Chinese Green Tea – How An Oriental Beverage Conquer The World

By now we have all heard about the amazing health benefits of chinese green tea. Long used medicinally in China, it has become increasingly popular around the world.

Is there a difference between tea grown in China, and tea from other places? What are the origins of tea, and how did it become so popular?

How Tea Begin

Tea is thought to have originated in China at least 2,000 years ago. Because of the time that has passed since then, mystery surrounds the actual beginning of tea-drinking.

A legend says that an early Buddhist Master discovered tea. Another legend has it that the Chinese agricultural god Shenong invented it by chewing the leaves and spitting them into a cup of hot water, in order to test the toxicity of the leaves. Still another variation of the same legend says that one day a tea leaf blew into his cup, he looked at, then sipped it, and the result was tea!

China Versus Indi

Biologists have determined that there are two slightly different tea plants. One is native to India, Burma, and the Yunan province of China. The other is found in eastern and southeastern China. The plants are similar enough that they surely have a common ancestor, and the tea they produce is the same.

Tea was cultivated on a massive scale under British rule. Mechanization was introduced, and tea was grown and handled with an eye toward export. From this time on, tea traveled to the corners of the world.

Chinese Green Tea Health Benefits

The purported health benefits of this beverage are almost endless. High levels of antioxidants have led to studies showing that green tea may be a cancer fighter of the first magnitude.

Other benefits of daily consumption of green tea include: lower cholesterol, weight loss aid, soothing, lessening the effects of diabetes.

Green tea is even used in wrinkle creams and moisturizers. The antioxidants it contains are thought to fight aging in the skin.

Chinese Green Tea Versus Others?

In reality, it is most important to drink tea that is grown, picked and processed carefully. Loose tea is always preferable to tea in bags. Tea that has been picked during the right time of year, and has been sun-dried and withered to achieve the proper amount of fermentation, will be your best bet. The Chinese have been doing this longer than anyone else!

Source: The Buddhist Channel

A Witches Cauldron of Chili

I thought I'd share a fun recipe with you today I found somewhere on the net a few years ago: A Witches Cauldron of Chili! It's still nippy outside in my area and cold in other parts of world... if you like chili then try this one out! :D

A Witches Cauldron of Chili

1 1/4 Pounds ground goblin gizzards (ground beef 15%
fat) *Vegans and Vegetarians leave out the ground goblin gizzards

1 Medium eye of Cyclops (onion)

1 15 Oz. Can soft shelled beetles (kidney beans)

1 28 Oz. Can blood of bat (V-8 juice)

1/8 Teaspoon pureed wasp (prepared mustard)

1/4 Teaspoon common dried weed (oregano)

1 Dash Redtailed hawk toenails (crushed red
pepper)

2 Teaspoons ground sumac blossom (chili powder)

1 Teaspoon hemlock (honey or sugar)

1/2 Cup fresh grubs (sliced celery)

1 Tablespoon eye of Newt (pearled barley)

1 Tablespoon dried maggots (uncooked rice)

Water from a stagnant pond (tap water)


Preparation :

Substitutions are in parenthesis. Best made during the last phase
of the moon, if that is not possible, just do the best you can in a
softly lighted kitchen after dark.

Brown the gizzards in an iron cauldron over a fire made from the
siding off of a haunted house, add chopped eye of cyclops and simmer
until the pieces of eye become translucent again, add blood of bat,
and soft shelled beetles, bring to a slow bubbling boil. At this time,
add the common weed, maggots, toenails, sumac,
grubs, hemlock, eye of newt and the pureed wasp.
As it cooks you may want to adjust the consistency with pond water.
You can tell it is done when the eye of newt swells and the vertical
tan colored 'cats eye' appears on one side.

Tea Time

TEA TRAVELS (TM)
A SPRINGTIME TEA Menu
By Ellen Easton Reva Paul C. 2004 All Rights Reserved A springtime tea is the perfect time of year to embrace the luxuries of fashion. Whether your party is an indoor formal affair or outdoor garden celebration, it is a great excuse to put on your favorite dress, pearls and gloves with the added indulgence of a fabulous new hat. Invite your friends and loved for a festive gathering.

