Culinary, Arts, Thread.

#34,524
#34,524
volfanbill said:
Can you post the recipe? I drive back to DC and want to try it
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Short answer, yes.


Tl;dr answer...

All the ones I could find that was what I wanted were for a cup or 2 at the most. I didn't want to make a cup everytime I wanted it, that's at least a 30 minute process.

I averaged the ingredients of 3 or 4 and then came up with 7 days worth, which I rounded off to a half gallon.

Something important that I never could find info on is, does making it this way lose any nutritional/vitamin/mineral benefits? If I add the turmeric and pepper in the ginger juice, does it lose its absorbing effect? I still don't know. What I do know is I tried making it by the cup for a week and didn't feel or notice any difference. Is the sufficient evidence? Yes, to me it is.

Next thing is they all say add ginger and turmeric to sauce pan and 8oz of water and boil.

I did this for about 2 months and it was a pain in the butt. So I decided that drinking it warm wasn't really needed that it just seemed to be the best way to enjoy it, "soothing". So I blend it now and that cuts my time making it down to about 15 instead of 45 and although it probably doesn't matter or someone would have said something, I feel better knowing I'm not destroying any vitamins or nutritional benefits with the heat.

I tell you all that so you get an idea why I do it the way I do it. You won't find this anywhere that I'm aware of, I looked hard before I just did it.

I also make it stronger than it probably needs to be, but it's my understanding that's okay.

I make a half gallon at a time. If I drink it once a day it lasts 10 days, but I drink it to make it last 7. I like to make it fresh on Fridays. Obviously a gallon every 2 weeks would be easier, but I decided a weeks worth should still be fresh enough and 2 weeks was just too long. No official evidence just my own thoughts.

I'll continue in another post....
 
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#34,525
#34,525
I use fresh ginger root and I've found Walmart has the best quality and price in my area. I use 1 root with 4-5 knobs on it, it measures about 5 inches.
36950088-raw-ginger-root-on-white-wooden-background-top-view.jpg
I break off the knobs and clean it all really well and drop it all on a blender, with the skin.

I fill the blender about half full of distilled water and blend it until it pretty much puree. About 15-20 seconds. Then I strain it in a half gallon container. I have an old wire mess coffee filter from and old coffee pot I use with a funnel. Works perfectly.

Then I dump the puree from the funnel back into the blender and repeat the process.

When the half gallon container is about 3/4 full, I throw the ginger root puree away and rinse out the blender. Then I fill the blender about 1/3 with the ginger juice from the container and add the turmeric, olive oil and pepper.

I pulse that mixture several times just to mix it, blending turns it into a froth and I just don't like that. Lulz.

Then I pour that back in the container.

Last step. I don't rinse the blender. I peel most of the yellow skin from a lemon, I do leave some because there's alot of Vitamin C in it.... cut it into several pieces and put it in the blender with just enough water so it'll blend. Then strain it in the container.

That should be right at the top of the container. You need room to shake it because it needs to be shaken vigorously every time before you drink it.

Sounds like alot of trouble, but it's really not. Takes me about 15 with clean up. Probably take you a few minutes longer the first time or two.

Completely worth it.

First thing every morning, even before I pour my coffee, I put 1 tbls chia seeds, 1 teaspoon flax seed, 2 teaspoons orange Metamucil in my cup and pour 8oz of the juice in it. Cup is measured.

It's actually really good.

5 inch ginger root.
5 teaspoons raw organic turmeric.
3 teaspoons black pepper.
5 tablespoons olive oil.
1 lemon.

Don't use the culinary turmeric from the grocery store, I've read it could have added stuff in it and it's not likely to be fresh. I get it off Amazon. You can tell a difference.

I use regular Mccormick ground black pepper.

Olive oil is optional. I add it for several reasons. Mainly it gives me the "warm fuzzies". It has piperine and polyphenols also. It works well with the Metamucil. It takes some of the bite out of the ginger juice.

I haven't been able to find fresh turmeric root locally and I don't trust getting it from Amazon. I've read the raw organic powder was just as good, but that's something you can decide on your own. This is what I use. $8.99 for an 8oz resealable bag. I use it for cooking too, it's way better than the stuff you buy off the shelf in little bottles. It lasted about 3 months and has 12 month shelf life.

And theys lemon shrimp, shrimp Creole, shrimp sandwich, bbq shrimp.........
 
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