Vegan ginger and turmeric shot with lemon

Vegan ginger and turmeric shot with lemon: fresh ginger, turmeric and a pinch of black pepper – intense, fresh and made in a few minutes.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 35 kcal per serving
• Protein: 1 g
• Carbs: 8 g

Ingredients

• 2 thumb-sized pieces of organic ginger
• 1 whole unwaxed lemon
• 1 thumb-sized piece of organic turmeric
• 1 splash of ice-cold water
• 1 tiny pinch of freshly ground black pepper

Method

You’ll need: juicer · chopping board · knife · sieve

1. Scrub the ginger and turmeric thoroughly under cold water. You can leave the skin on if both are organic; turmeric stains heavily.
2. Squeeze the lemon, catch the juice and remove the pips.
3. Roughly chop the ginger and turmeric and put them through a juicer. Without a juicer, grate both finely and squeeze them through a fine sieve or cloth.
4. Stir the ginger and turmeric juice into the lemon juice. Dilute with a little cold water to taste.
5. Stir in the black pepper and mix briefly. The pepper goes in right at the end.
6. Pour the shot into a small glass and drink it straight away. It tastes more rounded when well chilled.

Good to know

Small, hot, zingy. A shot like this isn't magic, but it's a concentrated, fresh start to the day.

Swaps

Lemon → lime (similarly fresh, also provides vitamin C) | Fresh turmeric → ground turmeric (also provides curcuminoids, a little earthier in flavour) | Water → coconut water (milder, naturally contains electrolytes) | Black pepper → a small pinch of cinnamon (warming aroma, also contains plant compounds)

Allergens

The recipe is naturally vegan and free from most of the main allergens. Because of the heat and acidity, it's only suitable for children with caution, and during pregnancy or if you have a sensitive stomach, it's best to drink it in small amounts.

Dairy-free recipes