Wellness Drinks Recipe

Prep

Peel the ginger and roughly chop. Warm 2 oz filtered water until warm but not boiling (about 120-130°F / 50-55°C).

Blend/Strain

Place chopped ginger, warm water and turmeric powder in a small blender or use an immersion blender. Blend until very smooth (20–30 seconds).

Strain the blended mixture through a fine-mesh sieve or cheesecloth into a small cup, pressing to extract the juice. Discard solids.

Stir in lemon juice, honey and a pinch of freshly ground black pepper. Taste and adjust honey or lemon as desired. Serve warm or at room temperature as a 2–3 oz shot.

Prep

Peel and roughly chop cucumber. Wash mint leaves and pat dry. Add cucumber and mint to a blender with cold water and lime juice.

Blend on high until very smooth, about 30–45 seconds.

Pour the mixture through a fine sieve into a pitcher, using a spoon to press out liquid (or keep pulp for fiber if preferred). Add a pinch of sea salt and stir to dissolve.

Pour over ice into a tall glass, garnish with a sprig of mint and a thin cucumber slice. Serve chilled.

Warm

In a small saucepan combine almond milk, turmeric, cinnamon, grated ginger and coconut oil. Whisk to combine.

Warm over medium-low heat until steaming but not boiling, about 4–6 minutes, whisking occasionally to prevent separation and to emulsify the coconut oil.

Remove from heat, stir in maple syrup and a pinch of black pepper (to increase curcumin absorption). Taste and adjust sweetness. Pour into mugs and serve warm.

Prep

Peel and chop the beet and core and chop the apple. If using a high-speed blender, add chopped beet, apple, fresh ginger and filtered water to the blender jar.

Blend on high until smooth, 45–60 seconds. If too thick, add up to 1/2 cup more water to reach desired consistency.

Strain through a fine sieve for a smoother tonic or leave as-is for more fiber. Stir in lemon juice, taste and adjust. Serve over ice if desired.