I have heard it called many things, Master Tonic, Fire Cider, or the Flu Shot. They are all about the same recipe with a few additional ingredients thrown in. I am excited to share with you the BEST Master Tonic Recipe! The question is does it work? In my opinion, YES!
Let’s take a look at why the Master Tonic works.
The five main ingredients of the Master Tonic are garlic, onion, cayenne pepper, ginger, and raw apple cider vinegar.
Garlic helps strengthen your body’s immune system which will help keep you from catching a cold or the flu. The studies that have been done on the effectiveness of garlic in preventing colds are astonishing. Your risk of getting a cold can be lowered by over half when you eat garlic daily.
One cup of chopped onion contains approximately 15 grams of carbohydrate, 0 grams of fat, 0 grams of cholesterol, 3 grams of fiber, 7 grams of sugar, 2 grams of protein, and 10% or more of the daily value for vitamin C, vitamin B-6, and manganese. Onions also contain small amounts of calcium, iron, folate, magnesium, phosphorus, and potassium and the antioxidants quercetin and sulfur.
Ginger has broad-spectrum antibacterial, antiviral, antioxidant, and anti-parasitic properties, to name just several of its more than 40 uses.
Cayenne is rich in capsaicin. The pepper also contains vitamin C, vitamin B6, vitamin E, potassium, manganese, and flavonoids which give the chili its antioxidant properties. Capsaicin is a compound found in cayenne peppers that may help in relieving pain!
Raw apple cider vinegar is also called unfiltered apple cider vinegar. Raw apple cider vinegar is the cloudy kind, where you can see a residue at the bottom of the bottle. Apple cider vinegar is full of probiotics and other beneficial bacteria. This kind of vinegar can support immune function.
One of the reasons I enjoy making this recipe for the Master Tonic is because it is so easy. It also lasts a very long time which is an added benefit. Refrigerate the Master Tonic after making it.
Best Master Tonic Recipe
Makes 1 quart
Ingredients
1/2 cup fresh garlic
1/2 cup fresh onion
1/2 cup fresh cayenne pepper
1/2 cup fresh ginger root
1-quart Organic Raw Apple Cider Vinegar
DIRECTIONS
- Put all the ingredients in a blender and blend until well incorporated.
- Pour the mixture into a quart canning jar and screw on a plastic lid. Let’s sit for two weeks.
- Strain the ingredients using a cheesecloth into another quart-size canning jar. Refrigerate.
*Caution: This stuff is hot. Dilute before using it.
DOSAGE
Dilute 1 to 2 tablespoons in a big glass of water, and sip it along with your meals two or three times a day.
YOUR TURN…
What food do you use to keep healthy?
Blessings,
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*These statements have not been approved by the Food and Drug Administration. This recipe is not intended to diagnose, treat, cure or prevent disease. Pregnant or lactating women and persons with known medical conditions should consult a physician prior to the use of any natural remedy.
Thanks for the recipe! I had some questions. Do you use actual cayenne peppers or ground cayenne? The picture definitely looks like the whole peppers but I have never seen cayenne peppers in my store. Would jalapeno or habanero work? And lastly, when do you take it? All the time or just when you feel like a cold/flu coming on? Does it help with autoimmune symptoms that feel like the flu but aren’t really the flu? I am sorry that I ask so many questions! Thank you for all of the time and care that you put in your posts! God has given you a gift! Thank you for sharing.
Hi Fran,
I love questions and am so glad to be able to help! I use the whole pepper but you can also use dried and jalapeno or habanero would also work. I usually take this when I am starting to feel sick and I take it at mealtime. I know some people who take one tablespoon daily all year round and swear by it. The ingredients in this tonic have never bothered my autoimmune disease. One caution…if you have sensitivities to plants in the nightshade family omit the peppers. I am ok with nightshade plants but one of my daughters is highly sensitive. We substitute horseradish for the peppers. Thanks for stopping by and for your comment!
I have seen similar recipes but I am always afraid to try them because that much onion and garlic…I would smell for a few days, I think. Any problems with that? Thanks for sharing at #LetsGetRealSocial
You bring up a very good point:) No one wants to smell like onions and garlic. I have never had a problem because this is fermented. You let it sit for two weeks before using and then strain. Thanks for your comment Karen!
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