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

by DailyHealthPost Editorial

master tonic

6. Citrus–Prickly Pear Elixir

Enjoy this drink to get a quick boost of vitamin C and antioxidants. In fact, a medium-sized prickly pear fruit contains 25 percent of your RDA of vitamin C. This vitamin prevents cancer, heart disease, hypertension, and osteoporosis. It also fights free radical damage and protects DNA (3).

Ingredients:

  • 1 grapefruit, peeled, flesh very coarsely chopped
  • 1 blood orange or navel orange, peeled, flesh very coarsely chopped
  • 1 lemon, peeled, flesh very coarsely chopped
  • 1 lime, peeled, flesh very coarsely chopped
  • 2 prickly pears, cut into 1½” pieces
  • 1 bunch mint
  • 1 Fresno chile (optional)
  • 1 2″ piece unpeeled ginger, chopped
  • ½ cup chopped unpeeled turmeric (from about 2 ounces whole)

Preparation:

  1. Pass citrus, prickly pears, mint, Fresno chile (if desired), ginger, and turmeric through a juicer.
  2. Strain through a fine-mesh sieve, if desired, into a pint jar or large glass.
  3. Chase with a full glass of water after drinking.

7. Honey Ginger Lemonade Tonic

Antibacterial, antiviral, and immune-boosting, this healthy tonic recipe is perfect to fight a sore throat. Plus, the lemon thins out phlegm to suppress a cough while the honey soothes painful mucous tissue in your mouth and throat.

Ingredients:

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  • 1-inch piece of ginger, peeled and sliced thinly
  • ⅓ cup honey
  • 1 cup boiling water
  • Juice of three lemons (about ⅓ cup)
  • Ice and water

Instructions:

  1. In a heat-proof bowl (or a glass measuring cup), mix together the ginger pieces, honey, and boiling water.
  2. Stir well until the honey is dissolved, and then let steep for 10-15 minutes.
  3. Meanwhile, fill a two-quart pitcher with ice.
  4. Once the ginger is done steeping, strain liquid into the pitcher, and add the lemon juice.
  5. Fill the rest of the way with water, and stir well.

8. Browning’s Blended Spirits Blood Tonic

This super tonic has been rumored to treat hypertension, blood disorders, and even cancer. Most of the ingredients listed below can be found in any health food store, herbalist, or even online. Whatever you do, do not take this tonic if you are pregnant or if you are currently taking any blood thinning medication (4).

Ingredient:

  • 3oz each of the following dried herbs:
  • Anise seed (pimpinella anisum)
  • Blue violet (viola odorata)
  • Burdock root (arctium lappa)
  • Chaparral (larrea tridentate)
  • Dandelion root (taraxacum officinale),
  • Fennel (foeniculum vulgare),
  • Licorice root (glycyrrhiza glbra),
  • Oregon grape (mahonia aquifolium),
  • Poke root (phytolacca Americana),
  • Red clover (trifolium pretense)
  • Yellow dock root (rumex crispus).
  • 40 oz of Honey or Black Strap Molasses.
  • 16 oz of Vegetable glycerin.
  • 4 Tablespoons of Citric acid
  • 5 gallons of distilled water

Instructions:

