Winter Immune Tonic Recipe
Raising your internal temperature daily is one way to support your immune system in the winter season. Heat can destroy bacteria and slow down the replication of viruses throughout your body. Easy ways to raise your temperature are to exercise, sit in a far infrared sauna, and consume herbs and foods that are spicy or contain nutrients that boost the immune system.
This Winter Immune Tonic has been a DIY staple for me for years. This tonic is designed to raise your internal temperature to boost your immune system. I can’t remember a winter in which I got sick when I was taking this tonic daily.
Warning: If you have high blood pressure this will increase your blood pressure so do not take this tonic. Instead, skip to the end of this blog where I list herbs that support immune function without elevating your blood pressure.
How to make a Winter Immune Tonic:
Fill a glass mason jar with equal parts fresh ginger root, fresh garlic cloves, fresh horseradish root, white onion, and the hottest chili peppers you can find.
Grate the ginger root and horseradish root in this recipe to allow for more juice to be released from the roots which will allow more phytonutrients to infuse the tonic.
Slice the white onion and garlic cloves and if I’m using jalapeños I slice them as well. If I’m using serrano peppers I do a rough chop, anything hotter I keep whole in the jar. First timers may want to just slice everything roughly 1/8 to 1/4” thick the first time they make the tonic to experience the spice level and make alterations after that. The smaller you cut or grate the ingredients the spicier and hotter the tonic will be.
Once you have packed the glass jar full with equal parts of the 5 ingredients you fill the jar to cover the ingredients with Braggs organic raw apple cider vinegar.
Screw the lid on the jar and place on the countertop at room temperature for 3 days.
After 3 days, strain off the liquid which is your immune tonic and store it in the fridge.
For a second batch of tonic, reuse the 5 ingredients and refill the jar to cover with more apple cider vinegar.
Replace the lid and sit on the countertop for 7 days.
After 7 days, strain off the liquid which is your second batch of immune tonic.
Store tonic in the fridge and throw out the used vegetables.
This tonic will last all winter in the fridge.
What dosage should I take?
For preventative health take 1 Tbsp of the tonic for 150 pound person daily. If you feel as though you are already coming down with something, take 1 Tbsp twice daily. Alter the dosage based on body weight.
How to take the immune tonic?
The tonic has a kick to it, it is common to feel a rush of heat course through your body when taking it. It will pass in a few seconds but you will feel your internal temperature elevate briefly. That’s what it is intended to do.
Personally, I don’t love drinking vinegar by the tablespoon so I plug my nose, take the tonic, and chase it with water before releasing my nose. Some people chase it with a scoop of nut butter or some food to dampen the residual flavor of the tonic.
I take this tonic at the end of my work day when I am no longer around people. You will smell the herbs come out through your skin and breathe for a few hours afterwards so best to do at dinner or before bed.
What if I have high blood pressure?
If you have high blood pressure do not take this tonic but instead, focus on increasing the anti-bacterial spices in your diet throughout the winter.
Fresh basil, rosemary, thyme, and oregano boost the immune system. Use them in roasting your winter root vegetables like sweet potato, parsnips, squash, rutabaga, celery root and turnips.
I replace lettuce in the winter with fresh italian parsley and cilantro. My winter salads usually consist of chopped fresh cilantro, grapefruit, sliced fennel, toasted walnuts, pumpkin seeds or hazelnuts, and crumbled feta cheese. I top this with a little apple cider vinegar and olive oil. Yum!
Cinnamon, cardamom, nutmeg, and star anise all make a great hot tea or add a sprinkle to your coffee.
About The Author
Jennifer Stanley is a certified Traditional Naturopath, Soil Consultant, national board-certified Colon Hydrotherapy (I-ACT) instructor, and the founder of From Scratch Wellness. Prior to her natural medicine career, she was a professional chef for ten years. Upon completing her degree from the prestigious French Pastry School, she was diagnosed with debilitating fibromyalgia, which took her wellness and career in a different direction. For the past 16 years, Jennifer has designed holistic treatment plans from scratch—to reverse chronic symptoms and improve overall wellness for her clients and students around the world.