Super Tonic - LONG

[Guest guest]

> Throw some super tonic in there!

 

Here you go!

 

Carol

 

Dragon's Pearls

http://www.dragonspearls.com

 

* Carol's " Super Tonic "

 

1. Infuse the following in 2 cups (16 ounces) of boiling water:

 

1/2 ounce dried thyme leaves

1/2 ounce dried peppermint leaves

1/2 ounce dried sage leaves (1)

1/4 to 1 teaspoon fresh grated horseradish (2) (3)

Several cloves fresh garlic, crushed (3)

1 inch piece of ginger root, peeled and thinly sliced or minced

Fresh juice of 1 lemon

 

2. Strain infusion into clean bowl or 4 cup (32 ounce) measuring cup.

3. Add 1 cup honey (a bit more if desired) to infusion and mix well.

4. Pour into clean and sterilized glass bottle, and refridgerate. Discard

after 1 week.

 

NOTES:

(1) Common kitchen sage

(2) Prepared horseradish may be substituted (the shredded in juice type, not

the mayo-looking type)

(3) Dependent upon personal preferences.

 

Dosage: Shake well before pouring

 

Adults & Older Teens: 2 tablespoons (6 teaspoons) 2 or 3 times a day

Young Teens & Older Children: 4 teaspoons 2 or 3 times a day

Younger Children: 2 teaspoons 2 or 3 times a day

 

Note: You can take more, it won't hurt you, but I find this dosage works

well.

 

Makes approximately 3 cups (24 ounces) [not including any additional honey]

 

For a Daily Tonic, mix 1 ounce of the " Super Tonic " , 1 ounce of apple cider

vinegar, and 4 ounces of spring water. Drink warm or cold. If you can

handle the taste, omit water.

 

* Carol's Garlic Syrup

 

1, Simmer the following in 2 cups water in a covered saucepan for 20

minutes:

 

1 whole head fresh garlic (1)

Optional: 1 ounce dried thyme leaves (I usually add this)

 

2. Remove from heat, and strain into a large bowl or measuring cup.

 

3. Stir in the following:

Fresh juice of 1 lemon

1 cup honey

 

4. Mix well, bottle and refridgerate. Discard after 1 week.

 

NOTES:

(1) No need to peel or chop. Remove cloves from root stem, and crush. Add

the whole mess, cloves and peels, to the pot.

 

Same dosage as the " Super Tonic "

 

WARNING: This will leave you rather odorous for a few days, but there are

worst smelling things than garlic. :-)

 

* Carol's Cold & Flu " Soup "

 

2 cups chicken broth

1 small onion, thinly sliced or chopped

Several cloves fresh garlic, peeled and crushed or minced

1/4 inch piece ginger root, peeled and thinly sliced or minced

Fresh thyme and oregano, to taste

 

Combine all ingredients in a covered saucepan. Bring to boiling point, and

simmer 20 - 30 minutes.

 

I sometimes have this for lunch or dinner, and sometimes I sip a cup of it

periodically through the day. Be sure to eat all the " good stuff " in it.

 

I highly recommend homemade chicken broth (made with a whole, cut up

chicken) instead of canned.

[Guest guest]

Carol,

 

Thank you very much for sharing this recipe with us. Question: I

have made this now and infusing ingredients in boiling water. How

long do you infuse before straining? Dr. Schultz Super Tonic's

formula requires it sit for about 2 weeks before using. Of course,

it has apple cider vinegar as its base.

 

Can this one be used immediately?

 

Thanks,

 

Bobbye Stegen

 

 

> Dragon's Pearls

> http://www.dragonspearls.com

>

> * Carol's " Super Tonic "

>

[Guest guest]

Hi Bobbye,

 

Sorry I didn't answer sooner, but I went offline due to some big

thunderstorms in our area. Didn't get to check email again until this

morning.

 

> Can this one be used immediately?

 

Yes it can. I always make it fresh, and begin using immediately. I'm not

sure why (as I haven't read it thoroughly, just did an ingredient check) Dr.

Schultz's formula requires it to set for 2 weeks, unless it's done as a cold

infusion. Anyway, you can use my recipe as soon as it's made.

 

> Thank you very much for sharing this recipe with us.

 

You're welcome. I'm always happy to share knowledge. I am glad you asked

your questions as it shows me I need to add some information to the web page

these recipes will appear on.

 

> I have made this now and infusing ingredients in boiling

> water. How long do you infuse before straining?

 

First let me explain infusing. You don't want to boil the ingredients. I

do this one of two ways.

 

1. Place herbs in large bowl or measuring cup. Bring water to a boil.

Remove from heat and allow bubbling to stop. Pour water over herbs, cover,

and steep for 20 - 30 minutes.

 

2. Bring water to a boil. Remove from heat and allow bubbling to stop. Add

herbs, cover, and steep for 20 - 30 minutes.

 

My primary exception to the above is my garlic syrup, which once the water

comes to a boil, I turn the heat to low, add the garlic and thyme, cover,

and let it " simmer " (basically I just keep it hot).

 

Infusing herbs is pretty much like making tea in that you let the herbs

steep in the hot water. I go for a minimum of 15 minutes, and a max of 30.

 

Hope this helps, and if you have other questions about my recipes, please

ask.

 

Carol

 

Dragon's Pearls

http://www.dragonspearls.com