Turmeric and Ginger Tea Recipe

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“In Ireland, you go to someone’s house, and she asks you if you want a cup of tea. You say no, thank you, you’re really just fine. She asks if you’re sure. You say of course you’re sure, really, you don’t need a thing. Except they pronounce it ting. You don’t need a ting. Well, she says then, I was going to get myself some anyway, so it would be no trouble. Ah, you say, well, if you were going to get yourself some, I wouldn’t mind a spot of tea, at that, so long as it’s no trouble and I can give you a hand in the kitchen. Then you go through the whole thing all over again until you both end up in the kitchen drinking tea and chatting.

In America, someone asks you if you want a cup of tea, you say no, and then you don’t get any damned tea.

I liked the Irish way better.”
~ C.E. Murphy, Urban Shaman


Turmeric and ginger tea is a zippy little brew.

I drink this tea daily, first thing in the morning after my meditation, and have found it to be a very useful addition to my healing regime for Lyme disease. It might help you too.

Thanks to the turmeric and ginger, this tea has anti-inflammatory, anti-bacterial and anti-viral properties. It supports your immune system, and liver function. It is soothing to the digestive tract, improves digestion, and boosts metabolism. The lemon ensures that this beverage is alkalinising for your body, and rich with vitamin c and antioxidants..

Maple syrup helps break down biofilm, which is an important benefit for those suffering from borreliosis (lyme disease) and associated bacterial co-infections.

Turmeric and ginger tea is a delightful brew to start your day, and can be enjoyed hot or cold, depending on the weather and your mood. Your liver will love you for it.

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Ingredients for two cups – basic recipe:

A one inch piece of fresh ginger, washed and sliced finely.

A one inch piece of fresh turmeric root, washed and sliced finely.

Juice of one lemon (no need to strain, and lemon seeds are fine, giving their own unique health benefits in your brew)

Two cups of boiling water

One tablespoon of maple syrup – or more, to taste

*Fresh ginger and turmeric are best, but if you can’t source these use the dried powder. 1/2 a teaspoon of each will work, or adjust to your own taste.


Place all ingredients in a pot and let steep for four to five minutes before consuming.

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Optional extras:

If you have adrenal fatigue or chronic fatigue, and aren’t troubled by high blood pressure you can also add in  two to three slices of dried licorice root (found in many health food stores or Chinese herbalists or Asian grocery stores). Licorice root also protects and supports the liver, and can aid in treating depression. *Do not use licorice root if you have high blood pressure.

A pinch of cayenne pepper improves circulation and breaks down mucous in the body. It also helps regulate blood sugar. Be careful though, it’s very strong so start with a tiny little pinch.

If you are on a sugar-free diet it is fine to omit the maple syrup. You may also swap it out for honey or stevia.


Add more water to the pot and steep again. You’ll get a tasty second brew to sip during the day.

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Green Boost Detox Smoothie

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“If you don’t take care of this the most magnificent machine that you will ever be given…where are you going to live?”
~ Karyn Calabrese


One of my most favourite things is food. And I want my food to be a delight – even as it is healing and nourishing me. This smoothie is a complete healthy meal in a glass. 🙂

Right now I’m doing my best to support my body’s methylation pathways and detoxification processes. As well as late stage Lyme Disease I have the MTHFR gene mutation and Pyrrole Disorder, both of which negatively impact methylation and detoxification – two factors critical to healing Lyme. This simple smoothie is packed full of nutrients to support those processes. Not only is it delicious –  it delivers a superb anti-oxidant cocktail to your body! In the lead-up to Thanksgiving and Christmas celebrations anything that is going to support healthy liver, digestive and detoxification functions is a good thing!

Please don’t omit the coconut cream or oil in this recipe.The fat  is essential to help absorption of the fat soluble vitamins and minerals. If you’re not a fan of coconut, substitute butter or a slurp of your favourite cold-pressed oil.

Broccoli Sprout Powder is a true superfood. Read more about it here. I also love organic Kelp Powder, which is rich in iodine and trace minerals that help support healthy thyroid function and stable blood sugar. You can find both these ingredients in health food stores.

