This tea is a little like a mother’s gentle belly rub for a sick child, as both peppermint and ginger have qualities that relax the smooth muscles that surround the intestine.
Recipe information
Yield
makes 4 cup
Ingredients
4 cups water
4 1/2-inch slices peeled fresh ginger
1 green tea bag
1 peppermint tea bag
1 tablespoon freshly squeezed lemon juice
1 teaspoon agave nectar or honey
Preparation
Step 1
Bring the water and ginger to a boil in a saucepan, then lower the heat, cover, and simmer for 10 minutes. Remove from the heat, add the green and peppermint tea bags, and steep for 10 minutes.
Step 2
Remove the tea bags and ginger, then stir in the lemon juice and agave nectar. Serve hot, or chill for at least 1 hour before serving over ice.
storage
Step 3
Store, covered, in the refrigerator for 5 days.
nutrition information
Step 4
(per serving)
Step 5
Calories: 10
Step 6
Total Fat: 0g (0g saturated, 0g monounsaturated)
Step 7
Carbohydrates: 2g
Step 8
Protein: 0g
Step 9
Fiber: 0g
Step 10
Sodium: 0mg
Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.
