Anti-Inflammatory, Immune-Boosting Turmeric Tonic
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#anti-inflammatory
#immune-boosting
#turmeric
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- medium carrots 2
- medium oranges 2
- coconut water 2 cup
- chopped fresh turmeric 2 tbsp
- chopped fresh ginger 2 tbsp
- freshly cracked black pepper ¼ tsp
- cayenne pepper 0.12 tsp
- ground cinnamon ½ tsp
- apple cider vinegar 1 tbsp
- unrefined coconut oil 2 tsp
📝
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.
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1Gather: medium carrots , medium oranges , coconut water , chopped fresh turmeric , chopped fresh ginger , freshly cracked black pepper , cayenne pepper , ground cinnamon , apple cider vinegar , unrefined coconut oil .
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2Place all of the ingredients except for the apple cider vinegar and coconut oil in a high-speed blender and blend until smooth.
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3If 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.
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4Carefully 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.