Tummy-Tamer Tonic (AIP, Paleo, SCD)

Tummy-Tamer Tonic (AIP, Paleo, SCD)

Can we take a moment to fixate on the colour of this Tummy-Tamer Tonic? Total utter GORGEousness. If that sunshiny yellow doesn’t make you happy, the soothing nature of this Tummy-Tamer Tonic certainly will!

Drinking warm lemon water every morning has long been extolled for its many benefits — aiding digestion, boosting immunity, and flushing the liver.

I often drink a big glass or two of water upon waking because after a night’s sleep — a fast of sorts — water works well to rehydrate and help all those cells get ready for the day ahead.

A little while ago, however, I encountered a rough patch with my digestion. Yes, this happens from time to time, even though I’ve got a good handle on what does and does not play well with this persnickety gut of mine. Autoimmunity is unpredictable in how it announces, “Hey! I’m gonna be that annoying person who gets all up in your grill in a most uncomfortable way.”

ttt-alternateThat’s where this Tummy-Tamer Tonic comes in. I was feeling the grumblings of a cranky gut one morning and almost intuitively reached for lemon, ginger, and turmeric. I squeezed, grated, and steeped.

In addition to the benefit of fresh lemon juice, the inclusion of ginger ups the ante on soothing the digestive tract as it has been used for eons as an effective digestive aid. And, of course, we’re well aware of the antiinflammatory goodness of turmeric, a spice that some research has shown to be effective even in combating cancer cells!

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Tummy-Tamer Tonic (AIP, Paleo, SCD)
Prep time
Total time
Recipe type: Beverage
Serves: 4 cups
  • 1 tbsp freshly grated ginger
  • 1 tsp freshly grated turmeric (You can sub ¼ tsp dried, but fresh is always best!)
  • Juice of 1 lemon
  • 4 c water
  • Optional sweetener: Add 1 tsp maple syrup per cup of Tummy-Tamer Tonic for AIP/paleo. Add 1 tsp of honey per cup for SCD.
  1. Grate ginger and turmeric. Place in large bowl.
  2. Squeeze juice of lemon into same large bowl.
  3. Heat 4 c of water to about 175 degrees (I use my handy variable temperature kettle for this step).
  4. Once the water is heated, pour into the bowl containing the grated ginger, turmeric, and lemon juice.
  5. Let steep for about 20 minutes.
  6. Pour mixture over a fine-mesh sieve into a pitcher or a large 1 quart mason jar.
  7. Enjoy by the mug full! And add the optional 1 tsp maple syrup or honey per cup of mixture.


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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.