Recipies from the School of Natural Healing
Herb Class #1 - DYI project
Master Tonic - A Natural Antibiotic
Taken from joannsnp.com
Pro-biotic: anti-viral, anti-bacterial, anti-fungal, and anti-parasitical.
This is a modern-day version of a recipe for an extremely powerful natural antibiotic originally used to fight infection like the Bubonic Plague that killed well over a third of the world in the
1300's. Unlike pharmaceutical antibiotics it fight both bacteria and viruses, and is effective against pathogens that have develop immunity to existing drugs.
1 part fresh chopped Garlic Cloves ( anti-bacterial, ant-fungal, anti-viral, anti-parasitical) .
1 part fresh chopped White Onion, hottest onions available ( similar properties to garlic)
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 Cayenne Peppers, ( a great blood stimulant)
1 part fresh chopped parsley ( good for circulation and breath freshener)
Fill a 1 quart glass jar 3/4 of the way full with equal parts by volume ( 1/2 cupful) each above herbs. Then fill up the rest of the jar to the top with raw unfiltered, unbleached, non-distilled
apple cider vinegar. ( It should look brown and milky.) Close and shake vigorously and then top vinegar if necessary. Shake at least once: a day for two weeks, then filter the mixture through cheese
cloth, bottle and label. Make sure you shake it at least once a day. Use all fresh (organically-grown herbs if possible), used 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 incurables 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. It strengthens the good guys (probiotics)
in your system that help defend against infection that broad-spectrum pharmaceutical antibiotics kill. This formula is not just for sniffles, it has helped to turn around the deadliest infections
like some of the new mutated killer bacteria that defy conventional antibiotics.
Dosage is 1/2 to 1 ounce, two or more times daily ( 1-2 tablespoons a time), gargle and swallow. (Don't dilute: with water). For ordinary infections, a dropper 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; it does not need refrigeration and lasts indefinitely without any special storage conditions.
Dan's Notes:
- When you chop the Horseradish and Garlic you should allow the chopped herb to sit up to 4 minutes before the addition of vinegar. This will allow the
enzymes to combine increasing the potency of the herbs. Don't let the horseradish sit to long or it will oxidize and you will lose all the good stuff.
- I tend to make this by the gallon.
- Adding honey and citrus juices to the blend will make it easier for kids, and the weak of stomach to take. Depending on how much you add you may need to
refrigerate at this point.
Check out more information on the Incredible Eggplant here.
Herb Class #2 - DYI Project
Tap Your Own Maple Trees For a Healthy Spring Tonic.
Courtesy of the Minnesota DNR
http://files.dnr.state.mn.us/destinations/state_parks/maplesyrup_how.pdf
Some more info from like minded people in Wisconsin.
http://lusaorganics.typepad.com/clean/2013/03/how-to-tap-a-maple-tree.html
Herb Class #3 - DYI Project
Nettle Tincture
Ingredients needed:
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1 pint 90 proof alcohol, like vodka or gin
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4 oz cut nettle leaf (or thereabouts – you want enough to fill your pint jar half way)
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Pint-size canning jar with lid
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Wooden spoon
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Fine mesh strainer or cheesecloth
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Bowl to strain into (I use this one – it holds my strainer well and can be used for lots of stuff)
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Dark bottle to store tincture (I like the ones with droppers)
Directions
Put the nettle leaf and alcohol in your jar, stir and cover with the lid. Label the jar with what’s inside (very important!).
Place the jar in a cool, dark place, for 2-3 weeks and shake it daily.
When you strain, pour over the strainer into the bowl. Use your wooden spoon to press down on the herbs left in the strainer to get the liquid out. Pour the finished
tincture in your dark bottle to store and seal the lid tightly.
Recipie Found at:
http://shalommama.com/how-to-make-nettle-tincture
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