Anti-Inflammatory, Immune Boosting Turmeric Tonic
Servings: 2 to 3
Calories: 133kcal
Ingredients
- 2 carrots, washed, peeled and diced
- 2 oranges, peeled and roughly chopped
- 2 cups coconut water, can substitute plain water if coconut water is not available
- 2 tablespoons chopped fresh turmeric*
- 2 tablespoons chopped fresh ginger*
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1 tablespoon apple cider vinegar
- 2 teaspoons virgin coconut oil
Instructions
- Place all of the ingredients except for the apple cider vinegar and coconut oil in a high-speed blender and blend until smooth.
- If 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.
- Carefully 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 2 or 3 mugs.
Notes
* 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.