2 tablespoons chicory root syrup (for vegans & diabetics) or raw honey
A few twists of the black pepper mill
1. In a small pan, bring your water, lemon, ginger and turmeric to a gentle simmer, being careful not to let it bubble or boil. You’re looking to heat and infuse the spices like a witch, not cook the bejaysus out of them. Warm for 20 minutes.
2. Remove your pan from the heat and pour through a fine sieve, cheesecloth or muslin. Catch and discard the sediment (I pop this into my freezer stock bag).
3. Finally, sweeten with just enough raw honey and give it some extra kick with a few twists of the black pepper mill. Drink warm straight away, or refrigerate once cool enough to handle. It will keep for up to six days, ready to splash into hot water and honey.
Tonic #2 Ginger & Thyme
50g fresh ginger
8g (handful) of fresh thyme
1. Peel the skin from your ginger (leave it on if your ginger is organic, and simply clean any dirt from the skin). Slice and pop into a saucepan with the thyme and water.
2. Bring to a boil, and reduce to a very gentle simmer for 20 minutes.
3. Strain into a jar, and store in the fridge for up to 3 days. You can compost the used ginger and thyme. We take shots of this elixir to soothe smouldering throats. It’s also fantastic to pour into our favourite mug and top with hot water and a teeny bit of honey and lemon.