I have a confession to make….I HATE being sick. I am sure that no one likes being sick, but I HATE it. I am a giant baby when I am sick and I tend to panic, which makes things worse, way worse.
I will do ANYTHING to avoid being sick which is nearly impossible when you have little petri dishes walking around touching everything and then touching their faces, eyes, mouths, each others faces, my face. I’ve even turned my head a time or two only to have a tiny hand shoved in my mouth, because suddenly a 4 year olds hand is an ice cream cone that “Mom just has to try!”. Ahhh…boundaries.
Anywho, I found this recipe last year for this super tonic hailed “Master Tonic” because I was looking for natural ways to keep us all from getting sick. We take our vitamins, drink our elderberry syrup, I made stock often, we were eating organic, but we were still getting sick. I happened across this article from Heal Thyself and we’ve been making it ever since. You have to think ahead enough to make it for when you need it as it takes a couple of weeks to steep. We take it at the hint of a throat tickle or if anyone else is sick, we double, triple up. It is a little hard to take at first and it may run right through you, but it gets easier every time and actually I enjoy the taste now, well most of the time anyway. 😉
1 part fresh chopped organic garlic cloves
1 part fresh chopped organic white onions
1 part fresh grated organic ginger root
1 part fresh grated organic horseradish root
1 part fresh chopped organic Cayenne peppers, jalapeño, Serrano, Habanero, African bird peppers….any combination of the hottest peppers available
**Please use fresh and please use organic ingredients
There are many versions from rough chopping to putting everything in the food processor.
Wash all ingredients. Chop and fill a glass jar (or 2 or 3) 3/4 of the way full with the ingredients. Fill the remainder of the way with Organic apple cider vinegar. We use Bragg’s, but any OCV with the mother will do fine.
Cover and shake. Move all of that vinegar around to fill air bubbles. Top off the jar with more vinegar. Seal and wait.
You should shake it when you walk by, but at least once a day.
You can put herbs in it as well. I’ve been cooking with turmeric lately, so I may just throw some in there. Fresh thyme would be good as the essential oils in thyme are packed with anti-septic, anti-viral, anti-rheumatic, anti-parasitic and anti-fungal properties.
It is recommended that you make it with the new moon and strain it on the full moon (about 14 days). While I try to follow this, I don’t always. Sometimes you just need it quicker. 😉
On the 14th day ( or round about there) strain your tonic into glass jars and keep in a dark place. I keep one on the counter in a darker jar and the rest go in the cupboard. The last batch (the 2 large jars) yielded about 4-5 pint-sized jars of the tonic. Some folks save the strained out parts for soups and stocks. I think I might do that the next time too!
Be wary of smelling it when making it…it WILL clear your sinuses.
The very first time I tried it, it was a strange feeling, I took a swig and felt it go straight down into my tummy warming along the way. An odd feeling to say the least, but it works! Knock on wood, everyone around me has fallen to some sort of cold/flu already multiple times this year. I am still standing. 😉 Sometime I get a very miniscule versions of what others have, but so far, never a full blown cold/flu.
There you go…Master tonic! Make, drink, stay healthy!
Want to know more??
Here is a little bit more information on why this all works…something to read while you wait 2 weeks for your tonic. 😉
Horseradish Root: From the same family as the mustard and cabbage family and has anti scorbutic and expectorant properties. The root reportedly cures tonsillitis and is a natural treatment for rheumatic and respiratory disorders. The root is also laden with a potent amount of vitamin C and B complex, minerals, potassium, calcium and iron as well as enzymes. It is a natural antibiotic which can kill bacteria in the throat that cause bronchitis. Horseradish heats up the body and has a cardiotonic effect (strengthens the heart). The glucosinolates found in horseradish are thought to increase resistance in humans to cancer. These glucosinolate compounds are only found in plants which are in the mustard family such as horseradish, mustard, broccoli and cauliflower. They have powerful anti-oxidant properties. It is interesting to note that a study in 2005 showed that glucosinolates increase the liver’s ability to detoxify and eliminate carcinogens. Horseradish contains an enzyme that aids in the breakdown of the glucosinolates which makes it easier for the human body to benefit from its therapeutic properties.
Ginger root: The ginger root is actually an underground stem. It may have blood thinning properties and cholesterol lowering properties. Compounds found in ginger known as gingerols have analgesic, sedative, anti-pyretic (lowers fever) and anti-bacterial properties. They also have anti-fungal properties that supposedly are effective against even athlete’s foot. Ginger contains protein, calcium, phosphorus, vitamin C, choline, folic acid, inositol, manganese, pantothenic acid, silicon and a small amount of vitamin B3. Ginger has good properties for menstruation problems, and many say that it is good for settling and upset stomach.
Garlic: Garlic contains antiseptic properties and it helps to lower blood pressure and bad cholesterol, is an appetite stimulant and is good for the hair! Garlic is known to be anti-inflammatory and anti-spasmodic as well as a blood purifier. There are recipes for treating tuberculosis, whooping cough, rheumatism, ringworm, pneumonia, wounds and ulcers, parasites, asthma, high blood pressure, digestive problems and acne. A cut garlic clove rolled on pimples several times a day will make the blemish disappear without a scar. Rubbing garlic over ringworm will burn out the infection. The skin falls off leaving healed skin behind. When cooking with garlic, by chopping or crushing the garlic clove and letting it rest for a few minutes before adding it to the dish you are cooking gives the anti-cancer properties a chance to form so that they are transmitted into the food even after it is cooked.
Onions: Onions contain phytochemicals called flavanoids. One flavanoid called quercitin may inhibit tumor growth and keep colon cancer at bay. A newly discovered compound in onions may actually inhibit bone loss in menopausal women. Onions contain vitamin C and chromium, B6, biotin, folic acid, vitamin B1 and K, and healthy sulfur compounds as well as enzymes. They also have anti-bacterial, anti-inflammatory, anti-histaminic properties and are a source of fiber.
Peppers: Red peppers contain lycopene which protects against cancer and heart disease. Peppers contain large amounts of phytochemicals that have antioxidant capabilities such as chlorogenic acid, zeaxanthin and coumeric acid. Hot peppers also stimulate blood flow in the body, but cayenne pepper is also good for helping to stop bleeding. I have applied some to a cut finger before, and it helped stop the blood flow.
Raw apple cider vinegar: Apple cider vinegar is made by fermenting apples in a wooden barrel. It contains calcium, iron, sodium, potassium, malic acid, acetic acid, pectin, potassium. Pectin is good for the colon, regulates blood pressure and also removes bad cholesterol. Malic acid is good for fighting infections, as it is anti-bacterial, and anti-fungal.
Information above from Fair Hill Farms. Thank you!!
I am a mom and Chef by training…not a medical professional. Everything posted on this blog has been used by myself and my family and is for informational purposes only. That being said…I do hope you try it and let me know how it works for you!