Red Onion & Honey Vision-Support Elixi

Equipment

• High-speed blender, food processor, or cold-press masticating juicer
• Fine-mesh stainless steel sieve or unbleached cheesecloth
• 16 oz wide-mouth glass mason jar with an airtight lid
• Ceramic or wooden spoon (metal spoons can react with raw enzymes over long storage)
• Liquid measuring cup and measuring spoons

Ingredients

The Allium Core

• 1 large organic red onion (approximately 200g, peeled and finely diced; red varieties contain significantly more anthocyanins and quercetin than yellow or white onions)

The Enzyme & Synergist Base

• ½ cup (120 ml) 100% pure, unpasteurized raw blossom honey (local or wildflower)
• 3 tablespoons freshly squeezed lemon juice (acts as a natural acid stabilizer and vitamin C booster)
• 1 teaspoon freshly grated ginger root (stimulates peripheral microcirculation)

The Circulatory & Bioavailability Boosters

• ½ teaspoon pure ground organic turmeric
• ¼ teaspoon Ceylon cinnamon powder
• ⅛ teaspoon freshly ground black pepper (crucial for piperine-assisted absorption)

Instructions

Step 1: Prep & Macerate the Onion (Intensity: Low)

1. Peel the outer dry, papery layers of the red onion, taking care not to peel away the dark reddish-purple outer fleshy layer, as this contains the highest density of quercetin and anthocyanins. Finely mince the onion using a sharp chef’s knife or pulse it in a food processor until it forms a wet, crushed pulp.

Step 2: Cold Extraction (Intensity: Moderate)

1. Place the minced onion into a fine-mesh strainer lined with clean cheesecloth set over a glass bowl. Gather the corners of the cheesecloth and twist firmly to express the fresh onion juice.
2. Target yield: You need approximately 3 to 4 tablespoons (45–60 ml) of pure, unfiltered raw onion juice .
3. Alternative cold-press method: If you own a masticating juicer, simply run the cut onion through to yield clear juice without pulp.

Step 3: Combine with Bioactive Synergists (Intensity: Low)

1. In a clean, dry glass mason jar, combine the fresh red onion juice with the raw honey, freshly squeezed lemon juice, grated ginger, turmeric, cinnamon, and black pepper.
2. Using a wooden or silicone spoon, stir vigorously for 60 to 90 seconds until the thick raw honey dissolves into the liquids, creating a smooth, deep golden-amber syrup.

Step 4: The Cool Infusion Rest (Intensity: Passive)

1. Seal the jar tightly with an airtight lid. Let the jar sit on the kitchen counter at cool room temperature (away from direct sunlight) for 2 hours . This resting window allows the sulfur volatile aromatics to mellow while the honey enzymes naturally preserve the plant flavonoids.
2. After 2 hours, transfer the jar to the refrigerator. The tonic will thicken slightly into an easy-to-pour botanical syrup.

Nutrition

Calories: 42 kcal — · Protein: 0.2 g 0% · Fat: 0.0 g 0% · Carbohydrates: 11.1 g 4% Dietary · Saturated Fat: 0.0 g 0% · Fiber: 0.2 g 1% · Sugar: 10.4 g — Natural · Sodium: 2 mg <1%