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Plague Tonic

Plague Tonic: The Cure for What Ails Ya


Every year I make a batch of plague tonic. It's an ominous name, isn't it? I like it. I mean, heck, if it was used to treat the plague I figure it can help me after regular visits to the bank and grocery store. Last year I had a ready supply all winter and not one of us got the wide-spread flu or stomach virus that seemed to have folks around us dropping like flies.

The health benefits of these concentrated ingredients include: anti-fungal, anti-viral, promotes blood flow, and boosts the immune system. You could easily add a shot of this to your daily routine and see improvements in overall health. In the winter I take one ounce (a normal shot glass) first thing in the morning. Within seconds I actually feel any congestion I have draining, ear pain goes away and all lightheaded/dizziness ends almost immediately. If I feel a cold coming on, I take 3 shots a day until symptoms stop. The few times I felt like I might be getting sick, I followed this protocol and felt better within 3 days, never having gotten the worst of the virus. Keep in mind, I also rested during the time that I felt sickly, which helps the body fight off the bad guys.

Normally I aim to get my winter batch ready by the end of October, but it seems there's a nasty virus going around early. And here I am without my tonic ready. I may not have gotten it ready for this round of viruses, but I will be making my winter batch this weekend with garlic, jalapenos and horseradish from the garden. I will buy my Bragg's apple cider vinegar, fresh ginger an onion from Ozark Natural Foods.

Strained and ready to drink!


Songbirdtiff's Plague Tonic

Ingredients:

Equal parts garlic, white onions, peeled horseradish (fresh or in a jar), peeled ginger root and jalepenos (with seeds)
Bragg's Apple Cider Vinegar (must have "The Mother") for fermentation.

Instructions:

The ratio is 2 parts of vinegar to 1 part vegetable mixture, so if you have 1 pint of veggies, you'll need 2 pints of vinegar.

Chop everything in a food processor, then mix well. Place all ingredients in a jar, and fill with Apple Cider Vinegar. Shake well, cover, and let sit for 2 weeks, shaking at least one time a day.

After the 2 weeks have passed, strain out the liquid, cover and store the jar someplace dark, like a cabinet. (If you like the flavor of the ingredients you can add the solids to other ingredients to make salad dressing, marinades, etc.)

Chopped ingredients
Write the date on the jar with a dry erase marker

Strain liquid into another jar for storage and toss or save the solids.


What do you to to avoid winter sickness?

 

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