Garlic Ginger Lemonade
(A warm remedy for flu symptoms)

Several cloves of garlic
1 ginger root
4 cups of water
Cayenne pepper

Boil 4 cups of water. Crush 1-2 cloves of garlic. Chop 1 3-inch piece of ginger. Cover garlic and ginger with freshly boiled water. Add juice of 1 lemon. Let steep 30+ minutes. Add honey if desired and a pinch of cayenne (or cinnamon powder) Drink 4 cups a day – hot. Take good care and get lots of rest. Repeat each day until you are feeling well.

If you want relief from flu, cold, ear infection and many other problems. Using garlic, red onion and thyme in the soup will destroy the virus and the weak immunity.

50 cloves of garlic peeled and cleaned
2 tablespoons of butter
2 teaspoons olive oil
2 large minced onions
1 teaspoon fresh thyme chopped
6 cups chicken soup (a base)
1 bunch herbs (parsley, thyme, bay leaves)
3 cups bread cubes
1 cup fatty sour cream

Heat oven to 180 degrees. Cut up 1/3 of the garlic. Wrap the garlic with olive oil in aluminum foil. Bake in the oven for 90 minutes and let it cool. Heat some olive oil and butter in a pot and stew the onions for 10 min. Squeeze the garlic and add to the stewed onions. Mix all and add the thyme, chicken soup and herbs. Reduce the temperature; add bread and leave to simmer 5 min until bread is soft. Remove the herbs and put the mixture in the blender until creamy. Return to the pot and add the sour cream and salt. Soup’s on!

Garlic Flu Tonic

5 garlic cloves, chopped
1 tablespoon ginger, chopped
Raw and unfiltered apple cider vinegar
1 lemon, juiced
2 red chili peppers, chopped

Add the ingredients, one layer at a time, into a Mason jar. Start with garlic, chili peppers, and ginger, and end with the lemon juice and the apple cider vinegar.
Seal the jar, ensuring a little space from the rim and store in the pantry. Consume some of this mixture regularly until your flu symptoms are gone, or for prevention.

Garlic – A whole head of garlic a day does miracles for your body. It stimulates the immune system and normalizes your gut flora. Garlic is a powerful natural antibiotic and kills a large number of different bacteria. Eating garlic on an empty stomach is effective in preventing and treating many diseases. When you consume garlic on an empty stomach it increases its power as an antibiotic.

Cold and Flu Juice

1-inch knob of fresh ginger,
juice of 1 freshly squeezed orange
juice of 1 freshly squeezed grapefruit

Benefits: Fresh ginger has anti-viral properties and vitamin C, prevalent in both orange and grapefruit juices, may reduce the frequency of the common cold. Take a little every morning on an empty stomach.

Ginger Soup
1-2 inch piece of Fresh Ginger sliced thinly.
4 Green onions sliced into medium sized pieces.
1-2 garlic cloves peeled and chopped
6 cups Chicken bone broth or regular chicken stock

Place ginger, onions, garlic and mushrooms (if you choose) in a pot and add a small amount of broth. Simmer until ingredients are softened. Add the rest of the stock and bring to a boil. Reduce to a simmer and cook for 20-30minutes. Sip on broth throughout the day and feel better! You can eat the ginger pieces for some extra heat. Add other vegetables to make it more of a meal. Don’t add much salt as salt tends to bring things deeper into the body and this is more about pushing out.
Add in dried or fresh mushrooms for an extra boost of energy.
Add 4-5 pieces of Astragalus (Huang Qi) to the broth as it is simmering to boost your immune system and energy.

Master Tonic

1 part fresh chopped garlic cloves
1 part fresh chopped white onions, or the hottest onions
1 part fresh grated ginger root
1 part fresh grated horseradish root
1 part fresh chopped Cayenne peppers, Jalapenos, Serranos, Habeneros, African bird peppers or any combination of the hottest peppers available

Fill a glass jar 3/4 of the way full with equal parts of the fresh chopped or grated ingredients. Fresh herbs are best. Cover completely with raw unfiltered, unbleached, apple cider vinegar. Close and shake vigorously and then top off the vinegar if necessary. Keep the jar in a cool, dark place for 2 weeks. Shake the tonic daily a couple of times.
Begin this formula on the NEW moon and strain and bottle on the FULL moon, (approximately 14 days). Strain liquids from solids after steeping for 2 weeks. Filter the mixture through a clean piece of cotton (coffee filter or colander), bottle and label. Store your Master Tonic in a dark place. Take 1/2 to 1 ounce, two or more times daily, as needed. Another suggestion is to partake of it as a condiment.

You may puree the solids and add to honey or lemon juice, or make salad dressing or marinade for meats. Master Tonic lasts indefinitely at room temperature, after straining.

“This tonic is extremely powerful, because all the ingredients are fresh. Its power should not be underestimated. This formula is a modern day plague tonic. It is said that when added to an incurable routine it could cure the most chronic conditions and stubborn diseases. It stimulates maximum blood circulation, while putting the best detoxifying herbs into the blood. This formula is not just for the sniffles, it has helped to turn around the deadliest diseases.”

“I designed this formula as a fresh herb alternative to Dr. Christopher’s plague formula, to be more alive, a herbal juice tonic, and believe me, you don’t want to be without formulas like this when you or your loved ones get ill; it will save your life. Make up plenty, it can’t go bad because vinegar already is, and will last almost forever,” writes Dr. Shultz.