Last week when I was playing around with ideas for different switchel recipes, I came up with one that actually helped me, my husband and a friend with some stomach bloating, water retention. So my beautiful friend Villie, named it Diana’s Detox Elixir!
Here is why it helps with detoxification and with bloating:
Lemon verbena, also known as herb Louisa, is a diuretic and assists with digestion disorders. Has been used this way medicinally in Greece (which is how I know it) and in many places around the world for this. It actually originated in South Africa.
Ginger is anti-inflammatory and settles an upset stomach. It is also linked to improving blood sugar and metabolism
Grapefruit is high in vitamin C and is full of antioxidants beneficial to the immune system.
***A note about grapefruit. If you take blood pressure medication as I do, it might interact with it. I take my meds in the morning, so I do not drink this early in the day as a result. I wait till about midday to enjoy it.
Yacon syrup is used here as the sweetener, that also takes some of the bitter bite out of the grapefruit, however in traditional Peruvian and Bolivian medicine, it was used to lower blood sugar in diabetics. And as a fructooligosaccharide, it is also rich in fermentable fibers, is high in antioxidants and potassium.
Apple cider vinegar is antibacterial and was even used by the father of medicine himself, Hippocrates in wound cleaning. A simple google search will show a vast list of its health benefits and uses. It is also known for regulating blood sugar, digestion & has been used as an appetite suppressant.
1/2 gallon filtered water
2-3 sprigs of lemon verbena
1/4 cup apple cider vinegar
1/4 cup yacon syrup ( if you are not keto, you can use honey or maple syrup)
3 inch piece of ginger
Start by cleaning your grapefruit well (I use a small natural bristle brush to remove any debris under running water. Then slice it into a few pieces. You want the whole grapefruit including the rind.
With a potato peeler, peel the skin off of the ginger and slice it.
Rinse your springs of lemon verbena.
Place those into your 1/2 gallon container. Add in the apple cider vinegar, the yacon syrup (or other sweetener) and the water. Stir to mix thoroughly. Refrigerate for a few hours, or overnight to allow everything to bind in the water, so to speak.
Enjoy it over ice if you like!