Heirloom Recipes 01. Garlic Elixir with Lucy Vincent


09 - 08 - 22

We can reinvent the standard, take out the gluten, or switch up ingredients, but the best moments in the kitchen happen when our food truly connects us with others. This series of Sans Sustenance is focused on recipes that have been passed down through generations, perhaps tweaked a little along the way, but always soaked in family history and marinated in love.


350gms bruised organic garlic cloves
1/4 Litre alcohol (we used vodka)

A borrowed elixir from a Chinese medical doctor that utilises the benefits of organic garlic to help fortify the body in preparation for winter.

Given to Lucy’s Mum in the 80s, each year she would set about brewing a little of this magic to help protect her own family from the winter ills. The recipe would call for scheduled 'drops' of tonic that gain momentum over a twelve day period. Today, Lucy practices the same method with her two boys, naturally building immunity and keeping their system robust.


Place smashed garlic cloves (leaving the skin on is fine) and alcohol into a glass jar.

Leave in the fridge for 7-10 days, then strain garlic through a muslin cloth. Place the remaining liquid back into jar and place in fridge for 2 days.

Take garlic infusion, in drop form, for twelve days, morning, midday and evening, when you feel a flu approaching or want to boost immunity. Every time increasing your dose with an extra three drops, until you are taking up to 25 drops.

Sans Journal


350gms bruised organic garlic cloves
1/4 Litre alcohol (we used vodka)

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