Ginger Tea
Guest blog by Sylvie Gouin ERYT500/RYT500, RHN
Ginger is probably one of the most valuable and nourishing plant food (often considered medicine) we have. As a superfood ginger was mentioned in some of the oldest medical texts from both India and China for its ability to eliminate toxins and raise body heat. Having stood the test of time, today ginger is valued by many for its anti-nausea, anti-inflammatory, anti-fungal and anti–bacterial agents, as well as for its digestive support and immune boosting qualities, not to mention its great taste.
The following can be enjoyed hot or cold any time of day. Many tell me they make a pot in the morning and bring a thermos to work.
Ingredients (1 cup)
· Small piece of ginger
· ½ lemon
· Maple syrup (optional)
Preparation
Cut a piece of ginger, approximately 2cm long and 1cm in thickness and place in a pot with 12 ounces of water. Bring to a boil and let simmer for 10 minutes. Pour the tea in a mug and add the juice of ½ a freshly squeezed lemon. You can add maple syrup or honey to taste.
For more healthy, easy, whole food recipes join me for “whole food nutrition in a nutshell” at continuum fitness Thursday February 21st for a fun evening of learning, exploring and tasting.
Click here for more details http://continuumfitness.ca/classes.html