Starting your day with a large cup of hot water is great for your health, but it can often get a bit boring. By adding in a few simple ingredients, you will bring some flavor to your morning drink and increase the health benefits even further! This Kapha-reducing tonic is prefect for promoting digestion, detoxification, weight loss, immunity, and hydration. With ingredients such as ginger, black pepper, and apple cider vinegar, taking this tonic each morning is a sure way to get the blood flowing and the energy going!
This cleansing tonic can be taken first thing in the morning on an empty stomach for Kapha-types or any individual desiring weight loss or detoxification. With its decongestive, immune-boosting properties, it is equally as beneficial for easing a cold, fever, flu, or respiratory infection. For those that are needing a stronger boost in any of these areas, this tonic can be taken three times daily about 30 minutes before each meal. This method will be powerful if you are experiencing more severe symptoms of sickness, weight issues, sluggish digestion, slow metabolism, sleepiness after food, or a dull appetite.
Kapha-Balancing Tonic Recipe
Click here for a printable copy of this recipe.
Materials
- Small pan to heat water
- Mug to drink
- Measuring spoons and stirring spoon
Ingredients
- 12 ounces water
- 1/2 lemon, juiced
- 1/2 teaspoon apple cider vinegar
- 1/4 to 1/2 teaspoon ginger powder
- 1/8 teaspoon freshly ground black pepper
- 2 teaspoons honey
Directions
Click here for a printable copy of this recipe.
1. Heat 12 ounces of water to just below a boil.
2. Add in the fresh lemon juice, apple cider vinegar, ginger powder, and black pepper.
3. Stir well until all of the ingredients are thoroughly blended.
4. Pour the drink into a mug and allow it to cool slightly. Once the tonic is at a drinkable temperature, stir in the honey.
5. Enjoy this drink first thing each morning on an empty stomach to awaken the energy, boost the digestive fire, stimulate the metabolism, aid in elimination, remove congestion, and gently flush out the system.
Discover more healing recipes with my 30-Minute Ayurvedic Cookbook!
Just what we needed. Will try this recipe.
On another note, the Cookbook is amazing. Wonderfully put together. Beautiful presentation and explanations. There are plenty of yummy recipes me and my husband can’t wait to try.
Hi Deb! Thank you so much for taking the time to write in! I am so glad you are enjoying the cookbook and I hope you enjoy the tonic as well:)
Namaste,
Danielle
Sounds wonderful. Can this be taken with, before or after taking triphala?
Hi Nava!
Yes, you can definitely take this drink at the same time as Triphala. In fact, it will be a great complement and will help bring out the cleansing properties of the Triphala.
I hope this finds you well:)
Many blessings,
Danielle
Can I use fresh ginger in this recipe?
Hi Mireya,
Thank you for writing in! Yes, you are welcome to use fresh ginger in place of the dry. I personally prefer fresh ginger myself, but I chose to use dry for this recipe, as dry ginger is a bit more Kapha-reducing than the fresh version. Nonetheless, it is still beneficial for Kapha however, so if you prefer the fresh, then go for it!
I hope you enJOY!
Namaste,
Danielle
I love your website and I love that beautiful mug you have pictured above. Are those being sold somewhere?
Hi Tanya,
Thanks for writing in! I actually got that mug several years ago in a small coffee shop located in Estes Park, CO. It is one of my favorites too! They often have a lot of similar handcrafted mugs on Etsy. I get some of my pottery from there as well and love supporting small businesses!
Many blessings,
Danielle
I am a potter and noticed the tumbler and glazes right away. Two of my main glazes are a similar blue and green. The blue colour comes from cobalt oxide or carbonate and rutile. Copper carbonate and rutile gives the green. Rutile
Is probably my favourite glaze chemical. It adds visual texture and transforms what would be a flatter, less interesting colour
The raspberry” colour comes from 0.15% chrome (yes, just a smidge) and tin.
This piece is probably stoneware fired to come 6 in oxidation (electric kiln).
I love making things that people enjoy using.
Hi Treesa-Marie,
Thank you for writing in! I wish I could say I made this mug, but I actually purchased it from a local artist in Estes Park, CO. It is one of my favorite mugs and drinking from these pieces of art makes any drink taste better:)
Many blessings,
Danielle
Love all of your recipes 🙂 Do you have any advice on making this ahead and drinking cold, or reheating?
Hi Anna,
Thank you for your question!
I have not tried making this drink ahead but these are my suggestions if you want to try:
1. Make a large batch by multiplying the ingredients by 4. Store the leftovers in a glass jar with a lid in the refrigerator for up to 4 to 5 days. *You will need to shake the jar just before pouting out each serving since the spices will settle at the bottom.
2. Leave out the lemon juice and honey as these should be added fresh with each serving.
3. Always reheat each serving, as the remedy will be much more effective for boosting digestion, metabolism, and detoxification when it is taken warm.
4. Do not add the lemon or honey until after the reheating process is complete and the beverage is at a drinkable temperature (110º or so). Cooking the honey is considered toxic in Ayurveda and cooking the lemon will kill off the essential enzymes.
If you follow these tips, I think it will be a great way to get your Kapha Tonic in each morning without taking up too much time or effort.
Let me know if any questions come up!
Namaste,
Danielle