Amazing Winter Mineral Infusion

Though winter seems a bit tentative this year, poking her nose in and out of sight, I trust that once she makes herself fully known, there will be no hiding! This season marks the perfect time to slow down, tune in, care for yourself, and find doses of nourishment whenever and wherever you can.

I absolutely love this Winter Mineral Infusion. It's got a fantastic sweetness without any added sweetener (yay, fennel seeds!), and a robust taste that is reminiscent of a mulled wine or spiced cider without any alcohol! This drink is perfect for your peaceful alone-time, and special enough to serve even your most cherished guest!

Most importantly though, it provides mega support for your kidneys and adrenals, gastro-intestinal tract, blood sugar health, anti-inflammatory responses, immune system and so much more!

My recipe was inspired by one found in the classic book Staying Healthy with the Seasons by Elson M. Haas, a terrific and straightforward approach to Traditional Chinese Medicine (TCM). 

Here’s what makes this infusion is so amazing!

Nettle leaf: Stimulates the lymphatic system, reduces inflammation, supports adrenals and kidneys, soothes the colon, and has anti-parasitic properties.

Ginger root: Has a heating effect in the body, helps circulation, is anti-inflammatory, relieves digestive discomfort, promotes increased energy. Some studies have suggested that increasing ginger consumption lowers the risk of obesity, diabetes, and heart disease.

Cinnamon bark: Used to lower blood sugar and prevent diabetes, helps fight bacterial and fungal infections (like colds!). Some studies have shown that cinnamon contains properties that can inhibit the development of Alzheimer’s.

Fennel Seeds: Is a mild diuretic that helps flush excess water and toxins, contains antioxidants, is anti-inflammatory, helps to ease sore throats, reduce fevers, loosen phlegm in the respiratory system, reduces flatulence and gas. 

Peppermint: In TCM, mint supports the lung and liver meridian. It refreshes the mind, improves eyesight, soothes sore throats, reduces headaches, soothes rashes and canker sores.

Chamomile: Has a calming effect, is anti-bacterial, anti-inflammatory, anti-allergenic, and aids digestion

There are three methods to preparing this infusion. If you’re working from home and have a bit of time, the slow cooker method is the way to go. Though it requires time, it is effortless! You might also choose the overnight slow cooker method for a deeper infusion, though the stovetop method is great too! In fact, all methods are pretty effortless but do require infusing time…

Double the recipe so you can store the extra in mason jars in your fridge and gently heat up a cup when the fancy strikes!

Winter Mineral Infusion

  • 5 cups of water (so you'll end up with about 4 cups)

  • NETTLE LEAF - 2tbs

  • GINGER ROOT - 5 slices

  • CINNAMON BARK - 2 to 3 sticks (depending on length and freshness)

  • (optional) STAR ANISE - 2 or 3

  • FENNEL SEEDS - 1tbs

  • PEPPERMINT - 2tbs (or two tea bags)

  • CHAMOMILE - 1tbs (or 1 tea bag)


Slow Cooker method:

Using the 'low' setting, place water and nettle leaf in the slow cooker. Cover and let simmer for about 2 hours. Add the ginger, cinnamon and optional star anise and let simmer another 2 hours or so. Repeat the same process with the fennel seeds. Finally, add the peppermint and chamomile for 1 to 2 more hours. 

Strain the infusion into your favourite mugs or jars! *see note at the bottom of the recipe

Overnight Slow Cooker method:

Using the 'low' setting, place water and nettle leaf in slow cooker. Cover and simmer for 1 to 2 hours. Add an extra cup or two of water, plus the ginger, cinnamon, optional star anise and fennel seeds and simmer overnight. (If your slow cooker has a timer setting, set it on low for 6 hours and let it switch to 'keep warm' after that).  In the morning, add peppermint and chamomile and simmer on low for an hour or two.

Strain the infusion into your favourite mugs or jars! *see note at the bottom of the recipe

Stovetop method:

Without boiling, bring water and nettle to a simmer for 10 to 15 minutes, then reduce heat to low. Add the ginger, cinnamon and optional star anise simmering another 10 to 15 minutes. Add the fennel seeds and simmer 10 to 15 minutes more. Finally add the peppermint and chamomile for another 10 to 15 minutes. 

Strain the infusion into your favourite mugs or jars!  

*A note on straining the infusion: I have found that the easiest way to do this is to use a small sieve that sits on top of your jar or mug. Then, using a soup ladle, pour the infusion through, periodically emptying your sieve.