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On a cutting board, cut the lemons in half.

Slice the ginger root into smaller pieces.

Place all the cut lemon halves and sliced ginger into a blender cup.

Pour 2 cups of water into the blender cup.

Add the turmeric powder, olive oil, and honey to the blender cup.

Secure the lid on the blender cup and blend the ingredients until they form a smooth, yellow liquid.

Place a fine-mesh sieve over a metal bowl.

Pour the blended mixture through the sieve into the bowl to separate the liquid from any remaining solids.

Use a spoon or spatula to press the solids in the sieve, extracting as much liquid as possible.

Pour the strained liquid (the tonic concentrate) from the bowl into a glass bottle or carafe for storage.

To serve, pour a desired amount of the tonic concentrate into a clear mug. Add a small pinch of black pepper to the mug.

Pour hot water from a kettle into the mug, filling it to the desired level. The anti-inflammatory tonic is now ready to drink.


On a cutting board, cut the lemons in half.

Slice the ginger root into smaller pieces.

Place all the cut lemon halves and sliced ginger into a blender cup.

Pour 2 cups of water into the blender cup.

Add the turmeric powder, olive oil, and honey to the blender cup.

Secure the lid on the blender cup and blend the ingredients until they form a smooth, yellow liquid.

Place a fine-mesh sieve over a metal bowl.

Pour the blended mixture through the sieve into the bowl to separate the liquid from any remaining solids.

Use a spoon or spatula to press the solids in the sieve, extracting as much liquid as possible.

Pour the strained liquid (the tonic concentrate) from the bowl into a glass bottle or carafe for storage.

To serve, pour a desired amount of the tonic concentrate into a clear mug. Add a small pinch of black pepper to the mug.

Pour hot water from a kettle into the mug, filling it to the desired level. The anti-inflammatory tonic is now ready to drink.
