The ingredients in this tonic have been used in many traditional medicine systems for digestion and immunity for centuries and now science is beginning to understand why.
Apple cider vinegar (ACV) has long been used as an aid to digestion as it helps the stomach acid production we need to break down food. When this is low we can feel reflux when partially digested food in the stomach rises back up into the oesophagus. The lining here is not protected from the acid as it is in the stomach and so it burns. What many see as too much acid is often too little, as a result of chronic stress. Whether you suffer reflux or not, low stomach acid means less broken-down food enters the intestines and this can contribute to gas, bloating, constipation and IBS (as well as immune and inflammatory issues).
Taking this tonic before food directly helps the digestion of that meal. You can also take it away from food to help clear out the digestive tract, if that doesn't create burning in the throat. The tonic can also help soothe a sore throat and bring down inflammatory responses.
RECIPE
Serves: 15
Prep time: 15 minutes
Cooking time: 15 minutes
INGREDIENTS
2cups/ 500ml apple cider vinegar (raw, unpasteurised, ‘with the mother’ where possible)
4 inches turmeric root
4 inches ginger root
4 inches liquorice root
4 sticks cassia bark or cinnamon
1 whole lemon
2-4 sprigs fresh sage
1 tbsp fennel seeds
1-2 tsp cayenne pepper (to taste)
Honey to serve if required (raw, unpasteurised or Manuka if possible) or maple syrup for vegan option
METHOD
- Sterilise a large glass jar by immersing the jar in boiling water for 5 minutes and then allowing to air dry.
- Grate turmeric and ginger on the course side of a grater. If the skin is thick or tough, peel the roots first, though if the skin is thin and clean then peeling won’t be necessary. As turmeric can stain your skin you will want to wear disposable gloves or hold the turmeric in greaseproof paper whilst grating and handling. Once grated, add to the jar.
- Using a vegetable peeler, peel shavings of lemon peel off one whole lemon and add to the jar, then cut the peeled lemon in half and add the lemon to the jar, squeezing the juice into the jar also.
- Add all of the remaining spices and herbs to the jar and then top with apple cider vinegar.
- Use a clean sterilised spoon to push the ingredients down until they are submerged in the vinegar. Seal the jar and then put in a cool place, not in direct sunlight for 2 to 4 weeks for the flavour to develop.
- Shake the jar every few days.
- Once 2 to 4 weeks have passed you can strain the liquid. Over a bowl or jug, place a sieve or funnel lined with a clean J-cloth or muslin square and pour the contents of the jar into it. You can then allow the liquid to drip through the cloth and squeeze the remaining liquid out through the cloth once drained if necessary. Be sure to wear gloves again if touching the ingredients with your hands so as not to stain your hands yellow and make sure your hands and equipment are clean before use.
- Pour the liquid into a sterilised glass bottle or jar and store in the fridge.
SERVING SUGGESTION
- Have 1 to 2 tbsp. of the tonic neat or add to a mug of hot water with a little honey to taste if required.
- This tonic is also good served diluted with some water and a little honey or maple syrup, added to taste over ice.
- For a more instant version or this recipe add 1 to 2 tbsp. vinegar and small quantities of the herbs, spices, lemon and honey (or maple syrup) to a mug or teapot, add hot water and allow to infuse for 5 minutes before straining and serving hot or pouring over ice to chill and serve as a cooler.
STORAGE
This tonic will keep for up to 3 months in the fridge once strained.
