Dan Hollenkamp Master Herbalist
Dan HollenkampMaster Herbalist

Recipies from the School of Natural Healing

Recipes for Health and Fun

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. 


Herb Class #2

Recipies that I found to help you in your Transition Diet

Whole Grain Pancakes

Ditch the box mix!

Making pancakes from scratch with whole grains is one way to fill you family with good nutrition fast.  Try substituting the corn meal for other ground grains.  I prefer barley.

Egg Roll in a Bowl

Direct from Trim Healthy Momma

One of our family favorites.  If you message me I can share my special thai egg roll sauce.

Egg Plant Parmesan

I am not an egg plant fan, but I will eat this without issue.

With a bit of creativity this can easily be gluten free.

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




Some more info from like minded people in Wisconsin.




Herb Class #3

I am not a chef, but I do like to use herbs in cooking.  These are some links to recipies, others have made, that I found worth researching.

Stinging Nettle Pesto

Quick and Easy to make.  The perfect dinner for the family on the go, in minutes.

Wild Nettle Gnocchi

It is listed as a medium difficulty, and it takes 45 minutes to prep.  I bet it is pretty tasty though.

Nettle Shake with Strawberry and Rhubarb 

Super Creative - It is perfect for those of you who love thier blenders.

Herb Class #3 - DYI Project


Nettle Tincture


Ingredients needed:

  • 1 pint 90 proof alcohol, like vodka or gin

  • 4 oz cut nettle leaf (or thereabouts – you want enough to fill your pint jar half way)

  • Pint-size canning jar with lid

  • Wooden spoon

  • Fine mesh strainer or cheesecloth

  • Bowl to strain into (I use this one – it holds my strainer well and can be used for lots of stuff)

  • Dark bottle to store tincture (I like the ones with droppers)


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:


Herb Class #4

Make your own garlic oil

If you are battling earaches or trying to keep mosquitos away from your kids while camping, garlic oil is the answer. 

Herb Class #5

How to Cook Burdock Root

Rice with Chicken and Burdock Root





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