I am thrilled with my Master Tonic! It is so delicious and the uses for it are endless. If you have not heard of the “cure all” Master Tonic, the wonderful blog Heal Thyself by Pat Robinson has the background, instructions and testimonials of how it is helping people with the flu, strengthening the immune system and other ills. We love it for those reasons, but mainly because it is so delicious! Very easy to make and a must for the kitchen and medicine cabinet.
As you will see on The Heal Thyself blog, the instructions are simple, and many people came up with their own method that suits them. (Update as of Jan. 27, 2014 Master Tonic Revisited and Preserving Fresh Turmeric and Ginger.)
I varied the method and ingredients a bit and here is how I made it. Start with the freshest ingredients and organic really does make a difference. Organic fresh ginger is exponentially hotter and more flavorful than regular ginger, same goes for hot white onions, garlic… more flavor also means more nutrients.
Master Tonic Recipe:
Equal parts of
fresh organic ginger (peel)
organic garlic, (peel but leave root section intact)
fresh horseradish root (peel with potato peeler)
hottest organic white onions
hottest fresh peppers
I added fresh sage because I love the medicinal properties and taste of sage
and one tablespoon Hawaiian Red Sea salt per 1/2 gallon mason jar, which I happened to have on hand but any good unrefined sea/mineral salt would be good.
Chop everything into manageable chunks and process in the food processor until finely minced. If you have a gas mask and need a workout for your arms, you could spend hours and hours mincing everything by hand, but the food processor takes about 15 min for everything, depending on how large a batch you are making. It keeps virtually forever, so make a big batch to have on hand and to give as healthy gifts.
Mix everything in a large bowl until well incorporated and then funnel into jars, filling them a little over half full. Pour in Raw Apple Cider Vinegar to the top of the jar, put the lid on tight and shake. Shake everyday for two weeks, and keep in a dark cabinet or pantry during this time. The instructions then say to strain out the solids and bottle the liquid tonic to have on hands to take (with honey if you prefer) at the first sign of cold or flu.
I do not feel it is necessary to strain the solids out and after the initial two weeks, I will store mine in the refrigerator, using for recipes and a daily dose of jazzed up ACV.
Besides a “cure all” I have a list of culinary uses for the Master Tonic (including solids).
add to bone broth to jazz it up
use as a meat marinade, add to chili
use as a base for home made salad dressing, adding olive oil, egg yolk, raw cream…
make aoli with it instead of just using garlic
make ketchup, barbecue sauce… with it
add it to sautéed vegetables
fill an avocado with it, top with parmesan cheese and broil
add to Bloody Mary’s for real flavor
Today I added it to deviled eggs, and they are incredible.
If you are afraid that the Master Tonic is going to be too hot for you, you will be amazed how the flavor will deepen over time and even freshly made it is really not fire breathing, tongue burning hot, but it will definitely wake up your sinuses. I should have added more to the eggs for more flavor.
Which takes me to one of the great mysteries of owning your own chickens, how to peel fresh eggs.
I have tried every method and do know that the eggs should have a bit of age on them so the air pocket inside is larger, but nothing works for me. Baked? no, Boil with salt or vinegar added to the water? no… the membrane on free range chickens is much thicker and sticks to the white, pulling it off in chunks no matter what I do.
My current method that seems to work the best is to place eggs in cold water on the stove, bring to a boil and boil for about 3 to 4 minutes and turn off the fire. Keep in hot water for 10 minutes, drain and immediately put in very cold water until cool. Drain and put in refrigerator for at least an hour before peeling. If I painstakingly peel very slowly, they don’t look like such a mess, but that takes so long. I would love to hear any successful method you may have! Do tell!
Ahhh, sights of summer which are now under a blanket of snow.
For easy to peel fresh eggs -bring water to boil first, Then gently lower each egg into the boiling water. After 10 min, immediately put eggs into very cold water and let them cool down. The peels will slide off most and come off with a little patience for the rest.
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Recently I found a way to peel fresh hard boiled eggs, make a tiny hole in the big end with a small nail or thumbtack. Then boil and cool in ice water. I’ve done it twice and both times they fell out of their shell, just like months old store bought eggs, it was amazing 🙂
Thank you Marie! I will try this. I just can’t seem to get it right, and sometimes the salt works, and sometimes it does not. I keep experimenting, and it is still frustrating. Thank you for sharing your trick. 🙂 (Do you put the eggs with the hole in them into boiling water, or cold water that you bring to a boil?)
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I cook my eggs the same way, only I immediately crack them all over before plunging them in cold water. I read somewhere that the water gets under the shell and makes it easier to peel. I agree that this works really well about 95% of the time; sometimes though, my eggs all look like a 4 year old peeled them 🙂 mm
Thank you Meike, I had never tried cracking them first. A friend sent me this link last night and I can’t wait to try it. Fresh eggs have always driven me crazy, but they sure are worth it. 🙂
This site gives a solution: http://mtfw.net/how-to-hard-boil-fresh-eggs/ Also, I have found if I let the eggs sit on the counter as opposed to keeping them in the fridge they will age faster and will be easier to peel once boiled after a few days.
Thank you Starlene. This link you sent is the same one another friend sent me and it really does work! Yeah for easy hard boiled eggs from now on. 🙂