You have to admit, the weather is a little unstable lately. Al Gore tried to educate/warn us many years ago, but that’s another conversation. Anyway, we know it’s spring, however when you venture outside there’s still snow on the ground in some areas, it’s raining with tornadic winds or it’s simply cold. In addition to getting ahead of being “under the weather” and saving my gut as mentioned in my blog post, Instant Pot Steel Cut Oatmeal, I decided to give this easy, healthy, gut-punching remedy a try.
I’ve been researching turmeric for a little bit now and wanted to experiment with it in different applications. There are many recipes available using turmeric, but the one from The Minimalist Baker was what spoke to me the most. There were few ingredients, so I didn’t have to go on a scavenger hunt for them, which I have mastered, but I thought about my readers who may not have time to do that. You only need turmeric, ginger, lemons, some cayenne or black pepper, maple syrup (which is optional) and filtered water. That’s it.
The medicinal properties of turmeric is it has anti-inflammatory effects, works as an antioxidant and works as a brain-booster. It has been used in India for thousands of years as a medicinal herb and spice. Turmeric contains compounds called curcuminoids, which curcumin is the most important and gives turmeric it’s yellow color. Since our bodies absorbs curcumin poorly, the addition of black pepper absolutely helps it become bioavailable.
Ginger is also an anti-inflammatory and helps with nausea, muscle pain and soreness and can improve heart disease risk factors.
Lemon helps in the treatment of indigestion, constipation, throat infections, helps to boost your immune system and cleanse your stomach. SOOOOOO why not make this tonic and enjoy it?! If it is too lemony for you, add some maple syrup for a little sweetness or more water. I have a sugar addiction and I’m working on that, so I’m quick to sweeten something, however, this did not need any sweetness. I love it the way it is.
Turmeric + Ginger + Lemon Tea
- 1 tbsp Turmeric grated
- 1 tbsp Ginger grated
- 1 Lemon juiced, plus rinds
- 3 cups Filtered Water
- Freshly ground Black Pepper pinch
- 2 tsp Maple Syrup optional
Combine all ingredients in a small saucepan over medium heat.
Bring to a simmer, being careful not to boil, for about 4 minutes
Set a small strainer over mugs and divide between 2.
Store any leftovers in the refrigerator, not to exceed 2 days. Reheat on the stovetop.