Eosinophilic Esophagitis Friendly Apple Turmeric Ginger Wellness Shot
Bright, zingy, and genuinely good for you, this little shot packs a serious punch from just a handful of whole, recognizable ingredients. Fresh turmeric and ginger are the stars here ā both are widely celebrated for their anti-inflammatory properties, which makes them a natural fit for anyone managing esophageal sensitivity and looking to support their body from the inside out. The apple brings a natural sweetness that softens the heat of the ginger and earthy bite of the turmeric, so the flavor is bold but not overwhelming. Straining the blended mixture through cheesecloth or a nut milk bag gives you a smooth, pulp-free liquid that goes down easy ā no rough texture, no irritation. A splash of apple cider vinegar ties everything together, and a drizzle of raw honey makes it feel almost like a treat. It comes together in just a few minutes and keeps in the fridge for up to 24 hours, so you can prep a small batch and start your morning on a strong, nourishing note all week long.
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Learn more āIngredients
4 servings
- 1 medium apple (such as fuji or gala), cored and roughly chopped
- 2-inch piece fresh turmeric root, peeled and roughly chopped
- 1-inch piece fresh ginger root, peeled and roughly chopped
- Ā½ cup cold water
- 1 tsp apple cider vinegar
- 1 tsp raw honey (optional)
Instructions
- 1
Add the chopped apple, turmeric root, ginger root, and cold water to a blender. Blend on high until completely smooth, about 45ā60 seconds.
- 2
Set a fine-mesh strainer lined with cheesecloth or a nut milk bag over a small pitcher or measuring cup. Pour the blended mixture through and press or squeeze firmly until all the liquid is extracted and the pulp is dry. Discard the pulp.
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