Four Thieves Vinegar Recipe


Rosemary, Sage, Thyme and Lavender:    Four Helpful Herbs


This is a very simple recipe that will help your body to fight off cold and flu. Take it by the spoonful or use it as a base for salad dressings.


  • 2 cloves garlicgarlic-618400_1920
  • ¼ c. Rosemary leaves
  • ¼ c. Lavender Flowers
  • ¼ c. Sage leaves
  • ¼ c. Thyme Leaves
  • Raw apple cider vinegar


Place herbs in a pint jar and fill to the top with gently warmed apple cider vinegar. Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal. Let jar sit for 4 weeks in a sunny location to infuse. Strain off herbs and keep in a glass bottle. Keeps up to one year. Take 1-2 tablespoons daily to ward off sickness.

Elderberry Syrup

This special preparation can be taken in frequent doses when you are coming down with a cold or flu or are already sick. Take 1-2 tablespoons every 30 minutes. If you are taking this as a preventative, take 1 teaspoon daily.

Because the syrup is a food-like herb, you can take it in higher dosages.The ginger, cloves and cinnamon not only contribute to the flavor, but also add warming, invigorating, stimulating and diaphoretic properties to the syrup.


  • 1 cup fresh Elderberries (1/2 c. dried)
  • 2 cups filtered water
  • 1/8 tsp. powdered cloves or a few whole cloves
  • ¼ tsp cinnamon or ½ cinnamon stick
  • 1 star anise
  • 1 inch fresh chopped ginger rootelderberry2

Mash berries with water and spices. Simmer until reduced to desired concentrations.  Remember, the longer the syrup is simmered, the more thick and concentrated it will be. Strain. Return liquid to the cooking pot. Stir in 1 cup raw honey. The honey is added at the end so the enzymes are not destroyed. For children under 1 year of age, maple syrup can be substituted for the honey.

Add optional Brandy or Vodka if desired. Alcohol is optional but will greatly increase the shelf life of your syrup. For this recipe use 1 cup of alcohol. Bottle and refrigerate.  Shake well before use.

The syrup will last weeks or even months in the refrigerator.


Deluxe Tumeric Tea

A powerful liver cleansing tonic

  • 2 teaspoons fresh turmeric, peeled and finely grated
  • 1 teaspoon fresh ginger, peeled and finely grated
  • ½ teaspoon cinnamon
  • pinch black pepper
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon raw local honey or sweetener of choice
  • ¼ cup coconut milk (or milk of choice)
  • boiling water
  1. Fill mug halfway full with boiling water.
  2. Add in turmeric and ginger.
  3. Cover and let steep for 10-15 minutes.
  4. Stir in cinnamon, black pepper, vanilla and honey.
  5. Fill the rest of the mug with coconut milk and stir.

Note: You may strain the pieces of turmeric and ginger out if you wish. I grate mine very finely and leave them in.



“Good For What Ails You” Tonic

Fire Cider, Cyclone Cider, Dragon Water are just some of the names used for this traditional folk medicine cold remedy. I call it “Good For What Ails You” Tonic because it just seems to be good for so many things.

The combination of vinegar infused with powerful immune-boosting, anti-inflammatory, anti-bacterial, anti-viral, decongestant, and circulatory movers makes this recipe something that you can incorporate into your diet on cold, winter days. It boost the immune system, stimulates digestion and warms you up.

This tonic can be taken straight by the spoonful, added to organic vegetable juice with some some olives and pickles, splashed in fried rice, or drizzled on a salad along with a high quality extra virgin olive oil.



  • Raw Onions
  • Raw Garlic
  • Horseradish Root
  • Fresh Ginger Root
  • Cayenne Peppers

Preparation Instructions:

Mix all of the above ingredients in equal portions and put in a jar. Add raw apple cider vinegar over the top of the ingredients and fill to the top of jar. Let sit in a cool, dark area. Decant off liquid. Compost remaining material. Label and store in dark bottle.

Take to ward off infections or use as an antibiotic formula. If you are sick the dosage is one spoonful every hour or four times a day. For a preventative, take a spoonful once or twice a week.