I’m sharing a ginger turmeric wellness shot that packs immune boosting power and includes a clever Ginger Shot Recipe you can make without a juicer.

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I never thought a tiny sip could punch my day like this. My Ginger Turmeric Shot For Wellness started as an experiment and now its the thing I reach for when I’m feeling run down or need a quick pick me up.

The heat of fresh ginger root meets the peppery brightness of fresh turmeric root, and somehow the combo wakes your sinuses and settles your stomach all at once. Its sharp, a little wild and oddly addictive, you wont believe how fast it settles in.

I call it my go to Wellness Shots trick when I need a reset.

Ingredients

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Fresh ginger, spicy root with gingerol that may reduce inflammation and aids digestion.
Fresh turmeric, earthy bright, contains curcumin which has antioxidant and anti inflammatory effects.
Lemon juice, tart vitamin C boost, adds sour brightness, helps absorption a bit.
Black pepper, tiny pinch can increase curcumin uptake, adds a little warm spice.
Raw honey or maple syrup, sweetens naturally, gives quick carbs and soothing throat relief.
Cayenne pepper, optional kick, may lift metabolism, use just a pinch or two.
Apple or orange juice, optional sweetener, adds natural sugars and more fruit flavor.

Ingredient Quantities

Fresh ginger root about 2 inch piece approx 30 to 40 g

Fresh turmeric root about 1 inch piece approx 10 to 15 g

Fresh lemon juice from 1 medium lemon about 2 tablespoons 30 ml

Cold filtered water 1/4 cup 60 ml

Raw honey or maple syrup 1 teaspoon 5 ml optional

Ground black pepper pinch about 1/8 teaspoon optional helps curcumin absorption

Ground turmeric 1/2 teaspoon 1 g optional if fresh root not available

Apple juice or orange juice 1/4 cup 60 ml optional for sweetness

Cayenne pepper pinch optional

Sea salt pinch optional

How to Make this

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1. Wash and lightly scrub about a 2 inch piece of ginger (30 to 40 g) and 1 inch turmeric (10 to 15 g); peel with a spoon or small knife, wear gloves if you dont want yellow hands from the turmeric.

2. Chop the roots into small chunks so your blender can handle them, and squeeze 1 medium lemon to get about 2 tablespoons (30 ml) of juice.

3. Put the chopped ginger and turmeric into the blender with 1/4 cup (60 ml) cold filtered water, or 1/4 cup (60 ml) apple or orange juice if you want it sweeter.

4. Add the lemon juice, 1 teaspoon (5 ml) raw honey or maple syrup if you want sweetness, a pinch (about 1/8 tsp) ground black pepper to help curcumin absorption, a pinch of cayenne and a pinch of sea salt if you like.

5. If you dont have fresh turmeric, add 1/2 teaspoon (1 g) ground turmeric instead; in that case you can skip straining later because its already powdered.

6. Blend on high for 30 to 60 seconds until everything is very smooth, stop and scrape down the sides once so no big chunks remain, add a little extra water if it feels too thick.

7. Strain the blended mix through a fine mesh sieve, nut milk bag, or cheesecloth into a bowl or jar, pressing or squeezing the pulp to extract all the juice; use a coffee filter if you want it extra clear.

8. Taste and adjust: add more honey or juice for sweetness or more lemon if you want it brighter, add a tiny extra pinch of black pepper to boost absorption.

9. Pour into 1 to 2 shot glasses (yields about 2 shots) or store in a sealed jar in the fridge for 3 to 5 days, or freeze in ice cube trays for up to 3 months; shake or stir before taking.

10. Save the strained pulp for smoothies, oatmeal, or baking so nothing goes to waste, or compost it.

Equipment Needed

1. High-speed blender, to break down the ginger and turmeric into a smooth shot
2. Sturdy cutting board
3. Paring knife (or small knife) and a spoon or vegetable peeler for peeling and chopping, wear gloves if you dont want yellow hands from turmeric
4. Citrus juicer or reamer (or just a fork to squeeze the lemon)
5. 1/4 cup measuring cup and measuring spoons (for water, honey, pepper, turmeric)
6. Fine mesh sieve, nut-milk bag, or cheesecloth plus a bowl or jar to strain into
7. Small airtight jar or container for storing, or ice cube tray if you plan to freeze portions
8. Shot glasses or small cups for serving

FAQ

Q: What are the main benefits of this ginger turmeric shot? A: It’s a little inflammation fighter, packed with antioxidants from turmeric and ginger, can help digestion and may boost immunity. Adding black pepper helps your body absorb curcumin, and a bit of lemon and honey soothes the taste.

