THE CONSCIOUS KITCHEN: MORNING TONIC
WORDS & IMAGE: HOLLY LOWERY
Recently my partner and I decided to give our bodies a little break. We’ve been running around like mad and the stress of that combined with the lack of time to cook at home has led to a lot of quick meals and take-out. While this yang energy has been fun, our bodies were definitely ready for a breather.
So for the next ten days, we set out to cook all of our meals at home (or at least as often as humanly possible). We prepped soup and salads and snacks. We basically took Sunday afternoon to set ourselves up for the chillest week of cooking ever.
Because I’m always looking to take the next step (sometimes to a fault), I wanted to add a little something extra to kick off this week of home-cooked food. I’m lost without my tea in the morning, and I love the idea of hot lemon water regularly, but I always feel rushed to drink that and my tea before I head to work. I wanted something that would literally jump start my body without requiring a lot of time to make, eat, or drink it.
Enter, my new morning tonic.
I figured I would combine my love for (and enormous supply of) kombucha, with some other next-level ingredients, and what better way to get it in my bod than in the form of a shot?
So here’s what’s in it & why I chose to add these ingredients:
- Kombucha (1c)- As you will soon find out, I am a fermentation nerd, and kombucha is my favorite form of probiotic. Currently my brewing partners and I are working on brewing some pretty large batches so the supply is abundant.
- Raw Apple Cider Vinegar (1/3c)- Many people report having experienced decreased inflammation, better digestive function, and a stronger immune system after regularly drinking this stuff in the AM. If you can get past the taste this is an amazing addition to your daily regime.
- Ginger Root (2 thumb size pieces) - Ahhhh Ginger. So many amazing properties I could write about. But to keep it short and sweet, I chose this for its anti-inflammatory & digestive properties. Bye-bye bloating! Well, assuming I’m also treating my body with respect and all the good vibes.
- Turmeric Root (1 thumb size piece) - Turmeric is trendy; this we all know. But seriously, there’s a reason. Turmeric is like the queen of all the roots. And she, combined with ginger, is like having the royal couple over for dinner. Turmeric contains tons of vitamins and minerals, antioxidants, and again anti-inflammatory properties. She is said to be the “Anti-Cancer root”
- Dandelion Root (1/2-1 thumb size piece) — My partner and I went foraging for the first time together a few weeks ago and came back with a handful of this stuff. Not sure what to do with it right away, we dried it and set it aside hoping to find a use. Thank you, tonic idea. After some research I found that dandelion is actually a mild laxative, which would explain why the first few days my partner and I were, um, more than regular… This is not something I plan to drink all the time, but is a great addition to all the healthy whole foods & other herbs we are eating this week.
- Gingko (2 tbsp)- This is an herb I’d heard of for a while but had no idea what it was for. So naturally I bought it because I knew it was “good for me” and it sat in my pantry for 6 months before I did anything with it. But this herb really is great and I wish I had started using it way before now. Gingko is amazing for blood flow, and is often used to treat neurological disorders. It’s a great herb to start the morning with to get that brain of yours ready to crush the day ahead.
- Black Pepper (1/2 tbsp) - This one is simple but little known for its medicinal properties. Black pepper has some pretty great antibacterial properties, and is also great for immunity and digestion. It’s so easy to find, so there’s no excuse not to toss it in the pot!
- Clove (1/2 tbsp) - I usually keep this on hand for homemade chai, but it also made a great addition to this tonic. Besides the fact that it tastes lovely, clove offers up antimicrobial properties, which in layman’s terms just means that it helps fight microorganisms that may be weakening your immune system. It is also great for headaches, which often times I get when I change what I’m eating or drinking a bit.
TO MAKE THE TONIC:
- Bring 4-5 cups of water to a boil. Reduce heat to low and put ginger, turmeric, dandelion root, black pepper and clove into water. Let simmer for 10-15 minutes.
- Turn the water off and add the gingko. Let sit for another 5-10 minutes.
- Strain and transfer the liquid to a new jar and let cool to room temp.
- Add the kombucha and raw ACV to the tea, cap and store in the fridge for up to 4 weeks.
- Enjoy before eating in the morning- preferably when you’re in a clam headspace.
WHAT'S COOKING IN THE CONSCIOUS KITCHEN?