Magic Elixir

Yes, Fast Days Healing Days will even teach you how to microwave water and make a cup of instant bouillon! But Susie T. does have a couple of powerful pinches of this and that in her Magic Elixir to help make your Fast Days (FDs) taste delicious, take the edge off hunger and maybe even clear the cobwebs upstairs!

 

magic-elixir

Magic Elixir – tastes great, uses ginger, garlic, turmeric and black pepper and is ready in minutes.

Many IFers (intermittent fasters) describe struggling with leg cramps, sometimes dizziness, or feeling fatigued and run-down. We’re not doctors and we don’t even play them on TV, so it’s always best to consult the family doc if you are suffering with any of these symptoms.

FDHD found an association between these symptoms and those described by Drs. Westman, Phinney and Volek in the New Atkins for a New You book. They describe what many of us old-time low carbers refer to as “Atkins’ Flu,” a collection of symptoms characterized by fatigue, achiness, vague nausea, leg cramps, and dizziness. Sometimes the Atkins-neer has all of the symptoms and sometimes only a few. We just always assumed it was the period of adjustment when our body switched from burning glucose to burning fat and ketone bodies as fuel.

What the good doctors found in reality is that Atkins’ Flu can often be cured by adding sodium to the diet in the form of 1-2 cups per day of instant bouillon. Sometimes it’s also wise to add a magnesium and potassium supplement to help replenish those two minerals as well. They tell us that a low carb diet has a diuretic effect and because of losing so much fluid (often quickly), that electrolytes may need a boost. The sodium from the bouillon along with the magnesium and potassium helps to right the imbalance.

We’ve also witnessed a similar thing happening with IFers when they begin an intermittent fasting lifestyle. In the early days, it’s not unusual to drop 5-10 pounds very quickly—especially if you have a lot to lose. Most of this is water weight and it’s been our personal experience that when you drop water weight (via a diuretic effect), electrolytes can go out of balance causing exhaustion, muscle aches and cramps, dry mouth, constipation, nausea, heart flutters, even insomnia.

We’ve adapted the Atkins docs’ suggestion, stopping just short of teaching you how to make a cup of bouillon, because come on! It’s bouillon. And water. Even a blind squirrel finds a nut, sometimes! How many recipes for bouillon does a person need? Well, as it turns out, there are a couple of recipes we’d like to share!

This first one is a recipe for Magic Elixir. No, it’s not really magical and isn’t even an elixir. Let’s call it a tea. And I personally love to drink this if I feel dehydrated, but also when I’m fighting a cold or flu. I can’t substantiate that it really works outside of placebo effects. But there are studies showing that grandma’s chicken soup really may be the closest thing to a cure for the common cold! Use what you have on hand—bone broth is preferred, but instant bouillon also works. We like HerbOx and Better Than Bouillon (and yes, we close our eyes pretending there are no chemicals or yukky ingredients in there).

We add a few dried, ground spices that are purported to have anti-viral, anti-fungal properties. We use dried to make it convenient, but fresh is best. I make up a pot of this “tea” and simmer it on the stove using fresh garlic and ginger, then adding the ground turmeric and fresh ground black pepper. Turmeric, garlic, and ginger are all anti-inflammatories and also have mucalytic properties (mucus-busters). The black pepper is reported to increase the effects or allow us to metabolize the turmeric better.

I have a major head cold right now and between sipping on hot mugs of Magic Elixir and drinking warm water with lemon and taking my precious Nature’s Answer Sambucus  (super concentrated black elderberry extract in glycerin–a natural anti-cold/anti-flu immune booster) 4 times a day, I feel like it’s helping me fight off the virus trying to make my nasal passages their little biatch.

Try it and see what you think! Leave me a note to let me know how it worked. Oh did I forget to mention Magic Elixir tastes delicious and kicks the MHs (mean hungries) in the nads? Tsk, tsk, dang chemo-brain!

Magic Elixir

Prep Time: 3 minutes

Cook Time: 2 minutes

Total Time: 5 minutes

Yield: 1 Serving

Serving Size: 1 Mug

Calories per serving: 20

Magic Elixir

Yes, Fast Days Healing Days will even teach you how to microwave water and make a cup of instant bouillon! But Susie T. does have a couple of powerful pinches of this and that in her Magic Elixir to help make your Fast Days (FDs) taste delicious, take the edge off hunger and maybe even clear the cobwebs upstairs!

