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Immune Boosting Super Tonic Recipe

Posted by Michele Zagorski on 4th Oct 2016

So, I'm home on the couch fighting some kind of bug today, and I realized too late that I hadn't started taking my daily Super Tonic with the change in season.  I've never had a hardy immune system, but I've noticed getting sick almost always seems to coincide with a season change.  I wondered if it was just me, so I googled it and nope, it's a real thing.  It's not the colder air or rainy weather that makes us sick, it's that different viruses flourish in different temperatures and conditions.  (Read more here about season changes and viruses.)

I should've started drinking my Super Tonic a week ago, especially with how busy I've been, but it's not too late for you to pump up your immune system, and this Super Tonic recipe can help.  I'll be drinking it all day to support a more rapid recovery, and once I'm better, I'll continue to put about a teaspoon to tablespoon in my water daily, thoughout the entire winter.  I will also try to avoid sugar, since it suppresses the immune system (guess that means so pumpkin pie for me), and get extra sleep.  I know I need to find a way to start squeezing in some exercise to strengthen my immune system, and the stress reduction benefits would be lovely!  I miss putting on my headphones and jamming on the treadmill.

I like to make Super Tonic in big batches so I'll have enough to last my family through the winter, plus I always end up giving some away.  There are lots of recipes online with different variations...I put turmeric in mine, and use organic ingredients.  You can adjust the ingredients if you like and it's easy to double or triple the recipe.  If you have a Cuisinart or other sturdy food processor or a Vitamix, you don't even need to peel anything. 

Super Tonic Recipe:
1 lb each: fresh garlic, yellow onions, fresh ginger root
1/2 lb each: fresh horseradish root and hot peppers
2 Tb. turmeric powder
2-3 qts. raw apple cider vinegar

Peel and chop and run through the food processor. Mix ingredients well in bowl. Place in glass container with lid and pour vinegar over. Shake to mix. Keep in dark place away from sunlight and let sit for minimum 6 weeks. Shake ingredients daily. Does not have to be refrigerated, even after opening. To use, strain and pour a tsp. to a Tb. into a cup with water and drink daily. At first sign of illness, drink several times per day until recovered.

I start using one jar right away and put the others away for later use.  

I strain the solids out and keep it in a glass cruet in the kitchen for easy pouring during cold and flu season.

Stay healthy!