Fire Tonic

You Will Need (use organic if you can)

step one - ingredients

1 medium onion, chopped

10 cloves garlic, crushed or chopped

2 chilis, chopped

1 lemon zest and juice (remove wax preservative coating before using)

.5 cup fresh grated ginger  

.5 cup fresh grated horseradish (or organic horseradish powder)

1 tbsp turmeric powder

a few black peppercorns

1 tsp cayenne powder

2 tbsp rosemary leaves

Apple cider vinegar to cover (it will say ‘with the mother’ on the label)

step two - to sweeten

.25 cup of raw, local honey, or to taste

Optional ingredients (extra)

red clover - young nettles - hawthorn berries – rosehips - dandelion leaves or roots

How to Make

step one – prepare

Prepare all of the ingredients your roots, fruits, and herbs and place them in a 1 to 3 litre kilner type jar.

Pour apple cider vinegar over this until all of the ingredients are covered and the vinegar reaches the jar's top (use a piece of natural parchment paper under the lid to keep the vinegar from touching the top if it has metal or a plastic lid). Shake well.

step two – store and shake

Store in a dark, cool place for a month, shake daily.

step three – strain and sweeten

After one month, use cheesecloth/nut straining bag to strain out the pulp, pouring the vinegar into a clean jar/jug (squeeze as much of the liquid as you can from the pulp while straining). Note the turmeric will stain whatever you use here.

Add the honey to taste and stir until incorporated.

Bottle and store in the fridge (it will last through the winter).

Dosage

As a winter flu and cold preventative measure, consume 5ml in the morning and evening (neat, in water, in vege smoothie or over your food, never heat the fire tonic as it will reduce its potency.

If you sense the onset of flu symptoms, increase the intake to 5ml five times daily.