This version of turmeric tea leans heavily on the ginger, and its flavor is strong, spicy, and soothing. Use whole turmeric versus powder which will give you more curcumin, the active component of turmeric with healthy anti-inflammatory properties. Curcumin is not easily absorbed by the body, but adding pepper and fats such as olive and coconut oil increases the body’s ability to absorb it.
No waste
Save the strained ginger and turmeric pulp to add to smoothies or for use in cooking vegetables or adding to curry bases. Keep it, covered, for up to 3 days in the fridge.
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Warm Drink: Spicy Ginger Turmeric Tea
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Ingredients
- 2 oz piece of gingerroot peeled
- 4 Tbsp lemon juice
- 2 tsp lemon zest
- 1/4 oz turmeric root or 1 tsp turmeric powder
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp black pepper
- 1 tsp cinnamon stick or 1/4cinnamon
- 1 cup boiling water
- 2 tsp maple syrup
- 1 tsp extra-virgin olive oil or coconut oil optional
Instructions
- eel and cut gingerroot into several pieces and chop in food processor. Peel and slice turmeric root (if using) into thin slices. Be careful with turmeric on countertops, utensils, and your clothes, as it stains.
- In medium-sized saucepan on medium heat, place chopped ginger, turmeric root (or powder), lemon juice, lemon zest, red pepper flakes, and black pepper. Pour boiling water over ingredients and whisk together. Allow to simmer for 5 minutes, then strain mixture into a cup. Allow to cool slightly, add maple syrup and olive oil or coconut oil (if desired), and enjoy warm.
Recipe Notes
Per serving: 101 calories; 1 g protein; 5 g total fat (1 g sat. fat); 27 g total carbohydrates (10 g sugars, 0 g fiber); 22 mg sodium
