Immune Boosting Master Tonic

About a year ago I learned about a spicy concoction named Master Tonic. We had a serious cold that turned into an upper respiratory infection at the beginning of the flu season but I was determined to avoid antibiotics if at all possible. This made for some rough nights and grumpy days.... However, I do believe that drinking my Master Tonic (along with rest, fluids, homemade vapor rubs and teas) was the key to avoiding antibiotics!
This stuff is not only great for an acute issue like the flu or a cold, but also for daily use as a pro biotic-of-sorts, and to give your body that extra protection against the germs you encounter. My sister-in-law drinks this each morning mixed into her orange juice, my husband takes a shot or two each evening and more often when feeling the sniffles and I like to take a half-shot ever day or so to ward off the germs and to keep my digestive tract running smoothly (pun intended). It is simple to make and fun to wait for (it should steep for two weeks) but if you're in  need of it immediately I recommend blending the ingredients until the veggies are like a pulp and leaving to steep overnight (24 hours would be best). Ok - so here's how I create my Master Tonic:

Gallon Glass Jar
2 large white onion
2 heads of garlic
1 ginger root
1 horseradish root (I found mine at Whole Foods)
5-10 spicy peppers - I use a mixture of jalepeno, habanero, chili and pablano peppers
Fresh herbs (rosemary, thyme)
Turmeric Powder
Cayenne Pepper Powder
Apple Cider Vinegar (enough to cover all ingredients) usually I buy 2 32oz 365 brand organic and it's plenty!

Steps:
Chop all your veggies (or use a heavy blender like a vitamix or a ninja)
Add fresh herbs and a Tablespoon or two of your powdered herbs
Cover with ACV
Place lid on jar
You want to keep this away from sunlight, so put in a cabinet or cover with a paper bag or towel
Shake it up daily for two weeks - this can be tough as the jars get heavy. If you have trouble lifting heavy items it could also work with less of all ingredients in a smaller jar.

The first time I made Master Tonic I used these glass jars. Here are the ingredients already peeled and ready to chop!

Here are the chopped ingredients.

The Master Tonic is steeping!!!

Here's how it looks after it is strained (left) and some of the pulp I kept from one round I made from all-peeled veggies. It is great as an additive to soups, sauces and/or used as a relish. Make sure to peel all your veggies and wash the ones who won't be peeled!

The lovely ladies over at HealThyself.com (not an affiliate but a fan for sure!) recommend reading this site if you're interested in the properties of the ingredients (ie: garlic has antibacterial properties) and the science behind why they're so effective. Thanks to Heal Thyself for the original recipe and for sharing this treat!

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