Hello, my friends.
In light of everything that is going on in the world, I took some time to think about my new website and wondered if I should even continue or not. After some reflection, I decided that my main goal is to help YOU, and what better way to do that than to SHOW up, as I said I would every Friday.
We are better if we do it together. Thank you for being here!
Last week, I asked if you would like to see some healthy recipes, and you said, “Yes!”
Today I am going to show you how to make an immune-boosting tonic that you can strain and drink straight up, used as a salad dressing or as a condiment for beans, meats or whatever suits your fancy,
recipe is one that I have made for my family for many years, and we have grown
to appreciate it, not only for the taste but for the health benefits as well.
I have done quite a bit of research on all of the ingredients that I use and have listed links below for you to read (if you don’t want to take my word for it.)
It contains horseradish, ginger, jalapeno, onion, Garlic, Rosemary, fresh turmeric & apple cider vinegar. Mixed, they form an immune-boosting, antibacterial, antiviral, congestion clearing, punch that, like my Daddy used to say- “will put hair on your chest.”
I bought all of my ingredients at an Asian specialty store because horseradish root and turmeric root are hard to find at regular grocery stores. Also, the ingredients are usually more affordable there.
Ingredients for Immune Tonic
32 Ounce Jar of Apple Cider Vinegar (with the Mother)
1 cup fresh Horseradish root (finely chopped)
1 cup fresh Ginger root (finely chopped)
1 cup fresh Turmeric root (finely chopped)
One Large Yellow Onion (finely chopped)
2 Heads (not cloves) heads of Garlic (finely chopped)
1 cup fresh Rosemary.
4 Jalapeno Peppers
* Note; I remove the seeds because they make the final concoction hotter. You can leave them if you like a lot of heat, but be careful not to touch your eyes or nose after handling jalapeno peppers. They leave hot oil on your skin that can hurt your fingers or eyes if you don’t get it all off.
Start by pouring ½ of the bottle of vinegar to your blender then start adding in your root vegetables. Add them slowly until everything is chopped well, then add the remaining vinegar.
If you don’t have a heavy-duty blender, you can also chop the ingredients in a food processor or by hand and put chopped ingredients into a ½ gallon jar and cover with the vinegar.
I let mine sit on the counter, and my family uses it daily as a condiment, or we take it by the spoonful as a health tonic.
It is stout- and if it is too strong for you, you can strain off the liquid and mix it with a teaspoon of honey.
Let me know if you make it.
Until next week!
A paper about Horseradish https://www.lifeextension.com/magazine/2009/11/horseradish-protection-against-cancer-and-more
Study of Ginger https://www.researchgate.net/publication/232812417_Fresh_ginger_Zingiber_officinale_has_anti-viral_activity_against_human_respiratory_syncytial_virus_in_human_respiratory_tract_cell_lines