**GARLIC ELIXIR**
Submitted by FreshFruit on February 7, 2008 - 12:01pm
Servings:
makes one lovely tincture of garlic elixir.Good for you, delicious garlic elixir. the catch it must sit for a month. (patience!)
Ingredients:
1 cup garlic, chopped into bits
½ cup raw apple cider vinegar
½ cup raw honey
Preparation:
I did not measure the ingredients when I made this, but I tried to come up with reasonable measurements for the sake of a proper recipe. Basically, just chop up a bunch of garlic (or run it through the food processor), and cover it with a blended mixture of raw honey, and raw apple cider vinegar. Let it sit for a month, sealed, in a glass jar (no metal touching it!)..Then strain the liquid out (cheesecloth works nicely for this) into a tincture bottle. Voila! Garlic elixir. It’s pretty strong, so I recommend ingesting a little bit (10-20 drops?) at a time…
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1.
Garlic is pretty awesome.
When I lived at home and my family would get into there viscous cycle of sickness. I would pound down the garlic. To keep my self intact. I would down the garlic like pills or eat some guacamole with my garlic. The best part was when they didn't cover there mouth, wash their hands, take their vitamin C, and other suggestion I gave them. I would lightly breathe on them. Thats how I would keep them on the straight and narrow.
I read from Peter Ragnar that you can deodorize garlic with lemon juice for 24 hours. or apple cider vinegar. I never tried it, because like I said that is how I kept my family in line. lol. Someone try that and see how it goes.
2.
Mopoke--
I use it sparingly..I think it would be a good remedy for colds, as well as something to take for general well-being. My best friend, Amy, who gave me the recipe, drizzles it on salads sometimes. I am sure you could do with it whatever you want, just be careful not to overdo it. This is potent stuff! I reccomend taking it as you would any herbal tincture...It tastes divine too....Enjoy.
3.
How do u use the elixer FreshFruit? As a remedy for colds or as a flavour note for salad dressings, soups and sauces?
.....the recipe sounds very interesting, thanks for posting it :)