For many years now I have been making a powerful health-enhancing concoction that my father and I affectionately refer to as The Good Stuff. It got that name because we found it made so many other foods taste so good. We’d add a little to a soup that tasted like it was “just missing that little something“, and voila … it would suddenly taste great. You can mix The Good Stuff into all sorts of things… into salad dressings, onto toast or crackers along with avocado and sprouts, into soups, and as a condiment with any meal. It is, however, a powerful health tonic, and can be used as such. Instructions for that are near the bottom of the page.
I originally got this recipe from Dr Richard Schultz. He may have got it from Dr John Christopher. I don’t recall now. But Schultz was pretty enthusiastic about the benefits of this mixture, as am I and all those I have made it for or taught how to make it. It’s really easy to make, as you are about to find out.
- Fresh raw garlic
- Fresh raw yellow onion
- Fresh raw horseradish root
- Fresh raw ginger root
- Fresh raw chili peppers (the hottest you can handle)
- Unpasteurised, unfiltered, apple cider vinegar
Use equal amounts of the five solid ingredients. You will need to peel and chop each of them a little so that you can roughly measure the quantity. I take about a handful of each. I suppose you could also weigh them, to check you’ve got roughly the same amount of each.
I highly, highly recommend making sure these ingredients are ALL organically grown.
Using a blender or preferably a food processor: Blend each ingredient with enough vinegar to make a paste, but not so much vinegar such that it ends up being a runny liquid. Use just enough vinegar to make the solids chop up well until it becomes a chunky paste-like consistency.
If using a food processor you may be able to just put all the solid ingredients together and whiz them up with some vinegar. This is the easiest way. If, however, you only have a blender then you may have to do each one at a time and then mix them all up in a bowl.
Once they are all mixed and blended the final material should be moist to wet, but not completely liquefied. Don’t skip on the vinegar though. It is necessary to preserve the mixture. If in doubt, use more vinegar rather than less, as it is better to have too much than too little.
Put into heat steralised jars and store. You can store in any cool cupboard. It will last a long time. Even up to a year or so. When you jar it, there should see a little vinegar emerging to the top.
A morning health tonic
I use The Good Stuff as a morning health tonic. Here is what I do:
- 1 teaspoon of The Good Stuff
- 1 teaspoon of raw apple cider vinegar
- 1 teaspoon of raw, organic, honey
- A cup of warm water (about body temperature)
Mix the ingredients into the water, and drink.
Holly Toledo Batman, this stuff has some serious fire power!
Yes, indeed it does! If you’re not accustomed to hot spicy food, you may find 1 teaspoon of The Good Stuff is too powerful in a one cup drink. Adjust to your liking. Over a few days or weeks, I suspect you’ll find your body adjusts to the fire-power. What was too hot last week will not seem so hot the next week.
You can also use less chillies or chillies that are not so hot. DO NOT skimp on the chillies just to avoid the heat! Every ingredient in The Good Stuff is necessary and important. They are each a part of what makes it so powerful as a health tonic. Give your body some time to adjust to the heat by having smaller amounts at first.
You may also like to add some fresh tumeric root or organic tumeric powder to this recipe. If adding fresh root, I would suggest putting in half as much as the other ingredients. If using powder, try using two heaped tablespoons for each cup of the other single ingredients: So if there is one cup of EACH of the other indredients, making 5 cups in total, then add 2 or so tablespoons of tumeric powder. Add more if you like the taste. Tumeric is a truly wonderful superfood. Google it.