I thought this was worth sharing again as I’m stocking up on this. I plan to have some available at the farmers markets this weekend.
My friend Mary recently shared with me what she did with the ginger she received in her CSA share. She made Ginger, Turmeric & Lemon Honey Bombs! With the arrival of the hustle and bustle of the holidays, I found this to be a timely treat. Add a teaspoon or two to hot water, add it to tea or juice, or slather it on bread. This supercharged mix will nourish your body, mind and spirit.
Studies show ginger has antibiotic effects, can help ease colds, sore throat, and boost the immune system. It can also aid in digestion and detoxification, reduce inflammation, joint pain, increase circulation, control blood pressure, and alleviate nausea. We use it daily in our juices and smoothies.
We also have Red Hawaiian and White Mango turmeric. Turmeric is a powerful anti-inflammatory and a very strong antioxidant. It has been used in traditional Ayurvedic medicine throughout history. The curcumin in turmeric has been proven to have similar effects as anti-inflammatory medicine. It is considered an herb that cleanses the whole body, especially the liver. Add black pepper to fresh turmeric to enhance absorption of the curcumin. Turmeric has an earthy taste and blends well with other flavors.
Ginger, Turmeric & Lemon Honey Bomb
Ingredients are approximate. Add more or less to your taste.
2 tablespoons ginger
2 tablespoons turmeric
1/2 of an organic lemon, peel and all
1/2 cup honey (Local is best. You can get local honey at both farmers markets.)
1/8 teaspoon black pepper
You can grate the ginger and turmeric but I chopped it with the lemon in my Ninja blender. Transfer to a glass jar and add the honey and pepper, stir well. Store in the refrigerator. Mary pours it into ice cube trays and freezes to pop out and enjoy all winter.