SANDWICHES and SAVORIES
Honey Ham & Sliced Asparagus with Watercress Butter in rolled White bread
Cheddar Cheese and Chopped Chive spread on Brioche slices
Crab, Avocado & Bacon with Dill Butter in Whole grain Bread cones
Chicken, Granny Smith Apple and Golden Raisin salad in Cucumber Cups
Chopped Egg, Tomato and Fresh Mint in Celery Boats
Lavender Scones with Rose Petal Jam and Devon Cream

SWEETS
Mini Meringue Cups with Whipped Cream, Currant Jelly & Raspberries
Pastel Iced Vanilla Petit Fours
Orange Blossom infused Chocolate Truffles
Lemon -Lime Curd Mini Tarts
Caramel Glazed dipped Jumbo Strawberry

TEAS*
SHANGHAI ROSE- Rose Petals & White Tea
LADY GREY-Bergamot, Lavender Flowers & Black Tea
CITY HARVEST GREEN- Jasmine, Apple & Green Tea (20% to City Harvest)

ROSE PETAL JAM
yield: one pound

1/2 pound pink or red edible rose petals
2 cups sugar
4 1/2 cups water
juice of 2 lemons

Cut white bottom off of each petal. Place rose petals in a bowl and sprinkle sugar to coat each petal. Save overnight. In a saucepan place remaining sugar, water & lemon juice. Dissolve contents over a low heat. Stir in rose petals, simmer 20 minutes. Bring to a boil, continue boiling for 5 minutes until mixture thickens. Pour into a clean, warmed jar, cover & label. Store in a cool place.

LAVENDER SCONES
YIELD: 12 Scones

2 cups all purpose flour
1 Tablespoon baking powder
4 Tablespoons (1/2) stick) sweet, unsalted butter
1/4 cup sugar
2 teaspoons fresh lavender or 1 teaspoon dried culinary lavender, coarsely chopped
2/3 cup milk, plus extra for glaze

Preheat oven to 425 degrees. Grease & flour a large baking sheet. Sift flour and baking powder together in a large mixing bowl. Mix in the butter until the mixture looks like fine bread crumbs. Stir in the sugar and lavender (save a small amount to sprinkle on top of scones before baking). Add enough milk to make a soft, sticky dough. Turn dough out onto a well floured surface. Cut dough into 1 inch thick rounds with a cookie cutter. Place scones on the prepared baking sheet. Brush the top of each scone with a dash of milk and sprinkle with the reserved lavender and sugar. Bake for 10 to 12 minutes, until golden brown. Serve with rose petal jam and Devon cream.

ORANGE BLOSSOM infused CHOCOLATE TRUFFLE
YIELD: 40 Truffles

1/4 cup sweet, unsalted butter,chopped
1/3 cup heavy cream
7 oz. semi sweet chocolate, chopped
1 egg yolk*
1 teaspoon grated orange peel
2 tablespoons zest of mixed citrus peel (orange, lime, lemon)
2 tablespoons Grand Marnier (or substitute 1 teaspoon Orange extract or to taste)
unsweetened cocoa powder

In a small saucepan, combine butter and cream. Over a low flame, heat until the butter melts and the cream bubbles around the edge. Remove from heat, add chocolate. Cover and let stand until chocolate melts. Stir until smooth. Stir in egg yolk*. Mix in orange peel, citrus peel and Grand Marnier. Chill until firm. Roll into balls. Roll balls in cocoa. Refrigerate in airtight container. Will hold for two weeks. * If eggs are a problem in your area, omit egg yolk from recipe.



A Summer Rose Tea
By Ellen Easton C. 2003 All Rights Reserved According to the folklore of tea, once upon a time a lady was not allowed to socialize unescorted except in her rose garden. It was here women met, unrestricted by social rules of etiquette, to speak freely amongst the roses.

Throughout Europe, during the 1800s, the theme of the rose continued to weave a thread, as afternoon tea flourished in both the public gardens and tearooms.

Fashionable women's tea gowns embraced the delicate pastel palate of a summer bouquet. Their elaborate bonnets were adorned with floral displays of roses embellished in silk, ribbon and natural petals.

The decoration of tearooms included accoutrements,fabrics, vances and trellises of roses to insure that their patrons would once again feel free to gossip under the roses.

There are unlimited was to incorporate the theme of the rose into your own tea. Whether you are simply enjoying a single cup of tea or entertaining, be adventurous and creative in exploring the possibilities.
ROSE INSPIRATIONSATTIRE: Hat, parasol, gloves, fans, print dress, skirt or top; fresh, silk or jeweled rose pin.

