Pain Eliminator Recipe

Grate and measure

Peel and finely grate 2 tablespoons fresh ginger and 1 tablespoon fresh turmeric (or measure 1 tbsp ground turmeric if using dried). Place grated roots in a small bowl.

Warm 1 cup of filtered water to about 120–140°F (warm but not boiling). Warm water helps dissolve honey and release flavors without destroying honey's beneficial enzymes.

In a small saucepan or heatproof jar combine the grated ginger and turmeric with the warm water. Let steep for 5–7 minutes, stirring occasionally to extract oils and compounds.

After steeping, strain the liquid through a fine mesh strainer or cheesecloth into a mug or bowl, pressing on the solids to extract as much liquid as possible. If you used ground turmeric, whisk thoroughly to avoid clumps and let settle for 1–2 minutes before careful pouring to leave sediment behind.

Add 3 tablespoons fresh lime juice and 2 tablespoons raw honey to the warm strained liquid. Stir until the honey is completely dissolved. Taste and adjust: add up to 1 more teaspoon honey for sweetness if desired.

Add 1 teaspoon freshly ground black pepper and a pinch of sea salt; stir to combine. Black pepper contains piperine which increases turmeric's curcumin absorption. If using lemon zest, stir in 1 teaspoon now.

Let the elixir cool slightly (2–3 minutes) and sip warm. Store any leftover elixir in a sealed jar in the refrigerator for up to 3 days. Rewarm gently before serving; do not boil.