good simple video of how-to The Mast... 
chirontherainbowbridge
12 y
4,429
- I'm so excited, I could KISS you! LO... Calibelle
12 y
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MoreThis is a reply to # 1,895,657This is great! I love it!
Now, here's my questions..he says equal parts..so how much is that?
Also, I'd never in a million years be able to find horseradish root around here..any ideas?
THANKS so much!- Super Tonic and "equal parts"...Re: ... unyquity
12 y
4,501
This is a reply to # 1,895,679Well, SuperTonic is the one thing that's almost impossible to make with "persnickety perfect" equal parts...but it's also the one thing that's the most forgiving!
The reason it's so tricky is because each ingredient has a different "density". A chunk of horseradish root is almost 100% "dense" with horeradish root...but peppers are 50-75% nothing but air (inside the peppers). All we care about is keeping the actual flesh of the produce in equal parts.
Here's our source for fresh organic horseradish root (2 pound minimum): http://www.organichorseradish.com/OurStory.htm
(It's MUCH cheaper to get 10 pounds at a time! Don't hesistate to post and see if anybody would like to 'go in with you' on a box)
Here's the way we do it (we make 10 gallons at a time and use 1 gallon jars...so just "shrink to size" for whatever size of jar you're using).
On the new moon - start by washing the peppers, ginger root & horseradish root. Take the outer skin off the onions (preferably white onions, they're the 'hottest'); peel off the outer skins of the garlic heads and break up the heads so the cloves are separate (you can do this easily by smacking the head of the garlic with the heel of your hand about midway into the head). You do not have to de-seed the peppers or completely peel the onion...and you don't have to peel each clove of garlic (the inside skins don't hurt anything! YAY!). Use the hottest peppers you can find (the guy in the video used jalapenos...those are NOT the hottest).
Cut everything into chunk-sizes that your blender (or VitaMix) can handle. I start with the horseradish and ginger because I like getting the hardest part done first...but it makes most sense to start with the kind of produce you have the least of (that way you won't start with big quantities, only to find you don't have enough to make 'equal parts' out of the thing you don't have as much of).
We fill the VitaMix almost to the top with the rough chunks and then add ACV to around the half way point - then pulverize/blend until it's "thick applesauce" consistency (adding vinegar or produce until it's the consistency we want). Then pay close attention to the consistency, because you'll want everything else to be as close to that consistency as possible. Then we pour a couple of inches of that slurry into each jar.
If you make a really thick slurry like we do, you can 'layer' the ingredients in the jar...make sure each layer is the same height; with a thick slurry you will need to add more ACV once you have all five ingredients layered in...so be size your layers so that you have at least 1/4 of the jar for adding more ACV.
Then we continue making 'thick slurries' of each ingredients and adding it in layers, with each layer being as close to the same 'thickness' and size as the first. Then we top each jar with ACV and shake it like the dickens (to get it all to blend together).
If you don't have a VitaMix, it's unlikely your blender can make a really thick slurry that will "layer"...if that's the case, just make a runnier slurry and do your best to make each one the same consistency. Just make marks on the side of the jar (or measure each) to end up with equal parts.
Let it sit till the full moon, then press out what you need and leave the rest. Remember, if you're using raw ACV, it is "alive" and so the taste will change over the months (particularly if you let it sit 'unpressed' for more than a couple of months).
'Hope this made enough sense that it's helpful to you...when I re-read it doesn't sound as easy as it is when we do it. Remember - it's NOT 'rocket science'...and even if the parts are unequal, it's going to be very effective!
Blessings,
Uny
More
- Awesome methods and particulars!!Tha... Celestial 12 y 4,216
- Oh, this is fantastic, UNY - thanks! Calibelle
12 y
4,160
This is a reply to # 1,895,837I might be making some sooner than I thought!
Thanks so much for the horseradish link - will check it out.
Yes, I have a Vitamix - still going strong even though it's 17 years old! One of the best purchases of my life!
