Ditch that heating pad, and try a ginger shot on your next period!
Period cramps are no joke. It’s kind of unfair for our body to be punishing us for not getting pregnant, no? I wanted to find a period solution that was not only effective but also natural, free of sugar and easy to take (i.e., it doesn’t taste TOO bad).
Enter – the ginger shot.
It helps reduce my period cramps effectively and as an added bonus, ginger and the other ingredients in this recipe also help with soothing digestive issues, reducing inflammation and increasing your immunity.
Let’s get right into it!
Does ginger actually work for period cramps, or is this just another internet thing?
When ingested, these compounds can help with reducing cramps. Be aware – It’s probably not going to completely eliminate them, but I’ve been drinking these juice shots every morning for two months and my cramps have become much better! Just like anything else, ginger will help you when you take it on a regular basis.
Okay, you’ve got me. How does ginger work for immunity, though?
Ginger has been known to boost immunity in some studies because it’s rich in antioxidants and anti-inflammatory. It can enhance your immune response, and the addition of lemon and turmeric in this shot helps combat bacteria and viruses. If that’s too tart for you, then you can sweeten it up with honey, an additional immunity booster!
I’m not big on juice shots…are there other ways to incorporate ginger into your diet?
Great question! Juice shots are probably the freshest way to do it aside from monching on the ginger root. If you want to include ginger more naturally into your routine, then you could also drink it as a tea or add it to a stir fry for a nice zing! The juice shot just gets everything in one and is a quicker way to achieve results.
I’ve linked to the equipment I used in the recipe below.
Period Cramp Ginger/ACV Juice Shot
- Blender OR Juicer
- Measuring spoons
- Measuring cups
- Nut milk bag (not necessary if you have a juicer)
- Juice shot glasses (this recipe makes six 4 oz shots)
- Pitcher or other storage container (clip the coupon for 20% off!)
1 INCH GINGER ROOT
1 TSP TURMERIC
1 TSP CAYENNE PEPPER
1 TSP BLACK PEPPER
1 CLOVE RAW GARLIC
TWO LEMONS, JUICED
1 TBSP APPLE CIDER VINEGAR (I USE BRAGG’S)
3 CUPS WATER
- OPTIONAL: LEMON, HALF AN APPLE, ORANGE, OR A FEW PINEAPPLE CHUNKS FOR TASTE
- JUICER: To a juicer, add everything and begin juicing.
- BLENDER: Add turmeric and ginger to a high speed blender, followed by lemon juice, apple cider vinegar and spices. Finish with garlic and 3 cups water. Blend on high for 30 seconds.
- For both methods, you can add additional water if there’s issues with blending, but it should be pretty smooth. After blending, strain through a nut milk bag or fine mesh strainer. (FYI – wash that bag or strainer ASAP after straining – turmeric can stain)
- SERVE: Divide between glasses and take one shot! You can also top it with some cracked black pepper or add olive oil for improved turmeric absorption.
- STORAGE: This can be stored in the refrigerator in a pitcher or in sealed glasses. It’s best served fresh but I personally like making it ahead of time to last me a few days. (I drink one a day!)
- LEFTOVERS: You can compost the juice pulp or freeze into ice cubes and blend into future smoothies. You could also use this as a base for a broth/soup if you freeze it.
Let me know what you think of this recipe and if it works for you!
Tag me @eatingwithjanice with your results. Or use the hashtag #eatingwithjanice and I’ll reshare your post!
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