Have you ever tried those nutrient- dense mini doses of ginger shots for a nice boost to your health for that Vitamin C, anti inflammatory and antioxidant kick? Gingerol, the main bioactive compound in fresh ginger, has anti-oxidative and anti-inflammatory properties. As an oral hygiene product it protects against bacteria that causes gingivitis and periodontitis. Ginger strengthens our immune system, energizes us and protects us from disease. Particularly good at keeping inflammation down, it is highly beneficial in digestive issues, stomach ulcers and nausea. Made from concentrated amounts of ginger root (Zingiber officinale), ginger and ginger shots are all the craze right now in the West. But ginger has been used for generations in traditional Chinese medicine, in Ayurvedic medicine and even ancient folklore remedies to treat a wide variety of ailments like cold, fever, sore throats, infectious diseases, osteoarthritis, toothaches, rheumatism, sprains, aches, pains, migraine, cramps, hypertension and even dementia.
A ginger shot is a perfect way to start or end the day, which ever time you prefer. Ginger shots are available pre made or in specialty juicing health stores. But they are surprisingly easy to make and taste so delicious. Fresh root ginger is blended into a pulp in a food processor, juiced and then mixed with a sweetener like honey and flavored with freshly squeezed lemon juice. Add a little black pepper and apple cider vinegar for that extra punch and you’re good to go @sarchakra
PREP TIME: 10 mins
COOK TIME: 0
YIELDS: 24 shots
For the ginger juice
- Root ginger 3-4 large pieces
- Water 2 cups
For the ginger shots
- Ginger juice 3 tbsp
- Raw honey 1 tsp
- Black pepper powder ½ tsp
- Apple cider vinegar 1tsp
- Lemon juice 1tsp
- Wash the ginger thoroughly in running water. Soak the ginger in warm water for a few minutes to loosen any grit or dirt that might have lodged. Discard the water and rinse again.
- Peel the ginger and cut into pieces. In the food processor add the ginger pieces along with water. Blitz to a smooth purée.
- Use a strainer or cheesecloth to strain the juice out. Save the ginger (look at suggestions below).
- Use a shot glass to pour 3 tbsp ginger juice.
- Add black pepper powder, apple cider vinegar, lemon juice and honey.
- Stir and serve.
Strain and reserve the juice in mason jars in the fridge. When you need a shot, use a shot glass to measure out the juice. Then add the above ingredients.
Take these shots first thing in the morning, as a pick me up in the afternoon or in the evening.
You can add a pinch of cayenne pepper and turmeric if you want.
Use the pulp to make ginger tea, a ginger broth, soup, use in marinades or add to flavor dishes like steamed veggies.
Did you know?
The highest producer of ginger in the world is India, followed by Nigeria, then China.
Ginger was one of the first spices that came from Asia and was introduced to the Europeans during the spice trade.
Do not take any higher doses than 5g of ginger daily.
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