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You’ll want to keep this immune-strengthening tonic on hand all winter.

A powerful combination of natural and fresh healing components, it has helped millions of people throughout the ages to fight countless chronic conditions and diseases.

Wear gloves during the preparation, especially when handling hot peppers, because it is difficult to get the tingling off your hands! Be careful, its smell is very strong, and it may stimulate the sinuses instantly.

24 oz apple cider vinegar (always use raw, untilltered, organic (e.g.Braggs)

1⁄4 cup finely chopped garlic 1⁄4 cup finely chopped onion 2 fresh chili peppers (the hottest you can find – be careful

cleaning (Wear gloves!!!) 1⁄4 cup grated ginger 2 Tablespoons grated horseradish 2 Tablespoons turmeric powder or 2 thumb-size pieces of

turmeric root

Combine all ingredients in a bowl except the vinegar. Transfer the mixture to a Mason jar. Pour in some apple cider vinegar and ll it to the top. (It is best if two-thirds consists of dry ingredients, the rest with vinegar. Close tightly and shake. Keep jar in a cool dry place for two weeks, shaking well several times a day. After two weeks squeeze well (using rubber gloves) and strain the liquid through a plastic strainer or gauze. Add the rest of the dry mixture to a soup or stew for an extra boost of nutrition.

Your master tonic is ready.

Caution: the flavor is very strong and hot!

Gargle and swallow. Do not dilute it in water as it will reduce the effect.

Take 1 tablespoon every day to strengthen the immune system and to fight cold. Increase the amount every day until you reach a dose of 1 small glass per day (the size of a liquor glass). If you struggle against more serious disease or infection, take 1 tablespoon of the tonic 5-6 times a day. It is safe for pregnant women and children (use small doses!) because the ingredients are all-natural and contain no toxins.

You do not need to keep the tonic in your fridge. It will last for at least a year in a cool dark cupboard.

Tip: You can also use it in the kitchen – mix it with some olive oil and use it as a salad dressing or in your stews.

Extra Tip: Eat a slice of orange, lemon or lime after you take the tonic to ease the burning sensation and heat.

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