10-12 quarts of water:
1-2 cups Organic fresh Ginger, skin on, thinly sliced or and Organic fresh Turmeric, skin on, thinly sliced
1 Tbsp Dried Turmeric Powder
2-3 Thai Chili
2 tsp Licorice Sticks
1-2 cups Fresh Horseradish, grated. This can be spicy
3 bu Organic Spring Onions, hairy white part only
2-3 bu Organic Fresh Thyme, whole
1 bu Organic Fresh Oregano, whole
3 peels Lemons or whole Lemons, sliced in half
12 inches Fresh Burdock Root, rough chop
15-20 Whole Black Peppercorns
6 Whole Cloves
3 Cinnamon Sticks
4-6 Tbsp Green Tea
Add all the ingredients except for the green tea to a stock pot with 10-12 quarts of water.
Cook covered on a medium simmer for about 1 hour. Add the green tea and keep simmering for another 15 minutes. Shut of the heat and cool for about an hour.
Strain, and cool immediately. This is a large quantity, you will need to put it in glass jars, about 10 to 12, and refrigerate without lids. At the kitchen I have large refrigerators and I can do that.
When the teas are cold, you can put the lids on. If they are warm when you put the lid on, they will develop mold.
I keep mine in the refrigerator for up to a week, but the health code is different. Read important note below.
You can reheat it or drink it cold. For more therapeutic action, avoid adding sugars. If you want to add raw and unpasteurized honey, wait until the tea cools to lukewarm temp before adding the honey so that you preserve the therapeutic properties of the raw honey as well.
According to the Centers for Disease Control and Prevention (CDC), iced tea should only be stored in the fridge for eight hours. Of course I keep it longer, but I had to post that.
Grater or food processor
Vegetables and fruits are a crucial part of a healthy diet, and quality and variety are more important than quantity. No single fruit or vegetable provides all of the nutrients you need!