Ginger tea

1 minute read

I spent the night shivering under a pile of blankets, my skin piping hot and my stomach wanting to start a rebellion every minute. Yep, I must have ate something bad or catch some infection. Anyway, I’m taking the day off to take care of myself and I though I might as well share with you my recipe for ginger tea.

Ginger is renowned to be a digestive aid and cure nausea. (Gravol have a “natural” product line where they use ginger as the active ingredient) Other plants have also beneficial effects on the digestive system, notably mint and chamomile. Lemon has natural anti-bacterial properties (so has garlic), and contains vitamin C. Unpasteurized honey is also anti-bacterial. So if you combine these ingredients together, you have a great ally to fight your unsettled stomach and sore throat. And best of all, if you like ginger, it tastes really good!

This recipe is adapted from the “Sick Tea” published in Vegan on a Shoestring, made by the People’s Potato project collective. (If you’re into vegan cooking, get this book!)

Ingredients :

  • 2 cups of water
  • ginger, let say a 1 cm chunk
  • a handful of fresh mint
  • half a lemon or lime
  • 1-2 tsp unpasteurized honey

Put the water, ginger and mint in a small saucepan and bring to a boil. Press the lemon (or lime) with your hands to extract the juice directly over the saucepan. Let simmer 5 minutes. Strain into a mug and wait until the tea is cold enough to drink (somewhere between too hot and lukewarm) and add the unpasteurized honey. The reason we wait until the tea is not too hot is to keep intact the anti-bacterial properties of the honey (If you use pasteurized honey, it doesn’t have these properties anymore. Note that vegan can substitute honey for maple syrup). Curl up in your favorite sofa with your favorite blanket and sip.