Ingredients

1 cup bone broth
1/8 teaspoon dried parsley
1/8 teaspoon ground turmeric
1/8 teaspoon ground ginger
1/8 teaspoon granulated garlic
Variation
1 cup water

Instructions

    In medium sauce pan over medium high heat, bring bone broth to a boil. Reduce heat to a very low simmer. Add dried herbs and spices or use fresh for an even greater burst of goodness. Pour into a glass and drink it as hot as you can tolerate, but don't burn yourself!
    Don't have bone broth? No prob. Sub 1 cup of water and 1 teaspoon Better Than Bouillon for the bone broth. Microwave 90 seconds. Add spices and stir to dissolve. Drink immediately as you would a hot tea.

Notes

A quick pick-me-up filled with the purported healing powers of anti-inflammatory spices. We love this tea when fighting colds and flu. If you have bone broth, use it preferentially. It tastes amazing and we think it really helps clear our sinuses.

Serving Ideas Serve on its own or with your favorite lean protein to make a small meal.

Nutritional Information

Bone Broth: 20 Calories; 1g Fat (26.4% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 790mg Sodium. 1g Net Carbohydrate

Better Than Bouillon: 20 Calories; 1g Fat (24.4% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 508mg Sodium, 3g Net Carbohydrate

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Author: Susie T. Gibbs

SusieT is passionately committed to seeking studies and research detailing the most effective strategies for killing inflammation, boosting health, increasing energy and expanding longevity through nutrition. Seeking health through ancestral principles and making darn good food while traveling along life’s path to better health occupies a key place in her personal food philosophy. SusieT develops recipes and writes about cooking, food, health and nutrition news. Find her latest work in CarbSmart Magazine, a digital magazine from the leaders in low carbohydrate information. A two-year survivor from late stage, hormone-positive breast cancer, SusieT encourages everyone to meet their kitchen and begin a love affair with life and cooking good, clean, nourishing meals. The life you save could be your own. Email SusieT with questions and suggestions for new 5:2 and 4:3 ADF/EOD recipes.

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5 Comments

  1. Susie, you’re kind of reading my mind on this one!

    I try to keep chicken bone broth made up to consume regularly. I’ve been adding tumeric to it when warming it up in the microwave. Usually herbs were used in the cooking of the chicken and later in the brothing of the bones so hoping there’s all kinds of goodness in the resultant broth!

    I’ve been reading about various herbs and spices that are good for multiple internal health issues and really want to peruse that information, figure out which spices sound like they would be good for me to concentrate on getting in my diet and make up my own ‘personal spice blend’ of those herbs and spices to use often. (I can kind of see a tie-in from this to-do-list item to the yummy sounding elixir you shared in this article.)

    Regardless, I will be making a cup of this elixir this weekend! Thank you for sharing this wonderful information!

    Hugs,
    Alice

    • Alice I keep a batch in the freezer and fridge at all times. I make it in my huge slow cooker and cook it for 24 hours. It’s so flavorful and rich! I use back and wing tips and throw feet in too for extra gelatin! The I save any bones from carcasses, cooked or raw. I also eat turmeric and black pepper in as many things as possible! And ginger, garlic and onions, too. 😀

      XOXO!

  2. Susie, Do you have a local resource for the chicken feet? I save the carcasses but it’s hard to get enough bones to keep my stock going as I’d like to. I’ve yet to try the slow cooker method but have heard great things about making the stock that way. Maybe I just need to visit with someone at the meat counter to see if they wind up with bones. I’d even be glad to pay! Doubt they would be pastured, but I don’t get to buy that grade all the time anyway – hard to find out here.

    Thanks for the info!

    Hugs,
    Alice

    • Hi Alice, great question! I get them at the local Fiesta Mart. Fiesta has an amazing selection of offal and er, “parts.” They originated in San Antonio and are all over the state of Texas. They enjoy a large Hispanic following. I love their chicken feet, pigs and cow feet, and also the lard they render themselves in the butcher shop. I’ve also seen chicken feet at Whole Foods. Don’t know if you have that there? You might also make a request to your butcher or check out a farmer’s market in your area. We also have them at out local farmer’s market. Hope that helps!! Bone broth rocks! Having some tonight in our low carb UD chicken and dumplings. 😀

    • Find a local shop that uses a lot of chicken meat, and ask them. We found one makes various dishes with chicken (for resale in their shop, and for sale to grocery stores) and bought (very cheap; they did have to package them) a big quantity of chicken bones/carcasses.

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