Anti-inflammatory Tea/Stock

Posted by Lala Naidu on


I N G R E D I E N T S :

  • Handful Ginger, peeled & chopped
  • Handful Turmeric, chopped, no need to peel
  • 4 cups Filtered Water
  • Juice of Lemon or Lime
  • Stevia, liquid or Maple Syrup

Directions for decoction:

Note: Decoctions are used with sturdy herb parts that need breaking down – coarse leaves, stems, roots and barks – and without volatile oils.

  1. Place herbs directly in water.
  2. Bring water to boil, then turn heat down to simmer.
  3. Simmer herbs for 20-30 minutes (20 minutes for coarse leaves, up to 30 minutes for stems, roots and barks). Usually water decreases by half through evaporation.
  4. Strain. Allow to cool some, before drinking. At this point you can add lemon or lime juice and sweeten it to taste.
  5. Or, strain, allow to cool, and store in fridge for 1 week or more. Gently reheat as a warm beverage or use as flavor enhancer in soups and when cooking noodles or steam-fry.

Be careful, in India turmeric was traditionally used to dye fabrics and still is used to give mustard its yellow color – It stains dramatically!

Both ginger and turmeric have powerful anti-inflammatory properties, and can be taken daily as preventive medicine – Increasing circulation and healthy digestion. A daily dose of 1 tablespoon or more of powdered turmeric stirred into water helps protect the brain – keeping it clear and sharp, purifies the blood and promotes healthy skin.

Anti-Inflammatory Nutrition Recipes

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