Monday, March 17, 2014

Master Tonic

This tonic also known as Fire Tonic is made from foods known for their medicinal properties. The fermenting community uses Master Tonic as a preventative for immune system support and general health by drinking a one ounce glass daily, or when sick they report drinking one ounce two to three times a day for faster healing. This is my first attempt at making a batch of Master Tonic!

Ginger stimulates digestion; helps stomach upset and nausea; boosts circulation, respiration and nervous system function; is anti-inflammatory and anti-parasitic; and fights colds and flu symptoms.

Onion supports kidney function and is good for skin and hair. It is an antioxidant, anti-inflammatory, anti-viral, antibiotic, anti-parasitic, and can help move heavy metals out of the system. Helps with cold and flu symptoms.

Garlic is anti-parasitic, anti-bacterial and anti-fungal. It is also good for skin and hair,  stimulates metabolism and fights cold and flu symptoms. It is said to support spleen, pancreas, stomach, kidney and lung functions and help blood pressure.

Horseradish Root increases circulation, stimulates lung and colon function, is anti-bacterial, provides iron and potassium while fighting colds and flu.

Hot Peppers are an antioxidant, mood enhancer, good for blood circulation, spleen, pancreas, stomach, colon, lung and heart.

Master Tonic
Use equal parts of the following ingredients and layer in jar in following order:
Horseradish Root
Hot Peppers
Raw Organic Apple Cider Vinegar
  • Chop each ingredient in food processor and layer in a jar as you chop it
  • With all ingredients layered in a jar, pour Apple Cider Vinegar over top to cover
  • Put in a dark place or cover with a paper bag to keep light out
  • Shake or stir daily for two weeks
  • After two weeks strain liquid and save liquid in a glass jar
  • Place a colander over a bowl, then spread a cheesecloth over the colander
  • Empty the contents of jar onto the cheesecloth
  • Gather cheesecloth corners together and squeeze out the liquid
  • Squeeze as much of the liquid out as you can - this is the Master Tonic
  • The remaining pulp can be dehydrated and sprinkled on soups or salads
Notes:  To bring more energy into the Master Tonic, I started mine on a New Moon and strained the liquid on the following Full Moon.