Iron Boost Tonic Recipe
This recipe is an old favorite I return to time and again for added nutritional support. The following formula is an easy way to boost your mineral intake; it also contains plants that offer gentle liver support as well as overall blood nourishing/ blood builing ingredients.
Getting enough iron in your diet through herbs and food (plants AND animal products) is essential for good health. It is also not as difficult as we are often told, as iron is one of the most abundant minerals in our food supply. We know that too much iron in the body can be just as damaging as too little, which can happen quickly through iron supplementation and iron infusions... Hence getting enough iron from your diet is generally the best approach.
Iron works synergistically with many other nutrients, including vitamin C (helps the body absorb iron) and Copper (assists in proper assimilation of iron in the body). The following recipe contains a healthy dose of vitamin C from elderberries, and Copper from the Alfalfa and blackstrap molasses.
INGREDIENTS
4 tbsp nettle
4 tbsp yellow dock root
4 tbsp dandelion leaf
4 tbsp dried elderberries
3 tbsp dandelion root
3 tbsp burdock root
3 tbsp alfalfa
1.5 litres water
400 ml blackstrap molasses
2 tbsp raw honey
200 ml brandy, gin or vodka (or 100ml distilled pure alcohol) (optional, but allows the syrup to keep for longer)
DIRECTIONS
Add water to a large pot and bring to a boil. Turn down to low heat and add your root herbs and elderberries.
Simmer on low heat for about 45 minutes, then add the remaining herbs. Continue to simmer the mixture for another 15-20 minutes, or until the mixture is reduced by approximately 1/3.
Turn off heat and let the mixture cool for 30 minutes.
Strain the mixture into another pot or a glass/stainless steel bowl.
Add in blackstrap molasses and stir well
Allow the herbal syrup to cool to room temperature before adding honey. Once you’ve added honey, stir well.
If using alcohol, add this to the syrup as your final step once the syrup has cooled completely. Pour into glass bottles, label and refrigerate.
Consume within 3 weeks.
NOTES:
* Raw elderberries contain hydrocyanic acid (HCN) (a type of cyanide), which is a toxin that can cause nausea and vomiting if the berries are consumed raw. Always cook elderberries (for at least 30mins) before consuming them.
* You can make this syrup with or without adding alcohol. Adding alcohol keeps the syrup for longer, approximately a month, and possibly longer. If you are not using alcohol you can also freeze the syrup in smaller containers for longer storage.
* You may substitute up to 700ml of water for organic pomegranate juice, cherry juice or grape juice for a more fruity flavour and extra antioxidants and vitamin C.
