Lemon elixir

This recipe is incredibly anti-inflammatory on so many fronts: lemon, ginger, turmeric, coconut oil...oh my! But, I should point out that it also tastes like lemon candy. Like for reals. 

In addition, it's also high in vitamin C which is concentrated in the white pith of the lemon. I've included a touch of coconut oil to promote absorbability of turmeric's goodness. The honey is added in at the end when the water has had a chance to cool slightly to help preserve it's enzymes and nutrients. 

You'll want to be careful with the hot water in the blender. If your blender carafe is plastic, I'd let the water sit for a bit after it's boiled. Regardless of blender material, be careful with the steam and the lid popping off. Technically, you could add the full 2 cups of water to the blender, but that creates quite a bit of heat and pressure and well, I've made more than one mess with an exploding blender. 

Lemon Elixir for two 

These amounts will get you started. Of course, adjust to your taste adding more/less depending on how zingy you like the ginger.  

1 small lemon, yellow skin peeled
2-inch piece of ginger, peeled and sliced
3/4-inch piece of turmeric, grated
~2 cups hot water
1/4 tsp coconut oil
raw honey, to taste

With a vegetable peeler, take off the bright yellow skin of the lemon leaving behind the white pith. Throw into your blender. Add ginger, grated turmeric, and coconut oil. Add about 3/4 cup of hot water. Blend for 2 minutes until smooth. Strain mixture with a small sieve, dividing equally between two mugs. You can press on the pulp with a spoon to get the maximum juice pushed through. You'll get each mug about 1/4 full with a bright yellow concentrate. Top off each mug with hot water. Add honey to taste and enjoy.