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Master Tonic looks like it cures everything and is easy to make and have on hand.

WEAR GLOVES!!

[I did not peel my garlic this time --- MUCH EASIER!!]

(photo credit: Simi Amiet)

Master Tonic Ingredients

1 part fresh chopped garlic cloves (antibacterial, antifungal, antiviral, antiparasitical)
1 part fresh chopped white onions, or the hottest onions available (similar properties to garlic)
1 part fresh grated ginger root (increases circulation to the extremities)
1 part fresh grated horseradish root (increases blood flow to the head)
1 part fresh chopped Cayenne peppers, Jalapenos, Serranos, Habeneros, African bird peppers....any combination of the hottest peppers available

(photo credit: Simi Amiet)

Preparation
· Fill a glass jar 3/4 of the way full with equal parts of the fresh chopped or grated ingredients. Fresh herbs are best. Then cover completely with raw unfiltered, unbleached, nondistilled apple cider vinegar.

 

(photo credit: Simi Amiet)

· Close and shake vigorously and then top off the vinegar if necessary. Keep the jar in a cool, dark place for 2 weeks. (I store it in my cabinet with the drinking glasses so that I see it and remember to shake daily.) 

· Shake the tonic daily a couple of times.

 

(photo credit: Simi Amiet)

Begin this formula on the NEW moon and strain and bottle on the FULL moon, (approximately 14 days). Filter the mixture through a clean piece of cotton (coffee filter or colander), bottle and label.

Usage:
Strain liquids from solids after steeping about 2 weeks.

May puree the solids and add to honey or lemon juice, or make salad dressing or marinade for meats. Master Tonic lasts indefinitely at room temperature, after straining
.

Dosage:
1/2 to 1 ounce, two or more times daily, as needed. I hear it is not only the cure for the common cold but every other disease of mankind. lol

Note: Store your Master Tonic in a dark place.

"This tonic is extremely powerful, because all the ingredients are fresh. Its power should not be underestimated. This formula is a modern day plague tonic. It is said that when added to an incurable routine it could cure the most chronic conditions and stubborn diseases. It stimulates maximum blood circulation, while putting the best detoxifying herbs into the blood. This formula is not just for the sniffles, it has helped to turn around the deadliest diseases."

"...I designed this formula as a fresh herb alternative to Dr. Christopher’s plague formula, to be more alive, a herbal juice tonic, and believe me, you don’t want to be without formulas like this when you or your loved ones get ill; it will save your life. Make up plenty, it can’t go bad because vinegar already is, and will last almost forever..," writes Dr. Shultz.

Quoted from Sam Biser’s “The Last Chance Health Report” on Killer Viruses: A formula for stopping them when drugs fail. http://www.its-my-health.com/documents/MasterTonic.pdf


I've seen it recommended to add all ingredients to the blender to puree, others coarsely chop the veggies. I've also seen it recommended to consume it on top of bread and butter. And "if you eat it with cheese, it isn't even very spicy"?? The suggestion was to partake of it regularly in this way, like a condiment. :

Especially warming, if coming in from the cold, windy, wet weather. And, just sniff to clear the sinuses.

Supposed to be helpful for bladder and kidney issues? (Maybe because it makes you drink a LOT of water. LOL)

Apparently, excess ginger can cause uterine contractions?? So, caution with pregnancy.

This article describes some of the myriad of benefits from a scientific (sorta) perspective. http://fairhillsfarm.com/2008/12/11/some-good-old-fashioned-horsera...
Also, delicious on fish, salmon, halibut, etc.

Here is a commercial version, without the horseradish: Blair's Mega Death Sauce- Feel Alive! http://www.hotsauceworld.com/blairmegdeat.html

Maybe we need a bit of wasabi added?

Here it is Cyclone Cider Herbal Tonic: http://www.supplementwarehouse.com/viewitem.asp?idproduct=43121 It is an herbal extract of CAYENNE PEPPER, GARLIC, ONION, HORSERADISH ROOT, GINGER ROOT, PARSLEY in a base of raw apple cider vinegar.