Q: I don't have a juicer. How do I make this? A: Chop or grate the ginger and turmeric, put them in a blender with the water and lemon, blitz until smooth, then strain through a fine mesh or cheesecloth. Or just grate and squeeze the pulp with a spoon. If you can't get fresh turmeric, use 1/2 tsp ground instead.

Q: How much should I drink and how often? A: One small shot a day is plenty for most people. Think 1 to 2 ounces or about 30 to 60 ml. Don't ramp up huge doses every day without checking with a health pro, especially if you're on meds.

Q: Any safety concerns or who should avoid it? A: If you're pregnant, breastfeeding, on blood thinners, blood sugar medicines, have gallstones, or facing surgery, ask your doctor first. Also high amounts of turmeric or ginger can upset some people's stomachs.

Q: How long will it keep and can I freeze it? A: Store in an airtight jar in the fridge 3 to 5 days. You can freeze in ice cube trays for 2 to 3 months, then thaw a cube when you need a shot. Fresh root flavor fades with time, so fresher is better.

Q: How can I make it taste better or customize it? A: Add a splash of apple or orange juice for sweetness, use maple syrup or honey to sweeten, toss in a pinch of cayenne for heat, or a pinch of sea salt to round flavors. If you skip black pepper you'll lose some curcumin absorption though.

Ginger Turmeric Shot For Wellness Recipe Substitutions and Variations

Fresh ginger (2 inch piece approx 30-40 g)
- Frozen grated ginger: use same weight, blend or thaw, it’s nearly the same strength
- Ground ginger powder: about 1/8 to 1/4 tsp per 1 inch fresh, so ~1/4 tsp for 2 inches, flavor is a bit different
- Galangal: use a little less than ginger, sharper, but works in a wellness shot
Fresh turmeric root (1 inch piece approx 10-15 g)
- Ground turmeric: ~1/2 tsp powder for 1 inch fresh, mix well and add a pinch of black pepper to help absorption
- Turmeric paste or “golden paste”: use about 1 tsp in place of the fresh root, gives creamier texture
- Frozen turmeric pieces: use same weight, blend from frozen
Fresh lemon juice (from 1 medium lemon about 2 tbsp / 30 ml)
- Lime juice: same amount, similar bright acidity
- Bottled lemon juice: 2 tbsp, handy if fresh not available
- Apple cider vinegar: start with 1 to 1.5 tsp for tang and gut benefits, tastes stronger so adjust to preference
Raw honey or maple syrup (1 tsp optional)
- Agave nectar: same volume, vegan and mild sweet
- Date syrup or mashed date: ~1 tsp or to taste, gives a deeper, caramel note
- Simple syrup or a splash of apple/orange juice: use a little more liquid sweetness if you want milder viscosity
- Omit sweetener: totally fine for a sharper, lower sugar shot

Pro Tips

1. Wear gloves and protect your cutting board and clothes, turmeric stains fast. If the root is hard, pop it in the freezer for 10 to 15 minutes first, it firms up and grates or chops way easier, no big chunks to jam the blender.

2. For max juice, grate on the fine side or blitz with a bit more liquid then squeeze through a nut milk bag, pressing until the pulp is almost dry. If you want a super clear shot, strain again through a coffee filter but that takes time so only do it when you really care about looks.

3. To help curcumin absorb and to smooth the bitterness, add a tiny pinch of black pepper and a 1/4 teaspoon of a neutral fat like coconut oil or olive oil. Be careful, pepper and cayenne go from lively to overpowering fast so add just a little and taste.

4. Store tightly sealed in the fridge and use within 3 to 5 days or freeze in ice cube trays for longer. Save the pulp, freeze that too, and toss into smoothies or oatmeal so nothing goes to waste, its great for baking as well.