Instructions

Lemon Ginger Shots Directions

1. Chop the ginger into small chunks and set aside.
2. Squeeze the juice from the lemons and pour it into a blender.
3. Add the fresh cut ginger, coconut water, and a pinch of cayenne pepper.
4. Blend on high until the ginger has pureed into the lemon and coconut water.
5. Set a fine mesh strainer over a glass bowl and pour the ginger mixture over the strainer.
6. Use a spoon to press the juices into the bowl.
7. Carefully pour the ginger shots into shot glasses, or individual bottles.
8. Store ginger shots in the refrigerator for up to a week.

Pineapple Turmeric Shots Directions

1. Prep the turmeric by peeling and slicing it into small pieces. Core and chop the pineapple or peel the oranges if using oranges.
2. Place the turmeric, cut-up pineapple (or peeled fresh oranges), and 1/2 cup of coconut water (or filtered water) into a high-speed blender.
3. Blend on high speed until the turmeric mixture is thoroughly blended, about 1 minute. If you use turmeric powder, follow the directions as written but with one tablespoon of powdered turmeric instead of the fresh root.
4. Next, pour the turmeric shot mixture through a nut milk bag or fine sieve, removing all the pulp. Add a pinch of black pepper to the juice and mix well.
5. Finally, pour the turmeric shots into 1-ounce glass bottles and store them in the refrigerator.

Apple Cider Vinegar Shots Directions

1. In a bowl or jar, combine warm water and honey and stir or close the jar and shake it until the honey dissolves.
2. Add the lemon juice, vinegar, and a dash of ginger. Stir and serve into two shot glasses either warm or chilled.

Wheatgrass Shots Directions

1. Blend the wheatgrass and water together in a blender or food processor. Blend well and strain in a nut milk bag. Store the juice in single serving containers. I suggest taking 1-ounce shots.