INVITATIONS, PLACE CARDS & MENU CARDS: Purchased or self made.

TABLE DECORATIONS: Center pieces, linens, napkin rings, china, crystal, silver, baskets.

MENU: Rose petal tea*, rose tea jelly, rose petal drop scones, edible rose adorned savories, hand decorated rose sugar cubes*, handmade embossed oval rose white chocolate mints*. Rose shaped cookie cutters to prepare sandwiches and sweets.
ROSE PETAL TEA JELLY8 oz. ROSE PETAL TEA*
8 oz. BOILING WATER
4 oz. SUPERFINE SUGAR
1 TBS. ORANGE JUICE, strained
1 oz. (1 envelope) GELATIN

Make a pot of very strong rose petal tea. In another pot add water, sugar and orange juice. Heat until sugar is dissolved. In a cup, add a little boiling water to the gelatin. When dissolved, ad to water, pour in strained tea. heat slightly, pour through strainer into jars, seal and refrigerate. Serves 24.
ROSE PETAL DROP SCONES
The Wildflower Inn on Cape Cod2 1/4 Cups UNBLEACHED, ALL PURPOSE FLOUR
2 tsp. SUGAR
2 tsp. BAKING POWDER
1/2 tsp. BAKING SODA
3/4 tsp. SALT
1/2 tsp. cinnamon
1/4 Cup (1/2 stick) UNSALTED BUTTER
1/3 Cup Coarsely ground PISTACHIOS NUTS (shelled, unsalted)
1 Cup HEAVY CREAM
1 TBS. ROSE WATER
2 TBS. ROSE PETALS, cleaned and finely shredded. NO PESTICIDES.

ICING

1 Cup CONFECTIONERS SUGAR
3 TBS. ROSE WATER
1 TBS. RED CURRENT JELLY

Pre - heat the oven to 425 degrees. In a large bowl, combine the flour, sugar baking powder, baking soda, salt and cinnamon. Cut in the butter and mix until coarse crumbs form. Stir in the pistachios.

In a separate bowl, combine the cream and the rose water. Stir in the shredded rose petals. Add the rose mixture to the dry ingredients. Stir until a soft dough forms. Drop dough by the teaspoonful onto an ungreased baking sheet. Bake 10 to 12 minutes, or until golden brown. Prepare the icing. In a small bowl, combine the powdered sugar, rose water and the red current jelly. Whisk until smooth. Add another teaspoon of rose water if the mixture is too thick. Drizzle over the warm scones. Serves 24.




Happiness Tea

2 parts chamomile
2 parts lemon balm
2 parts rose petals and hips
1/4 part lavender blossoms

Mix herbs together. Use one tablespoon per cup of hot water, steep,
and enjoy an uplifting cup of herbal tea. (This is also good,
because it is relaxing as well) Store this tea in a glass container
away from sunlight and dampness.

Kitchen Omens and Superstitions

KITCHEN OMENS AND SUPERSTITIONS
The reading of omens is an art and practice dating back to antiquity. Omens reveal many things and are all around us, if we permit ourselves to be aware of them. They can be quite beneficial, especially in warning us of dangerous situations ahead of time. The trick is knowing how to correctly interpret the omen.

The kitchen is one place in which many omens manifest. For instance, a rainstorm is portended by the repeated boiling over of a coffeepot and also by the accidental spilling of water on a tablecloth. Other omens include the following:

* Money will soon come your way if any of the following things should occur: bubbles appear in a cup of coffee, you accidentally knock over a sugar bowl, rice forms a ring around the edge of a pot, or tea leaves float to the top of the cup.

* Trouble is indicted by the accidental omission of spices from a recipe or by the spilling of salt. Be prepared for an argument with someone if you should happen to spill pepper on the kitchen table or floor. (According to occult tradition, these bad omens can be remedied by simply adding the spices, and by tossing a pinch of salt or pepper over your left shoulder, respectively.) It is also said that if two persons stir the same boiling pot or sit together on a table, they will soon find themselves involved in a quarrel.

* If your apron comes untied by itself and falls off while you are working in the kitchen, this is generally seen as a sign that someone is thinking about you. Some say that it means your sweetheart is having romantic thoughts about you at that moment.

* It is believed by many to be an omen of good news when baked apples burst while in the oven, or when the salt and sugar are accidentally mixed up.