Between this and some raw milk kefir, we could cure the world.


FAQs:
http://heal-thyself.ning.com/profiles/blog/show?id=2814160%3ABlogPo...




Whew~ that is potent stuff!


I was brave. I took most of a tablespoon, without taste testing first and put it in the back of my mouth, gargled (sorta) a bit and felt it go alllllllll the way down to my navel.

About half way down, I decided I needed a chaser. My eyes were a bit teary. (I had an emergency banana sitting ready. But, left it uneaten.)


I made enough for the whole neighborhood, it appears! It cost about $20 for all the ingredients; and I have four mason jars full! I strained mine and I believe it will keep indefinitely. I saved the strained chopped bits in the freezer for adding to soups and stuff to spice it up.



I hunted for a recipe which included additional herbs and spices. Does anyone have one?

I know the following have natural antifungal, antiparsitic, antibacterial properties: black walnut hulls, wormwood, clove, raw pumpkin seeds, fennel, thyme, sage, goldenseal, oregano, water, salt, essential oils: cinnamon, lemongrass, thyme, peppermint, lavender, coriander; olive leaf extracts, vit C, onion, allspice, tarragon, cumin; capsicums, including chilies and other hot peppers; black and white pepper, ginger, anise seed, celery seed, and the juices of lemons and limes; cranberries, myrrh, turmeric, echinacea, licorice root, Pau d'arco, rosemary, basil, mint, anise, dandelion, honey, garlic.

So, I was curious about including these, or making an alternate tonic with some of them as an alternate to rotate. But, I wasn't sure about including them in the Master Tonic.


I LOVE my Master Tonic. I've been adding a teaspoon of it to a cup of bone broth occasionallys. It is deliciously zesty and invigorating!

(the thread that started it all)

Other references:
http://www.wikihow.com/Cure-an-Ailment-with-Homemade-Master-Tonic
http://www.annieappleseedproject.org/nattonfromri.html
Video: http://www.youtube.com/watch?v=7wQbGDmaKZc
http://www.ehow.com/how_2258276_cure-ailment-homemade-master-tonic....
http://sibasishfoundation.wordpress.com/sibasish-health-club/homema...

I put the whole peppers (with seeds and top little stem attached) in the food processor. De-seeding them seemed too difficult. My Master Tonic is wicked hot. It is easier in the food processor (than chopping/grating by hand) but leave the b...its coarse chopped, mine was diced to bits.

Use gloves!


Any jar will do. Mason jars are about $2 each at a (Ace) hardware store or Walmart of regular grocery. Or reuse an old mayo or pickle jar.

If you coarsely chop the ingredients, it is more mild than if you finely chop or puree the ingredients in a food processor. Coarse chopped makes it more palatable for children. Also, if you use a finer filter, like a coffee filter, rather than a metal strainer, more of the sediment is removed. Additionally, shaking it before each use increases the potency of flavor a LOT, lol. And imo, it is easier to swallow cold or warm, rather than room temp. And we chase it with honey. Diluted in water is another way to make it more palatable, sorta. ;-)

I add a shy tablespoon of the Master Tonic to a cup of bone broth. It is so zippy and warm and nourishing, especially when coming in from the winter cold, or first thing in the morning to get your blood moving!



(I did not make mine with the moon. I did not weigh or measure; I approximated the quantities very informally. I love my Master Tonic!!)

My understanding is that we shouldn't add ingredients after the ferment starts.

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Comment by Cathy Thompson on September 22, 2012 at 7:50am
It's a week past the new moon-should I wait until next month? I hope none of us need it before then. Any recommendations on when to make?
Comment by Pat Robinson on September 22, 2012 at 8:02am

Cathy, I've never managed to make it on the new moon. I have made my Master Tonic when I have all of the ingredients collected and it is convenient. It is plenty strong! :-)

You can start taking it as soon as it is made, if needed. It just becomes stronger as it steeps.

