Flu Fighter Immunity Boosting Lemon Ginger Turmeric Tonic.

It’s been a year since I’ve posted.  Well, not exactly but it feels like forever!  So where have I gone you may ask?

Well I opted to finish up my cooking for clients the week before Christmas; just in time to celebrate my birthday. We went to DC to see the Cav’s play, shop & eat our way through Georgetown.  ALL OF US!  It was so nice to have our college girl home again.  Then Christmas and the company arrived.  Food.  Faith.  Presents.  All on repeat. Then I have to admit, on Christmas night, our tree and all decorations were put away and life was good.

Why the rush to end the holiday?  Well Santa brought me a new partial knee replacement.  I had my surgery on the 29th.  If worrying about that wasn’t enough, couple that with my oldest & my husband both getting sick.  You see, I wasn’t allowed to get sick for 2 weeks prior to surgery.  Needless to say I lived in a bubble.  Ha.

Surgery went really well.  Stay over in the hospital one evening and fast forward 17 days to today.  I’m back to the gym, lifting upper body.  I can walk sans limping.  I can drive.  And each day it gets better.  Amazing, right?

So I’ll stop on my knee update & move on to this recipe.  The flu is hitting & hitting hard.  I’ve been making this elixir/tonic whatever you wish to call it all fall/winter to keep us all healthy. Knock wood it’s working!  It’s strong.  Be prepared but it’s packed with vital nutrients and vitamins to keep your immunity in tip top shape.  Team that up with washing your hands every second you get & hopefully we all survive this winter.

 

Flu Fighter Immunity Boosting Lemon Ginger Turmeric Tonic.
Prep time:
Cook time:
Total time:
Ingredients
  • 10-12 lemons, halved and juiced (reserve about 6 to 8 lemon halves to boil)
  • 1 very large, bigger than your hand, piece of fresh ginger or more, peeled and sliced
  • 1 – 3 inch piece of turmeric root, peeled and sliced
  • 3 tbl maple syrup
  • 1 tsp or less of cayenne pepper
  • 4 cups of filtered water
Instructions
  1. Place all of the ingredients into a large pot over medium heat.
  2. Bring to a boil and then reduce heat to low and cover.
  3. Simmer for 45 minutes.
  4. Strain out the large pieces of ginger, turmeric and lemon rinds.
  5. Once completely cooled, strain & pour into your glass jars for storage in the fridge.
  6. Drink 8-10 ounces a day, warmed or cold to help boost your immunity.

The more the ginger the better.  Slice into thin, long pieces.


An easy peeling tip for turmeric is to use a spoon and gently scrape the skin off.

That color is magic.
   

Weck Juice Jars |Smeg Citrus Juicer | Staub Pot 

That’s a wrap from here!  I have another lovely recipe slated for later this week that is perfect for a cold winter day & it’s packed with protein.  Happy 2018 friends.

 

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— Knead to Cook

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6 Comments

  1. Congratulations on your successful knee replacement!! It’s been quite a journey! I make a version of this, but I use whole lemons, add cinnamon, and blend it to be added by the tablespoon to hot or cold water. Extra that I won’t use within a week keeps beautifully in the freezer.

  2. Hi Robin,
    I was just wondering if you could use ground tumeric instead of the root. I have been around a lot of people with the flu and would love to try this recipe. However, I am having a hard time finding tumeric root. Thanks. Hope all is well.

  3. Hi Robin,
    I was just wondering if you could use ground tumeric instead of the root. I have been around a lot of people with the flu and would love to try this recipe. However, I am having a hard time finding tumeric root. Thanks. Hope all is well.

    1. I’ve done both and will tell you I personally prefer the root. If you cannot find it, use the powder but shake it well before drinking or you’ll get a mouthful (learned from experience). Stay healthy!

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