Turmeric Shot Recipe

Turmeric shots - the perfect way to start the day during this time when we really want to ensure that our immune system is at its best. The combination of immune enhancing nutrients and Anti-inflammatory compounds is ideal for warding off viruses and bacterial infections but also reducing their severity if they do enter our bodies.

These zingy and spicy turmeric and ginger shots deliver both immune-enhancing vitamins and minerals, as well anti-inflammatory compounds. They’re ideal at this time to ensure that your immune system is functioning at its best.  

The ingredients in this winning combination all have benefits which include: 

  • Lemons provide a necessary boost to vitamin C which helps to prevent viruses from entering the body and stops them from replicating if they do.
  • Turmeric is a source of the active compound curcumin which provides anti-inflammatory, anti-microbial and anti-oxidant benefits.
  • Ginger aids digestion and absorption whilst also providing its own anti-inflammatory, anti-microbial and anti-oxidant benefits.
  • Pineapple brings both sweetness but also an abundance of nutrients including immune-enhancing vitamins C, A, B6, calcium, iron, beta-carotene as well as bromelain - a digestive enzyme.
  • Cayenne pepper contains the active compound capsaicin which is known to help the immune system thanks to its anti-inflammatory and anti-oxidant benefits.
  • Black pepper contains piperine which is necessary for the optimal absorption of the curcumin available from turmeric.

pineapples 

The recipe for 21 servings:

  • 2 lemons, peeled and white pith removed with a sharp knife
  • 2 x 5cm pieces of turmeric, peeled and sliced (wear gloves to do this otherwise you will have yellow-stained hands!)
  • 2 x 5cm pieces of ginger, peeled and sliced
  • 400g fresh pineapple
  • 650ml water
  • ¼ tsp cayenne pepper
  • ¼ tsp black pepper

 

Method:

  • Combine all ingredients except water in your food processor until you have a pulp.
  • Add the water and process again.
  • Using a sieve strain the contents of the food processor to separate the pulp from the juice.
  • Pour the juice into an airtight container and keep in the fridge.
  • It will keep for the next seven days. Alternatively you can freeze some or all of the mixture and defrost for consumption daily.

turmeric shot

Check our our instagram reel here to see the process too!