Pat

Comment by Cathy Thompson on September 22, 2012 at 8:56pm
Went to Whole Foods and got all the ingredients today. This will be my project for tomorrow. Once it's steeped for 2 weeks, I'm thinking f taking the solids and putting them in ice cubes and freezing for soups, chilis later on in the winter. Do you think this will work?
Comment by Pat Robinson on September 22, 2012 at 9:02pm

Sure. I just pour some Master Tonic in/on everything. :-)

The bits are still in my freezer. They are potent!

Pat

Comment by Pat Robinson on January 11, 2013 at 10:10am

FAQ (in no particular order):

  • INSTRUCTIONS: http://heal-thyself.ning.com/profiles/blogs/master-tonic-101
  • HOW THIS WORKS: you show up in your kitchen and make this brilliantly hot and highly medicinal concoction on the 11th of january. any time you have. on the day. thats the party!!
  • It is fine to use the Master Tonic as soon as you make it. It just gets STRONGER as it steeps during the 2 weeks!
  • Natural Remedies for the Flu (free flyer to download for family and friends): http://heal-thyself.ning.com/profiles/blogs/natural-remedies-for-flu
  • None of the ingredients are on the "Dirty Dozen" list. So, I don't worry about hunting for organic. http://www.ewg.org/foodnews/summary/
  • If you can’t find horseradish, it is fine to leave it out. But, check at a local Asian market. I found it very inexpensively there. I found ginger, peppers and horseradish VERY inexpensive at our local Asian grocery store. Like $3 for all of it!
  • I peeled the first two batches. And made 2 gallons (to share) the last time --- and I quit peeling after a short time, lol. Now, I just toss everything in the food processor and pulse to coarsely chop WITH PEELS ON. Happy Happy Joy Joy!
  • Peppers, seeds and all. Ginger, not peeled. Horseradish, just scrubbed slightly under running water. Onions, I took off the dried bit only - whole thing into the food processor.
  • WARNING use gloves on the peppers~! And the Master Tonic IS more potent with pureed veggies. But, just pulse and the bits were about pea-sized.
  • I also added a bunch of my dried kitchen herbs and spices last batch. It is lovely. I'm told it tastes like brandy. LOL
  • about 1 cup chopped, fill over half way, use extra in a second jar and cover with raw ACV.
  • Maybe start with 1-cup (chopped) each, fill jar over 1/2 way, cover with raw apple cider vinegar. Shake daily. Strain at 2 weeks. The recipe is flexible. Put extra in a second jar to share with a friend.
  • Just need to cover the veggies by a couple of inches. Finely chopped, the bits settle and it looks fine!
  • I just put it in my cupboard with my cups and glasses so that I'd see it and shake it daily.
  • Lasts indefinitely at room temperature.
  • USE GLOVES, if you try to de-seed the peppers!! btdt. Milk or bananas sorta help the burn. sorta
  • “The best time for preparing a tincture is on the new moon for this is the time when the natural energetic healing properties in the plant are most powerful and predominant within the cyclic phases of the moon.”
  • I added about 25 of my dried kitchen spices to my last batch of Master Tonic. It is rich, complex and nourishing.
  • each plant has different properties, even from root to leaf to flower to seed, the properties differ. The time of year or the age of the plant ingredient varies the constituents also.
  • But, the tonic is very flexible. Here's the fire cider (master tonic alternative) recipe. There're a couple of additions. http://mountainroseblog.com/fire-cider/
  • It is fine to start using it as soon as you make it. The tonic just gets STRONGER during the 2 weeks.
  • Lasts indefinitely at room temperature after strained.  Refrigerated is fine to.
  • I've seen many versions of the recipe. The one I learned was to shake daily and strain at two weeks. I've only seen one person comment they didn't think it was STRONG, lol.
  • Any vinegar is fine. I'd buy organic though as most vinegar is GMO-corn based.
  • chives, turmeric,
  • I added a Daikon radish to my last batch.
