Anti-inflammatory Honey Turmeric Tonic Recipe And 17 Other Master Tonics

by DailyHealthPost Editorial

master tonic

2. Flu Season Tonic

This tonic soothes and relieves sore throat pain and works as a cough suppressant. It can also help with nausea and other stomach ailments.

Ingredients:

  • 2 inches fresh ginger (peeled and diced)
  • 1-2 cinnamon sticks
  • 1 tbsp raw honey
  • 1 tbsp fresh lemon juice

Instructions:

  1. Place cinnamon, ginger and water in a saucepan with lid.
  2. Cover pan and bring water to a boil.
  3. Reduce heat, simmer for 15 minutes with the pan covered.
  4. Strain and pour into a mug.
  5. Add honey and lemon juice.

3. Anti-Inflammatory Honey Turmeric Tonic

Use this recipe to treat arthritis, inflammatory bowel disease, and even cystic fibrosis. Beware, it is a little sour and spicy, but toned down by the turmeric and honey.

Ingredients:

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  • 1 teaspoon raw honey
  • 1 teaspoon turmeric
  • 1 teaspoon freshly squeezed lemon juice
  • 1/4 teaspoon cayenne pepper

Instructions:

  1. Combine lemon and honey and mix well.
  2. Add turmeric and cayenne and scoop the mixture into a cup of warm water.
  3. Enjoy immediately.

4. Fire Cider Master Tonic

This strong-flavored apple cider vinegar tonic recipe combines natural antivirus ginger and garlic, anti-cancer horseradish and detoxifying onions to yield 1/2 gallon of tonic.

Ingredients:

  • 6 cups habaneros, stems/caps removed
  • 5 bulbs garlic, peeled, cloves halved
  • 15 inches ginger, washed, skins on, coarsely chopped or grated
  • 6 medium sized white onions, peeled and coarsely chopped
  • 2 cups of horseradish root, sliced crosswise
  • 6 inches turmeric root, thoroughly washed in cold water, coarsely chopped or grated
  • 2 lemons sliced, but unsqueezed
  • 1 cup holy basil
  • 8 cups of filtered water
  • 1 pinch salt

How-To:

  1. Prepare your washed veggies and grate your turmeric and ginger.
  2. Remove the stem and calyx on your peppers and slice them into small pieces. You might want to wear gloves while doing this.
  3. Slice your horseradish into large, thin disks/slices and peel your onions and cut them into chunks.
  4. Place turmeric, garlic and ginger in the bottom of your vessel, top with habaneros, then with onions.
  5. Follow up with holy basil and lemon slices then place the horseradish slices across the top so as to form an almost flat layer.
  6. Mix salt into the water and then slowly pour it over the veggie layers.
  7. Once all the veggies are submerged, cover the whole thing with a tight-weave cloth and secure with a rubber band.
  8. Allow the mixture to ferment at room temperature for 3 weeks. At the end of that time, strain off the liquid and toss the veggies into the compost.
  9. Move it to the fridge for storage.
  10. If you feel a cold coming on, mix a tablespoon of the tonic into a glass of room temperature water and drink it down quickly. If you’re already sick, try taking a tablespoon straight. It will hurt a little, but it’ll work!

5. Beet Kvass

This probiotic drink is popular in eastern Europe, Ukraine, and Russia. It’s useful in improving digestion, alkalizing the blood and body, cleansing the liver and dissolving kidney stones. Plus it helps with improving gallbladder function and bile flow.

Drink a 4-ounce glass every morning and night. What’s more, you can use it to replace vinegar in salad dressings. The recipe below makes two quarts. For more specific instructions, click here.

Ingredients:

  • 3-4 medium/large beets, preferably organic
  • 1 tablespoon sea salt if using a culture starter or 1 1/2 tablespoons if not using a starter
  • 1/4 cup liquid culture starter; whey or juice from sauerkraut.
  • filtered water

Instructions:

  1. Wash your beets well, removing any dirt. If organic you can leave the skin on, if not organic, peel.
  2. Chop the beets into small cubes about 1/2 – 1 inch.
  3. Add the beets to your two-quart glass jar.
  4. Add the sea salt and starter, if using.
 Fill the jar with filtered water. Leaving about 1 inch at the top.
  5. Securely cover the jar.
  6. Let sit 3-7 days or until your desired taste is reached. If not using a starter, let sit 7 to 10 days.
  7. Transfer to the refrigerator, straining the beets and bottling it first if you’d like.
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