This immune-boosting master tonic recipe is something my family has been using for some time now. It acts as a natural antibiotic and has anti-inflammatory, anti-viral, anti-bacterial, anti-fungal and anti-parasitic properties. It prevents colds and flu and stimulates maximum blood circulation.
The dosage for the master tonic is 1 or 2 ounces, two or more times daily. Don’t dilute with water and swish and swallow.
Master tonic is fairly simple to make and will last forever in or out of the fridge. Now you’re probably wondering why I chose “Stinkie Drink” in the title – don’t worry, it’s the name my 2 year old gave to it because of it’s strong scent, and it has stuck with us. The taste is actually not bad and if you’d like, you could add more ginger than horseradish for taste preference.
Here’s how to make it:
Master Tonic Recipe
Ingredients (organic preferred):
3 whole garlic
1 horseradish root
1 hot pepper (cayenne or serrano)
6oz ginger root
32oz raw apple cider vinegar
The measurements used here are not precise. The ginger and turmeric are sold in packages of 6 and 8 ounces at my local grocery store. Most think about the ingredients as “equal” parts.
You’ll also need a food processor and 2 glass containers for storing. We reuse our pasta sauce jars. (Onion is another typical ingredient, not shown or used here.)
First, peel the skin off everything, except the hot pepper.
Then add chunks into the food processor little by little with apple cider vinegar and chop.
(If you don’t have a food processor, just chop everything finely and add together with vinegar.)
Transfer the master tonic to glass jars and store for at least 2 weeks. Shake or stir before serving. If needed, use a small strainer to pour.
Voilà! This jar deserves a halo above it!
1. Jung San Chan et al., Fresh ginger (Zingiber officinale) has anti-viral activity against human respiratory syncytial virus in human respiratory tract cell lines,” https://www.sciencedirect.com/science/article/pii/S0378874112007404
2. Archany Pandey et al., Asian Journal of Applied Sciences, “Curcumin- The Yellow Magic,” 2011, http://docsdrive.com/pdfs/knowledgia/ajaps/2011/343-354.pdf
3. Shirin Adel P. R.* and Jamuna Prakash, “Chemical composition and antioxidant properties of ginger root (Zingiber officinale),” 2010, http://www.academicjournals.org/journal/JMPR/article-full-text-pdf/E20541A22403