Great!- Re: Oh, this is fantastic, UNY - tha... theherbalist2011
12 y
4,202
This is a reply to # 1,896,016Generally, "equal parts" implies weighing out each herb to the same weight.
theherbalist- Re: Oh, this is fantastic, UNY - tha... Willowley
12 y
4,525
This is a reply to # 1,896,023
theherbalist,
On this forum we promote/follow the teaching of Dr. Christopher and Dr. Schulze, both of whom used parts (volume) not weight when making an herbal formula.
Therefore, on this forum, a part is whatever a person chooses to use. A part could be a 1/4 cup or a 1/2 cup, and on and on. We do not weigh the herbs.
An example of the meaning of "equal parts" on this forum.
Echinacea tincture:
1 part Echinacea Angustifolia root
1 part Echinacea Purpurea root
That formula calls for "equal parts". That 1 part could be a cup or a cup and a half or whatever we choose to use.
If the Echinacea tincture called for 1 part Angustifolia root and 2 parts Purpurea root, then it would not be "equal parts" but the parts would still be measured by volume not by weight.
- Re: Oh, this is fantastic, UNY - tha... theherbalist2011
12 y
4,158
This is a reply to # 1,896,068I understand. I didn't realize that you followed the methods of those folks.
You do realize that your example is saying the same thing, don't you? 1/2 cup of echin.a and 1/2 cup of echin.p will weigh the same. I prefer using weight. It gives more consistency when duplicating the formula. And more precision when dealing with the bio-chemistry components. It's all good. It's just that I speak a different language.
Also, I practice both western and classic Chinese herbology. Over the past 3,000 years, the Chinese have refined their formulas and processes to deal with grams of the items. It helps fine tune the compounding of the herbs.
Thanks for pointing that out to me. I learned something new.
theherbalist- Au Contraire!.....Re: Oh, this is fa... Willowley
12 y
4,412
This is a reply to # 1,896,156
You do realize that your example is saying the same thing, don't you? 1/2 cup of echin.a and 1/2 cup of echin.p will weigh the same.
My example is not saying the same thing. I have ordered many one pound bags of both the Echinacea roots and the Purpurea always has more volume than does the Angustifolia, yet they are both in one pound bags, which means that a 1/2 cup of each couldn't possibly weigh the same.
Of course, just to be clear, I'm speaking of cut & sifted (c/s) herbs, we never mix c/s herbs with powdered herbs when making up a formula, we either use all of one or all of the other.
Edit: After I typed the message I thought I would measure a 1/2 cup of both the Echinacea roots just for kicks and so I'd be able to report on the forum for those who might not be aware that volume and weight are not equal.
I have an old kitchen scale that measures in ounces not the newer digital ones so the measurement is probably not exact like it would be on the newer digital scales however, it's close enough for me to clearly see that one weighed double what the other weighed. The Angustifolia, 1/2 cup weighed 3oz., the Purpurea, 1/2 cup weighed 1.5oz.
- Au Contraire!.....Re: Oh, this is fa... Willowley
12 y
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- Re: Oh, this is fantastic, UNY - tha... theherbalist2011
12 y
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- insert :::wrong answer game show buz... unyquity
12 y
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This is a reply to # 1,896,023
theherbalist2011 --->>> >>>Generally, "equal parts" implies weighing out each herb to the same weight.<<<
Oops, nope, incorrect, false, untrue, wrongo...insert that 'game show Wrong Answer buzzer' sound here.
Equal parts must be qualified...equal parts by weight? OR equal parts by volume?
Since Dr. Christopher was the greatest American herbalist & healer of which we have record (and between he and his student, Dr. Schulze, they have written & published more information than any other American herbalist); and since this forum follows the works & tenets of Dr. Christopher & Dr. Schulze (along with their mentors, students and other great healers & herbalists of the same methodology). :::deep breath::: and since Dr. Christopher and Dr. Schulze virtually ALWAYS measured the herbs for their formula as "parts by volume", it is incorrect to state: 'generally, equal parts implies equal parts by weight'...particularly when dealing with American herbal formulas.
