Anti-Inflammatory Immune Boosting Shot
Anti-Inflammatory Immune Boosting Shot
Ingredients
For the Base Shot
- 5 1/4 ounces organic ginger, fresh, thoroughly grated
- 1 3/4 ounces organic turmeric, fresh, thoroughly grated
- 2 1/2 cups cold water
- 2 tablespoons organic black pepper, freshly ground
- 1/2 teaspoon cayenne pepper, high-quality
For Serving (per 4-ounce shot)
- 1/2 lemon, fresh, juiced
- 1 teaspoon extra virgin olive oil
- 1 teaspoon raw honey
Instructions
- 1
Thoroughly grate the organic ginger using a box grater. Transfer to a medium pot.
⏱️ 2 min
- 2
Next, grate the organic turmeric root and add it to the pot with the ginger.
⏱️ 1 min
- 3
Pour the cold water into the pot. Add the freshly ground black pepper and high-quality cayenne pepper.
⏱️ 1 min
- 4
Place the pot on the stovetop over medium-high heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to low and simmer for 20 minutes. This process transforms ginger into 'shogaols' and helps preserve the shot.
⏱️ 25 min
- 5
Remove the pot from the heat and allow the liquid to cool slightly for about 10 minutes.
⏱️ 10 min
- 6
Strain the mixture through a fine-mesh sieve into a clean bowl, pressing on the solids to extract all liquid. Discard the solids. Pour the strained liquid into individual 4-ounce jars for refrigeration.
⏱️ 2 min
- 7
Before consuming each shot, add the heat-sensitive ingredients: squeeze in the fresh lemon juice, drizzle in the extra virgin olive oil, and stir in the raw honey.
⏱️ 1 min
- 8
Secure the lid on the jar and shake well to combine all ingredients before drinking.
Kitchen Tools
Nutrition Facts (per serving)
Anti-Inflammatory Immune Boosting Shot
Ingredients
For the Base Shot
- 5 1/4 ounces organic ginger, fresh, thoroughly grated
- 1 3/4 ounces organic turmeric, fresh, thoroughly grated
- 2 1/2 cups cold water
- 2 tablespoons organic black pepper, freshly ground
- 1/2 teaspoon cayenne pepper, high-quality
For Serving (per 4-ounce shot)
- 1/2 lemon, fresh, juiced
- 1 teaspoon extra virgin olive oil
- 1 teaspoon raw honey
Instructions
- 1
Thoroughly grate the organic ginger using a box grater. Transfer to a medium pot.
⏱️ 2 min - 2
Next, grate the organic turmeric root and add it to the pot with the ginger.
⏱️ 1 min - 3
Pour the cold water into the pot. Add the freshly ground black pepper and high-quality cayenne pepper.
⏱️ 1 min - 4
Place the pot on the stovetop over medium-high heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to low and simmer for 20 minutes. This process transforms ginger into 'shogaols' and helps preserve the shot.
⏱️ 25 min - 5
Remove the pot from the heat and allow the liquid to cool slightly for about 10 minutes.
⏱️ 10 min - 6
Strain the mixture through a fine-mesh sieve into a clean bowl, pressing on the solids to extract all liquid. Discard the solids. Pour the strained liquid into individual 4-ounce jars for refrigeration.
⏱️ 2 min - 7
Before consuming each shot, add the heat-sensitive ingredients: squeeze in the fresh lemon juice, drizzle in the extra virgin olive oil, and stir in the raw honey.
⏱️ 1 min - 8
Secure the lid on the jar and shake well to combine all ingredients before drinking.