The Stars of this Master Tonic tincture:
- Garlic – naturally antibacterial, antiviral, antifungal, antimicrobial, helps support respiratory and immune system
- Ginger – naturally antimicrobial, supports the immune system, supports digestion, great for warming (use with caution if pregnant, consult with your health care practitioner, omit if you are concerned)
- Horseradish – naturally antibacterial, natural antibiotic, great for warming, supports the immune system, natural antiparasitic, natural expectorant
- Hot Peppers – great for warming properties, supports the immune system, natural decongestant, known for being a natural pain-reliever
- Lemon Grass – naturally antibacterial, antifungal, helps support the immune system, helps support the kidneys
- Organic Unfiltered Raw Apple Cider Vinegar – natural antiseptic and antifungal, helps support the immune system
Master Tonic
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Equipment: Disposable Gloves, Food Processor (optional), Grater, Cutting Board, Good Quality Knife, Large Bowl, Large Glass Jars with Lids, Cheesecloth or Fine Mesh Strainer
Master Tonic
Make sure to always have a batch of this on hand.
Ingredients
- 1 part fresh garlic cloves, chopped
- 1 part fresh ginger root, peeled and grated
- 1 part fresh horseradish, peeled and grated
- 1 part fresh HOT peppers, chopped (use a variety of the hottest peppers you can find like Habeneros, Jalepenos, Serranos, etc.)
- ¼ part fresh lemon grass, chopped
- Raw organic unfiltered apple cider vinegar
Instructions
- Wash and prep garlic, ginger, horseradish, peppers and lemon grass.
- If using a food processor, use the grater blade to grate the horseradish and ginger. Remove contents and set aside in large bowl. Remove grater blade in food processor and replace with “S-shape” blade. Place peppers and garlic in the food processor and pulse until contents are coarsely chopped, add to large bowl. If you are hand chopping the peppers, make sure to wear gloves (make sure NOT to rub your eyes as the oils are very potent and will burn). Chop lemon grass into ½ in chunks and add to large bowl. Stir all of the contents to evenly combine mixture.
- Fill glass jar ¾ of the way full with the garlic, ginger, horseradish, peppers and lemon grass mixture.
- Pour apple cider vinegar over the above ingredients until it is filled almost to the top. Leave about ½-1 inch space at the top of the jar.
- Place lid on the jar and shake. The contents will settle, if more apple cider vinegar is needed, add more.
- Shake the Master Tonic/glass jar at least one time everyday. If you think about it, shake it every time you pass by the jar. Make sure to put some good intentions into it when you shake it. Leave out on your counter for about 14 days (New Moon until Full Moon), preferably out of direct sunlight.
- Strain Master Tonic on the Full Moon. Use cheesecloth or a fine mesh strainer to strain contents. Store in glass bottles, make sure to label and date bottles.
Notes
NOTE: ALL ingredients should be organic or at least grown with organic practices. Other Master Tonic recipes use onion, but I omit it from my recipe. Feel free to include it if onion is not a problem for you.
STORAGE: Store Master Tonic tincture in dark place like a cabinet or pantry. It’s fine to store in a refrigerator too. Tinctures do not spoil or deteriorate when stored properly and kept out of direct sunlight.
DOSAGE: Take 1-2 tablespoons per day as a preventative. Gargle and swish tincture in your mouth, then swallow. If you need to, chase it with a sip of a drink. Make sure to break up the dosages, so your body is getting a boost at different times during the day - like 1 tablespoon in the morning and 1 tablespoon in the evening. During illness, increase dosage. Try taking at least 4 tablespoons per day, making sure to spread out the dosages throughout the day. Tinctures are wonderful because they absorb into your body immediately.
SERVING SUGGESTIONS: bone broth, stock or soup for an extra kick and added nutrition. Add 1-2 tablespoons into your favorite salad dressing mixture to add some heat and spice. Use in marinades for meats and vegetables. Add to sauces or gravies for extra heat, spice and nutrition.
TIP: Save the solids and store in the freezer. Use the solids for spicy marinades. Eat it fresh as a condiment on burgers or with some cheese as a snack.
Adapted from Master Tonic 101 http://heal-thyself.ning.com/profiles/blogs/master-tonic-101
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I’ve also heard that once you strain the tonic, you can use the veggies in grain-free dehydrated crackers!
This looks wonderful Emily! With all those amazing ingredients I am sure this is a potent batch of health!
Oh yum! I bet that would be really good, spicy, but good.
Thanks Majica! It is some potent stuff for sure 🙂
I shared this with my sister in law, she is learning to make herbal remedies.
