About a year ago I learned about a spicy concoction named Master Tonic. We had a serious cold that turned into an upper respiratory infection at the beginning of the flu season but I was determined to avoid antibiotics if at all possible. This made for some rough nights and grumpy days.... However, I do believe that drinking my Master Tonic (along with rest, fluids, homemade vapor rubs and teas) was the key to avoiding antibiotics! This stuff is not only great for an acute issue like the flu or a cold, but also for daily use as a pro biotic-of-sorts, and to give your body that extra protection against the germs you encounter. My sister-in-law drinks this each morning mixed into her orange juice, my husband takes a shot or two each evening and more often when feeling the sniffles and I like to take a half-shot ever day or so to ward off the germs and to keep my digestive tract running smoothly (pun intended). It is simple to make and fun to wait for (it should steep for two weeks) but if you're in need of it immediately I recommend blending the ingredients until the veggies are like a pulp and leaving to steep overnight (24 hours would be best). Ok - so here's how I create my Master Tonic:
Gallon Glass Jar 2 large white onion 2 heads of garlic 1 ginger root 1 horseradish root (I found mine at Whole Foods) 5-10 spicy peppers - I use a mixture of jalepeno, habanero, chili and pablano peppers Fresh herbs (rosemary, thyme) Turmeric Powder Cayenne Pepper Powder Apple Cider Vinegar (enough to cover all ingredients) usually I buy 2 32oz 365 brand organic and it's plenty!
Steps: Chop all your veggies (or use a heavy blender like a vitamix or a ninja) Add fresh herbs and a Tablespoon or two of your powdered herbs Cover with ACV Place lid on jar You want to keep this away from sunlight, so put in a cabinet or cover with a paper bag or towel. Shake it up daily for two weeks - this can be tough as the jars get heavy. If you have trouble lifting heavy items it could also work with less of all ingredients in a smaller jar.
After the 14 days are finished, strain the liquid into another glass container and store in a cool, dark cabinet for an indefinite amount of time. I would imagine a year, maybe two. Ours doesn't last that long around here!! We make about a gallon every 6 months or so. I do share with my sister in law (and anyone else who dares try it... SO FUNNY to watch their reaction).
An alternative recipe: fire cider just add a couple pieces of citrus fruit, such as, grapefruit and lemon. Wash the fruit and cut into segments. Squeeze the juice into the jar and throw the rind in too! Follow the rest of the Master Tonic steps and after straining, add honey to taste. Refrigerate for up to 30 days.
The first time I made Master Tonic I used these glass jars. Here are the ingredients already peeled and ready to chop! I have recently been using fresh turmeric root (found at my local #WholeFoodsMason) and the above shot does not show the white onion or the hot peppers.
Here are the chopped ingredients.
The Master Tonic is infusing!!!
Here's how it looks after it is strained (left) and some of the pulp I kept from one round I made from all-peeled veggies. It is great as an additive to soups, sauces and/or used as a relish. Make sure to peel all your veggies and wash the ones who won't be peeled! For faster prep, use a high powered electric chopper. I use a Ninja and I love it but I don't bother peeling and I don't save the pulp anymore. Never really used it.
The lovely ladies over at HealThyself.com introduced me to Master Tonic & I recommend reading this site if you're interested in the properties of the ingredients (ie: garlic has antibacterial properties) and the science behind why they're so effective. Thanks to Heal Thyself for the original recipe and for sharing this treat!