Turmeric ginger shots

Prep Time: 15 minutes

Equipment

• High-Speed Blender (or a dedicated cold-press masticating juicer)
• Fine-Mesh Strainer or Nut Milk Bag (for straining the pulp)
• Large Measuring Cup or Bowl (with a pour spout)
• Citrus Juicer or Squeezer
• Glass Airtight Bottles or Shot Glasses (preferably dark glass or amber glass to preserve nutrient integrity)

Ingredients

• Fresh Ginger Root: 1/2 cup (approx. 4 oz / 115g), washed and roughly chopped (peeling optional if organic).
• Fresh Turmeric Root: 1/3 cup (approx. 2.5 oz / 70g), washed and roughly chopped (peeling optional if organic).
• Freshly Squeezed Lemon Juice: 1/2 cup (about 3–4 medium lemons).
• Pure Coconut Water or Fresh Water: 1 cup (240 ml) — provides liquid base and natural electrolytes.
• Freshly Ground Black Pepper: 1/2 teaspoon (crucial for activating curcumin in turmeric).
• Pure Maple Syrup or Raw Honey (Optional): 1 to 2 tablespoons (adjust according to sweetness preference).
• Extra Virgin Olive Oil or Unrefined Coconut Oil (Optional): 1 teaspoon (healthy fats enhance the bioavailability of fat-soluble curcumin).

Instructions

Step 1: Prep the Roots and Citrus

1. Wash the ginger and turmeric roots thoroughly under cold running water to remove any soil. If using organic roots, you can leave the skin on; otherwise, scrape off the outer skin using the edge of a spoon. Cut the roots into small, uniform pieces so your blender can break them down easily. Juice the lemons until you have 1/2 cup of fresh citrus juice.

Step 2: Combine in the Blender

1. Place the chopped ginger root, chopped turmeric root, fresh lemon juice, coconut water (or plain water), freshly ground black pepper, and optional sweetener or oil into your high-speed blender container.

Step 3: Blend to Smooth Perfection

1. Secure the lid tightly and start blending on low speed, slowly ramping up to high speed. Blend for 45 to 60 seconds until the mixture is completely liquefied and pulverized into a smooth, bright yellow-orange puree.

Step 4: Strain the Elixir

1. Set a fine-mesh strainer or a nut milk bag over a large glass bowl or measuring cup. Pour the blended mixture into the strainer. Use a spatula or the back of a spoon to press down firmly on the pulp, extracting every bit of liquid. If using a nut milk bag, squeeze tightly with clean hands until the remaining pulp is nearly dry. (Tip: Save the leftover fiber pulp to dry into custom tea blends or add to vegetable broth!)

Step 5: Bottle and Chill

1. Pour the strained liquid into small glass shot bottles or a large airtight glass jug. Seal tightly and refrigerate immediately for at least 30 minutes before serving for optimal taste.

Nutrition

Calories: 25 kcal · Protein: 1 g · Fat: 0.2 g Saturated Fat: 0 g · Carbohydrates: 6 g Dietary · Saturated Fat: 0 g · Fiber: 1 g · Sugar: 2 g · Sodium: 10 mg