Three Healthy Drink Recipes

RECIPE: 3 Healthy Drinks #lemon #turmeric #acv #ginger
This year it seems like I’ve caught a minor cold (lasting about 3 days) every other week! After the second one runny nose kicked in, I knew it was high time to bring out my cold fighting, immune boosting, and homemade concoctions. It’s so easy to ignore feeling tired and rundown, or push through daily aches and pains. My struggle with chronic pain has taught me to pay attention when my body is trying to tell me something and give it the help it needs to heal itself.

I have three drink recipes that I always turn to when my body is in need of some TLC. Each drink contains ingredients that have natural healing benefits and can be drunk hot or cold.

For Alkalinity & Digestion

RECIPE: 3 Healthy Drinks #lemon #turmeric #acv #ginger
Hot water with lemon and cayenne is my go-to drink and something I have almost every morning when I wake up. Drinking lemon water helps to promote an alkaline state in your body and can kick-start your digestion and help your body rid itself of acids.

Benefits of Lemon & Cayenne

– Both lemon and cayenne have anti-fungal, immune boosting, and detoxification properties
– Lemon is a rich source of vitamin C, helps with digestion, destroys bacteria, balances pH levels and cleanses the system
– Cayenne pepper increases metabolism, stimulates the circulatory system, aids digestion, helps regulate blood sugar, suppresses appetite

Lemon Water with Cayenne
 
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Ingredients
  • 1-2 lemon wedges
  • water
  • pinch of cayenne
Instructions
  1. Squeeze lemon into a mug of hot water. Add a pinch of cayenne and enjoy.

For Heart Burn & Detox

RECIPE: 3 Healthy Drinks #lemon #turmeric #acv #ginger
I drink apple cider vinegar whenever my body is feeling run-down. I only use Bragg’s raw apple cider vinegar as it is organic and contains many natural healing properties.

Benefits of Apple Cider Vinegar

– controls hunger and cravings
– helps with detox
– a natural remedy for heart burn
– it’s antibacterial and anti-inflammatory
– helps regulate digestion
– promotes healthy hair and skin
– balances hormones
– helps regulate blood sugar
– eases menstrual cramps

Sweetened Raw Apple Cider Vinegar Elixir
 
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Ingredients
  • 1 cup water
  • ½ cup unfiltered apple juice
  • 2 tablespoons raw unfiltered apple cider vinegar
  • pinch of cinnamon
  • honey or maple syrup (optional)
Instructions
  1. Combine ingredients in a large glass or mug. This concoction can be enjoyed hot or over ice.

For Pain & Nausea

RECIPE: 3 Healthy Drinks #lemon #turmeric #acv #ginger
I drink turmeric and ginger to help ease overall-pain in my body. Turmeric and ginger are also particularly helpful in aiding digestion and chasing away nausea (which is a common symptom I experience along with pain).

Benefits of Turmeric & Ginger

– Turmeric and ginger are both cancer-fighting, reduces inflammation, aids in digestion
– Turmeric reduces symptoms of indigestion like gas and bloating, relieves arthritis, reduces cholesterol, purifies the blood and helps with skin problems.
– Ginger eases motion sickness, helps reduce pain, has a warming effect and stimulates circulation.

Creamy Turmeric Ginger Latte
 
Author:
Ingredients
  • 1 cup water
  • 1 cup unsweetened soy milk (feel free to use almond, coconut, rice, etc)
  • ½ teaspoon turmeric
  • ½ teaspoon cinnamon
  • 1 teaspoon grated ginger
  • pinch of dried rosemary
  • pinch of cayenne
  • dash of vanilla
  • maple syrup (optional)
Instructions
  1. Whisk together ingredients in a medium pot. Place over medium heat and bring to a boil, then immediately turn down the heat and allow it to simmer for 5 minutes. Strain the mixture into a large mug. Sweeten with maple syrup.

 

I hope you’ll try out one of these tasty and healthy concoctions the next time your body needs some love and attention!

RECIPE: Preserved Lemons

RECIPE: Preserved Lemons
Up until recently, I knew nothing about preserved lemons beyond seeing it listed as an ingredient in recipes and swiftly substituting for fresh lemons instead. But, as my culinary adventures continued, I became more and more curious about them. What did they taste like? How were they actually used?

Preserved lemons are primarily used in Moroccan cuisine. They were initially made to preserve lemons so that they could be enjoyed year-round. Now we are lucky enough to find our grocery stores stocked with fresh lemons all year long, so the necessity to preserve them has changed. But still, the unique flavor that preserved lemons add to a variety of dishes can’t be replicated any other way.

RECIPE: Preserved Lemons

The Flavor
The flavor of a preserved lemon is salty, with a mellow, yet intensely lemon flavor. The peel, which is most commonly used in cooking, is soft to the touch with a satiny texture to taste.

How to use Preserved Lemons
To use your preserved lemons, simply remove one from the jar and rinse it thoroughly in water to remove any excess salt and seeds. Make sure to try a small bite so that you can get familiar with the overall flavor. I can’t wait to try making some of these dishes:

I also found this post by Eating From The Ground Up. Alana has some great suggestions on ways to used preserved lemons like in Caesar salad, pasta, and hummus!

RECIPE: Preserved Lemons

Preserved Lemons
 
Author:
Ingredients
  • 10-12 meyer lemons
  • Sea salt
Instructions
  1. The first step is to carefully scrub each lemon under running water. Then cut the stems and ends off each lemon.
  2. Cut the lemons into quarters, making your cuts from the top down to near the bottom, without cutting completely into pieces (more like scoring). You want to be able to open them up like a star.
  3. Pack the insides of the scored lemons with sea salt. Don’t worry about adding too much salt, as that is what will ‘preserve’ the lemons.
  4. Next pack your salt-filled lemons into clean, wide-mouth glass jars. Put each lemon, cut side down into the jar. Really squish them in there to release their juices. Once the jar is full, top off with more lemon juice if necessary to cover the fruit completely.
  5. Let sit at room temperature for three days, giving it a good shake each day. After that you can transfer your jar(s) to the refrigerator and let sit for at least another three weeks.

RECIPE: Preserved Lemons