It Burns So Good!

It Burns So Good!

Last month, on Rosh Chodesh (the New Moon), I joined hundreds of people across the globe in a “virtual” event. I was invited to the Master Tonic Party. Ok, so it sounds pretty weird. Actually, it was tremendous fun!

I have been asked by many of my friends to post the recipe, so here it is:

Master Tonic Ingredients

1 part fresh chopped or grated garlic cloves
1 part fresh chopped or grated white onions, or the hottest onions available
1 part fresh grated ginger root (increases circulation to the extremities)
1 part fresh grated horseradish root (increases blood flow to the head)
1 part fresh chopped or grated Cayenne peppers, Jalapenos, Serranos, Habeneros, African bird peppers….any combination of the hottest peppers available

The garlic cloves and onions are antibacterial, antifungal, antiviral, antiparasitical. The ginger root increases circulation to the extremities. The horseradish root increases the blood flow to the head. More on the various peppers in a future blog post. Come back soon.

In lieu of the horseradish, I used Daikon radishes, as I had those on hand and was on too tight a schedule to run to the market and buy the horseradish.

Try to use fresh organic ingredients, whenever possible.

Here are the instructions, as I received them:

1. Fill a jar 3/4 full with equal amounts of the garlic, onion, radish, ginger and peppers.
2. Top it off with raw, unfiltered, unbleached, non-distilled, organic apple cider vinegar.
3. Cover it well
4. Store it in a cool pantry for a period of two weeks.
5. Shake it daily. Shake it well. At least once per day. Twice daily would be great.

This recipe whould be prepared during the NEW MOON and strained & bottled on the FULL MOON (approximately two weeks). The mixture should be strained well before bottling it.

I decided to get a bit creative. Here are the steps that I took:

1. Strained the entire amount through a large-mesh sieve
2. Strained the fluid through a fine-mesh sieve
3. “nutri-blasted” the remaining pulp in batches by filling the large nutribullet cup 3/4 full with pulp and additional apple cider vinegar to the “fill line” and processing it until smooth.
4. Strained the nutri-blasted pulp through the two sieves
5. Strained the residue through a cheesecloth bag
6. Placed the dry pulp on a stone tray and placed it in the oven to dry at a temoerature of 115F
   The last step was interesting because I had to manually squeeze the cheesecloth bag to obtain all of the remaining fluid. WARNING: USE GLOVES OR A PLASTIC BAGGIE OVER YOUR HANDS TO PROTECT YOUR SKIN.
7. Bottle the liquid & label the bottles.

Here are the pictures of the results:

Once dry, the residue can be milled to a fine powder that can be used as a seasoning.

L’Chaim!!!!