Turmeric Lemon Water – so many benefits!

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Ingredients:

  • 1 glass lukewarm water (nut milk works too)
  • ¼ teaspoon turmeric powder
  • Juice of ½ lemon (or 1 lime)
  • Pinch of black pepper (to increases turmeric’s bioavailability)
  • Honey or maple syrup to taste (optional)...[feel free to substitute 1/2 to 1 packet of Splenda]
  • A pinch of cinnamon (optional: for extra anti-diabetic effect) … [I used a stick, as seen in photo]

Directions: Add lemon juice, black pepper, turmeric, honey, and cinnamon to a glass of lukewarm water.

Drink first thing in the morning on an empty stomach for the best energizing effect. Stir constantly while drinking to prevent the turmeric & honey from sinking to the bottom of the glass.

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Q. Why should you drink Turmeric Lemon Water? A. Lukewarm lemon water is great your body. Lemons are loaded with vitamin C, B, calcium, iron, magnesium, potassium, enzymes, antioxidants, and fibers. This adds healthy nutrients, aids digestion, boosts the immune system, fights inflammation, and hydrates & energizes the body.

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  • Turmerics boosts the anti-inflammatory properties of lemon water. Curcumin, or turmeric’s active compound, is a potent anti-inflammatory compound which matches the effectiveness of many over-the-counter anti-inflammatory drugs.
  • Improve brain power. Lemons are an excellent source of brain-boosting potassium and magnesium, while turmeric has been found to reduce the risk of cognitive disorders such as dementia and Alzheimer’s.
  • Antioxidant activity. Both lemon and turmeric possess strong antioxidant activity to keep your skin in perfect condition and keep tumors at bay.
  • Improve digestion. Eating or drinking turmeric on a daily basis stimulates the gallbladder, reduces bloating and gas, and prevents inflammation of the digestive tract, while lemon juice helps to loosen and flush out toxins from the digestive system.
  • Heart-friendly. Curcumin reduces LDL (or bad) cholesterol, prevents blood clotting, and removes plaque build-ups in the arteries.
  • Weight-loss aid. Lemons stoke the metabolic fire, which helps you to burn more calories from the food you eat.
  • Cleansing properties. Lemons and turmeric stimulate your liver to produce more enzymes. It enables the liver to work more efficiently in eliminating toxins and waste materials.

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Exact items I used (from image above):

  1. Simply Organic Turmeric
  2. Watkins Black Pepper
  3. Organic Cinnamon Sticks from HEB Grocery (but any will do, like these)
  4. Natural Clover Honey
  5. Organic Lemons from HEB Grocery

JG

 

 

I found this recipe & information on NaturalNews.com http://www.naturalnewsblogs.com/heres-will-happen-body-add-turmeric-morning-lemon-water/

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Refreshing Cucumber Limeade

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4 cups water (or however much fills desired pitcher)

1 cucumber, thinly sliced

3 limes

4 tsp agave syrup (or any sugar syrup)

Ice (as much as desired)

Sprig of cilantro

Sprig of mint (optional)

Directions

Add 1 thinly sliced cucumber, a large sprig of mint and a sprig of cilantro to a large pitcher of water. Allow the flavors to infuse for at least an hour. This will become the base for the drink.

Heat 3 limes, sliced in half, in the microwave for 30 seconds. Squeeze the juice from the limes into a cocktail shaker. Add 4 teaspoons agave syrup or a sugar syrup to the lime juice, ice cubes and 1 cup of the cucumber infused water. Shake vigorously and pour into glass. Garnish with a sprig of mint.

Bonus tip: Freeze the cucumber-infused water in an ice cube tray and use this ice in place of regular ice when making the drink.

Paleo Watermelon Cake with Coconut Cream “Frosting”

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Paleo Watermelon Cake

Prep time: 15 mins — Cook time: 5 mins — Servings: 6-8

Ingredients:
– 1 large seedless watermelon
– 2 cans full fat coconut milk (left in fridge for 6 hours or more)
– 1/2 tsp. vanilla extract
– 1 Tbsp. raw honey
– 1 cup sliced raw almonds
– Seasonal fresh fruit (for topping)

Equipment:
– Cutting board
– Kitchen knife
– Measuring spoons
– Measuring cups
– 2 medium mixing bowls
– Hand Mixer
– Paper Towels
– Can opener
– Medium sized skillet
– Stirring spoon

Directions:
TO MAKE THE COCONUT WHIPPED CREAM
1. Make sure to place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. The cream will be at the top of the can.
2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.
3. Add the vanilla and raw honey to the mixture. Whip the cream with a hand mixer on medium speed and work your way up to high speed until the cream is fluffy. Place the bowl of whipped cream in the fridge until ready to use.

TO MAKE THE TOASTED ALMONDS:
1. Place a medium sized skillet over medium-high heat and allow the pan to get hot.
2. Add the sliced almonds and toss in the pan until they are toasted and turn a light brown color. Remove from pan and set aside to cool.

TO ASSEMBLE
1. Remove the top and bottom from the watermelon and remove the rind from the middle section. You should be left with a cake-shaped piece of watermelon. Cut the watermelon “cake” into the number of wedges/slices you want. I recommend 6-8 slices depending on the size of the watermelon. (See below for a visual on how to cut the watermelon!)
2. Pat the outside of the watermelon dry with paper towels (this is important because it will help the coconut whipped cream adhere better).
3. Dip the outside edge of each slice into the coconut whipped cream and then into the toasted almonds, and reassemble the wedges into the cake shape on a serving platter. Top with more whipped coconut cream and your favorite fresh fruit (I used blackberries, strawberries and kiwi). Serve or store in the refrigerator until ready to serve.

Thanks to: http://www.paleocupboard.com/watermelon-cake.html