I can’t believe my daughter is already six weeks old! Time is flying by…especially with my schedule. Sometimes I find myself working until 11PM, only to be awake at 2:30AM to nurse. Sleep is not plentiful these days, to say the least, but at least I am feeding myself well. I signed up for an organic grocery delivery so I don’t have to worry about empty cupboards anymore. There are plenty of greens in my life…and my fair share of coffee.

Someone that I know told me that according to Chinese tradition, new moms need lots of ginger to build heat in the body and increase stamina. I’ll take all the help I can get at this point, so there has been a lot of ginger in my life, in all forms – candied, pickled, added to cooking…and this tonic.

From a research perspective, ginger is a known anti-inflammatory…as is the turmeric I have included here. Keeping the immune system supported with a healthy overall diet is critical, especially with cold and flu season just around the corner. On top of that, it can’t hurt to fortify your defences with a few medicinal foods. Ginger and turmeric are two of the best researched medicinals and while I can’t exactly claim they will stop a cold in its tracks, adding these foods will certainly help keep inflammation at bay.

You can take this tonic as a wellness shot…but brace yourself, it’s super strong. You might also try adding a shot of this to a big mug of hot water or sparkling water to take it as a tonic. However you enjoy it, get this into your belly and feel the burn.

Ginger Turmeric Wellness Tonic

A great anti-inflammatory booster to your morning without the caffeine!
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  • 1 3 inch piece of ginger, peeled, (scant 1/4 cup when finely grated)
  • 1/4 cup honey
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 1 tablespoon ground turmeric


  • Microplane Grater
  • Food Processor
  • Blender


  • Use a fine microplane grater to grate ginger into a large jam jar. Mix in remaining ingredients.
  • Alternatively, puree all ingredients together in a blender or food processor.
  • Use as is, or, to make more like a syrup texture, strain the mixture through an extra fine sieve, squeezing as much liquid out of the pulp as you can. Pour into an airtight container and store in the fridge for up to one week. Stir well before using.