Tid kvar —

Högsta bud —

We’ve had it with colds for this season, yet they keep coming back! In an effort to fight them off, we’ve called in expert help in the form of Therese Elgquist, who’s kindly agreed to give us her mother’s recipe for a turmeric and ginger super shot. Bless you!

Ps! Watch Therese cook at TV4 Nyhetsmorgon today, Saturday January 19!

“We all know that adding as much nutritious food as possible to your daily intake is a great thing. And drinking a home-juiced, super tasty and refreshing elixir (kind of) is one of those things that will help you get there!
As a person crazy about textures, I prefer to eat my food instead of drinking it, but if you do find it hard to reach an high enough intake of fruits and veggies in one day (the Swedish National Food Agency recommends 500g fruits and veggies per day, preferably half of each), drinking a veggie shot can be a great way to add some extra grams.
A combination of eating whole veggies and fruits + drinking smoothies (where the whole ingredients are mixed) + drinking shots and veggie juices, is a great way of making sure you’ll get all the nutrients your body wants.”

x Thess


Mamas turmeric and ginger super shot


You’ll need a ‘juicer’ or preferably a ‘slow juicer’ for this recipe.

Makes 1 bottle, about 750ml.


50g organic fresh turmeric
250g organic fresh ginger
2 organic carrots
2 organic lemons
2 organic oranges
5dl / 2 US cups water
1 pinch of freshly ground black pepper


Peel the citrus fruits (I find the peel to be a bit too tough for the slow juicer). Cut everything in smaller pieces and put in your slow juicer or centrifugal juicer.
Blend the golden juice with black pepper and water. Pour in a bottle and keep in the fridge, it stays fresh for up to 7 days. Shake before serving.



Therese Elgquist is one of our favorite plant-based food creators. This recipe was originally published at Plant Based by Thess. Click here to check it out and discover more amazing veggie dishes.

Follow @plantbasedbythess.

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