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2 Serves
76 Mins
Wash and thinly slice the fresh ginger root.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
7 µg / 400 µgCalcium
4 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
37 mg / 1,250 mgPotassium
41 mg / 4,700 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
0 g / 28 gSugar
7 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Bring the water to a boil in a large pot on the stove.
Add the sliced ginger and dried echinacea root to the boiling water, then reduce heat to a simmer.
Cover the pot and let the tea steep on low heat to extract the flavors and nutrients.
Strain the tea into mugs using a fine mesh sieve and stir in honey to taste before serving.
9
g47
g11
g
