What’s more nostalgic of winter than a warm mug of something in your hands… steam rising, heat permeating the fingers and palms, the warmth of the liquid radiating through your chest as it makes it’s way down to your stomach. It has to be one of my favorite parts of my least favorite time of year.
For the past 13 months we have been treating our son for an intestinal issue doctors have labeled as Crohn’s. I say it that way, because not only do they not know what causes it, they also don’t know how to treat it beyond heavy medications to “manage the symptoms”. That journey is another story, but the point for this post is that we decided to treat him using natural methods, including a specific food plan and high concentrations of certain healing foods.
One of those is ginger. We use a very specific method, prescribed by one of his natural health doctors who uses a system called Symptometry, to puree and process the ginger to make a highly concentrated ginger beverage that he drinks for 4 days out of each week.
As a result, I had all this pureed ginger each week left over that I had to figure out something to do with. I have been doing hot ginger beverages for over 10 years, but all I would do was slice the ginger in to disks, with the peel still on, and boil in a pot of water for 10 minutes. Indeed, this was a decent way to enjoy a ginger tea… that is, until I happened upon THIS method I am going to share with you today.
Although we began doing this treatment for our son, because he is so young, we opted to do the shots of concentrated ginger beverage with him to encourage him. As a result, I began seeing benefits in my own life from consuming this root extract. As a person with severe food intolerance, I tend to have a very temperamental system. I noticed that the ginger not only helped settle my digestive tract (translation…less gas/bloating), but I also noticed I was overall less puffy throughout my entire body. Granted, this is anecdotal, but after many personal tests, I am convinced it’s helpful in these ways.
We had all this puree and had to do something with it. Cooking wasn’t using enough of it for it to not go to waste. So, one night on a whim, I decided to use some of the puree to make some ginger tea. It proved to be extremely flavorful, with a nice spicy bite to it, and maintained some of the therapeutic properties I enjoyed about the concentrated shots. Not only did I have a nice, warm winter beverage… it helped with one of the biggest side effects of food intolerances many people report… inflammation.
So, here is the recipe for you to try it out for yourself. And, when you do, please leave me your thoughts in the comments!
Fresh Ginger Tea
Begin with 1/2 to a pound of organic ginger root, depending on the number of people you are preparing this for.
You need a peeler, a paring knife, a peeler, a metal or plastic (preferred) sieve, and a food processor or blender.
You also need 1/2 to 1 cup of filtered water.
(Note: This recipe will NOT give you the therapeutic ginger drink we use with our son, but you will still receive many medicinal benefits.)
Start by peeling your ginger root with the peeler.
Next, cut your peeled ginger in to small disks, and then cut those in half.
Place all of those in to your food processor or blender. If you used 1/2 pound of ginger, use about 1/2 cup of water, and for a pound of ginger, use a cup of water. Add your water to the blender with the ginger.
Start on a slower speed, and move up to a high speed, blending the ginger until it is pureed.
Next, you will use your sieve to drain the excess liquid out over a bowl, pressing with a spatula or wooden spoon. You can use this liquid also to make ginger tea, so store it in a glass or plastic bottle or container.
Transfer your puree to a container with lid you can store in the refrigerator for up to 7 days.
All you do to make the tea is heat some water on the stove equivalent to the number of mugs you will be filling.
Use 1-2 tsp (depending on how strong you like yours) of the ginger puree or left over liquid directly in the pot of water per each mug of tea.
Bring to a simmer and remove from heat immediately.
Strain through a sieve directly in to your mug, sweeten with some honey, agave, or stevia, and enjoy!