A member of the turmeric and cardammon family, ginger root is a great digestive aid – great to drink after a heavy meal. It can relieve nausea and bloating and prevent travel and morning sickness . But its therapeutic properties go way beyond that and being a good source of vitamin C, magnesium, potassium, copper, and manganese it is a good immune booster, can increase cardivascular circulation and help with pain relief especialy helpful in protection against osteoarthritis pain and several cancers, including ovarian, colorectal, lung, and breast cancers.
This tea is great on a cold winter’s day to warm you up or alternatively it can be just as refreshing over crushed ice on a summer’s day.
Make as much as you like – we tend to cook up about 1 litre at a time and store in a glass jar in the fridge to have whenever we feel like it.
- Fresh ginger root about 3 to 4 inches peeled and chopped and bashed (this releases the flavour)
- 2 Star anise (optional)
- 1 Cinnamon stick (optional)
- 1 Litre of water
Put all the ingredients into a slow cooker and cook for 6 or 7 hours on slow (or 3 and 4 hours on high) or if you don’t have a slow cooker bring to the boil in a normal saucepan and simmer for a couple of hours topping up the water as you go.
Drink straight away or cool down and keep in fridge in a glass jar.This is great served cold with ice or warmed through. And if it is too strong for you, just dilute with some more water.
Optional to serve: add lemon slices and if you need to sweeten add some raw honey or stevia but I like it just as it is!