Are there exceptions? of course...but when it comes to these prolifically published herbalists, the exceptions are not the 'rule of thumb'
One of the most stellar traits of Dr. Christopher (and Dr. Schulze, up until a few years ago), was in the free & open sharing of their formulas. In fact, Dr. Christopher's goal was "an herbalist in every home; a master herbalist in every community". If everyone on earth has knowledge & the ability to create their own healing herbal tinctures and blends, there'd be no need for the Pharmaceutical Cartel. But what percentage of homes in the US/worldwide have a scale that weighs in ounces? Very few. Grams? Even fewer! I realize you're a "bio-chemist" so you deal in "exactitudes"...but there's virtually no illness OR herbal formulation that requires such persnickety-perfect-exactness. It's my goal (hence this forums) to EMPOWER people 'exactly where they are'. No one needs to have any 'specialty equipment' in order to make successful tinctures and herb blends (certainly peoples for thousands of years that healed themselves with herbs/foods had only the most rudimentary of tools). There are MANY people on this forum and CZ (and the world) that have the money for, say, a month's worth of Superfood OR the money for a scale...I want to be sure they have what they need (and that they don't feel as though they're "messing up" or somehow "doing harm" to themselves because they've made their herbal blends without a scale).
Methinks anyone that has the "ocd need" for persnickety-exactness AND has a calling to assist others to heal themselves, has the responsibility to translate their "formulas by weight" into "formulas by volume" so that every person can easily create them. Of course, in many cases, the entire reason for the illusion of the need for sensitive scales and "scientific detail" is to ensure the profitability of the herb blend (and/or to ensure that those buying become dependent upon the seller). One of the biggest lies ever embedded throughout society is that we don't have the 'scientific knowledge or exactitudes' to be able to treat & heal our own bodies. That ensured that they own our wallets AND our bodies for as long as we live. As modern healers, we should be part of the solution, not part of the problem :)
Speaking of 'persnickety-perfect-exactness' (as in the kind you'd expect to find in a laboratory)...the fact is, only the most advanced of equipment would yield technically 'exact' results when measuring by weight. That's because the water content varies (sometimes substantially) in both fresh OR dried herbs. What we commonly source as "dried herbs' are not necessarily 100% dry - the percentage of 'dryness' will vary (sometimes substantially). So unless one has done advanced testing to reveal the exact hydration of every dried herb (or fresh herb) they're using, even the same exact weight will yield differing amounts of the herbal constituents in each herb. Even the humidity in the room will alter the exactness.
As you likely know (so this is for all readers now & 'to come'), this is CRUCIAL to creating herbal formulas! One pound of dried mullein or peppermint leaf has the volume of small pillow; one pound of dried comfrey or echinacea root has the volume of the size of a couple of pounds of butter. When an herbalist instructs to use 'equal parts' in one of their formulas, it is IMPERATIVE to know if they mean by weight or by volume, and not to make assumptions.
Blessings,
Uny
- Oopsy me...Re: insert :::wrong answe... unyquity
12 y
4,468
This is a reply to # 1,896,466...I've had around 8-9 open tabs/windows going for the last day and a half - and once I start responses with that many open tabs, I don't check to see what's been posted/added since I started my response. SO, I didn't see that Willowley had already posted a lot of the information I had in my post until just now.
Oops! I didn't mean to repeat what had already been shared & acknowledged (but at least I included some good thinks n' thoughts :)
Blessings,
Uny - Excellent - great thinks and thought... Calibelle 12 y 4,064
- Oopsy me...Re: insert :::wrong answe... unyquity
12 y
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- Re: Oh, this is fantastic, UNY - tha... Willowley
12 y
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- Re: Oh, this is fantastic, UNY - tha... theherbalist2011
12 y
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- Re: Super Tonic and "equal parts"...... chirontherainbowbridge
12 y
4,111
This is a reply to # 1,895,837good post!
Uny, that horseradish is expensive! But I'm sure it's good stuff. Wish I lived closer to it. Mine was seven dollars a pound and that seemed a lot. Yes, as always, it's buying in quantity that makes things affordable, but I just can't do it, would LOVE to be able to make the Tonic in 10 gallon lots. I make a gallon, and then another, a few months later, and another...:-) I'm pretty sure everyone would want some, once they try it. I already give a lot away.
