Recipe by House Chef, Abbie Leeson
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."Anti-Bloat Ice Cubes
These anti-bloat ice cubes come together easily with ginger, turmeric, honey and lemon to create a tea-like mixture once melted into warm water. The only challenge can be getting the chia seeds to disperse evenly. When mixed with the other ingredients in a pitcher, the chia tends to sink and clump. To avoid this, you can either add the chia seeds directly into the ice cube trays after pouring in the liquid or let them bloom briefly before mixing.
ingredients
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2 tablespoons The Ginger People® Turmeric Juice
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¾ cup lemon juice
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¼ cup raw honey
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¼ cup chia seeds
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Water, as needed to top up the cubes
directions
- Stir Ginger Juice, Turmeric Juice, lemon juice and raw honey together in a pitcher.
- Add chia seeds. Let sit for three to five minutes, then stir again to help prevent clumping.
Alternatively: Pour the mixture into the ice cube trays first, then sprinkle chia seeds into each compartment.
- Top with water as needed to fill each cube.
- Freeze overnight.
- Use one cube each morning. Place in a mug and add hot water to melt into a soothing drink.
Recipe by House Chef, Abbie LeesonLearning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."
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