The key ingredients here are turmeric, ginger, black pepper MCT oil and cinnamon. Both the oil and black pepper increase curcumin's absorption significantly.
Filtered or spring water: a half to 1 gallon
Organic turmeric powder: 1–2 tbsp
Organic fresh ginger: 5–10 slices
Cinnamon: 2 tsp
Black Pepper: 2 pinches (Piperine in black pepper increases curcumin’s bioavailablity by 2,000%)
Lemon: 1⁄2 if big, 1 if small. Organic is preferred.
Organic Unfiltered Apple Cider Vinegar: 1-2 tsps, optional
Gluten-free organic green juice powder: 1/2 - 1 tbsp
Aloe Vera Juice: 1-2 tbsp(s)
Make turmeric-ginger broth: Mix the first five ingredients in a pot and bring it up to boil. Then simmer for 20 – 30 minutes. Let it cool to room temperature and pour it into a big glass jar. It can be stored in the refrigerator for about a week.
When you are ready to make the morning concoction, fill 1/2 of the glass with hot water.
Fill the rest of the glass with the refrigerated broth made in step1. Make sure the temperature becomes lukewarm (not hot).
Squeeze juice out of the lemon into the glass
Mix ingredients #7 to #9 into the glass.
The portion of the ingredients can be adjusted to your own taste. Serve on empty stomach first thing in the morning. Wait for a half hour before having breakfast. A couple of ozs of turmeric-ginger broth made in step 1 can also be added into any tea or drinks.