Happy New Year to you.
C- Pricey it is (for sure and for certa... unyquity
12 y
4,250
This is a reply to # 1,896,206>>>Uny, that horseradish is expensive! But I'm sure it's good stuff.<<<
...butjust like you said, it is good stuff (in fact, the vapors & heat/bite are amazingly intense). :::grin::: Let it be known (again), that we really DO source the best we can find.
Btw, horseradish is SUPER easy to grow...all anyone needs to do is get a root that's recently come out of the ground, cut it into pieces and plant the pieces in the ground. If not careful, it'll take over the yard.
We're going to start a new patch this spring (there's an old patch here that hasn't been tended for decades and the roots are so hard & gnarly that it takes a hacksaw to cut through them).
Goodness for the New Year :)
Uny- Re: Pricey it is (for sure and for c... chirontherainbowbridge
12 y
4,100
This is a reply to # 1,896,491
Goodness to you!!! I'd like to start a patch too. Good idea, thanks.
C
- Re: Pricey it is (for sure and for c... chirontherainbowbridge
12 y
4,100
- Pricey it is (for sure and for certa... unyquity
12 y
4,250
- Re: Super Tonic and "equal parts"...... Tellurider
12 y
4,148
This is a reply to # 1,895,837This place has 5 pounds for 12.50 but doesn't mention organic.
http://www.jrkelly.com/buy-horseradish-online.html
- That's a great price (even for non-o... unyquity
12 y
4,156
- aha! i found some fresh horseradish ... Calibelle
12 y
4,136
This is a reply to # 1,896,492Although it's not organic!
And Publix JUST GOT them in! Woohoo! It was 4.99 a pound and I only had enough to buy one pound, so we'll see!
- aha! i found some fresh horseradish ... Calibelle
12 y
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- That's a great price (even for non-o... unyquity
12 y
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- Re: I'm so excited, I could KISS you... chirontherainbowbridge
12 y
4,268
This is a reply to # 1,895,679
jajaja. sweet. :-)
Also, this might be worth considering/looking into: there is this fellow who wrote a book called "The Doctor who Cures Cancer", on the life and work of one Emanuel Rivici, aninteresting man, and this writer has cured himself of cancer (many lesions) eating what amounts to a slurry of the super tonic, on pieces of bread I believe. Don't quote me on that. With butter--which is interesting, since butter (or oil) is typically thought to make peppers 'hotter'. So that if you are suffering from too much peppers, you are advised not to have any oil, or water, but to have something sweet.(like a good fruit). But real organic butter, if it's even possible to find such a thing, esp. the strongly yellow spring stuff, I think can be quite a medicine in its own right. interesting stuff, eh?...
Uny's posted a good balancing and foundational piece, as usual!
I have one thought to add to the mix. The more you can get your produce from close to home, the better it MIGHT be.
(But for some this could mean, just the same side of the border, considering.) The sense here is, all the balance of minerals and so on...is correct for your area. This is coming from macrobiotics theory to some extent, but I feel there is a lot to it, that we don't yet fully comprehend. It's simple though--like the herbalist's truism that one's medicine will be found growing close by? I also feel there is a lot to proceeding intuitively, providing the intuitive channels are working well. I don't think they do work, when there is either too much ego, or much fear--which is just the opposite of love, and a good friend to ego. ;-)
Of course, now that people travel everywhere, this kind of "close by" theory doesn't fully hold up, as we are inundated with "everywhere". But I'm thinking mmm of the jalapenos in the mix the fellow was putting together; Schulze always said "get the hottest you can get". I'm just speculating here however, that the jalapenos might have come from close by, and in this way might have all kinds of good "stuff" (to use the technical term)that makes up for the fact they are not the "hottest". I'm someone who loves the slurry of the super tonic, and believe it's a mastery of synergy beyond even the strained version.I just feel there is a lot of goodness in that pulp, that stays in the pulp, and is even better staying with the juice. But that's just an intuitive hunch; and a work in progress, insofar as my ability to express this goes. I notice the video-fellow seems to like to drink the tonic as a "tonic", more than a remedy per se. I like it that way also--prophylactically.
