The sweetness of the berries in this tonic, prescribed by herbalist Nam Singh, helps strengthen the spleen, which in Traditional Chinese Medicine is often referred to as the pilot light of the digestive system. A fortified spleen keeps our internal energy flow, or qi (chi), in good working order, ready to function as needed.
"Vital clear" is the expression for this state of readiness. The tonic also invigorates circulation and counteracts sluggishness. Its alcohol content extracts the medicinal properties form the berries and acts as a catalyst, allowing them to enter the bloodstream faster. The longan increases blood flow and stimulates the spleen qi. Lycii berries nourish the blood, liver, and eyes, and the mulberries support the kidneys and liver, tonify the blood, eliminate gas and prevent insomnia. When you drink this tonic, you will feel a sustained warmth that slowly dissipates and leaves you with a "golden glow" of health.
You will need:
– 3 cups purified water
– 1 cup dried longan berries
– 2 cups lycii berries
– 1 cup mulberries
– 1/3 plus 1/4 cup brandy
Bring the water to a boil. As soon as it boils, add the longan berries, lycii berries, and mulberries and immediately turn off the heat. Allow to stand for 5 minutes. Add the 1/3 cup of brandy. Cover and steep until the mixture cools. The berries will absorb some of the water. Strain, gently pressing the berry sludge without breaking it up. 9You can eat this fruit as a dessert on its own or as an accompaniment to custards. It will last up to 2 weeks when refrigerated.) Warm the 1/4 cup brandy. Add to the tonic. Refrigerate for up to 1 month. Take 1 tablespoon three times a day, preferably on an empty stomach.
Source: Wise Concoctions (reprinted with permission)