12. Cough Suppressant Tonic
Forget the artificial cherry cough syrup and reach for this instead. Complex and flavorful, you’ll enjoy every gulp of this cold and flu staple!
- 1 bunch oregano
- 1 bunch thyme
- 1 1” piece ginger, peeled, grated
- 1 1” piece turmeric, peeled, grated
- ½ teaspoon black peppercorns
- 1 small garlic clove, grated
- ¼ cup honey, preferably raw
- ¼ cup unsweetened almond milk
- 3 tablespoons fresh lime or lemon juice
- Lightly whack oregano and thyme with a wooden spoon to bruise and release oils.
- Heat herbs, ginger, turmeric, peppercorns, and 8 cups water in a medium saucepan until an instant-read thermometer registers around 130°—it should be uncomfortably hot to the touch (do not let it boil).
- Reduce temperature to low and let the mixture steep 6 minutes.
- Add garlic, honey, almond milk, and citrus juice, stirring to dissolve honey.
- Strain into a pitcher or large heatproof container, pushing on the herbs to squeeze out as much liquid as possible.
- Divide among 4 mugs.
13. Green Machine Juice Tonic
This combination of juice and tea is perfect to boost your energy levels when you’re feeling ill and help you out of bed. It’s so good, you’ll want to drink it even when you’re healthy.
- 2 Granny Smith apples, halved, cored, finely chopped
- 1 3′-piece-English hothouse cucumber, finely chopped
- 1 cup (packed) fresh spinach
- 3/4 cup brewed green tea, room temperature
- 1/4 cup fresh mint leaves plus 2 sprigs mint
- 2 tablespoons honey
- Fresh lemon Juice
- Purée apples, cucumber, spinach, tea, mint leaves, and honey in a blender until very smooth.
- Strain juice through a fine-mesh sieve into a medium pitcher.
- Season to taste with lemon juice and serve.
14. Chinese vinegar Tonic
Also called “Da Suan” this tonic can be used for anything from stress to hemorrhoids to heart disease and parasites. Find out exactly how to use it here.
- One liter bottle of vinegar
- 5 heads of garlic
- Peel off the garlic skin and crack the garlic.
- In a large glass bowl, add the garlic to the vinegar, mix it up, and then pour the concoction into glass jars.
- Store the mixture in a dark place for at least two weeks. Then it is ready to use
15. Turmeric Kombucha Tonic
This recipe takes a little time and dedication, but it’s incredibly healing. Like all kombucha, it contains beneficial probiotics. Think of it as a healthy alternative to soda pop!
To Brew Kombucha:
- 1 gallon filtered water
- 5 bags of green tea
- 1 cup granulated sugar (don’t use honey or agave nectar here)
- 1 kombucha starter culture
- 1 cup starter liquid (this should either come with the starter culture or be from a previous batch)
- 1-gallon glass container
- Cheesecloth or sanitized dish towel
- Large rubber band
- Swing-top glass bottles or glass jars with tight lids to hold 1 gallon of liquid
- 1 green apple, cut into matchsticks
- 2 tsp fresh grated turmeric (or 1 teaspoon ground dried turmeric)
- 2 tsp fresh grated ginger (or 1 teaspoon ground dried ginger)
- Bring the gallon of water to a boil, turn off heat, and add the tea bags. Steep for 3 minutes and remove.
- Add the sugar and stir to combine. Let cool completely to room temperature.
- When the sweetened tea has cooled, pour it into your gallon container with the starter culture and starter liquid (don’t do this before it is cooled, you will kill your culture!). Cover with a cheesecloth or sanitized dish towel and let the jar sit in a dark corner, on a seedling mat if using.
- Depending on the temperature of your room and if you are using a seeding mat or not, your brew will ferment faster or slower. A brew fermenting at 75-80 degrees (which you can use the jar thermometer to monitor) will take about 10 days to get to a pH of 3.
- When the taste and pH of the brew are ideal (I like how mine tastes with a pH of 3), pour most of the kombucha, sparing the culture, into bottles and/or jars, leaving a few inches of head space.
- Distribute the apple matchsticks, turmeric, and ginger evenly among the bottles and/or jars. Top off with remaining kombucha, making sure to leave some head space in every bottle for the fermentation to continue.
- Leave the bottles in a dark corner at room temperature (not on the seedling mat) for 3-5 days, making sure to “burp” them daily to release any pressure that has built up. Use caution here–I have certainly sprayed my ceiling with a batch that I forgot about for a couple of days!
- When you like the taste and fizziness of your brew, place them in the refrigerator. This will slow down, but not stop the fermentation process, so consume within 2-3 weeks for most consistent flavor.
16. Coconut Ginger Tonic
This tonic will hydrate your body better than any electrolyte-filled sports drinks. Not only will you feel energized and refreshed, but the tropical flavors of this tonic are a real delight!
- 2 cups coconut water
- 2-inch knob fresh turmeric
- 1-inch fresh ginger root
- 1 lemon
- ¼ teaspoon unrefined sea salt
- 1-2 tablespoons raw honey
- Place coconut water, turmeric, and ginger root in a blender and give it a whir.
- When the turmeric/ginger is finely shredded, strain the liquid through a fine mesh sieve into a jar.
- Add lemon juice, sea salt, and honey to taste.
- Serve, preferably with a food containing healthy fats and black pepper for enhanced absorption.
17. Ultimate Mushroom Tonic
This immune-boosting tonic fights inflammation, viruses, cancer, fatigue, and so much more (5,6,7,8)! You can also soak one of each kind of dried mushroom in 2-3 cups of water for an hour and use the liquid instead.
- 1 ½ cups homemade cashew milk
- 1 tablespoon chia seed
- 1 tablespoon ground flax seed
- 1 tablespoon melted coconut oil
- 1 tablespoon local honey
- 1-2 Medjool dates, pitted
- 2 tablespoons raw cacao powder
- ½ teaspoon turmeric
- ½ teaspoon of each organic powdered cordyceps, reishi, shiitake, chaga, maitake, and king oyster or use 1 tablespoon of a mushroom mix
- Pinch of sea salt
- Simply combine all ingredients in a high-speed blender and blend until smooth. Adjust sweetness by adding additional dates
- Serve chilled over ice or serve warm by pouring into a small saucepan and gently heating until warm to touch.
18. Antibiotic Master Tonic
This bright and spicy elixir is a must if you have children in your household. If they aren’t too fond of it on its own, sneak a spoonful in their salad dressing or use it as a glaze for pork and chicken. If all else fails, give them a spoonful followed by their favorite treat.
- 1/3 cup of chopped onion
- 2 tablespoons of chopped fresh horseradish root
- 1 tablespoon of chopped Jalapeno
- 2 tablespoons of chopped red beet
- 2 tablespoons of chopped ginger
- 2 tablespoons of chopped garlic
- 1 cinnamon stick
- 1 stem of fresh rosemary
- 1 tablespoon each of Turmeric and Mustard Seed
- 1 slice of lemon
- Layer all of the ingredients in a mason jar and cover with several tablespoons of red wine and raw apple cider vinegar. Close the jars and shake until the ingredients are well blended and let them settle.
- Let them sit for a few weeks, then when you’re ready, strain and decant the tonic into a larger jar.
- Add several tablespoons of raw honey and stir.
- Strain the tonic into small dark glass bottles and store in the refrigerator.
- When you’re feeling rundown, take a small shot of it and prepare yourself to feel warmth all over!
Every one of these tonic drinks for health is chock-full of healing ingredients, but if you have to pick to try, go for the Fire Cider Master Tonic. It doesn’t taste that great, but you’ll feel better with every hour.