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Warm Drink: Spicy Ginger Turmeric Tea

Serves 1


    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


      • 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)


      Per serving:

      • calories101
      • protein1 g
      • total fat5 g
        • sat. fat1 g
      • total carbohydrates27 g
        • sugars10 g
        • fibre0 g
      • sodium22 mg



      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.


      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.



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      Snack: Sweet Potato Yogurt Bowl

      Snack: Sweet Potato Yogurt Bowl

      If you enjoy a savoury snack, look no further than this yogurt bowl. Protein- and probiotic-rich yogurt is topped with spiced sweet potatoes, pumpkin seeds, and a drizzle of olive oil and cilantro. A little prep goes a long way toward making this a convenient and satisfying snack. Cook the potatoes in advance so the bowl can be quickly assembled at snack time. Savoury Spiced Sweet Potatoes Peel and dice 1 medium-sized sweet potato. Toss in bowl with 1 Tbsp (15 mL) extra-virgin olive oil, 1/2 tsp (2 mL) cumin, and 1/4 tsp (1 mL) hot Spanish paprika. Cook in preheated air fryer for 10 minutes at 350 F (180 C) or on parchment-lined baking tray for 25 minutes in 375 F (190 C) oven. Allow potatoes to cool and then store, covered, in fridge for up to 4 days. Makes enough for 4 servings. Adaptation inspiration Take this idea and make it work with other convenient savoury toppings such as canned chickpeas, cherry tomatoes, or cucumbers.