Ginger, Lemon & Honey Tea

by Renee Lindstrom, GCFP–Living in Natures Love Lifestyles

Ginger, Lemon & Honey


Colour Spectrum Foods

3rd Chakra (Solar Plexus):  Ginger & Lemon

2nd Chakra (Sacral) :  Honey



This ginger tea is created using raw ginger, whole lemons and honey and is quite easy to make. It is a wonderful refreshing drink anytime however it is the best during cold and flu season.  At any time I feel run down I make a large batch and drink over many days.  I even reuse the same ginger rounds to continue infusing more if needed.  If I still find I need support getting my energy back or with a sore throat I will chew on a some water-soaked pieces of ginger.  Singers will often drink ginger tea during choir season!

It can be enjoyed hot or cooled and made into a cold drink.  It can be as strong or as weak as you prefer.  I happen to enjoy making a large batch of a quart or more and like it quite strong.  I use a large piece of ginger to begin.  After washing I cut this piece of ginger into small round chunks leaving the skins on.  These pieces are put into a pot and simmered as long as needed to get the strength of tea I enjoy.

The three main ingredients for a large batch are:

  • 2 or 3 Large pieces of Ginger cut up
  • Fresh Water to fill large pot – 12 cups or more
  • Juice of 3 Lemons juiced
  • up to 1/4 cup Honey

This will serve a large community event or can be stored in the fridge or frozen for personal use.  It can be adjusted into smaller amounts.

The process is simple:

Wash and cut ginger into small rounds to simmer in a pot of water on the stove.  As mentioned above I make a large batch so I use a large soup pot.  This can also be simmered in a slow cooker.  Remember it can be adjusted for smaller amounts.  The longer it simmer the deeper the amber colour and stronger the taste.  I add more water if needed.  Once the desired flavour is achieved the heat is turned off and the juice from the lemons is added to the pot to infuse along with the honey.

It can be poured into pots to serve hot immediately or cooled to add to pitches of ice for a ginger tea lemonade.  I also enjoy creating ice cubes with it to flavour water.

Remember to taste and adjust it to what you enjoy.

More about Ginger

Ginger has hundreds of compounds that can be used for personal healing remedies from relieving gas, constipation, motion sickness and nausea, to inflammation and pain relief.  Ginger is a natural anti-inflammatory.

Ginger has vitamin B6, magnesium, phosphorus, zinc, folate, riboflavin and niacin.

In 100 grams of fresh ginger root, there are:

79 calories
17.86 g of carbohydrate
3.6 g of dietary fiber
3.57 g of protein
0 g of sugar
14 mg of sodium
1.15 g of iron
7.7 mg of vitamin C
33 mg of potassium

1/8th of a teaspoon of ground ginger equals 1 tablespoon of fresh grated ginger

More about Lemon

Lemons also relieve constipation and help digestion.  Lemons are high in Vitamin C and considered an anti-oxidant.

More about Honey

Honey tastes great and has been found in traditional medicines dating back 5000 years.  Honey is anti-bacterial and has been used for fighting infections, diarrhea, skin irritations, wounds and burns, cough syrup and acid reflux. It is recommended not to used in children under one year old.


The Amazing Dandelion

by Renee Lindstrom, GCFP – Living in Natures Love Lifestyles

Mortartea kettleEdibleDyedeer

Picture by Renee Lindstrom


by Renee Lidnstrom

Spring Dandelions

Uses:  Culinary, Pot Herb, Medicinal, Dye, Detox, Coffee Substitute, Love Potion, Weight Control, Anti Aging, Tonic

Parts used:  Flowers, Leaves, Roots

Preparation:  Fresh, Culinary, Dried,  Flower Essences,  Infused Water, Juicing, Oil, Tea, Tincture, Vinegar


  • Symbolizes:   Circle of Life, Hope, Dreams, Well-being and Joy
  • Language of Flowers meaning:  Joy and Faithfulness
  • Associated with: Binding Love, Crown  and Solar Plexus Chakra’s
  • Element:  Air
  • Governed by:  Jupiter

Health & Wellness

Dandelions are increasing in popularity in mainstream health and fitness programs to the point of being called a super food due to the volume of goodness in each plant.  I recently discovered that the flowers are a mild pain reliever when they are infused with oil and used on joints, aches and pain.  As a Feldenkrais®Practitionerthis is good news for  many students and clients.  They would be relieved to learn more natural ways of controlling their pain.

Dandelions are a very rich source of beta-carotene and when consumed we convert this into Vitamin A. Their active ingredients are found in both the roots and leaves.  Dandelions are a good source of:

  • Vitamins: A,C, K and B-vitamins
  • Minerals: magnesium, zinc, potassium, iron, calcium and choline

Their chemical breakdown:

  • Sesquiterpene lactones (bitters): taraxinic acid (taraxacin), tetrahydroridentin B
    • Triterpenoids and sterols: taraxasterol, taraxerol, cycloartenol, beta-sitosterol
    • Other: Vitamin A, Vitamin C, tannins, alkaloids, pectin, inulin, starch, potassium, beta carotene, caffeic acid, flavonoids (apigenin)

Interesting to Know that Dandelion leaves are high in vitamin A, vitamin C and have more iron, calcium and protein than spinach!

Conditions Dandelions Have been used for and currently being researched  for:

  • Antioxidant
  • Digestive Aid
  • Inflammation
  • Immune System
  • Liver Detox and Cleanse
  • Gallbladder
  • Laxative
  • Cancer
  • Diabetes
  • Urinary disorders
  • Acne
  • Jaundice
  • Cancer
  • Anemia

How to use Dandelions

Each part of the plant is edible and can be used for creating medicinal remedies and  making tea. The flowers are used for fresh tea and the roots and leaves are mostly used as a dried herb for tea.  I have begun to dry the flower petals to use in tea. Fresh leaves and a few flower petals can be tossed into salads.

Did you know that,  you can cook the spring roots, leaves, flowers and buds or add the to a smoothie, make wine or use as a coffee substitute?

Buy Dried Dandelion Roots – Product # H2100

Buy Dried Dandelion Leaves – Product #H2100-050

Try stir frying fresh spring leaves with oil and garlic and toss the unfurled flower buds in.  As you eat the buds they pop in your mouth!  I notice that the bitterness is reduced with cooking.  In spring,  the roots also are soft and tender and can be added together with leaves into a stir fry or stewed dishes and soups.  Add flower petals to a grain dish to add colour and flavour.

Next time you weed your garden set them aside to try them in your own recipes.

Buy Canadian Dandelion Seeds

Read more:

Traditional uses and properties of herbs are for educational purposes only.  This information is not intended to diagnose, treat, cure, or prevent any disease.  Every attempt has been made for accuracy, but none is guaranteed. Any serious health concerns or if you are pregnant, you should always check with your health care practitioner before self-administering herbs.

Copyright 2014 – 2022  Living in Nature’s Love by Renee Lindstrom, GCFP,
Feldenkrais® Practitioner since 2007, Communication & Empathy Coach since 2004, Art of Placement  since 2000