Honey and Cinnamon Cold Remedy:
- 1 teaspoon honey
- 1/4 teaspoon cinnamon
Mix. Take this amount every few hours as soon as you feel a cold or other illness coming on.
Immune Boosting Herbs in Finger Gelatin
4 envelopes unflavored gelatin
1 cup cold fruit juice
3 cups fruit juice, heated with herbs or 2 cups hot fruit juice plus one cup tea
2 tablespoons honey, optional
Possible fruit/herb combinations include:
Apple/Cinnamon/Ginger – 1 cup cold apple cider, 3 cups hot apple cider simmered with 2 cinnamon sticks and 1/2 teaspoon dried ginger root or 1 teaspoon fresh ginger
Apple-Carrot/Echinacea – 1 cup cold apple cider, 2 cups carrot juice, 1 cup echinacea tea
Apple-Carrot/Ginger – 1 cup cold apple cider, 2 cups carrot juice plus 1 cup apple cider, simmered with 1/2 teaspoon dried ginger root or 1 teaspoon fresh ginger
Apple/Mint – 1 cup cold apple cider, 2 cups hot apple cider, 1 cup peppermint tea
Pomegranate/Lemon Balm – 1 cup cold pomegranate juice, 2 cups hot pomegranate juice, 1 cup lemon balm tea
Orange/Ginger – 1 cup cold orange (or carrot) juice, 3 cups hot orange juice simmered with 1/2 teaspoon dried ginger root or 1 teaspoon fresh ginger
Prepare hot ingredients – If using juice with herbs, place juice and herbs in medium saucepot and simmer for 10 minutes. If using tea, brew tea and let steep for 10 minutes, covered, then mix with juice in saucepot and heat to boiling.
Sprinkle gelatin over cold juice in large bowl; let stand 1 minute. Add hot juice and stir until gelatin dissolves completely, about 5 minutes. Stir in honey if desired. Pour into 13x9x2 inch pan. (Half batches can be molded in a bread pan or 9×9 pan.)
Refrigerate until firm, about 3 hours. To serve, cut into 1 inch cubes. Makes about 9 dozen.
1/2 pound garlic, peeled
1 large red bell pepper, chopped 2 cups
distilled white vinegar
2/3 cup white sugar
1/2 teaspoon ground dry mustard
1/2 teaspoon celery seed
Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper.
In a large saucepan over medium high heat, place the distilled white vinegar and white sugar.
Wrap ground dry mustard and celery seed in a spice bag, and place in the liquid mixture. Bring to a boil. Boil 5 minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove from heat and discard spice bag.
Place garlic and peppers in sterile containers to within 1 inch of the top.
Fill with remaining liquid to within 1/4 inch from the top. Seal and store in the refrigerator approximately three weeks before serving.
- 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 (I use Bragg)
1. Wash and prep garlic, ginger, horseradish, peppers and lemon grass.
2. 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.
3. Fill glass jar ¾ of the way full with the garlic, ginger, horseradish, peppers and lemon grass mixture.
4. 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.
5. Place lid on the jar and shake. The contents will settle, if more apple cider vinegar is needed, add more.
6. 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.
7. 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.
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. Try taking 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.