Hello everybody, and Happy New Year! I have one last treat for you before the holiday season ends. I don’t know about you but I’ve had SO MUCH sugar in the past few weeks that I’m actually ready to give it up again. Anyway, this is the perfect festive drink for New Year’s Eve, and if you don’t drink alcohol, it would still be a delicious mocktail mixed with sparkling water.
I love all things ginger. Ginger tea, ginger chicken, ginger candy, when I was in Hawaii I even got a ginger shave ice. So, it should be no surprise that I also love ginger cocktails. The ginger syrup in this drink is just enough to provide a little spice and warmth, the pomegranate gives a bit of tang (and looks gorgeous), and I’ve swapped out the usual sugar used to make simple syrup with honey to make it a tiny bit healthier for you. You will likely have leftover ginger syrup from this recipe but you can use it in drinks, or mix with club soda for a homemade ginger ale!
I don’t know about you, but my Facebook news feed is filled with jokes about 2016 being the worst year ever, and people who are very excited to say goodbye to it. Honestly? 2016 was my best year ever. I can’t believe all that I’ve been blessed with this year.
I found my passion (nutrition), I became a certified Health Coach and Nutritional Therapy Consultant, I found a new job that gives me the flexibility to pursue my dreams and get healthy, I found an additional part-time job that I love, I found a community of like-minded people in my classmates, I started this blog, I went to Hawaii, I got engaged!
Just around a year and a half ago I was at my sickest point. I was exhausted and I couldn’t do everything I wanted to. I was stressed beyond belief and came home and cried nearly daily. I remember talking to my Mom about how unhappy and confused I was, and that I had no idea how to get out of the hole I had seemed to climb into. I wound up going to therapy, then I cut down my work hours to part time for a few months, and then I finally realized that nutrition was what I needed to be doing. After that, everything just started falling into place. Don’t get me wrong, it was hard work, and change is especially hard for me. I had many “omg what the hell am I even doing right now??” moments and breakdowns this year. Things may be moving a little slower than I originally planned, but I don’t doubt for a second that I’m on the right path.
Which brings me to… more news! Just before I went to Hawaii I had some blood work done by my immunologist (who has truly been a Godsend for me), and it came back perfect. I knew that over the last month or so my joint pain had been significantly improved and my energy had been better, and I was feeling good enough to cut my medications in half, but my antibodies and inflammation levels that originally led to my Lupus diagnosis were negative!
This of course doesn’t mean I’m cured. I still have symptoms from time to time, but after spending nearly 3 years in a nearly constant flare, I’m so happy to have achieved remission. I have a lot more work to do for my health this coming year, but it is incredibly gratifying to see how far I have come. While we were in Hawaii we hiked a mountain, kayaked to a deserted island, walked 6 miles a day, and were constantly active. This time last year, I couldn’t even style my own hair because I couldn’t hold my hair brush or lift my hair dryer.
So, if you are going through a hard time either emotionally or health-wise right now, I hope this gives you some hope! I didn’t think it would get better, but it does.
Now here’s to a fantastic 2017! 🙂
- 1/2 Cup (2 oz) Fresh sliced and peeled Ginger
- 1/2 Cup Honey
- 1/2 Cup Water
- 1 Shot of Vodka (1.5 ounces)
- 1 Tbs Ginger Syrup
- 1/2 Tbs Pomegranate Juice (I like POM)
- 1 Tbs Pomegranate Seeds
- Dry Champagne
- Combine ginger, honey, and water in a medium saucepan.
- Bring to a boil, then bring heat to low and let sauce simmer for 30 minutes.
- Strain sauce and refrigerate.
- For each drink, combine vodka, ginger syrup, and pomegranate juice in bottom of a champagne glass, mix well.
- Add pomegranate seeds and top with champagne.