If I could have only one herb, it would be ginger. Widely available in grocery stores, this mildly spicy root offers powerful immune-boosting and anti-inflammatory properties that can alleviate a variety of ailments, including arthritis, Crohn’s disease, and ulcerative colitis.
One of my favorite ways to use ginger is as a juice with a squeeze of lemon. This recipe is great for anyone struggling with chronic inflammation, particularly those with rheumatoid arthritis, osteoarthritis, joint aches, or menstrual pain. This beverage can be served hot or cold, and it’s safe for most people — though those on blood thinners should consult their doctor before consuming.
- Jar with lid
- Fine-mesh strainer
- A palm-size piece of gingerroot
- 3/4 cup water
- Lemon juice or honey, if desired
- Cut the gingerroot into several pieces and put them into your blender. Add water and start pulsing, slowly increasing the speed over 30 to 45 seconds. This will create a wet mash.
- Place a fine-mesh strainer over the top of a jar and pour the mash into it. Press the mash with a spoon to extract the juice. You’ll have about 1 cup of liquid.
- Store the resulting juice in the fridge for up to a week. Don’t be alarmed if a white sediment forms on the bottom of the jar — this is normal.
- Add about 1/2 to 1 tablespoon of the mixture to 8 ounces of water and enjoy with lemon juice or honey and garnish with fresh ginger if desired.
This article originally appeared as “DIY Ginger Wellness Drink” in the October 2021 issue of Experience Life.