* If a fork accidentally falls onto the floor, a woman will soon knock on your door; a spoon indicates the arrival of a gentleman. (In some parts of the world, the fork means a man, and the spoon a woman.) Unexpected or unwelcome visitors are also presaged by the dropping of a knife that sticks in the ground and by cracks that form on the shells of eggs boiling in a pot of water.

* If you are engaged or wish to get married, according to an old belief once common in England, you should take care to never sit on a kitchen table, for this will break the engagement and also prevent you from ever being wed.

* There are also numerous kitchen omens concerning bread. It is considered unlucky in certain countries to wash a bread-knife on a Sunday, cut both ends of a loaf of bread, leave a knife stuck in the loaf, or take the last slice of bread. Accidentally dropping a slice of bread with the buttered side down is also said to be a bad omen; however, it is a good sign if the dropped bread lands with the buttered side up. If you and another person reach for the same slice of bread at the same time, an unexpected visitor will soon appear.


Apple Peel Divination:

The next time you are peeling apples, try to remove the peel in
one long single strand. Using your right hand, toss the strand over
your left shoulder. The letter of the alphabet that it forms will
be the initial of (a) in old folklore, your future husband or (b)
for teenage girls, your next boyfriend.

*Kitchen Folklore found from different sources

Natural Cleaning Solutions: Around the House

Painted Walls and Woodwork

Use one of the following to wash painted surfaces: 1/4 cup ammonia and 1 gal warm water, OR 1 tbsp trisodium phosphate and 1 gal warm water, OR 1/4 cup liquid dish detergent and 1 gal water. To prevent streaking, begin washing at the bottom of the wall and work toward the top; wash ceiling last. Rinse thoroughly and change rinse water frequently.

Windows and Glass

Use one of the following mixtures to clean glass and windows: to remove soil and grease, use 1/4 cup ammonia diluted in 2 qts warm water; to remove hard water deposits and soil, use 1/4 cup vinegar diluted in 2 qts warm water; to remove extra heavy soil and grease build-up, combine 1/2 cup ammonia, 2 cups rubbing alcohol and 1 gal water.

Tips- When washing windows, wash sills and cross- pieces first wipe windows with lintless cloth, paper towels or crumpled newspapers to prevent streaking, wash windows out of direct sunlight for touch-ups, keep any one of the above preparations in a spray bottle, spray on dirty area and wipe.

Upholstery

(Note: Commercial upholstery shampoos do a good job and are easy to use. However, if you wish you can use the following homemade preparation.)

Combine 1/4 cup liquid dish detergent or laundry detergent and 1 cup warm water. With a hand mixer, whip until dry suds form (the suds will look like whipped cream). Test upholstery in an unnoticeable area by applying dry suds with a cloth or soft brush and lightly scrubbing. Allow to dry. If the area looks the same but cleaner, the entire piece of upholstery may be cleaned in this manner. Shampoo only a small area at a time and use a spatula or rubber scraper to lift off dirty suds. Repeat if necessary, then wipe area with a clean cloth dipped in clear water and wrung nearly dry. Dry completely.

Tips-Keep upholstery as dry as possible while shampooing to prevent damage. For quick drying, open windows or turn on an electric fan, a dehumidifier, or an air conditioner in the same room.

Candles, Telephones

Sponge with a piece of cotton dipped in rubbing alcohol.

Carpet Freshener

Combine 3/4 cup baking soda, 2 tbsp corn starch, and 1/4 cup perfumed talcum powder. Sprinkle on dry carpet, let stand 5 to 15 minutes, then vacuum.

Cobwebs

For hard to reach spots, slip a sock over the end of a yardstick and secure with a rubber band, then sweep the area. This method works well for cleaning under radiators and refrigerators also.

Pet Urine

Dab area with toweling, wash with suds of liquid dish detergent, and rinse with 1/2 cup vinegar diluted in 1 qt warm water. Lay towels or paper towels over the spot and weight down to absorb excess moisture. Let stand 4 to 6 hours, then remove toweling, brush up nap and allow to dry completely. To speed drying, use an electric fan.

