Anti-Inflammatory Tonic
This tonic is my secret weapon when I'm sick or flaring. Packed with anti-inflammatory goodness, and I actually like the taste of it too! It's got a kick from the ginger, but if you love ginger like I do then you'll love this. Even if you don't, it's worth the benefits. I usually take 3-4oz two or three times a day when I'm sick or flaring from my chronic illness, and it really helps my body heal. I hope you love this as much as we do!
5 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 53 |
| Fat: | 0 g |
| Carbohydrates: | 10 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 151 mg |
| Fiber: | 1 g |
| Sugars: | 8 g |
| Calculated for total recipe. | |
by Pooja Parikh
Serves: 12-16
Ingredients
- 1 cup1 cup1 cup Ginger Root, scrubbed and chopped (no need to peel)
- 1 cup1 cup1 cup Lemon Juice, freshly squeezed (about 6-8 lemons)
- 1/2 tsp1/2 tsp1/2 tsp Black Pepper
- 2 Tbsp2 Tbsp2 Tbsp Turmeric Powder
- 1/4 cup1/4 cup1/4 cup Honey, preferably local, for most benefit
- 1/2 tsp1/2 tsp1/2 tsp Himalayan Pink Salt
- 32 oz32 oz32 oz Coconut Water, (4 cups)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Combine all ingredients except 2 cups coconut water in a high speed blender and blend on high until smooth, about 2 minutes.
- Use a fine mesh sieve or preferably a cheese cloth or nut milk bag to strain the mixture into a bowl or pitcher of choice. Careful--turmeric stains everything!
- Add remaining 2 cups of coconut water and stir well.
- Store in air-tight container/bottle in fridge and use within 5 days!
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