Hey there, guys! Happy December! (I can’t believe this year is already coming to a close!) #timeflies
Today I wanted to tell you about a tea I made that I am SO hoping will help get rid of the inflammation and pain I’m having in my left pointer finger as well as some (probably?) sympathy pain in the areas surrounding said finger. (ie: my thumb and middle finger get rather stiff when the main culprit is particularly angry as well as just my entire hand aching when I move or try to grip– I’m assuming since it’s nothing near as severe as that one finger, that it’s a sort of sympathetic pain or just the tendency for it to be achy and stiff while not being the main area of inflammation or pain.
If THAT made any sense!
Okay, so I have been a proponent of using ginger for energy and stuff if you remember my post about it here, you’ll know I’ve consumed a lot of ginger over the summer in a cold drink. Today, I found a recipe for a hot ginger drink I’d never seen before.
Honestly, I don’t know why because it’s so stinkin’ simple! Of course, I didn’t make it strictly by the recipe because, well, that’s just how I roll for one, and for two, I wanted to cut some sugar out of it.
After having a cup of the tasty concoction, I have to say, I’ll be cutting the sugar back even more because it’s just too sweet, even for me! And I have a giant sweet tooth, so you know it’s gotta be super-syrupy if I’m complaining! Ha!
Okay, so here it is…. This is simply sliced, fresh ginger, boiling water, lemon (I added that slice after brewing) and brown sugar. Yep, that’s it!
So, the recipe called for a cup of brown sugar AND a tablespoon of honey (or agave) but I skipped the honey just to reduce sugar content. I’ll cut back on the brown sugar next time, too! It was just way too much sugar at a 5:1 ratio. Next time, I’ll try a half cup to five cups of water.
Okay, the instructions are to boil the water and ginger. I sliced up a quarter cup of the fresh ginger I almost always have in the freezer. No particular thickness, but I assume the thinner, the more of the ginger essence you’ll get in your tea. So as soon as the ginger boiled, I took it off the heat and let it steep while I measured the brown sugar. Mind you, people, the recipe I had called for an entire cup of PACKED brown sugar. Woo! It was way too much!
I had gotten my favorite (and only!) glass pitcher from the fridge. We had been keeping filtered water in it when we stopped buying bottled water, but later, I had gotten some glass bottles of kombucha and juice so I recycled the bottles and had been keeping five or six of those filled in the fridge. I am guaranteed to drink more water if it’s kept in the fridge in a bottle. But I emptied the pitcher and warmed the glass and then, like a big idiot, I thought I could put the water from the kettle straight into the pitcher.
Um, nope. It broke almost immediately. Sheesh. Anyway, I quickly poured it all into my huge measuring cup to stir in the sugar and get it dissolved. The recipe said to strain off the ginger, but as you can see from the photo, I didn’t. I wanted to get as much ginger action as I could, even though I knew it was gonna be really spicy!
I added a couple drops each of sweet orange essential oil and cinnamon bark essential oil just because that’s how I am. Ha ha! I have to fiddle with the recipe or it’s not me cooking! I just thought cinnamon and orange would smell so delicious in the ginger brew and it did indeed! And it was quite tasty that way as well!
Then, just before I drank it, I added the slice of lemon (after pulling the seeds out of my slice and making it look weird). As I said, I knew it would be hot, as in spicy hot, and I’m normally not a spicy-hot girl as I will pass on hot peppers every day of the week and twice on Sunday! But somehow, ginger heat isn’t the same, so I did get a nice slight burn down my throat as I drank my little toddy.
I am hoping this stuff will help keep my finger from at least getting worse but hopefully, it will make it feel better. The pain is getting pretty intense and unless the ginger really makes it a lot better, I’ll probably go see a rheumatologist as soon as I can.
Until then, I’m going to give this ginger tea a good run. I ended up adding another couple cups of water to the mix that was still in the kettle, adding a new slice of lemon to it as well and am waiting to see if it cuts down the syrupy-ness enough.
Let me know if you try this and if you’ve had luck using ginger as an anti-inflammatory!