Monday, November 19, 2012

Spice tonic Recipe

This tonic can take different variations of expression. It can be a culinary complement to your food, a tincture or a honey infusion.

For culinary uses
1/2 cup pomegranate powder
1 tbsp cocoa powder
1 tsp nutmeg powder
1/2 tsp celery seeds
1/2 tsp black pepper
Pinch of rosemary
Pinch of sage

For tincture or honey infusion
Combine equal parts of the whole spices.
If you are making a tincture, cover them completely with vodka in a glass jar. Shake the spices and vodka daily for 10 days. Strain the spices and preserve the alcohol in a dropper or in an empty jar. Take 40 drops every day with meals.
If you are making a honey infusion, do the same, only with organic honey. Cover the spices with the honey for a couple of days. Use the honey on tea or as is. Do not heat the honey, as it becomes poisonous once heated.

Recommended Spices:

· Nutmeg
· Celery seed
· Pomegranate
· Cocoa
· Saffron
· Black pepper
· Sage
· Rosemary
· Curry leaf

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