1 part fresh Horseradish
1 part fresh Turmeric
1 part fresh Cayenne, Habaneros, or hottest darn peppers you can find
1 part fresh Ginger, no MaryAnn
1 part fresh Onion, hottest white ones you can find; save the sweet onions for your burgers. You want this to kill stuff that wants to kill you. If they don't make you cry, they are no good.
1 part fresh Garlic, leave the skins on the onion and garlic for quercitin. You're going to strain it off and discard it anyway.
Blend each vegetable up in a kitchen processor and dump into a large gallon-size jar. Pour Bragg's Raw Apple Cider Vinegar over all. Let set for 2 weeks, shaking daily. Strain it all in a small mesh colander. Can be stored on the shelf; does not need refrigeration. Also good over pinto beans and cornbread.
Take an ounce or so daily for reducing inflammation and staying young forever.
- A Natural Antibiotic: antiviral, anti-bacterial, anti-fungal and anti-parasitical.
1 part fresh chopped garlic
1 part fresh chopped Onion
1 part fresh grated Ginger Root
1 part fresh grated Horseradish Root
1 part fresh chopped Cayenne Peppers or any peppers available.
Apple Cider Vinegar (Raw Unfiltered Unbleached Non-distilled)
Fill a glass jar 3/4 of the way full with equal parts by volume of the above fresh chopped and grated herbs. Then fill jar to the top with raw apple cider vinegar. Close and shake vigorously
Shake at least once a day for two weeks, and then filter the mixture through a clean piece of cloth or filter, bottle and label. Make sure that when you make this tonic that you shake it every time you walk by it, a minimum of once per day. Remember that all the herbs and vegetables should be fresh (and organically grown if possible) and use dried herbs only in an emergency.
This tonic is extremely powerful because all the ingredients are fresh. Its power should not be underestimated. This formula is a modern day plague tonic and when added to an incurable routine it can cure the most chronic conditions and stubborn diseases. It stimulates maximum blood circulation, while putting the best detoxifying herbs into the blood. This formula is not just for the sniffles, it has helped to turn around the deadliest infections like some of the new mutated killer viruses that defy conventional antibiotics.
The dosage is 1 or 2 ounce, two or more times daily. Swish and swallow. (Don't dilute with water.)
For ordinary infections, a dose taken 5-6 times a day will deal with most conditions. It can be used during pregnancies, is safe for children (use smaller doses and as a food is completely non-toxic. Make up plenty as it does not need refrigeration and lasts indefinitely without any special storage conditions.
-White Onion, or hottest onions available (similar properties to garlic)
-Ginger Root (increases circulation to the extremities)
-Horseradish Root (increases blood flow to the head)
-Cayenne Peppers, or the hottest peppers available, i.e. Jalapeno, etc. (a great blood stimulant).
Garlic is a broad spectrum antibiotic, destroying both gram-positive and gram-negative bacteria. Unlike chemical antibiotics that kill off the millions of friendly bacteria that your body needs, Garlic only kills the bad guys and even promotes and increases your healthy bacteria. It is also a very potent anti-viral which really makes it a specific for colds, influenza and upper respiratory infections. Garlic is also a powerful anti-fungal and literally destroys any antigen, pathogen and any harmful or disease causing micro-organism that can hurt you. Onion is Garlic's next of kin and has a similar but milder action. Together they are a killing duo. Horseradish is a potent herb for the sinus and lungs. It opens up the sinus passages and increases the circulation there, where, most doctors agree, the common cold and influenza often starts. Cayenne and Ginger are like a nuclear blast to your body's circulation. This powerful tag team will unblock anything, anywhere!
So just imagine, you have the two strongest herbs to kill EVERY germ known and the three most powerful herbs to blast them around your entire body. It doesn't get any better.
by Kasma Loha-unchit Turmeric (kamin): Unlike other members of the ginger family used in Thai cooking, fresh turmeric is pleasantly mild and does not have a sharp bite. On the other hand, it has a very loud color – deeply orange inside an orange-tinged beige-brown skin. When added to foods, its carrot orange actually imparts a bright yellow color. The pretty color and delicate flavor of fresh turmeric is well-loved in the southern region of Thailand, where it is extensively used in curries, soups, stir-fried dishes, fried foods, snacks and desserts.
Another variety, known by some as "white" turmeric, is consumed by Southeast Asians and available from some of their markets during late spring and summer. Its flesh is a lighter color than common turmeric; its flavor, however, is not as subtle, and some roots can be quite pungent. Southeast Asian cultures not only cook with this turmeric but eat the young roots raw or blanched, dipped in spicy sauces.
Turmeric is much smaller than ginger, the fleshy root composed of a fat cylindrical rhizome tapered on both ends, from whose sides branch two opposite rows of short, slender finger-like appendages from one to three inches in length. Growing both straight or curved, smooth or knobby and gnarly, the "fingers" break easily from the parent root and are more often found in markets as unattached members.
Use the fresh root whenever possible for the recipes on this Web site. It has a delicate flavor that is simply exquisite – fuller, subtly more complex and much more pleasant than the dried or powdered varieties, which can have an unagreeable medicinal smell and taste. Look for it in Southeast Asian markets, or specialty produce markets that carry a wide range of ethnic ingredients, during the warmer months of the year. If you are not able to find it fresh, substitute with a fresh batch of turmeric powder, or grind your own from a dried root. Make sure the powdered kind is pure, as inferior brands frequently have a strong, acrid taste. Use approximately half teaspoon for each one-inch piece (or generous minced teaspoon) of fresh turmeric; often, you will need to add a little sugar to the sauce to bring forth its flavor.
The fresh rhizomes store well if kept dry in the refrigerator – wipe dry if they are damp, then wrap with a paper towel before placing in a ziplock plastic bag. I once was able to keep a very fresh batch for several months; and when they turned moldy and ended up in the compost pile, I was amazed to find them sprouting into beautiful plants (with large broad leaves like hostas and white flowers like hyacinths) some time later. They do have magical qualities and are known for healing scars, including their own!
Through the ages, turmeric has been sought as a medicinal herb. Herbalists are familiar with its stimulant and tonic properties and prescribe the juice extracted from the rhizome as an internal antiseptic and antidote to blood poisoning. In traditional folk medicine, the dried root is ground and rubbed on the skin to treat skin diseases; mixed with coconut oil, it speeds the healing of wounds and minimizes scarring. It is also believed to possess magical powers: a piece of the wild rhizome ingested or worn is said to strengthen one's constitution when magic words are chanted to invoke its protective essence. Finally, turmeric has been valued for centuries as a natural cosmetic and dye, coloring the vibrant saffron robes of Buddhist monks. Blended with pomegranate skin, it produces a rich reddish brown color; with acacia leaves, a lovely shade of green; and with lime, a pretty orangish red.
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