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The feeling of being uncomfortably full after eating Christmas dinner is hard to shake, but herbal tea could be the answer.
According to Dr Josh Axe, co-founder of Ancient Nutrition, fresh ginger has long been used across the globe as a natural remedy for symptoms like nausea and inflammation.
While it’s easy to find ginger tea bags in shops, ginger root is much more effective to reap some or all of the eight major benefits that come with consuming this herbal ingredient.
Research shows that ginger contains many valuable compounds like gingerol, shogaol, paradol and zingerone, but gingerol in particular is considered to account for most of the beneficial effects of ginger.
Making herbal tea from scratch can be daunting for those who haven’t done it, but according to Dr Axe, “it’s really easy to steep ginger in hot water in order to release its therapeutic compounds” using his recipe.
Ginger tea recipe
Before steeping the ginger, always wash the root to rid it of any dirt, then dry it and cut it into very thin slices. Peeling isn’t necessary as long as the root is washed thoroughly.
Once the ginger has been prepared, juice half a lemon, taking care to remove the pips, then set aside for later.
Fill a saucepan with three cups of boiling water from the kettle then add the ginger slices to the mixture before leaving it to simmer over low heat.
Leave the ginger to steep in the water for 10 minutes, or up to 20 for a stronger flavour.
Remove from the heat and strain by pouring the tea through a fine sieve to catch all of the ginger.
Discard the ginger pieces and add in your choice of lemon, turmeric, raw honey, maple syrup or cayenne to enhance the flavour and beneficial effects.
If using turmeric root, cut it into thin slices and simmer with the ginger at the start of the recipe to get the full effect.