The best way to make this green smoothie is with a high speed blender such as a Nutribullet, Thermomix, Blendotherm or Vitamix.

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1 cup of strawberries ( or your favourite berries or low-carb fruit)

1 cup of kale

1 cup of parsley

1/3 cup of pecan nuts

1 scant teaspoon of organic Broccoli Sprout Powder

1/2 teaspoon of organic Kelp Powder

1/2 cup of coconut cream or 1 tablespoon of coconut oil

1 cup of water

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Place all ingredients in a blender and process until smooth.


Delicious Strawberry and Kale Green Smoothie Recipe

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“Our bodies run on the fresh green fuel of the land.” ~Terri Guillemets


Today’s my birthday, so you’d think I’d be blogging about cake, but no. I’ve decided to post something virtuous instead. We’ll get to the cake later. 🙂

I love a good green smoothie. It’s a tasty, easy way to eat whole foods and to increase your fruit and vegetable intake. Kids and fussy eaters usually enjoy them too, where they often wouldn’t eat the same vegetables served another way.

If you have a high-speed blender like a Nutribullet, Blendotherm, Vitamix or Thermomix you’ll make short work of putting this all together.

This smoothie recipe is dairy, gluten and sugar-free, but it is creamy and sweet from the berries, and has high levels of protein, Vitamin C, antioxidants, iron, Vitamin K, calcium, omega 3 fatty acids, lauric acid and trace minerals. It will fill you up, is kind to your liver and digestive system, and has beneficial amounts of fibre. Plus – it’s YUM! I often have a green smoothie as a complete meal. It’s a great choice if you’re time poor, or if you’re feeling unwell. They are quick to make, and easy to digest.

PS: Drinking this smoothie also helps you to feel more internally harmonious when you fully expect to be eating cake sometime in the near future…

Ingredients for two generous serves:

1 punnet of strawberries (250 grams or one heaped cup), two very generous handfuls of kale (or your favourite leafy green – spinach is good too!), 1 orange, 2 tablespoons of raw nuts of your choice,  1 and 1/2 cups of coconut water, 1/2 cup of coconut milk or coconut cream)

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Wash the strawberries and kale. Dehull the berries. Add to blender. Remove skin from orange, cut into chunks and add to blender along with all other ingredients. Blend until the drink is smooth.

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Your green smoothie will taste creamy, light, fruity and the very best kind of green. You can seriously feel every mouthful doing you good. Enjoy!

Herbal Tea Recipe for Adrenal Fatigue

ginger tea

“My love affair with nature is so deep that I am not satisfied with being a mere onlooker, or nature tourist. I crave a more real and meaningful relationship. The spicy teas and tasty delicacies I prepare from wild ingredients are the bread and wine in which I have communion and fellowship with nature, and with the Author of that nature.”
~ Euell Gibbons

If there was an herb put on earth to assist those with Adrenal Dysfunction, licorice root is that herb.” ~Dr. Andrew Neville


In our modern world of high stress Adrenal Fatigue is becoming increasingly common. It is caused by the adrenals working too hard over too long a time, leading to this system in your body becoming tired and less productive. Adrenal fatigue often goes hand-in-hand with thyroid issues, and it is a common complaint for those with chronic illness such as diabetes, Lyme disease, fibromyalgia and chronic fatigue.

Symptoms of adrenal fatigue include decreased libido, mild depression and anxiety, sleep issues, that ‘flat battery’ feeling where rest and sleep doesn’t restore you, feeling rundown, being easily overwhelmed and unable to cope, and feeling generally exhausted and unwell.

This is a very useful tea for supporting your adrenals, and for soothing your digestion and supporting your immune system. The tea is anti-viral and anti-inflammatory for your body. It is also a mild electrolyte, so this tea will help to rehydrate you as well. If, like me, you suffer from Lyme disease, this delicious tea will also aid your body in kicking those bacteria to the kerb!

Dried licorice root is available in many health food shops or Asian herbalists or grocery stores. So too are fresh ginger and turmeric roots.


6 pieces of raw dried licorice root, 6 slices of fresh ginger root, 2 or 3 thin slices of fresh turmeric root or a pinch of two of dried turmeric powder, a pinch of Himalayan or Celtic salt, a pinch of stevia, a lemon.