  1. In one pot add: Anise seed, burdock root, chaparral, dandelion root, fennel, licorice root, Oregon grape root, poke root, yellow dock root and add 3 gallons of distilled water.
  2. Cover with lid and set on stove on warm heat overnight so that the roots can be softened for extraction.
  3. In the morning turn up the heat and bring the water to a low simmer for about 4 hours then bring to a boil for 15-30 minutes. After boiling turn off heat and strain the liquid into a clean container by laying a layer of cheesecloth over your strainer.
  4. In another pot add: Blue violet, red clover and add 1.5 gallons of distilled water. Set on counter and let soak in water overnight.
  5. In the morning, place the pot on the stove on warm/medium heat to steep (not boil) the herbs like you would a cup of tea. Let them steep for at least 4 hours then strain the liquid by laying a layer of cheesecloth over your strainer.
  6. Compost the strained herbs in your garden.
  7. Once the liquid is strained from both pots mix it together in one of the 20-quart pots and let it simmer for about 30 minutes.
  8. Then add vegetable glycerin, honey, and citric acid. Stir and let the mixture mingle for 15 minutes or so.
  9. When ready to bottle use a candy thermometer to check the temperature of the liquid. You want the temperature between 185* – 190* to prevent any bacteria to grow in the tonics. Maintain this heat temperature throughout bottling.
  10. While waiting for your liquid to reach the accurate bottling temperature prepare your canning jars. Sterilize jars and lids.
  11. Once your bottles are sterilized and your herbal liquid is at the right temperature add the tonic liquid to the hot jars. Fill to ½” from top of jar and cap. Let cool overnight. Check to make sure all the jars are sealed properly then store them.
  12. Once you open a jar of tonic for use, you must refrigerate it. The tonic will last for a month in the refrigerator once it has been opened. Give the jar a little shake or stir to mix the sediment before taking.

9. Lemon ACV Tonic

This simple tonic is a great way to detoxify your body, improve digestion, and improve your skin. Just make sure to drink it through a straw to avoid damaging your teeth with the acidity of the lemon and vinegar.

Ingredients:

  • 12-16 ounces warm water
  • Juice of 1/2 to 1 lemon
  • 1-2 Tbsp. ACV with “The Mother”

Instructions:

  1. Pour all ingredients into a mug or cup and enjoy!

10. Cleansing Tea Tonic

Nutrients are lost when ingredients boil, so steep this cold-and-flu-buster at a relatively low temperature for an effect cleansing tonic.

Ingredients:

  • 1 2″ cinnamon stick
  • ¼ cup coriander seeds
  • 1 bunch cilantro, with roots if possible, lightly bruised with the side of a knife
  • 1 bunch rosemary, lightly bruised with the side of a knife
  • 1 2″ piece peeled ginger, finely grated
  • 2 bags organic detox tea
  • 1 tablespoon manuka honey or raw honey
  • 1 tablespoon raw unfiltered apple cider vinegar

Preparation:

  1. Toast cinnamon stick and coriander seeds in a dry small skillet over medium heat, tossing occasionally, until fragrant and beginning to crackle, about 4 minutes (go easy, you don’t want to burn them).
  2. Crush on a cutting board with the side of a chef’s knife or cleaver (or use mortar and pestle). Transfer to a large saucepan and add 4 cups water. Cook over medium-high heat until an instant-read thermometer registers 100°.
  3. Add cilantro, rosemary, ginger, tea bags, honey, and vinegar to saucepan, stirring to dissolve honey.
  4. Reduce heat to low and let mixture steep until flavorful, 10–15 minutes.
  5. Strain through a fine-mesh sieve into a quart jar or large heatproof glass measuring cup, using a ladle to extract as much liquid as possible.

11. Prevention Tonic

Use this anti-inflammatory tonic when you feel a cold coming on. For best results, enjoy every day for a week while staying hydrated and getting plenty of sleep.

Ingredients:

  • 1 2″ piece peeled ginger
  • 1 1″ piece peeled turmeric (optional)
  • 1 sprig mint, lightly bruised
  • 1 sprig tarragon, lightly bruised
  • 2 tablespoons (or more) fresh lemon juice
  • 1/4 tsp Cold & Flu Liquid Extract (optional)
  • ¼ tsp elderberry liquid extract optional)
  • Splash of unsweetened pure cranberry juice
  • Pinch of cayenne pepper

Preparation:

  1. Finely grate some of ginger and turmeric.
  2. Using the back of a chef’s knife, crush remaining ginger and turmeric.
  3. Combine all the ingredients in a 1-qt. glass jar.
  4. Fill jar with water and add more lemon juice, if desired.
  5. Drink immediately or chill overnight for even more flavor.
  6. Keep for up to 5 days in the refrigerator.
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