Mint and Ginger Tea
For a simple tea, I usually just boil fresh mint leaves with honey. For an added kick I will also sometimes add ginger. This time around however, I thought it would be a nice change to add some frozen blueberries to add a little boost of nutrients. Lord knows I can use it right now with the drastic change in diet I’ve had to follow since learning I have gallstones. Speaking of my gallbladder diet, I wasn’t sure if mint would be on the list of foods that are safe to eat while I have my gallstones.
After doing a little research, I learned that mint helps with the stimulation and flow of ‘digestive juices’, and helps ease gallbladder attacks. Other sources have said to stay away from mint tea while having an attack! It’s all so confusing and frustrating, but what has helped me the most out of all this, is avoiding fried and oily foods. I’ve also been paying close attention to my body and how it responds with everything I eat. So far, teas haven’t triggered any pain. Thank goodness! Freshly blended fruit and vegetable juices first thing in the morning have also become a morning ritual. Those definitely get me on the right track for the day.
Anyway, enough about my stoney gallbladder. It’s time for a quick tea recipe :).
4 cups water
1 cup fresh mint leaves with stems
1 tablspoon fresh ginger
Any kind of honey
Frozen blueberries (optional)
Add all the ingredients to a medium sized pot. The amount of honey depends on you. Some people like a lot, some a little, some prefer sugar. Up to you. I use about 3 tablespoons of honey for this amount of tea.
Finally, remove the leaves through a strainer and serve.
For cold tea, allow to cool completely before adding frozen blueberries.
- 4 cups water
- 1 cup fresh mint leaves with stems
- 1 tablspoon fresh ginger
- Any kind of honey
- Frozen blueberries (optional)
- Cut off a piece of the ginger about the size of a tablespoon. Slice off the peel with a knife.
- Add all the ingredients to a medium sized pot. The amount of honey depends on you. Some people like a lot, some a little, some prefer sugar. Up to you. I use about 3 tablespoons of honey for this amount of tea.
- Turn the burner on to high and bring the water to a boil. Once the water starts boiling, reduce the heat to medium-low. Cover and let it continue on a low boil for 10 minutes.
- After 10 minutes, turn off the heat and remove the ginger. Put the lid back on and let it seep for another 10 minutes. After 10 minutes, remove the leaves through a strainer and serve.