Ginger and tumeric shots

Ingredients

Ginger
Turmeric
Lemon juice
Filtered water
Black pepper - 1 level teaspoon
Honey - 2 tablespoons
Olive oil - half a teaspoon

Method

Blitz the ginger, turmeric, lemon juice and water.

Strain and pour into 500ml bottles and freeze.

When ready defrost the bottle overnight.

Pour into a 500ml jug and add 1 level teaspoon of black pepper.

Pour 50ml into a cup and microwave for 10 seconds.

Add 3 tablespoons of honey and stir until fully dissolved then pour this into the jug.

Distribute the juice into 150ml bottles and refrigerate.

To drink

When ready to drink take a half teaspoon of good quality extra virgin olive oil or any dressing oil and drink it neat. Follow it up with a swig of ginger and turmeric.

Notes

Why the Olive Oil Matters

Absorption (Bioavailability): Curcumin needs to bind to fat to be transported across the intestinal barrier and into your bloodstream. Without a fat source like olive oil (or coconut oil/ghee), the absorption rate is incredibly low.
The "Micelle" Effect: Fat helps form tiny droplets called micelles during digestion. These act like little "taxis" that carry the curcumin safely through your digestive tract so your cells can actually use it.
Digestive Coating: Ginger and turmeric are highly acidic and "spicy." A small amount of olive oil can help coat the stomach lining, making the shot less abrasive if you're taking it on an empty stomach.

The black pepper contains piperine, which inhibits the metabolic pathway that flushes curcumin out, boosting absorption by up to 2,000%.