This version of turmeric tea leans heavily on the ginger, and its flavour is strong, spicy, and soothing. Using whole turmeric versus powder 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 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.
Warm Drink: Spicy Ginger Turmeric Tea
Ingredients
- 2 oz (56 g) piece of gingerroot, peeled
- 1/4 oz (8 g) turmeric root or 1 tsp (5 mL) turmeric powder
- 1/4 cup (60 mL) lemon juice
- 2 tsp (10 mL) lemon zest
- 1/4 tsp (1 mL) crushed red pepper flakes
- 1/4 tsp (1 mL) black pepper
- 1 cinnamon stick or 1/4 tsp (1 mL) cinnamon
- 1 cup (250 mL) boiling water
- 2 tsp (10 mL) maple syrup
- 1 tsp (5 mL) extra-virgin olive oil or coconut oil (optional)
Nutrition
Per serving:
- calories101
- protein1 g
- total fat5 g
- sat. fat1 g
- total carbohydrates27 g
- sugars10 g
- fibre0 g
- sodium22 mg
Directions
01
Peel 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.
02
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 mug. Allow to cool slightly, add maple syrup and oil (if desired), and enjoy warm.
Helena McMurdo is a writer, food stylist, and photographer based in Vancouver.