*Note – turmeric has a tendency to stain things yellow, so don’t use your best teapot, or your Mum’s prized china!

If your immune system needs a bigger boost feel free to add more turmeric and ginger.


Place the licorice, ginger and turmeric in a teapot or thermos that holds one litre (4 cups). Let steep for ten minutes. It will go a very pretty shade of yellow.

licorice and turmeric tea

This tea can also be made in a saucepan on the stovetop. Bring licorice, ginger and turmeric to the boil, then turn off the heat and let steep for ten minutes. This produces a stronger tea.

adrenal tea

To finish the tea, add the pinch of salt, the pinch of stevia (or to taste) and a good squeeze of fresh lemon juice. For convenience you could also slice the lemon and add a wedge or two to your cup, teapot or water bottle after the boiling and steeping process.

I sometimes make this tea in a 1 litre stainless steel water bottle, replacing the lid once the liquid has cooled to warm rather than boiling. The tea is very pleasant at room temperature. When I have drunk it down to about a quarter full I refill with hot water, and get another batch out of my ingredients. It’s a very easy way to get my water allowance over the day.


Real Hot Chocolate Recipe

hot chocolate

“Happiness. Simple as a glass of chocolate or tortuous as the heart. Bitter. Sweet. Alive.” 
~ Joanne Harris, Chocolat

And I couldn’t resist this quote for me and all my writer friends and book lovers:

“Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power…it is the best friend of those engaged in literary pursuits.” 
~ Justus von Liebig


This is a simple traditional European hot chocolate recipe that was given to me in the little hillside town of Gubbio in Italy.The recipe makes a thick, rich drink which is not too sweet. It will make two small servings, or one mug. It’s worthwhile using good quality chocolate. Maybe get a little extra too, to have something to snack on while you make your drink!


1 cup of full cream milk, 2 ounces (60 grams) of milk chocolate and 2 ounces (60 grams) of dark semisweet or bittersweet chocolate broken into small pieces, 1 teaspoon potato starch or cornstarch (cornflour) and one tablespoon of cold milk extra, tiny pinch of salt, pinch of cinnamon.

hot chocolate


Heat the milk until small bubbles form at the edges of the saucepan.

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Add the chocolate and melt carefully, stirring constantly. Season with the salt and cinnamon.

*If you are happy with the thickness of the drink, you are now done. If not, read on…

hot chocolate

For the traditional THICK hot chocolate add the cornflour or potato starch, which has been mixed with a little extra cold milk to blend it. Bring to a low boil and allow to thicken, making sure to keep stirring. It will only take a minute or so.

Take off the heat and allow to cool slightly. Pour into small cups. May also be topped with whipped cream or sweetened further if desired.

I apologise for the lack of good photos of the made drink, but we forgot to take any until we were nearly done! That’s how yummy this is…


PS – I sometimes add a pinch of cardamom powder or a pinch of dried chilli for an extra flavour burst. It’s also sublime with a shot of espresso. 🙂

hot chocolate

Warm Spiced Turmeric Milk Recipe

“Each spice has a special day to it. For turmeric it is Sunday, when light drips fat and butter-colored into the bins to be soaked up glowing, when you pray to the nine planets for love and luck.” 
Chitra Banerjee DivakaruniThe Mistress of Spices

Turmeric Milk is a traditional Ayurvedic drink, often called by the wonderful name Golden Milk. I use cows milk to make mine, but have also used other milks including coconut and almond very successfully for those of you who are dairy-free. As a warm drink before bed it comforts and soothes.

Turmeric has many health benefits, and is one of the herbs that has truly helped me get on top of Lyme disease. It is very detoxifying and protective for your liver, as well as being anti-inflammatory, a powerful anti-oxidant and a natural pain-killer. Combined with warm milk and a few other spices, you get a nurturing drink that helps you sleep and heals your body at the same time. It is also soothing for upset tummies, and helps relieve cold and flu symptoms.

