Flu Buster Tonic Recipes

FLU-BUSTER TONIC

Flu-Buster Tonic image

Taken from the book The Balanced Plate by Renee Loux. This is what she says,"This homemade version of expensive tincture formulas sold in natural food stores has quite a kick! It stimulates circulation and really stands up to an assault on the immune system."

Provided by Sharon123

Categories Homeopathy/Remedies

Time 5m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup apple cider vinegar
1 -2 garlic clove (optional)
1/4 cup finely shredded fresh ginger
2 teaspoons wasabi powder (or to taste)
1 teaspoon cayenne pepper (to taste)
2 -4 tablespoons raw honey

Steps:

Mix the vinegar, garlic (if using), and ginger in a blender and blend till smooth.
Pour through a sieve or strainer and press with the back of a spoon to extract as much juice as possible.
Throw away the pulp.
Whisk in the wasabi, cayenne, and honey.
Store in a glass jar in the refrigerator.
Serve 2 tablespoons at a time on an empty stomach.
Add to 1 cup hot water for a warming tonic.

Nutrition Facts : Calories 22.2, Fat 0.1, Sodium 1.4, Carbohydrate 5.1, Fiber 0.1, Sugar 4.5, Protein 0.1

COLD BUSTER TONIC RECIPE BY TASTY

Cold Buster Tonic Recipe by Tasty image

Stock up on this cold buster remedy so it's ready to work its magic when you need it most. Made from fresh ginger, garlic, oranges, and other immunity-boosting ingredients, this easy tonic takes its cold-busting powers even further with antioxidant-rich peppercorns, jalapeños, and habanero peppers. While this concoction has a kick to it, the spice is balanced with cinnamon sticks, rosemary, and other seasonal ingredients that will have you feeling winter fresh.

Provided by Betsy Carter

Categories Drinks

Yield 30 servings

Number Of Ingredients 13

Ingredients

1 piece fresh ginger, peeled and minced 4 in (10 cm)
12 cloves garlic, minced
4 cinnamon sticks
3 tablespoons whole black peppercorn
2 jalapeñoes, halved lengthwise
2 habanero peppers, halved lengthwise
2 sprigs fresh rosemary
1 navel orange, unpeeled and cut into 1-inch (2 1/2 cm) pieces
2 lemons, unpeeled and cut into ½-inch (1 1/4 cm) pieces
1 gala apple, unpeeled and cut into ¼-inch (6 mm) pieces
1 yellow onion, diced
2 tablespoons honey, plus more to taste
1 cup apple cider vinegar

Steps:

Add the ginger and garlic to a 64-ounce mason jar or 2 32-ounce jars. Use the back of a wooden spoon or a muddler to smash the ingredients in the bottom of the jar.
Add the cinnamon sticks, jalapeños, habaneros, and rosemary sprigs.
Add the orange, lemon, apple, and onion, muddling between each addition.
Add the honey and apple cider vinegar.
Place a piece of parchment paper between the jar and the lid to prevent any rust or corrosion from forming on the lid from contact with the vinegar. Close the jar tightly, then shake well to combine the ingredients.
Store the jar in a cool, dry place for at least 3 weeks, up to 6 weeks while the tonic ferments. The longer you allow the tonic to ferment, the spicier it will be.
After fermenting, strain the contents of the jar to remove the solids. Transfer the liquid to a clean jar and add more honey to taste.
Store the tonic in the refrigerator, tightly sealed, for up to 1 month.
To serve, consume 1-2 tablespoons of the tonic on its own, or mix with sparkling water or tea.
Enjoy!

Nutrition Facts : Calories 26 calories, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, Sugar 3 grams

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