Ovens
Fill a small glass bowl with 1/2 cup full-strength ammonia, place in oven and close. Let stand overnight, then wipe loosened dirt with paper towels or newspapers. If necessary, rub surfaces with a suitable abrasive, such as fine steel wool, then wash with warm soapy water and rinse. Repeat process if necessary. Homemade Window Glass Cleaner 1/2 cup vinegar to 1 gallon of water (or 2 tablespoons per quart) OR 1/2 cup sudsy ammonia to 1 gallon water (or 2 tablespoons per quart) OR 1/2 cup sudsy ammonia 2 cups rubbing alcohol 1 teaspoon liquid dishwashing detergent 1 gallon water (This one is less likely to freeze in cold weather.)

Pots and Pans - Burned, and Crusted,on Foods

Soak or boil a solution of 2 tbsp baking soda per qt of water in each pan. Let stand until particles are loosened, then wash as usual. Use a mild or moderate abrasive if necessary.
Discolored Aluminum Heat a solution of 1 tbsp vinegar per qt of water or 2 tsp cream of tartar per qt of water in each pan until discoloration disappears. Grease Rub greasy spots with a mild or moderate abrasive, such as fine steel wool, and a dish detergent until they disappear. Stained No-Stick Cookware To remove stains from no-stick surfaces, pour a solution of 1 cup water, 2 tbsp baking soda and 1/2 cup chlorine bleach into the pan and simmer 5 to 10 minutes. Do not allow mixture to boil or to boil over the side of the pan. Wash in hot soapy water, rinse and dry. Apply a light coating of cooking oil. (Note: This formula may fade dark-colored surfaces.)

Drains

To keep drains clear, flush daily with scalding water. For grease buildup, dissolve 1 lb washing soda in 3 gal boiling water and pour down drain. To avoid burns from boiling water, hold water container close to drain and pour slowly and directly into drain. For heavy grease buildup, use a commercial drain opener. Exercise extreme caution when using and follow label instructions exactly. (Commercial drain openers can be used to clear hair buildup from bathroom drains, also.)

Disinfectant/Mildew Remover

Dilute 3/4 cup chlorine bleach in 1 gal of water. Apply to tile and grout and scrub; wipe shower stall and curtain; rinse thoroughly.

Fixtures

To clean stainless steel, chrome, fiberglass, ceramic, porcelain or enamel fixtures, dissolve 2 tbsp baking soda in 1 qt of water.

Rust Stain and Hard Water Deposit Remover

Apply full-strength vinegar or lemon juice and let stand until spot disappears, then rinse. Repeat if necessary.

Soap Scum

Apply baking soda dry or as a thick paste, rub vigorously with a wet sponge, then rinse.

Toilet Bowl

Pour 1/4 cup full strength chlorine bleach OR 1/2 cup full strength ammonia into bowl. DO NOT USE BOTH. Swish with a bowl brush and flush.

Combs and Brushes

Fill a basin with hot water, and add either 2 tbsp ammonia OR 1 tsp liquid dish detergent. Drop in combs and brushes and soak 10 minutes, then use combs to clean brushes. Rinse thoroughly and air dry.

Garlic vs Evil...... The Power of Garlic...

Garlic vs Evil...... The Power of Garlic...

Garlic (Allium Sativum) has been used as a charm against evil and dates back to Ancient times. the ancient Egyptians believed in a Vampire-like ghost that killed sleeping children by sucking up their breath. The protection that was used against the attacks of this murderous monster was a wreath of garlic.

The use of garlic is known all over the world, not only as a tasty accent to foods, but also as a charm against evil spirits. Even in places such as China or Malaysia, people smear the forehead of their children to protect them from Vampires, and in the West Indies too, garlic is used as a means of protection against the evil practices and Magical Spells of Witches and Sorcerers.

In Romania, garlic is also a weapon of importance in the everlasting battle against Vampires. Romanians used to make certain that they ate garlic every day for their protection. They also smeared garlic on the windows and the doors of their houses, on the gates to their farmyards, and even on the horns of their cattle. They believed that these Vampires had a great fear of garlic. If a deceased person was thought to be in danger of becoming a Vampire, one common protective measure was stuffing some pieces of garlic into the orifices of the corpse, especially the mouth. This was done in order to prevent evil spirits from entering the dead body. At the same times it served the purpose of preventing the soul of the deceased from re-entering its body. Another anti-Vampire practice that we can find in Romania is the anointing of the corpse, especially the heels, with a mixture of oil, fat, incense, gunpowder and garlic.

In some cultures people would simply wear a necklace of garlic cloves for protection against evil. Any way you look at it.... garlic is believed to be a major source of protection from evil.

