by in Recipes November 9, 2017

I attended an Ayurvedic cooking class a couple of weeks ago, and will be posting some recipes I learnt over the next while.

But to begin, here is a ginger tonic I made, based on what I learnt in the lessons.

This is to be taken 1/2 hour before eating. You can take 1/2 to 1 teaspoon, depending on how hot you find the ginger. I really like it and can manage 1 teaspoon easily, but maybe start off with smaller amounts and see how you go.

According to Ayurvedic principles, It is good for digestion (hence taking 1/2 hour before you eat), good for your bodies detoxification process, good for constipation and good for a general feeling of sluggishness.

I did not measure anything – I used one large piece of ginger, peeled and chopped, a good squirt of raw honey, juice of 1/2 lemon and 1/4 teaspoon of black salt. I then chopped everything together in the food processor.

This keeps very well in the fridge for one week.

Black salt is an Indian ingredient and has a distinctive smoky smell and flavour, but if you did not want to buy this, use a good quality sea salt or Himalayan salt instead.

Raw honey is important, as it has not been heat treated in any way, and therefore it retains all its natural vitamins, enzymes and phytonutrients.