Master Tonic 101

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 above fresh chopped and grated herbs. Then fill to the top with raw unfiltered, unbleached, nondistilled apple cider vinegar.

 

(photo credit: Simi Amiet)

· Close and shake vigorously and then top off the vinegar if necessary. 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, bottle and label.

· Make sure that when you are making this tonic that you shake it every time you walk by it, a minimum of once per day. Remember that all the herbs and vegetables should be fresh (and organic if possible), and to use dried herbs only in an emergency.

 

(photo credit: Simi Amiet)

 

Usage:
Strain liquids from solids through muslin cloth or strainer into a 8oz. Glass. Note: the solid ingredients retain almost the same potency as the liquid ingredients; therefore, these solids can be puréed to use with other ingredients like honey and lemon to make a salad dressing or to marinate meats of all sorts. For example mixing to taste with Peanut oil makes a great sauce to roast chicken. This formula will not spoil unless mixed with new ingredients.

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

Note:
Store your tincture in a dark place as light will deteriorate it. You can put the jar in a paper bag for the brewing and shaking process. “Tinctures last indefinitely, while herbs can lose potency within a year. Also, tinctures enter your system in seconds, as compared with dry herbs in capsules which have to be digested first.” Advised Schultz.

“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, other 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.

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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