Happy New Year everyone! It’s been one of those weeks full of craziness over here as the kids have been home from school and a few girls and I were preparing to throw a baby shower for our favorite person in the world.
Yesterday we gathered 20 girls together to wish our beloved best friend well in her motherhood journey. There really is something very special about spending time with a close group of inspirational women, and it is something that as I get older I have wanted to do more. It’s okay to be real, and to get real in those situations, and yesterday we were (roller coaster of wild emotions and all). Thanks ladies, my heart is full today and I can’t wait to see what’s next! 🙂
Given the time of year, today’s recipe is all about warmth, digestion, and healing. This age-old remedy for good health has been around for ages, and for good reason. When we were kids, this was what we were given when sick, livened up with fresh lemon juice, cayenne pepper & honey. Ginger is spicy & warming and does wonders for settling a tired tummy that could use a little rest from perhaps (just a little) holiday over eating.
I’ve been nursing a pot of this on the stove for a few days now and have to thank a friend for reminding me just how amazing this drink is…so thankful. Between this and the high from being around so many cool ladies yesterday – I think I’m set for a great week to come!
Less burden on the tummy means it can feel nourished with little food. Fewer bagged teas means less cost, waste, and more freshness. Less caffeinated & sugary drinks means health is just a cup away, so warming up & wellness come together at less cost.
More spicy, healing ginger means more warmth & aid to your guts. More aid to your guts means happy tummies all the time. More fresh ways to warm up means less reason to seek them outside, so keeping a pot on the stove makes sense all year round.
Healing Fresh Ginger Tea:
- (2) large pieces of fresh ginger, peeled, and cut into thumb sized pieces
- (6-8) cups fresh water for boiling
- Optional additions: fresh mint in summer, a cinnamon stick in winter, honey, fresh lemon juice, cayenne powder
Clean up your ginger and slice it into small thumb sized pieces. Combine the ginger in a medium sauce pan and fill with 6-8 cups of fresh water. Bring the water to a boil, and turn the heat down to medium and simmer the mixture at a gentle rolling boil for 20-30 minutes.
For cinnamon ginger tea, add a half or a whole cinnamon stick to the pot in the beginning. For mint ginger tea, add fresh mint to the pot for 5 minutes at the end.
Once ready, ladle into warm tea cups and add fresh lemon juice or honey, or both. To help ward off a cold, add a pinch or two of cayenne pepper to each cup. Enjoy by the fire with your favourite book or magazine (not required but highly recommended). You can keep this going by adding more water to the ginger as you run low and re-boiling again. Simply leave the pot on the stove and add water and re-heat as desired. It really is the never ending ginger tea!