It seems everyone around me has been sick lately; various flu viruses, runny noses, and constant coughing. Both Berlin and Ryan fell victim to the hacking cough and were battling with it for weeks. Ryan’s immunity was down, no doubt, to his continuous stress at work, and Berlin…well, seeing as nap time is like World War III around here, I blame lack of sleep for her compromised immune system. Luckily for me, I remained the healthy one in the family. But with both of them being ill, I knew I had to step up my game and figure out a way to quickly boost their immunity.
I’m a firm believer in the importance of maintaining a healthy lifestyle to ward off illness and disease, and I try to avoid medications and antibiotics at all cost, especially for Berlin. So when illness strikes, I look to the kitchen first for means of healing our family.
Generally my go to when fighting off sickness, is by making large amounts of fresh, homemade juices. I pack them with green vegetables; kale, spinach and parsley, then add lots of ginger and lemon. But a few months ago, Ryan forwarded me a link with an amazing recipe for a homemade antibiotic that I was immediately sold on, and have been drinking on a daily basis since.
This “master cleansing tonic” (as they call it) is powerful stuff. It helps fight off illness; both viral and bacterial, and helps strengthen the immune system. Its chalked full of natural, healthful ingredients that are known to boost immunity: apple cider vinegar, garlic, ginger and turmeric. Its simple to make, and takes very little to provide you with crucial, infection fighting benefits. If you need any further motivation, apple cider vinegar is known to help reduce fat, so if you’re trying to lose weight, this will only further benefit your health.
Master Cleansing Tonic:
24 ounces Raw Unfiltered Apple Cider Vinegar
1/4 cup chopped garlic
1/4 cup chopped onion
2 fresh peppers (I used one Serrano and one Thai Chili)
1/4 grated fresh ginger
2 tablespoons horseradish
1/4 cup grated fresh turmeric
Place all ingredients in a large mason jar (or separate into two smaller ones) and fill the jars with apple cider vinegar. Shake well to mix the ingredients. Then place in a cool place and allow to ferment for two weeks (shaking frequently). Once the two weeks are up, strain the liquid and place back in mason jar. You can then store in a cool place again (no need to refrigerate) and enjoy on a daily basis.
I suggest beginning with a tablespoon or less until you get used to the taste, then increase to about a shot size every morning-more if you are feeling under the weather. I give Berlin a teaspoon with some honey and she takes it down just fine.
Whip some up right away, you don’t want to wait until you are coming down with something, since it takes two weeks to brew.
Here’s to being healthy!