Find Your Glow.
Zoe Dent is the founder of Find Your Glow, a nutritionist based in Sydney. Zoe practices a holistic approach to health and well being. Passionate about wellness education, Zoe will provide the tools to enable you to take control of your health and find your own 'inner glow'. This month she runs us through her Immune Master Tonic, an essential tool to assist us in the fight against winter nasties! It’s that time of the year where we begin to feel a cool change indicating winter is coming. Rather than signalling a foreboding Game of Thrones type feeling, you can use this cool change to act as a reminder that it’s time to add in some gentle immune support to ward off the winter bugs. My wholefood based immune tonic is the perfect daily support that's easy to make and despite how it sounds, actually has a tart, refreshing taste. It only takes 10 minutes to prepare and if you are lucky enough to have a productive kitchen/balcony garden, then it also uses lots of easy to grow herbs. As it does need a few weeks to work its magic, make it this weekend, and it can be the perfect post Easter indulgence antidote, and a powerful, natural addition to your winter survival kit. Immune Master Tonic - Makes approx 1 litre Ingredients Choose 200-300g of each main ingredient: White or any other hot onion Horseradish root/wasabi/radish Ginger Hot chillies Garlic Turmeric root: 1–2 pieces Cloves: 5–10 Cinnamon Stick: 1–2 Peppercorns: 1 dessert spoon Lemongrass: 1 piece Raw unfiltered honey: 1 tablespoon Other optional ingredients to taste or availability: Parsley/Coriander, Tamarind root, Echinacea Raw Apple Cider Vinegar (with the mother in it, live, unfiltered, unbleached, non-distilled) Instructions
Start on a new moon and strain on a full moon, which is about 14 days.
Chop or coarsely grate all the ingredients and mix together. A food processer or high speed blender makes this step very easy- just leave ingredients chopped not liquid! Rubber gloves are handy here to avoid the tumeric stains.
Fill the jar to 3⁄4 full with the chopped/grated ingredients, then top up with Apple Cider Vinegar to 2–4 cm below the rim depending on the size of your batch.
Close firmly and shake to get rid of air bubbles, then top up if required with more Apple Cider Vinegar and close firmly.
Ferment on the kitchen bench in a cool, dark corner out of direct sunlight. Wrap in a tea towel, if necessary, to keep sunlight out.
Stir once a day or give the bottle a shake when you pass it on the kitchen bench.
Strain after 14 days, but can be left up to 28 days. Strain through a coffee filter as it’s so fine or through cotton or other fine fabric to remove sediment. After straining, sediment will continue to sink to the bottom and is quite normal.
Bottle, label/date and store in a dark place or the fridge and take a daily shot when immune boost is needed.