Turmeric, Ginger, Honey Lemon Elixir
Ricetta in italiano in fondo
I’ve been migrating some of my recipes over to this space from my old blog. Slowly but surely. I don’t think I’ll move all of them over, just my absolute tried and true favourites.
This is one of the tried and true favourites that has a dedicated space in my refrigerator for all of cold and flu season. I was reading through the original post, which I wrote and photographed when I was very pregnant with Amal and oh the feels, so I’m going to leave an excerpt here, because itin case you want to have a read too:
Happy New Year friends! It's still relatively new so I can still say that, right? January ain't over yet and this IS the first post of the year after all.
This year represents some pretty monumental life changes for hubby and I. It's going to be a wild one between having a baby, moving into our new home, wrapping up my holistic nutrition course and getting my nutrition business idea clear in my head. With all the fear of falling flat on my face, I'm comforted by the fact that we've rarely ever taken the easy route and yet somehow things have always worked out. It's an exciting time and it's sure to be a thrilling adventure.
As I mentally prepare for my ride on the motherhood train, I've vowed to be kind to myself on this new and life changing journey. While it's great to challenge and push yourself it's important to do so with compassion and patience, and to acknowledge that it's OK not to be perfect, it's OK to fail, it's OK to ask for help, it's OK to be selfish at times and it's OK NOT to be everything to everyone. Rather than set a New Year's resolution, I'm setting a life resolution of self care and self love and a mantra to get me through it all - "it's going to be ok".
In keeping with today's theme, the first "recipe" of the year is all about self care. Cold and flu season is upon us and it's so important to give our body the immune boost it needs to combat those nasties. Around here we like to make this delicious and potent golden elixir to warm us from the inside out.
This golden elixir is loaded with the antioxidant, antispectic, antifungal, antiviral and anti-inflammatory powers of turmeric and ginger and rounded out with raw honey (a natural antiseptic and throat soother), alkalizing and vitamin C rich lemon juice and crushed black peppercorns that act as an activator for turmeric in this concoction. It's a fantastic immune boosting elixir, a great way to stop a cold in it's tracks or support recovery if you've already caught the bug, and does wonders in the fight against mild inflammatory conditions, if you're already following a nutrient dense diet. It's important to remember there aren't any magical cure alls out there and everything we put into our bodies works together.
Give it a try and let me know what you think.
Turmeric, Ginger and Honey Lemon Elixir
Ingredients
1 Tsp Ground Ginger Powder or 1 inch Piece of Grated Fresh Ginger (or 50/50)
1 Tsp Ground Turmeric Powder or 1 inch Piece of Grated Fresh Turmeric (or 50/50)
Fresh Ground Black Peppercorn
4 Tbsp Organic Raw Honey
Freshly Squeezed Lemon Juice
Unscented Coconut Oil (liquid state)
Method
Stir ginger, turmeric, honey, black pepper and a small amount of liquified coconut oil together. Add a small squeeze of lemon juice if the mixture is to thick to stir. Store this paste in a glass jar in the refrigerator until it’s ready to use.
When ready to use, add 2-3 tsps of the mixture to a mug of warm (not hot water) along with the juice of 1/2 a lemon and drink it.
Alternatively, you can take it as a shot on an empty stomach without the water and just a few drops of freshly squeezed lemon juice.
You could also add the lemon juice at the time of preparation and keep everything in the refrigerator for 2-3 days, but pre-squeezed lemon juice loses most of it’s vitamin C content very quickly.
sCIROPPO di curcuma, zenzero e limone con miele
Ingredienti
1 cucchiaino di zenzero in polvere o 1 pezzo di zenzero fresco, circa 2.5 cm, grattugiato (o 50/50)
1 cucchiaino di curcuma in polvere o 1 pezzo di curcuma fresca, circa 2.5 cm, grattugiata (o 50/50)
Pepe nero macinato al momento
4 cucchiai di miele biologico a crudo
Succo di limone spremuto al momento
Olio di cocco deodorato
Metodo
Mescolare lo zenzero, la curcuma, il miele, il pepe nero e una piccola quantità di olio di cocco liquefatto insieme.
Aggiungere una piccola spremuta di succo di limone se la miscela è troppo densa per mescolare.
Conservare questa pasta in un barattolo di vetro nel frigorifero finché non lo usi.
Per preparare la “tisana”, aggiungere 2-3 cucchiai della pasta in una tazza di acqua tiepida (non calda) insieme al succo di 1/2 limone.
In alternativa, puoi prendere un cucchiaio, a stomaco vuoto, senza acqua e con poche gocce di succo di limone appena spremuto.
Si può anche aggiungere il succo di limone al momento della preparazione e conservare tutto in frigorifero per 2-3 giorni,però sapiate che il succo di limone pre-spremuto perde la maggior parte del suo contenuto di vitamina C molto rapidamente.
