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Recipe of the Week: Ginger juice

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Ginger juice

– 5 oz. fresh ginger, cut into a few chunks
– ½ oz. fresh turmeric (optional)
– 3 cups warm water
– 4 tablespoons raw honey

– Add all ingredients to a powerful blender or food processor. Process until the ginger and turmeric are broken down into a pulp and the water is brightly colored. Pour through a fine mesh strainer and store for up to 2 weeks in the refrigerator.
NOTES: For a vegan option, use agave instead of honey. For a sugar-free option, omit the honey and add a few dashes of stevia if desired