You can make this recipe with just the milk, turmeric and honey, but the addition of ginger, pepper and cardamom gives additional health benefits and a whole extra earthy dimension to the drink. Well worth the little extra effort, I think!

Ingredients for one serve:

1 cup or mug of milk (cow, almond, goat, soy, rice, coconut – whatever works for you!), 1/2 to 1 teaspoon of powdered turmeric, 1/2 teaspoon of ground cinnamon, 4 black peppercorns, 2 slices of fresh root ginger, 4 cardamom pods – lightly crushed, 1 teaspoon of honey or maple syrup (or stevia for sugar-free and diabetic friendly)

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Add the cold milk and spices to a small saucepan and place over low heat. Gently warm the milk to just below boiling point and then turn off the heat, cover and let the milk sit for a few minutes to further infuse the flavour.

Strain into a cup and enjoy. I find it sweet enough, but you may add extra sweetener to your personal taste.

Oh, and did I mention it’s yum? 🙂

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Fresh Watermelon Zinger Juice Recipe

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“The nature of watermelons is generally rather chilling and contains a great deal of moisture, yet they possess a certain purgative quality, which means that they are also diuretic and pass down through the bowels more easily than large gourds and melons. Their cleansing action you can discover for yourself; just rub them on dirty skin. Watermelons will remove the following: freckles, facial moles, or epidemic leprosy, if anyone should have these conditions.”
~ Galen (129-216 A.D.), Marcus Aurelius’s personal physician.

Juices, broths and teas are making a big appearance in my house right now. I love the fresh taste of this particular juice, and it’s so very delicious that it’s easy to forget that it’s also good for you. 🙂

My Watermelon Zinger juice is a thirst quencher on a hot day, but it also helps if you suffer from nausea, heart issues or fluid retention.

There’s a gorgeous little organic roadside fruit and vegetable stall not far from our house, and they’ve had a bumper crop of heirloom Moon and Stars watermelons this summer. The flesh of this melon is buttery and sweet, and so so good!

We bought one yesterday for a couple of dollars and brought it home, inspired to make fresh juice.

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Watermelon has many health benefits – the seeds are high in magnesium, potassium, iron, protein, zinc and copper (so don’t pull them out before you juice your melon flesh!), it’s a natural diuretic, and the flesh is brimful of antioxidants, Vitamin C, lycopene, B group vitamins, the amino acid L-citrulline which converts to L-arginine – important for cardiovascular and immune function. It’s also anti-inflammatory and improves fat cell metabolism.

To boost this juice further I add fresh orange and ginger. Oranges are alkalinising in the body, and are good for eye health, immune function, normalising blood pressure and providing lots of anti-oxidants. Ginger soothes digestion, quells nausea and provides a lovely kick to the juice. It does a bunch of other great stuff too. Also, I adore it!

So here’s what you’ll need:


2 cups of watermelon flesh per person (or more if you want a big juice!), one large orange per person, a small knob (maybe an inch) of fresh ginger.


Cut your watermelon into chunks, ready for the juicer.

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Then peel your oranges, leaving a little of the white pith on, because the pith contains lots of goodness. The easiest way to do this is to cut a circle from the top and base of your orange, and then run a sharp knife down the sides, following the contours of the orange to remove the rest of the skin.

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Add all of the ingredients to your juicer.

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Serve in a tall glass.

Drink yourself healthy! Enjoy 🙂

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A Witch’s Brew – Herbal Tea Recipes from my Cauldron

You can never get a cup of tea large enough or a book long enough to suit me.
– C.S. Lewis

I don’t think I could say it better than C. S. Lewis! As much as I love coffee, tea reigns supreme in my house.  Yesterday I blended and batched up a Channelling Tea blend for 30 people (I’m afraid that recipe remains secret for now).  Herbal teas are a wonderful tool – not only are they enjoyable to drink, they also have medicinal or energetic qualities that further enhance your tea drinking experience.

