Serves: 4-6 | Prep: 5 minutes | Simmer: 2 hours
Ginger has been used for thousands of years as a digestive aid and anti-nausea remedy. Modern research supports its traditional use: ginger supports healthy blood sugar regulation, stimulates digestive enzymes, calms nausea — including morning sickness and motion sickness — and has measurable anti-inflammatory properties. This version simmers low and long for a genuinely medicinal brew.
INGREDIENTS
One large knob of fresh ginger, washed, skin on, cut into cubes
1 lemon, washed and sliced into rounds
Filtered water to fill a medium saucepan
Raw local honey, added after straining
METHOD
1. Place the ginger cubes and lemon slices in a medium saucepan. Fill with filtered water.
2. Bring to a gentle boil, then reduce to the lowest simmer. Leave it on the back burner, partially covered, for 2 hours. The longer it simmers, the more potent the brew.
3. Strain through a fine-mesh strainer into a glass jar or teapot. Discard the solids.
4. Add raw local honey to taste after straining and after the liquid has cooled slightly below boiling. Boiling honey destroys its natural enzymes, antimicrobial compounds, and delicate flavors.
5. Serve warm or refrigerate and drink cold. Keeps for 3-4 days in glass in the refrigerator.
On blood sugar: Ginger supports insulin sensitivity and may help moderate blood glucose response, particularly when consumed with or before meals.
On digestion: Ginger stimulates the production of digestive enzymes and bile, supporting the breakdown of fats and proteins. Particularly useful after heavy meals.
On nausea: Ginger is one of the most evidence-supported natural remedies for nausea — including morning sickness, post-surgical nausea, and motion sickness. Safe in pregnancy when used in reasonable amounts.