Anti-Inflammatory, Immune-Boosting Turmeric Tonic

Name: Anti-Inflammatory, Immune-Boosting Turmeric Tonic
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Asian, Indian
Ingredients: 2 carrots, washed, peeled and diced; 2 oranges, peeled and roughly chopped; 2 cups coconut water (can substitute plain water if coconut water is not available); 2 tablespoons chopped fresh turmeric*; 2 tablespoons chopped fresh ginger*; ▢ 1/4 teaspoon freshly ground black pepper; ▢ 1/8 teaspoon cayenne pepper; ▢ 1/2 teaspoon ground cinnamon; ▢ 1 tablespoon apple cider vinegar; ▢ 2 teaspoons virgin coconut oil

3 steps

Prep:20minCook:5min

This Anti-Inflammatory, Immune-Boosting Turmeric Tonic is packed with antioxidants, nutrients, vitamins, and healthy fats, making it the perfect healthy morning beverage! Plus, learn how to maximize the health benefits of turmeric!

Updated at: Thu, 17 Aug 2023 00:11:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories184.1 kcal (9%)

Total Fat6 g (9%)

Carbs31.2 g (12%)

Sugars17.8 g (20%)

Protein3.8 g (8%)

Sodium293.8 mg (15%)

Fiber8.3 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2carrots

washed, peeled and diced

2oranges

peeled and roughly chopped

2 cupscoconut water

can substitute plain water if coconut water is not available

2 tablespoonsfresh turmeric

chopped

2 tablespoonsfresh ginger

chopped

¼ teaspoonblack pepper

freshly ground

⅛ teaspooncayenne pepper

½ teaspoonground cinnamon

1 tablespoonapple cider vinegar

2 teaspoonsvirgin coconut oil

Instructions

Step 1

Place all of the ingredients except for the apple cider vinegar and coconut oil in a high-speed blender and blend until smooth.

Step 2

If you want to serve it warm, transfer the tonic to a medium saucepan and bring to a simmer, then take off the heat (do not boil, as it can reduce the available nutrients in turmeric). If you prefer it served cold, skip this step.

Step 3

Carefully pour the tonic over a fine mesh strainer into a bowl, and squeeze out as much liquid as you can, then discard the pulp. Stir in the apple cider vinegar and coconut oil and then divide 2 or 3 mugs.

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