Turmeric Tea Recipe

★★★★★

Vegan

Prep Time: 20 Cook Time: 0 Total Time: 20 Difficulty: Easy Source: injennieskitchen.com

Ingredients

Two 2 1/2 inch pieces (24 grams total) fresh turmeric root, finely grated

2-inch piece (13 grams) fresh ginger root, finely grated

3-4 grinds of black pepper

1/4 teaspoon ground cinnamon

1/4 cup (80 grams) honey (reccommend Winter Park Honey’s Buckwheat Honey)

1/2 of medium sized onion (red or white)

2-3 large cloves of peeled garlic

Peeled whole lemon

Directions

Mark’s version:
Tumeric Tea: Two 2 1/2 inch pieces (24 grams total) fresh turmeric root (1TB Fresh = 1Tsp powdered, finely grated, 2-inch piece (13 grams) fresh ginger root, finely grated Few grinds of black pepper (improves efficacy of turmeric), 1/4 teaspoon ground cinnamon, 1/4 cup (80 grams) honey (buckwheat is the best), Peeled or freshly squeezed juice of 1/2-1 a lemon (I put a whole lemon in the blender after I use a veggie peeler to remove the outer yellow peel), 1/2 of medium sized onion (red or white), 2-3 large cloves of peeled garlic. Throw it all into a blender and finely blend into a paste. You will have to push the bits down into the blender (only when off), may have to add a very little bit of water to get it to blend/ stay at the bottom of the blender. Store in airtight glass container in fridge for up to one or 2 months.

At the FIRST indication of cold symptoms take 1TB every 4 hours thoroughly stirred into 1/4 cup of water to make it easier to shoot it down past your tastebuds. I recommend you immediately chase it with a beverage to flush the taste out of your mouth. 😉