The combination of turmeric, ginger, lemon and black pepper is a great way to help reduce inflammation in the body. This juice packs a lot of other health benefits as well like boosting the immune system, improving digestion and more.

These shots are potent so drink at your own risk! I like to add 2 tbsp of it to a 12 oz glass of water to help dilute it. For maximum benefits drink this in the morning before eating anything else so it absorbs the nutrients quickly. I've been drinking this in place of my morning lemon water.

This anti-inflammatory juice can be stored in the fridge for up to 5 days. I recommend freezing extra in ice cube trays. Then take one out the night before, put in a glass and set in fridge. In the morning it will be melted and you can add it to your water or take the shot.

Print

Anti-inflammatory Juice Shots

The combination of fresh turmeric, fresh ginger, lemon and black pepper is a great way to help reduce inflammation in the body. These shots are potent so drink at your own risk! I recommend adding 1-2 tbsp to 8-12 oz of water to help dilute it.

Course morning time

Cuisine American

Keyword anti-inflammatory, ginger, juicing, lemonade, Turmeric

Prep Time 10

Cook Time 5

Author Megan Lawson Evans

Ingredients

5 Lemons
3-4 oz Fresh Turmeric Root
2-3 oz Fresh Ginger Root
¼-½ tsp Black Pepper

Instructions

Juicer

Make sure you wash all the ingredients well! Add everything except the pepper to the a juicer. Add all the ingredients except for the black pepper to a juicer. Once everything is juiced, stir in the black pepper. Transfer the juice to a mason jar or a 12-16 oz glass bottle.
These shots are potent so I suggest adding 1-2 tbsp to a 8-12 oz glass of water and stir it in. This anti-inflammatory juice can be stored in the fridge for up to 5 days. I recommend freezing extra in ice cube trays. Then take one out the night before, put in a glass and set in fridge. In the morning it will be melted and you can add it to your water or take the shot.
Blender
Make sure you wash all the ingredients well! Add everything to a blender except for the black pepper. Once it's all blended use a fine strainer, or nut milk bag, place in a bowl and pour the juice on top. Then squeeze out the juice until you're left with pulp. Stir in the black pepper. Transfer the juice to a mason jar or a 12-16 oz glass bottle.
These shots are potent so I suggest adding 1-2 tbsp to a 8-12 oz glass of water and stir it in. This anti-inflammatory juice can be stored in the fridge for up to 5 days. I recommend freezing extra in ice cube trays. Then take one out the night before, put in a glass and set in fridge. In the morning it will be melted and you can add it to your water or take the shot.