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Maple Turmeric Tonic

Serves 2.


    Maple Turmeric Tonic

    This sunny tonic is sure to brighten your day. One of the elements that gives this drink its sunny hue is turmeric. While it is well understood that curcumin, a compound in turmeric, has significant anti-inflammatory and antioxidant effects, unfortunately, it is poorly absorbed into our bloodstreams. To increase absorption, it is recommended to consume piperine, a substance commonly found in black pepper.



    Instead of carrot, grate a small red beet into your tonic for a pretty-in-pink sipping experience.


    Maple Turmeric Tonic


    • 1 1/2 cups (350 mL) maple water, coconut water, or water
    • 2 in (5 cm) piece fresh turmeric, peeled
    • 1 tsp (5 mL) freshly grated ginger
    • 1 orange, peeled and chopped
    • 1 medium carrot, peeled and grated
    • 1 Tbsp (15 mL) maple syrup
    • Pinch of black pepper
    • 1/2 cup (125 mL) ice


    Per serving:

    • calories97
    • protein2g
    • fat1g
      • saturated fat0g
      • trans fat0g
    • carbohydrates23g
      • sugars16g
      • fibre3g
    • sodium27mg



    Place all ingredients in a blender and combine until smooth. Serve cold.


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    This recipe is part of the Spring's Sweet Amber Elixir collection.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.