This is a brilliant anti-inflammatory tonic. I use it throughout the year but it would be particularly good to take daily through the winter months. Simple to prepare you can keep the turmeric and ginger base tonic in the fridge for a couple of weeks or it can be frozen in ice cubes too. When you are wanting to drink some you add the lemon and sweetener and simply warm in the pan. Do use fresh turmeric root – powdered turmeric is not the same. Turmeric contains curcumin which is not particularly bioavailable so to improve absorption do add the black pepper and coconut oil mentioned in the recipe.
Makes 1 bottle – enough for about 15-20 servings
Preparation time: 10 minutes plus soaking time
Cooking time: 2 minutes
What’s Good About It?
Turmeric and ginger and both powerful anti-inflammatory spices. The active component in turmeric curcumin has been shown to be of benefit for various inflammatory conditions including autoimmune conditions, allergies as well as supporting overall immune health, brain health and may enhance sports recovery.
- Use a hand grater or the grater attachment to your food processor grate your turmeric and ginger. I don’t actually peel either just a wash before grating for ease.
- Place the grated spices in a large jug with the black peppercorns and pour over 1 litre of boiling water. Cover loosely and leave to soak overnight at room temperature.
- In the morning blitz the mixture very briefly with a hand blender – you are not looking to puree it just coarsely blitz a little.
- Pour the liquid through some muslin and collect the liquid. Squeeze the muslin well to extract all the juices.
- This is your turmeric and ginger base. Pour this into a sterilised glass bottle or jar and store in the fridge for 1-2 weeks.
- To make your lemon drink. Pour about 60ml into a small pan and add the juice of 1 lemon and oil. Add a spoonful of erythritol, stevia or you can use a little Manuka Honey if wished (to taste) and warm the mixture in the pan stirring so that the erythritol has dissolved.
- Pour into a cup and drink warm.
Did You Know?
To store this drink long term pour the base tonic into ice cube trays and freeze – add 1-2 ice cubes to the juice of 1 lemon with sweetener of choice and warm in a pan when ready to drink,.
Makes 1 bottle / Makes about 15-20 servings (depending on how much you like to drink)
A small handful of fresh ginger root
A small handful of fresh turmeric root
2-3 black peppercorns
1 litre boiling water
Juice of 1 lemon
1/4 tsp coconut oil or MCT oil
Spoonful of erythritol (can use xylitol, stevia, Manuka Honey if wished)