Now I am going to tell you about my experiences with garlic. For me.... I take odor free Garlic tablets every night before I go to bed. I take 2 - 1,000mg tablets at a time. Also the reason I take it at night is so I do not worry about burping up garlic during the day. Garlic has boosted my immune system immensely... to where I never ever get sick any more.... never. To hell with vitamin C Tablets.... they just don't compare. Also my cholesterol has dropped big time. Plus... the bad spirits stay away from me.

Garlic has some extremely great health benefits. It will lower your cholesterol and unclog your arteries. It will shrink cancerous tumors and keep cancer out of your body. It will also boost your immune system greatly. Now don't wait till you get sick or have cancer to start taking it..... start now! And see you life improve.





Here are the benefits that are shown from studies:

* Garlic lowers blood pressure a little.

* Garlic lowers LDL Cholesterol a little.

* Garlic helps reduce atherosclerotic buildup (plaque) within the arterial system. One recent study shows this effect to be greater in women than men.

* Garlic lowers or helps to regulate blood sugar.

* Garlic helps to prevent blood clots from forming, thus reducing the possibility of strokes and thromboses (It may not be good for hemophiliacs).

* Garlic helps to prevent cancer, especially of the digestive system, prevents certain tumors from growing larger and reduces the size of certain tumors.

* Garlic helps to remove heavy metals such as lead and mercury from the body.

* Raw Garlic is a potent natural antibiotic and, while far less strong than modern antibiotics, can still kill some strains of bacteria that have become immune or resistant to modern antibiotics.

* Garlic has anti-fungal and anti-viral properties.

* Garlic dramatically reduces yeast infections due to Candida species.

* Garlic has anti-oxidant properties and is a source of selenium.

* Garlic probably has many other benefits as well.


[Author Unknown]

3 Uses for Vinegar

Herb Vinegar

One of the simplest recipes for using herbs is this 19th-century
hint for making flavored vinegar: Pour plain vinegar over herbs in a
bottle and let it sit for a month in the sun. What could be easier?

A more refined vinegar can be made by taking approximately 1 cup of
fresh herbs (basil, tarragon, or thyme, for example) and placing
them in a clean quart jar. Heat vinegar just to the boiling point
and pour it over the herbs, filling the jar to the top. Seal and
store in a cool, dark place for at least three weeks for the fullest
flavor. Strain the vinegar into 2 pint bottles and add a fresh sprig
of the herb. (Use decorative bottles if you're planning to give
these as gifts.)

You can use a single herb in plain white vinegar, or try a medley of
herbs in other vinegars (such as cider vinegar or red or white wine
vinegar). Here are a few suggestions to get you started, but feel
free to experiment and invent your own blends: white vinegar with
tarragon leaves, basil leaves, and peeled shallots; sherry vinegar
with fresh rosemary leaves, minced horseradish, or chopped dried
chilies; red wine vinegar with sage, parsley, and shallots.



Raspberry Vinegar

Add a bit of raspberry vinegar anytime you're baking something
chocolate. It will boost more than just the flavor – though it does
that too! To make raspberry vinegar - fill a bottle ¾ full with
fresh raspberries (okay, frozen works also) then add a good apple
cider vinegar to the top. Set this in a sunny windowsill for 2 weeks
(besides the warmth helping to "cook" the concoction, the light
streaming through the ruby red potion is beautiful!). Strain; add
more raspberries and set it back for another couple of weeks.

Add about 2 or 3 Tablespoons to a chocolate cake batter or a batch
of brownies; a teaspoon or two to frosting, hot cocoa etc.

Sweetened & combined with sparkling water, this also makes a
refreshing, old fashioned summer drink. Fresh mint leaves (slightly
bruised) added to this also taste wonderful! – but don't use them if
you are making "the Potion". Mint does nothing for the libido -
it's more "cerebral".



Chest Cold Vinegar

1 Large onion (sliced)
1/2 Cup Dried Mullein Flowers
7 Cloves Garlic (crushed)
2 Tablespoons (Crushed or grated) Horseradish
2 Tablespoons Fresh Grated Ginger
2 Tablespoons Honey
Apple Cider Vinegar

Fill jar with layers of these ingredients until full. Then top with
Apple Cider Vinegar Refrigerate and use after 24 hrs. Take 2-3
teaspoons of the juice 2-3 times daily. Keeps for 6 Weeks.