I absolutely love this cleansing anti-inflammatory tea! It is warm and soothing in the winter months, and is refreshing served over ice in the spring and summer. I usually make this once or twice per week. I store it in mason jars to have on hand during the week.
Curcumin, the active ingredient in turmeric, has powerful antioxidant and anti-inflammatory properties. It fights inflammation at the molecular level, by blocking a molecule that turns on genes related to inflammation, and also boosts your own body’s antioxidant activity in order to more effectively fight free radicals and ward off chronic disease.
Dr. Myers’ Toddy
Course:
Protocol:
Servings
6
Prep Time
15 minutes
Ingredients
- 6 cups 1440.00 ml water filtered
- 5 Tbsp 73.94 ml ginger approximately 5 inches, peeled and chopped
- 5 Tbsp 73.94 ml turmeric root peeled and chopped
- 3 cinnamon sticks
- lemon juice from 2 lemons
- 2 Tbsp 29.57 ml apple cider vinegar
- 3 bags Roasted Dandelion Root Tea (optional)
Instructions
- In a large pot, bring to a simmer filtered water, turmeric, cinnamon and ginger. Simmer for 10 minutes.
- Remove from heat and add tea bags, lemon juice and apple cider vinegar.
- Can serve immediately hot or allow to cool and store in the refrigerator.