C- Re: Super tonic blueciel
12 y
4,341
This is a reply to # 1,896,202I made the tonic after Christmas inspired by your posts and recipe posted right before that. Unfortunately, I couldn't find horseradish (why is that??) so in my desperation I bought the canned one. Everything else is organic tough. Shortly after I made the tonic I became ill with a sinus infection. I couldn't wait for the tonic to 'cure' so i started eating it out of the jar. I wanted the heat to hit my sinuses so I figured if I put it on bread i would chew it a bit longer than without. It tasted pretty good, not so hot though. I do miss the fresh horseradish. The canned one doesn't have the necessary punch. In any case, it is pretty good for a first time.
As I kept chewing my bread I thought i could use a little base for my hot slurry so I put some hummus on the bread. Now that was tasty. I think the man who used butter couldn't think of another base for his tonic, so he might have used butter out of necessity.
I can't say that it helped with the sinuses. I also took oil of oregano and that made me tear, sneeze, cough and blow my nose. After a lot of herbs I can say that I beat the monster within seven days. Usually it takes over two weeks. Thanks for posting the recipe. It'll be useful during the winter. My next canned winter staple will be sauerkraut.- Re: Super tonic- and fermentation... chirontherainbowbridge
12 y
4,201
This is a reply to # 1,896,219If you don't know of it, a good book you and others might relish (pun noted) is "Wild Fermentation". The journey into sauerkraut and kimchi and all that(all the good-food probiotics) is tremendously fun, and liberating! The more you learn the more free you feel. And blessed.
*
The horseadish seems to have a short season (in the stores).
I see it later, and it's very dry. Either hard as rock, or just bendy, like old carrots. There really is no comparison to the jarred stuff.
Sounds like you too might like to start a patch! It is rumoured to be easy. :-) I'm feeling a bit of an inner mission building to have Super Tonic the norm in every community. (And maybe some spontaneous gardening
of unused city spaces, hmmmmmmm.)
I don't want to start anything, (teasing) but pineapple vinegar should go on the list of home made tonics. Easy enough. I do it the quick way, by blending up a whole very ripe pineapple, minus the skin and spikes, and topping up with apple cider vinegar. Sahle it daily. After a few months the result is mellow and delicious. You can strain it then. Put the pulp in the compost. (The vinegar is good in "Switchel", (various spellings), which is a traditional summer drink of acv -or lemon- and blackstrap molasses. It used to be that farmhands would drink it, as an alkalizing/remineralizing tonic after a hard day's harvest; however, most of us these days could use the minerals and enzymes!
My "recipe" for pineapple vinegar is very loose--about 1/2 to 2/3 of a jar (pineapple) to (the rest) vinegar. The longest I have let it sit is about a year, and it only got better. As Schulze has said, "it's already bad"! (the vinegar can't go bad...) Now, what I really need is to make my own ACV--because it really adds up, buying it one bottle at a time. Might have to form a buying club.
C.
- Re: Super tonic- and fermentation... chirontherainbowbridge
12 y
4,201
- Re: Super tonic blueciel
12 y
4,341
- Super Tonic and "equal parts"...Re: ... unyquity
12 y
4,501
- One more thing.. Calibelle
12 y
3,977
This is a reply to # 1,895,657Do you need to wear gloves, eye covering or a mask, since I see that he isn't (in the video), but that I heard the FUMES can be really overpowering; and of course, handling the habaneros..???
- Re: One more thing.. chirontherainbowbridge
12 y
4,068
This is a reply to # 1,897,875I ususally hold a kitchen towel over my nose and mouth, or breathe into my sleeve.:-)
C
- Re: One more thing.. chirontherainbowbridge
12 y
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- I'm so excited, I could KISS you! LO... Calibelle
12 y
4,300
