Immune Boosting Turmeric Tea

Name: Immune Boosting Turmeric Tea
Prep time: 2 minutes
Ingredients: Ingredients5 cups of water; The yellow peel of 1 lemon use a veggie peeler; 2 inch piece of ginger cut in thin rounds; skin on; 2 inch piece of turmeric root cut in thin rounds or grated; skin on; Tiny pinch of cayenne pepper; 1 crack of black pepper; Juice of 1 lemon; 1 teaspoon virgin coconut oil; butter; or avocado oil; Honey; preferably raw

This ginger and turmeric immune boosting tea recipe is the best way to stay healthy during the cold winter months and helps fight off a cold or flu.

This recipe is Super Easy with main ingredient

For years, I have been making this turmeric and ginger immune tea and I really believe it helps keep Dessi and I healthy all winter long. Turmeric is an anti-inflammatory and anti-carcinogen, and ginger not only boosts your immune system but it helps cleanse your lymphatic system.

You can now order the powdered and shelf stable version of this immune tea. It's my first product ever and folks are loving it!

If you have the cold or flu, or want to stay healthy this cold weather season, I really would drink this turmeric tea every day, ideally on a empty stomach. It works best with fresh turmeric root, which you can always find at Whole Foods, or just call around to different markets.

ginger and turmeric tea Turmeric and ginger immune tea

How To Make Turmeric Tea

To make the turmeric immune tea add 5 cups of water to a pot along with thin slices of fresh ginger root and turmeric. If you can't find fresh turmeric use the powder form. If you don't mind getting your fingers and cutting board dirty, it's actually better to finely grate the turmeric so it really infuses into the water.

It's important to add one crack of fresh black pepper to the pot, it activates the turmeric. Also add the peel from one lemon, make sure to peel off the white bitter part, and a pinch of cayenne pepper. I like to say the cayenne burns the demons from your body!

Bring the water to a bare simmer and immediately reduce it to the lowest heat setting possible on your burner. If you boil this tea you will kill some of the nutrients. Cook tea for 7 minutes, turn the heat off, and add the juice of 1 lemon and one teaspoon of virgin coconut oil.

The fat helps your body absorb the turmeric, but you can also use avocado oil or grass-fed butter if you like. Once the tea cool down for 3 minutes, pour a cup and stir in raw honey to taste.

immune boosting tea Turmeric and ginger immune tea

What Are The Benefits Of Turmeric And Ginger Tea?

Turmeric is an anti-inflammatory, which really helps when your sick because your body is inflamed. Ginger is not only good at soothing your gut, which in turn boosts your immunity, but it also does wonders to clean you lymphatic system. That's our bodies network of organs and tissues that cleanse toxins and waste.

You may see many teas on the market that have dried or powdered ginger and turmeric, and sometimes mixed with sugar. You should avoid those because sugar kills good gut bacteria and dried turmeric and ginger are not nearly as good as fresh ones.

How To Store Turmeric Tea

This recipe for immune boosting turmeric tea will make enough for five cups, you can keep the tea at room temperature in a covered pot or vessel, or stash it in the fridge for 3 days. It's a good idea to strain the tea after you make it otherwise the flavor gets really strong, which I actually don't mind!

It's best to not drink this tea on an empty stomach. If pregnant, only drink 3 times per week.

Check out other recipes that have turmeric:

Ingredients

5 cups of water
The yellow peel of 1 lemon use a veggie peeler
2 inch piece of ginger cut in thin rounds, skin on
2 inch piece of turmeric root cut in thin rounds or grated, skin on
Tiny pinch of cayenne pepper
1 crack of black pepper
Juice of 1 lemon
1 teaspoon virgin coconut oil, butter, or avocado oil
Honey, preferably raw

Instructions

Bring the water, lemon peel, ginger, turmeric, cayenne, and black pepper to a bare simmer, turn the heat down to low, cook for 7 minutes. You don't want the pot to bubble or boil, it's harmful to the nutrients in the turmeric. Take off the heat and squeeze in the lemon juice and stir in the coconut oil. Strain the tea into a cup and add 1 teaspoon of honey. If using raw honey, wait for the tea to cool down a few minutes so the heat doesn't destroy some of it's nutrients. Enjoy!

Recipe Notes

The tea will keep for 3 days either at room temperature or in the fridge. It's ideal to strain the tea after you make it, or the flavor gets pretty strong. Just heat the entire pot and serve as needed.