Wash and chop 2 knobs of ginger root
Add 1 cup water
Blend well
Strain water

Add 1tsp lemon juice
Pinch of Cayenne or black pepper
1tbsp Apple Cider Vinegar(ACV) with the mother/unfiltered
2 tbsp raw honey
Shake well

Store in fridge. Consume daily 2 tbsp 1/2 hour before breakfast with warm water throughout the year.

Benefits
Aids in digestion
Removes mucus from gut
Improve appetite
Prevent gas build up
Fights inflammation of respiratory system
Provides energy to body
Boosts metabolism
Fights cold, cough, sore throat and flu
Soothes muscles cramps
Normalises low BP
Relieves cold headaches
Fights mild infections

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Chai- Spiced Nut Butter


2 cups raw cashews
1 cup raw almonds (or pecans or more cashews)
1/4 cup coconut or brown sugar
1 ½ tbsp ground cinnamon
½ tbsp ginger
1 tsp ground cardamon
1/2 tsp nutmeg
¼ tsp cloves
¼ tsp sea salt

Preheat oven to 350 degrees F (176 C). Place nuts on a bare baking sheer and bake for 8-10 minutes. Remove when light golden brown before they turn deep brown.

Transfer roasted nuts to a food porcessor or high-speed blender and process 10 –12 minutes until completely smooth, scraping down sides as needed. You want to give it time for the oils to release and for the nut butter to get slightly runny. Stages will be: fine meal, which turns into a thick ball and finally a smooth nut butter. Give machine breaks if it’s getting hot.
Once smooth add the coconut sugar, spices and salt. Process again for one minute. Taste and adjust as needed according to your preference by adding more sugar, spices and salt. Process again to combine.

Transfer to jar. Store at room temperature for 3-4 weeks. Or keep in fridge to preserve freshness for two months or more.

Delicious on toast, apple slices, sweet potatoes and baked goods.

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