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
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.
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)
Base Tonic
A small handful of fresh ginger root
A small handful of fresh turmeric root
2-3 black peppercorns
1 litre boiling water
Lemon Drink
Juice of 1 lemon
1/4 tsp coconut oil or MCT oil
Spoonful of erythritol (can use xylitol, stevia, Manuka Honey if wished)
