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Turmeric & Ginger Magic FOr your body

The stars of this magic are the ginger and turmeric. Each have incredible health benefits. Ginger helps with indigestion, acid reflux, bloating, and gas. It is also super effective in helping with inflammation. Turmeric is a powerful anti-inflammatory, high in antioxidants, curcumin, the main ingredient in turmeric, supports the immune system in it's ability to fight infection and it has pain relieving properties.

The magic ingredients: ginger, turmeric, cinnamon, salt, cayenne pepper, lemon and honey

Slice ginger (about 7-8 ounces) and turmeric (about 2 ounces or 1 teaspoon ground) and add to 6 cups water in a sauce pan.

Bring to a boil and simmer for 10 minutes. Add 3 cinnamon sticks, 1/8 tsp cayenne pepper, and 1 tsp Himalayan salt and simmer another 10 minutes.

A few tidbits about cinnamon and cayenne: cinnamon has antioxidants to help fight infection, and has been shown to increase insulin sensitivity thus promoting more stable blood sugar levels, and cayenne pepper will not only add a spicy kick to this tonic, but it will take care of your insides too. It can help with inflammation and weight loss, and give your immune system a boost with its high content of beta-carotene. Also, when pepper is combined with turmeric it increases the power of the tumeric.

Remove from heat and cool.

Strain and add 1/3 cup honey, the juice of one lemon, and 1-2 drops Young Living Black Pepper (optional) and stir.

Store in a glass container in the refrigerator.

Add hot water to 2 ounces of this magic potion for a delightful tea, add 1-2 ounces to an equal amount of coconut water for a refreshing shot, or . . . try an undiluted shot for a real hit of power!!

The motivation for this recipe came from Kat Conrad, after attending her Raw Food Class.(https://www.facebook.com/events/1320250781369862/?ti=icl ) and was inspired by a recipe from Nourish Move Love from which I adapted my recipe. (https://www.nourishmovelove.com/lemon-ginger-turmeric-detox-tea/ )

Created By
Kathy Desruisseau
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Credits:

Kathy Desruisseau