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:

Ginger

Onion

Garlic

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.

Miso Soup

This soup is quick to make and will warm you up on a cold day. The Veggie Additions are suggestions, feel free to add any that appeal to you.

Miso Soup

Yield:  one cup

Broth:

1 Tbsp Organic Miso

1/2 Tbsp Raw Sesame Tahini

1 Tbsp fresh Organic ginger

1 cup hot water 

• In a blender, blend together broth ingredients until smooth and creamy
• I use a Tribest personal blender

 

Veggie Additions:

Carrot, freshly grated

Sunflower sprouts, Pea shoots, or fresh sprouts, chopped

1 Tbsp Dried Wakame seaweed

Snow peas, chopped

1 Tbsp green onion, chopped
1 Tbsp shitake mushrooms, chopped and marinated in Tamari

• Place veggies in a bowl
• Pour broth into bowl over the veggies
• Top with marinated mushrooms and garnish with unhulled sesame seeds

Raw Nori Snacks

Soaking will enhance the nutrition, the taste, and the texture of the sunflower seeds. And although it takes extra time to make these because they need to be dehydrated, be prepared for snack attacks by tripling the recipe and making large batches!

 

Nori Snacks

Yield:  2 cups pate

1 cup dry sunflower seeds, soaked 6-10 hours = 2 cups sunflower seeds

2 Tbsp lemon juice

3 Tbsp raisins

2 large cloves garlic

1 tsp sea salt

1 cup carrot, chopped

1/2 tsp red pepper flakes

1/2 tsp turmeric

Ginger, grated

1/2 tsp Miso (optional)

 

6 RAW Nori sheets, 7-1/2 x 8" each

 

• In a food processor, process all together (except the Nori sheets) into a thick pate
• Place 1/3 of the pate atop each of three Nori sheets (shiny side down)
• Spread pate about 1/2 cm thick out to the edges of the three Nori sheets
• Place three Nori sheets on top of the pate covered Nori and press down lightly, forming a sandwich
• Place Nori sandwiches on dehydrator mesh sheets for 3 hours at 105 degrees
• Flip over placing dry side down, and continue drying another 12 hours or so until crispy
• Use scissors to cut the sheets into slices
• Store in a sealed glass jar - do not store in fridge as it will add moisture

Raw Orange Tahini Dressing

This is one of my EZ dressings that is a staple in my kitchen. I like it served with mixed greens, orange slices, and a sprinkling of unhulled sesame seeds.

Raw Orange Tahini Dressing

Yield:  one cup

2 Tbsp Tahini, raw Sesame

1 orange, peeled and seeded

2 Tbsp Apple Cider vinegar, raw unfiltered

1 Tbsp Olive Oil, organic extra virgin

1 tsp Tamari, organic gluten-free

2 Tbsp water

pinch of Himalayan salt

 

• In a blender, blend together all ingredients until smooth and creamy
• If dressing is too thick, simply add water