All of the following recipes are steeping teas, which means that you pour boiling water over the herbs and leave them to steep.  Some can be made directly into your cup.  For others, use a teapot with a strainer, or a teacup infuser so that the herbs can be removed when the tea is ready (usually 3 to 5 minutes).  Your tea can be sweetened to taste if desired, but should be perfectly pleasant without any sweetener at all.  Here are some of my favourites:

Meditation Blend #1

Place a few slices of raw ginger root,  some thinly sliced lemon and a 1/2 teaspoon of lavender blossom in a cup, and pour boiling water over. (If you’re using a big mug, you may want to add up to 1 teaspoon of lavender, but it is quite strong, so trial your quantities!) Steep for a few minutes before drinking.  This can also be made in a pot – 1/2 teaspoon of lavender per cup, and your ginger slices.  But leave the lemon in your cup for best flavour and results.  This blend is great for everyday tea – it calms and soothes the nervous system, relaxes you, aids liver health, and improves digestion.

Image from pitchforkdiaries.com


Immune Booster Tea

Measure the dry ingredients into a bowl, mix together well and then store in a jar. I refer the quantities in ‘parts’ which means you may use a teaspoon or a tablespoon as your measurement tool – whatever works for you!) To prepare the tea for drinking use 1 teaspoon per cup, pour boiling water over and steep for 4 minutes.

4 parts peppermint leaves, 4 parts rose hips, 2 parts dried lemongrass, 2 parts nettle leaves, 2 parts red clover.

This is lovely with a little raw sliced ginger in your cup as well.

Chipmunk Tea Party by Red Clover – Image from redclover.deviantart.com

Infection Fighter Recipe (great for colds and flu, and to reduce congestion)

Mix equal parts of dried Chrysanthemum Flowers, dried Rosebuds, and dried Hawthorn Berries (you can usually buy all of these ingredients in a Chinese grocery store – the Hawthorn berries are often sold as dried flakes of the fruit).

Make this straight into a cup or mug and just sip your way around the flowers, or make into a teapot for a bigger brew.

For best effect steep for 5 minutes before drinking.  This may be sweetened with honey, and once again you can also add lemon and ginger – which tastes absolutely delicious.

Image from highdesertgarden.com

Enjoy these simpler recipes, and I’ll come back soon and share some herbal tea decoctions, which take a little extra extra time, but are well worth the effort.

If you really enjoy tea, I also recommend my homemade chai recipe, where you make your tea mixture from scratch.  It’s an all-year favourite in my house.

Nicole’s Chai Tea Recipe

Happy sipping, and I hope this encourages you to drink more tea!

Much love from me and my kitchen cauldron ♥ xx

A cup of comfort – Chai tea from scratch

I’m a big believer in self-nurture.  And you already know that I am also an embracer of the small things in life.  For me, one of those small pleasures is to sip tea, and a good chai is in a class of its own – spicy, sweet and soul nourishing.

Chai goes well with journalling, morning pages, soul work, creativity, and books!

It’s easy to make a tea mix up, and store it in a jar ready for those moments when you need a chai fix.  I promise it will taste better than any syrup or powder.

Crush roughly in mortar: 8 whole cloves, 3 cinnamon sticks, 10 cardamon pods, 1 tspn peppercorns, 1/2 tspn fennel or anise seeds – or go crazy and do 1/2 tspn of each, 6 star anise, 1 grated fresh nutmeg kernel, 1 tblspn dried ginger root or ginger powder. Then add to one cup of loose tea leaves – I like Earl Grey or a smoky tea. If using a smoky tea I then add a tablespoon of lavender and mix through. Store in a jar.

To make a cup of chai (and I never drink just one) I place one cup of milk and one cup of water in a saucepan and bring them to the boil. (Yes, you can use soy, if you prefer.) Then I add two large teaspoons of the chai tea mix.  Chai is a personal thing, so you may need to play around with the quantity – it is also dependent on cup or mug size. Then I simmer for two minutes, or until I’m happy with the flavour. Sometimes, for variety, I add slices of gresh ginger if I have any to hand, and sometimes a curl of fresh orange rind or an inch of vanilla bean pod. Strain into a cup and enjoy. If you have made extra it still serves to strain the tea mix out so that it doesn’t become tannic and bitter. Always add a little sweetener to your chai tea.  It helps accentuate the flavours. I use honey, which imparts its own special magic. Experiment. It’s fun! Enjoy ♥