Ginger root is a favorite in many Caribbean kitchens. We use it for its culinary and herbal properties. It is used to make tea, cook in stews and very popular in making ginger beer. Anyone who is from the Caribbean or visited any of the beautiful islands may have tasted ginger beer. A spicy, refreshing drink with a pungent ginger flavor. Ginger has been used for centuries to settle upset stomachs, relive inflammation and an aid in digestions after a meal. Note: For a stronger ginger beer flavor ferment the drink in an amber bottle for about 30 days in a dark cupboard.
Prep Time: 2-3 hours | Cook Time: 35 | Serving Size: 24
2 1/2 cups of fresh grounded ginger
1 large whole cinnamon stick
1 cup of organic cane sugar
18 cups of water
6 bay leaves
- In a large pot bring the water to a rapid boil. Add the spices and herbs and boil for about 20 minutes.
- Turn the stove off and put the ginger into the water. Mix together with a large wooden spoon then allow to rest for about 2 hours.
- Add the sugar, mix until dissolved and allow to rest 24-48 hours. Strain and enjoy cool iced or chilled.
Farrah was born on the Nature Isle of the Caribbean, Dominica. An island, known for its rich biodiversity, cultural heritage, and extensive centenarian population. Dominica instilled in her a respect for nature, the environment, and the power of healthy living. It is apparent why she became an Environmental Scientist. After much success in her industry, Farrah found a growing need for community-based health education and founded Gaia’s Essence, a lifestyle company for women. Over the years, she has partnered with Fortune 500 companies like; Whole Foods Market, Disney, and OWN. She is the Editor in Chief of Gaia’s Essence Magazine, the producer of the New Year New You Summit, the Gaia’s Essence Women’s Wellness Conference, host of the Beast Mamas podcast, and founder of the Gaia’s Essence Network.
She lives in California with her husband and her two children.