Ginger Immunity Shots
Making this immune-boosting ginger shot is the perfect way to wake you up in the morning with the perfect kick! A few weeks ago, my friend Sandrine and I did our weekly meal prep together, and she was the one who introduced me to this recipe. She guided me through the entire process and helped me come up with the perfect recipe to share with you all!
These shots are packed with a variety of beneficial nutrients that support your immune system, including vitamin C, D, and zinc. This shot is the perfect way to start off the day, especially when it’s paired with my Buddha Breakfast Bowl!
Vitamin C is a great way to help stave off colds, and its antioxidant properties help to cleanse the liver and maintain the pH balance of the body. I love prepping these in ice cube trays for easy access in the morning! I usually make 2 batches, pour them into ice cube trays, and freeze them to use later.
GINGER IMMUNITY SHOTS
INGREDIENTS
Makes 2 ice cube trays (16 cubes total). I recommend using the silicone ice cube trays from Dollarama!
2 lemons
2 carrots
2-3 small pieces of raw ginger*
2 oranges
2 pieces of fresh turmeric*
1 teaspoon black pepper
1/3 cup manuka honey
3 cups water or coconut water
*If you don’t have any fresh ginger or turmeric laying around, you can substitute it for 2 teaspoons of A.Vogel’s Herbamare herbs. I add a dash of my ginger or turmeric powder to these in addition to the fresh stuff, just for that added kick (PS. Use JULIE20 for 20% off your purchase!).
NOTE: It’s crucial to add fresh black pepper to this recipe, in order to activate the turmeric.
INSTRUCTIONS
Start by washing the lemons, carrots, ginger, and oranges. Cut them into small pieces and add them to your juicer. Add 1/3 cup of Manuka honey for sweetness and added benefits. Then, add 3 cups of water or coconut water to the mixture, whichever you prefer.
Juice the ingredients. I highly recommend using the Nama-Well juicer to blend the ingredients, which will help you avoid straining.*
Once the ingredients are juiced, add the fresh or A.Vogel turmeric powder to the juice. Next, add one teaspoon of black pepper to activate the turmeric.
Once the mixture is made, pour it into a large silicone ice cube tray. This recipe should make two trays of 8-16 cubes.
*If you don’t have a juicer, blend the ingredients in a blender and strain twice, to ensure a smooth texture.
NOTE: If you find the mixture to be a little bitter, you can add an extra teaspoon of honey if you plan on drinking it warm with tea. Adjust the flavours to your liking!
SERVING INSTRUCTIONS
When serving, you can either pop 1 cube into a glass and let it melt naturally, or pour hot water over the cube to make a warm drink. I tend to switch it up, depending on my mood. Let me know how you prefer drinking it!
BON APPETIT!
Photography: Patricia Brochu