Before I adopted a more plant forward diet, I used to suffer a lot from acid reflux and indigestion. That’s when I discovered the benefits of ginger. Ginger is well known for its medicinal properties, especially it’s effectiveness against nausea and gastrointestinal distress. Ginger is also said to have anti inflammatory properties, support immune health and blood sugar levels.  So it only makes sense to me to consume Ginger on a regular basis and the easiest way I have found to do that is it infuse it into some lemon water.



Lemons and Ginger Root are easy to keep on hand because they don’t spoil quickly. And adding some flavor to your water is a simple way to get more water into your diet and in this case, more nutrients too. I usually have a half gallon size pitcher of this in my refrigerator at all times and will drink it all throughout the day. I also like to warm some in a mug and add extra ginger and a pinch of cayenne in the morning to help get my metabolism boosted.



If you’ve never had ginger before, it can be a little spicy. If you aren’t a fan of spicy, I would start with pealing the ginger root and puting small slices into your pitcher. You won’t be expressing a ton of the juices so the flavor will be milder.  If you want more of the ginger flavor, you can peal and grate the ginger. Also, the longer you let the mixture sit and marinate, the more intense the flavor will be.


*Tip –  for peeling ginger…use a spoon! All you have to do is use the side of a spoon and scrape at the ginger skin and it will very easily peel away.


Once you have cleaned and sliced your lemon, add it to your pitcher. I use one large lemon for a half gallon size pitcher. Then peel and slice (or grate) your ginger and add to the pitcher with lemon slices. I use about a one inch piece of ginger. You can use more or less depending on taste prefernce. Fill your pitcher with water and refrigerate at least 2 hours before serving. Enjoy!






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