---
title: Anti-Inflammatory, Immune-Boosting Turmeric Tonic
servings: 2
course: main
source:
  name: Rainbow Plant Life
  author: Nisha Vora
  url: https://rainbowplantlife.com/anti-inflammatory-turmeric-tonic
image: https://imagedelivery.net/2iqVZVZ93QVmZXnzq-5uHA/photo/bofUFsTkVkol60zh55VHd/500
prep time: 25 minutes
diet: Vegan
nutrition:
  calories: 133 kcal
  fat: 4 g
  carbohydrates: 24 g
  sugar: 15 g
  protein: 3 g
  fiber: 6 g
  sodium: 199 mg
tags: [main, anti-inflammatory, immune-boosting, turmeric, vegan, meal-prep]
---

Gather: @medium carrots{2}(washed, peeled and diced), @medium oranges{2}(peeled and roughly chopped), @coconut water{2%cup}, @chopped fresh turmeric{2%tbsp}(see Note), @chopped fresh ginger{2%tbsp}(see Note), @freshly cracked black pepper{0.25%tsp}, @cayenne pepper{0.12%tsp}, @ground cinnamon{0.5%tsp}, @apple cider vinegar{1%tbsp}, @unrefined coconut oil{2%tsp}.

Place all of the ingredients except for the apple cider vinegar and coconut oil in a high-speed blender and blend until smooth.

If you want to serve it warm, transfer the tonic to a medium saucepan and bring to a simmer, then take off the heat (do not boil, as it can reduce the available nutrients in turmeric). If you prefer it served cold, skip this step.

Carefully pour the tonic over a fine mesh strainer into a bowl, and squeeze out as much liquid as you can, then discard the pulp. Stir in the apple cider vinegar and coconut oil and then divide into mugs.

> If you have a powerful blender, you don’t have to grate the turmeric and ginger – you can simply roughly chop them and let the blender take care of the rest. To grate fresh turmeric and ginger, use a microplane or a small cheese grater. Or use a powerful blender.
> Storage: Store leftovers in a large glass or several smaller glass jars with lids the fridge (once cooled). It should stay good for at least 4-5 days.