How to Make Master Tonic: A Guide to Making Our Secret Weapon Against the Cold & Flu

Feeling something yucky coming along? Have the cold or flu? Try this natural remedy to ward off and fight seasonal sickness!

You will need:

2 quartered jalapeños 

1/4 cup whole garlic cloves (usually a head of garlic)

1/4 cup diced ginger root

2 Tbsp. peeled and diced horseradish root

1/4 cup of diced onion

2 Tbsp. Turmeric powder

24 oz. of Bragg’s Apple Cider Vinegar


Wash all vegetables. Chop all ingredients into manageable sizes to fit into a food processor or blender. Add all chopped ingredients into blender, including turmeric powder (*may tint plastic*). Blend ingredients. Pour into a quart size mason jar. Fill the mason jar with 24 oz. of Bragg’s Apple Cider Vinegar. 

Seal jar with air-tight lid. Store jar in dark and cool area 2-4 weeks. Shake twice a day. 

After 2-4 weeks, strain ingredients with a fine-grain strainer. Press out excess juice (or line strainer with cheese cloth to squeeze out juice easier) into another clean jar. 

Take 1 ounce every four hours.

Use left-overs ingredients in your cooking!

Yummy, Organic Bone Broth Recipe

Chicken broth with parsley

Many cultures have been making bone broth for centuries! They have known the natural and healthy benefits that this nutrient-rich drink does for the body.

You may be missing all of the wonderful qualities that bone broth has to offer in your diet.

Bone broth is:

-A healthy detoxification for gut and immune system

-Great for improving growth of healthy joints and lean muscle mass

-Natural booster for healthy and vibrant skin, hair and nails

-A promoter of a healthy metabolism and weight

Want to know how to make Bone Broth? Check out our recipe below:

Download printable recipe here!



1 Pastured, Organic Chicken (organs, feet and necks are a great addition if you have them)

1 Organic onion

4 Stalks organic celery

4 large organic carrots


Organic Garlic

Celtic or Himalayan Sea Salt

Tbsp Bragg’s apple cider vinegar


1.Put chicken into a crock pot, season with sea salt and cook until done. Debone and save the meat for eating later on.

2. Put bones back into the crock pot, add the vegetables, seasonings and apple cider vinegar. Cook on high until comes to a boil then reduce to low and let simmer for up to 24 hours.

3. Strain mixture and pour into serving size containers and freeze what you don’t immediately use.

This makes a great broccoli or kale soup.  Add broccoli or kale, heat until tender and enjoy!