Steeped with fresh turmeric and ginger, this anti-inflammatory tonic aids in digestion and supports the immune system.
Ginger (Zingiber officinale) and turmeric (Curcuma longa) are widely used individually for their nutritional and medicinal effects. These two powerful herbs are also widely available and have been heavily researched due to their global popularity.
Inflammation is the cause of all kinds of diseases. Both ginger and turmeric have anti-inflammatory properties, which can help reduce oxidative stress in the body and help prevent different kinds of diseases. A study involving 120 people with osteoarthritis published in the Journal of Traditional and Complementary Medicine showed that consuming 1 gram of ginger extract per day for 3 consecutive months effectively lowered inflammation and levels of nitric oxide, which plays an instrumental role in causing inflammation and chronic diseases. Meanwhile, a study published in the Journal of Alternative and Complementary Medicine has shown that turmeric extract helps to reduce inflammation, perhaps in the same way as certain anti-inflammatory medicines.
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Recipe
(serves 4)
INGREDIENTS
- 4 C (1 L) water 2” (5 cm) peeled fresh turmeric, cut into slices
- 1” (2.5 cm) peeled fresh ginger, cut into slices
- 1/4 tsp (2 ml) black pepper corns
- 1 C (250 ml) fresh lemon juice
INSTRUCTIONS
- Bring water, turmeric and ginger to a boil.
- Simmer for 15 min, then let steep for 30 min.
- Strain the turmeric, and ginger, add the lemon juice.
- Chill for at least one hour or overnight.
- Blend for 1 minute before serving.
- Drink can be kept in the fridge for 4-5 days.
Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.
