made with cauliflower! 


2 cups pureed cauliflower (steam then blend - no added water)

2 Tbsp minced chives

1 Tbsp Fire Cider

3-4 Tbsp vegan / paleo mayo

1/2 tsp black pepper

1/2 tsp sea salt (or more to taste)

1/2 tsp onion powder

2 scoops Vital Proteins collagen peptides

1 Tbsp additional minced chives


1. Make sure cauliflower puree is cooled first.

2. Add all ingredients except 1 Tbsp minced chives to a blender and blend a few seconds to mix.

3. Transfer puree to a large bowl and with a spoon, fold in additional Tbsp of chives. Taste, and adjust spices to preference if needed.

4. Serve chilled with desired dipping foods! (It's also great as a sandwich spread and salad dressing!)

Sweet and Spicy "Meat" Balls

These superfood balls using Flora Health fermented greens are packed with protein and you guys won't believe the HEALTHY "sweet and spicy" sauce! 

"Meat" Ball Ingredients:

1, 15 oz can black beans

1, 15 oz can kidney beans

2 scoops Flora Health Green Blend

1 Tbsp Flora Health Beet Crystals

1/2 cup raw almonds

1/3 cup diced onion

3 Tbsp tomato paste or ketchup

1 Tbsp mustard


1. Drain and rinse beans and process everything in a food processor until it sticks together and forms into balls.

Sauce Ingredients:

1/2 cup apple juice

1/3 cup fresh orange juice

1/4 cup blackstrap molasses

4 Tbsp Fire Cider

2 Tbsp coconut aminos (or soy sauce)

1/4 cup tahini
1/4 tsp ground ginger

1 Tbsp Vital Proteins grass-fed gelatin (green tub)


1. In a saucepan, heat all ingredients except gelatin on low heat, stirring frequently.

2. Once sauce ingredients are well mixed and tahini is "melted", let simmer until it thickens a bit, then (WHILE stirring) add gelatin until all is dissolved.

3. Remove sauce from heat and let cool (it will thicken even more).

4. Coat sauce in your superfood balls and serve in butter lettuce cups or keep warm on low in a crockpot for large gatherings.

Taco Pasta Skillet

Don't be deceived! It may look like a lot, but all you have to do is throw it in a pot! Done!


2 cups Explore Cuisine Chickpea Pasta

1-2 cups pre-cooked (shredded) chicken (or ground turkey/beef or vegan alt.)

1 1/2 cups organic tomato sauce

2 cups Bare Bones Broth

2 Tbsp natural taco seasoning


1/4 cup Fire Cider

1 large fresh tomato, diced
1/2 cup diced onion
Fresh cut corn from 1 ear

1/4 cup sliced black olives

Cilantro to garnish (optional)


1. Soak the chickpea pasta in water a few hours (or you can cook them) and set aside.

2. In a large pot, add remaining ingredients and stir over medium heat until it begins to boil. Reduce heat and let simmer for flavors to "mingle".

3. The last few minutes of cooking, add pasta and cook just until pasta is warm and serve. It's also delicious cold!



Creamy, dairy-free, vegan ranch dip from @lilsipper on the Fire Cider Blog at

Spicy and sweet no-meat Meat Balls from @lilsipper on the Fire Cider Blog at

Easy and delicious skillet Taco Pasta from @lilsipper on the Fire Cider Blog at

Older Post
Newer Post

1 comment

  • Like that you have paleo recipes. Have to try some soon. Thanks


Leave a comment

Please note, comments must be approved before they are published

Close (esc)


Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Cart

Your cart is currently empty.
Shop now