Inspired by: Hot lemon water
- Kapha seasonJan – May in the north
- Vata seasonOct – Dec in the north
Ginger–Lemon Morning Tonic
- Serves
- 1
- Portion
- 200 ml
- Time
- 5 min
- Texture
- Liquid
- Season
- Kapha season (late winter – spring)Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Kapha–Vata
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (1 serving) | Café batch ×5 |
|---|---|---|---|---|
| Water | 1 cup | 220 ml | 1100 ml | |
| Ginger, fresh | 3 thin slices | 5 g | 25 g | |
| Lemon juice | 2 tsp | 10 ml | 50 ml | |
| Honey | 1 tsp (added warm) | 5 g | 25 g | |
| Rock salt (sendha namak) | tiny pinch rock salt | 0.2 g | 1 g |
Method
How to cook it
Step 1: Simmer ginger in water 4 minutes.
Step 2: Cool to sip-warm; add lemon, honey and a grain of salt.
Nutrition
Per serving, estimated
Low salt · 0.2 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromCoffee on an empty stomach→Toginger tonic
Appears in
- Menus for Western kitchens · Autumn · Day 1
- Menus for Western kitchens · Autumn · Day 3
- Menus for Western kitchens · Autumn · Day 5
- Menus for Western kitchens · Autumn · Day 7
- Menus for Western kitchens · Winter · Day 1
- Menus for Western kitchens · Winter · Day 3
- Menus for Western kitchens · Winter · Day 5
- Menus for Western kitchens · Winter · Day 7
- Menus for Western kitchens · Spring · Day 1
- Menus for Western kitchens · Spring · Day 3
- Menus for Western kitchens · Spring · Day 5
- Menus for Western kitchens · Spring · Day 7
- Easter & Spring Equinox
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