Ingredients:

  • 4-inch piece fresh ginger root, sliced
  • 1 medium pineapple, skins and core only (scrubbed)
  • 6 cups filtered water
  • 2 large lemons, one juiced and one sliced
  • 1 whole Ceylon cinnamon stick
  • 1-inch piece fresh turmeric root, bruised
  • 1 tbsp raw Costa Rican honey
  • 2 tbsp Chan or Chia seeds

Instructions:

  1. Scrub the pineapple skin thoroughly with a vegetable brush to remove debris. Remove the skin and core from one medium pineapple.
  2. In a large stainless steel stockpot, combine the 6 cups of filtered water, pineapple skins, pineapple core, sliced ginger, cinnamon stick, and bruised turmeric.
  3. Bring the mixture to a gentle boil, then reduce heat and simmer for 20 minutes to allow for maximum extraction of bromelain and gingerol.
  4. Remove from heat. Stir in the fresh lemon juice and the sliced lemon rounds.
  5. Strain the liquid through a fine-mesh sieve into a glass storage pitcher, discarding the solids.
  6. Stir in the raw honey and Chan or Chia seeds. Allow to sit for 5 minutes until seeds expand before serving warm or chilled.