This week’s Foodie Friday recipe is sure to pack a punch and is full of nutrient-rich powerhouse ingredients that are loaded with health benefits. Interested? Read on to find out how to make this immune boosting elixir.

Introducing the star ingredient of the elixir – turmeric. Turmeric is deep rooted in the world of natural medicines and has been used in eastern medicine for a really, really long time… In Ayurveda, turmeric is used in abundance – doctors use it to help treat respiratory conditions such as asthma, coughs, runny nose and so much more.

Turmeric elixirs are a delicious way of helping the body in more ways than one. Turmeric root has an active component called curcumin – this has been studied immensely and is proven to relieve a wide range of conditions with its powerful antioxidant and anti-inflammatory properties.

Another key player is ginger. Ginger is in the same family as turmeric and is also a root. It not only tastes amazing, it’s also been proven to relieve nausea and bloating by reducing inflammation in the body, which in turn also reduces pain levels.

Lastly, to tie it all together – lemon. Lemon naturally detoxes the body and wakes up the digestive process, so this elixir is perfect to have before food (ideally 30 mins prior).
Lemons are high in vitamin C, one of the best nutrients for the immune system, however they are also one of the most unstable nutrients so its best had as fresh as possible.

So, what does the final concoction produce? Anti-inflammatory properties, powerful antioxidants, immune boosters, digestion aid, and is packed with natural vitamin C.

What more could you want? Give this easy elixir of life a go.

Immune Booster Elixir

What you will need

  • 1L of water
  • 3 lemons
  • 1-3 large piece of ginger (depending on preference)
  • 1-3 pieces of turmeric or 2 tsp powdered turmeric (depending on preference)
  • Nut milk bag/cloth/stainless steel funnel
  • Blender
  • Glass Bottle or jug
  • Rubber gloves
  • Funnel


  1. Wash, peel and chop ingredients
  2. Place all ingredients in blender and pour in water
  3. Blend
  4. Put on your rubber gloves
  5. Place nut milk bag over bottle or jug
  6. Pour elixir into nut milk bag and squeeze the bag until all the liquid is out. Add water to equal your total
  7. Store your elixir in a glass bottle/jug in the fridge
  8. Store your ginger and turmeric leftovers in a jar filled with olive oil to use in soups or as a spice rub on meat and veggies.


  • Add more water for dilution
  • Less water if you prefer to have it as a shot
  • A little sweetener will make this elixir more palpable – can use carrot, orange, palm sugar, honey
  • Add a teaspoon of apple cider vinegar and some soda water for a fresh spritz
  • Add some mint for another dimension to the elixir
  • This elixir can be had hot or cold- cold will be more beneficial for vitamin C
  • Add a pinch of black pepper to the elixir- this makes the curcumin more bioavailable

Samantha Elaine Wooldridge

Clinical Nutritionist
(BHSc Nutritional Medicine)


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