Directions
- 1Grate the organic ginger.
- 2Grate the organic turmeric.
- 3Dump the grated ginger and turmeric into a pot of cold water.
- 4Add a lot of black pepper to activate the curcumin.
- 5Add the highest quality cayenne pepper you can find to boost circulation and deliver nutrients.
- 6Bring the mixture to a boil and then simmer for 20 minutes to transform ginger into shogaols, which are 10 times more anti-inflammatory.
- 7Pour the mixture into four-ounce jars, filling each with about three ounces.
- 8Place the jars in the fridge to cool.
- 9Before drinking, add freshly squeezed lemon for immune support.
- 10Add a splash of extra virgin olive oil as a carrier for curcumin and for antioxidants.
- 11Add a splash of raw honey for its antimicrobial properties and to balance the flavor.
- 12Give the jar a shake, chug it down, and enjoy your anti-inflammatory immune-boosting healing shot.
Ingredients
- 150 g Organic ginger
- 50 g Organic turmeric
- 2 tbsp Black pepper
- 2 tbsp Cayenne pepper
- 2 liter Cold water
- 0.25 Lemon
- splash Extra virgin olive oil
- splash Raw honey
Equipment
GraterPotStove4 ounce jars
Tips
- Adding black pepper activates curcumin.
- Cayenne pepper boosts circulation and nutrient delivery.
- Cooking ginger transforms it into shogaols, which are 10 times more anti-inflammatory and extend shelf life.
- Add heat-sensitive ingredients like lemon, olive oil, and raw honey after cooling to maximize their benefits.
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