  • It is fine to leave out the horseradish if you can't find fresh. Or leave out the onions. It'll still be STRONG.
  • I added a bunch of my dried kitchen herbs and spices too.
  • Any onion is fine. Hotter onion are better. Refrigerate your onions to decrease tears. Leave the root on the onion until the last moment. Something about that end of the onion has more... whatever makes us tear up.  You could coarse chop the onions in a food processor too.
  • It is fine to leave the peppers out. It'll still be potent! I
  • I just used a colander, so I have an inch layer of mash/sediment even after straining. For dh and ds, I'll spoon some of the liquid off the settled Master Tonic. For me, I shake to mix the sediment and add it to broth.
  • Daikon radish is very nourishing!
  • Master Tonic is just food, like spicy salsa or hot sauce. You won't be eating much, lol.
  • I add the Master Tonic to everything: soups, broth, salads, dressings, side-dishes, sauces, veggies, meats, salsa, seafood, fish, even smoothies.
  • Can add more ACV, but don't add new ingredients. I strain all of the liquid at 2 weeks, discard bits. You can use the bits in broth or cooking or compost it. It is too spicy for me. But, some make a salsa from it. I froze my strained bits. They are still in the freezer, lol. I just pour a splash on the Master Tonic into everything, much easier than dealing with the frozen bits, imo.
  • shake it daily, strain in 2 weeks. It is fine to leave out an ingredient. It is still POWERFUL!
  • I was taught to strain at 2 weeks. I've seen several versions.
  • I've not made it on the new moon yet either. Mine is potent still!
  • Check at an old timey hardware store for a 1/2 gallon jar. Like ACE Hardware. Or Michaels craft store. Walmart might have a large jar. No special lid needed. This is a tonic, air is fine. Just shake daily.
  • Just a clean jar. Nothing can grow in this, lol. believe that nothing can grow in Master Tonic, lol.
  • Fill any size jar at least 1/2 way, cover by an inch or so with ACV.
  • start when you can, no worries, it is still strong
  • any size is fine. coarse chopped are more palatable, perhaps.
  • Easiest: http://www.picklemetoo.com/2012/05/11/apple-cider-vinegar/
  • starting with apples: http://www.crunchybetty.com/how-im-making-apple-cider-vinegar-hopef...
  • This is a tonic, not a ferment, actually. But, yes, add some Chinese cabbage and salt and you have kimchi, basically. The plant constituents leach into the vinegar (acid medium). Whereas the benefits of a ferment grow microbials.
  • I add the Master Tonic to everything: soups, broth, salads, dressings, side-dishes, sauces, veggies, meats, salsa, seafood, fish, even smoothies.
  • But, at that first little tickle in the back of my throat or sneezing, I'll take a tablespoon off the top of the settled liquid, chase with water and raw honey. And repeat at least twice a day until I forget. I don't think I've needed more than 2 days worth ever.
  • I do take a tablespoon of kefir 2 hours after each dose of Master Tonic, if there is a hint of illness in the house. We probably need a Kefir Party too! http://heal-thyself.ning.com/profiles/blogs/probiotics-pusher
Comment by Jael Greenleaf on January 11, 2013 at 2:09pm

I'm not sure I could consume this plain! It sounds like it would set my mouth on fire. Is there any way to tone it down? Add something?

Comment by Jael Greenleaf on January 11, 2013 at 2:11pm

Best deal on jars! Big Lots has huge jars that I use for pickling and other things. Much much cheaper than I have found anywhere else. Also Target has 1/2 gallon mason jars.

Comment by Sarah Wood on January 11, 2013 at 3:08pm

Personally, I take the MT in a shot glass, about a tablespoon.  It is hot, but tolerable.  Chase with a glass of milk, if necessary.

Comment by Pat Robinson on January 11, 2013 at 6:33pm

I add the Master Tonic to everything: soups, broth, salads, dressings, side-dishes, sauces, veggies, meats, salsa, seafood, fish, even smoothies.

Comment by Pat Robinson on January 12, 2013 at 6:23am

Photo credit: Katharine Sweeney Bolender    

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