Hi Kathy, that’s great! And thank you for sharing it. I hope she enjoys it 🙂
Wow that looks like it means business! I’ll have to bookmark this recipe for sure! -Kathryn-
Hi Kathryn, 🙂 it’s true, it’s some serious stuff. Hope you get to make some.
Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week! Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
http://realfoodforager.com/2011/10/fat-tuesday-october-11-2011/
If you have grain-free recipes please visit my Grain-Free Linky Carnival in support of my 28 day grain-free challenge! It will be open until November 2.
http://realfoodforager.com/2011/10/grain-free-real-food-linky-carnival/
Thanks so much! I am honored that you visited 🙂 Thanks for letting me know about Sunday Snippets, I subscribe to you through email, so looking forward to reading it on Sunday.
Wow this looks absolutely amazing. I love remedies like this. Will have to make some to prepare for winter!!! Thanks for sharing. 🙂
Thanks! 🙂 You’ll love it, it’s great stuff. Hope you get to make some soon.
Hi,
Love your site and so glad I found it through Pinterest.
Am wondering if I could add olive oil to the solids in a jar and keep in fridge versus freeze it? Any ideas on whether that would survive in the fridge for a few months?
Thanks in advance!!
Thank you, I’m so happy to hear you found me through Pinterest 🙂
To be honest, I really don’t know the answer. I know some people will use a think layer of olive oil on top of their ferments. I wish I knew the answer, sorry. Another thought is that you can store the remains in an ice cube tray, then cover with olive oil and freeze, you’ll accumulate a big batch of olive oil cubes with the solids. I know this is another freezing method, but thought I might mention it.
Take care.
How good would it be without the horseradish? I cannot find any anywhere.
Yes, if you cannot find it, just make it without. It will still be just as good.
sub the onion in place of horseradish, the recipe I tried had all the same except without lemon grass and with onion. just tried it today, love it, not near as spicy as I thought!
That’s great! So happy to hear that you like it.
How long might this expect to last in the fridge?
You don’t have to store it in the fridge, but if you do, it will basically keep forever – if stored properly in a dark place out of direct sunlight like a cabinet or pantry, tinctures will not spoil or deteriorate.
I haven’t made this in TOO long! Thanks for the great tutorial!
I need to make it again too 🙂
I haven’t ever made a tonic, this is great for all the health benefits… and love the idea of the first commenter to use the veggies in homemade crackers.
🙂 I like that one too
Emily I am all for these natural remedies! Thank you for sharing.
Thanks!
I actually ran out this winter and had to make a batch last month! WE love it here and it is the first tincture I have every made.
🙂 how fun … I think it might have been mine too
Emily – such an informative post about a wonderful tonic that I haven’t yet attempted to make, but really want to! The pictures are so stunning, you did an amazing job laying out the steps of this recipe. Thank you so much for sharing. I am going to post this on my Facebook page! 🙂
Thank you so much Raine! So kind of you. 🙂
Great post! Not sure if I am brave enough to try it tho!
🙂 it’s yummy in bone broth Linda
Thanks, Emily, this is a great post. I love the information about the moon and would definitely make it that way. What do you think about leaving the solids in and munching on them? Would the horseradish be way too intense? 🙂 It sounds really yummy to me to eat the solids.
I think a lot of people save the solids and eat them too 🙂 They could be a great topping.
What a great tutorial! I have never tried anything like this but you bet I will be now! 🙂 Thanks!
Thanks!
This sounds AMAZING… like the broth from the most nourishing soup!
Thanks!
As someone who doesn’t tolerate spice very well, I have to ask: about how spicy is this? (And also, I thought tinctures are made with alcohol?)
They are usually extracted in alcohol, but they can also be extracted in apple cider vinegar or vegetable glycerine. Lots of herbalists like Susun Weed and Rosemary Gladstar use ACV too 🙂 Apple cider vinegar is the norm for Master Tonic. It’s hard to say how spicy it is because everyone has a different gauge level for spicy. I don’t like super spicy foods but I can still tolerate this. It does have heat, but you can curb it with other foods like dairy.
This is the best stuff I have ever made. My husband calls this stuff poison lol its a bit to strong for him. My girls love this stuff as do I. But I have a question for you, what do you do with the strained bits? I have mine currently just sitting in my freezer waiting. Is is possible to dry this stuff out and turn into powder-ish form for a seasoning?
I have never tried that before, sounds like a great idea, but I’m not really sure. I have just always put it into compost. I know some people enjoy eating it as a condiment, like paired with some cheese or added into soup.