This is one of those easy, comforting drinks that always makes me feel better.
As a long time sufferer of acid reflux and general stomach upset, anytime I find something that alleviates symptoms and makes me feel more productive, I am all bout it!
I started having reflux about 4 years ago, before I became vegan. It was a stressful time in my life, and I wasn’t paying attention to what my body needed. I was drinking a little too often to escape anxiety, eating out more than I should, and not exercising nearly enough.
I eventually went to specialists in attempt of figuring out the problem and find solutions. It was one visit after another, one test after another, and a flurry of different medications that did little to nothing to help my condition. They help somewhat for a little while but symptoms came back. Keeping in mind that acid reducing medicine only treats symptoms, not the underlying causes. Not to mention, these medications can wreck havoc on your body if taken long term. I finally gave up on running in circles around reflux and letting it control my life, and decided to become super responsible with my body and heal it from the inside out.
When I became vegan (for reasons entirely based on animal welfare and not health concerns) my symptoms gradually lessened to my surprise. I was not even eating specific ingredients for the purpose of easing my reflux, but just the omission of dairy and meat seemed to be changing the way my whole system operated.
Fast forward a year, I fell in love with the study of nutrition and how much diet can have a positive (or negative) impact on overall health. I started experimenting with recipes and adding in nutritionally dense foods to whatever I was making. To my surprise, it is much easier to eat whole, plant based foods than I thought.
To my surprise, it is much easier to eat whole, plant based foods than I thought.
I’ll be making posts that feature different powerful ingredients for various ailments you may be battling, along with tips on how to get the most out of those ingredients.
So, check back often! 🙂
For this tea recipe, we will be using fresh turmeric, fresh ginger, black pepper, a squeeze of lemon, and an optional add in of stevia for a little sweetness.
The black pepper is super important because it helps to make the turmeric root bio-available. Without the addition of pepper, your body will have a hard time absorbing and making use of the turmeric goodness. So don’t skip it!
A few facts about turmeric:
It’s been used medicinally for thousands of years.
Inflammation is the source of so many diseases and chronic health issues.
Curcumin, turmeric’s main active ingredient, is the powerhouse compound that blasts inflammation in the body. (Source: here)
Curcumin is very effective at lowering bad cholesterol and raising levels of good cholesterol in the body. (Source: here)
Adding black pepper to dishes with turmeric helps it to absorb better and makes it much more available to the body. (Source: here)
Can help prevent arthritis. (Source: here)
And so, so much more! I’ll be adding more of an in-depth analysis of turmeric and the easy ways you can get more of it into your diet without much fuss!
I like to enjoy this tea hot for fall and winter, and then put ice cubes in it and enjoy icy cold in the summer months. With its golden color, it is always beautiful.
Go ahead, treat yourself to this warm, wholesome, rich, nutty, and delicious superfood drink. You deserve it!Print
A favorite, daily tea regimen for gearing the body with powerful anti-inflammatory compounds. This tea works wonders for acid reflux and bile reflux conditions. Drink whenever you feel a stomach upset or feel that you need a little boost in your overall health. This tea can be consumed daily for maximum impact.
- 2 cup hot water
- 1 1/2 inch piece of fresh organic turmeric root
- 1 inch piece of fresh organic ginger
- 1/4 tsp freshly ground black pepper
- 1/2 lemon, squeezed
- In a small saucepan, bring water to a boil.
- Peel and roughly chop turmeric and ginger.
- To a blender, add turmeric, ginger, black pepper, lemon, and hot water.
- Cover with top and blend on medium until fully incorporated and it has a lovely golden color.
- You can strain it into glasses or keep the pulp in. (The pulp is just added nutrition, so I usually leave it in)
- The lemon helps to preserve so this tea can be kept in fridge and heated whenever needed for several days.
* Fat is another aid in helping the body absorb the powerful curcumin in turmeric, but I usually don’t add any because I try to avoid extra fat when I can. But if you want, you could add 1/2 teaspoon coconut oil to this tea for even higher absorption abilities.