Overeater’s tonic

Makes 1 serving. Ready in 5 minutes

A digestive tonic inspired by a colourful Indian post-supper snack called mukhwas that I discovered at a restaurant situated in the car park of a very sacred Hindu temple near Wembley, London. Not only did the menu adhere entirely to the Hindu practice of sattvic eating (a vegetarian diet of unprocessed, healing foods), but it was also some of the tastiest Indian food I have ever eaten. Mukhwas is mostly made using fennel seeds, peppermint oil, sesame seeds, coconut and sugar. Chewing mukhwas (fennel seeds, in particular) after meals to support digestion is an age-old tradition in India and Pakistan. Fennel and peppermint jump-start the digestive process by encouraging the production of digestive juices, and also destroy the bacteria that cause halitosis (bad breath), making them brilliant mouth fresheners as well. — 1 tsp fennel seeds — 1 tbsp honey

— 2.5cm piece of fresh

ginger root

— 2.5cm piece of fresh turmeric root (or ¼ tsp turmeric powder)

— 1 sprig of peppermint — juice of 1 orange — juice of 1 lime — 240ml sparkling water — 1 tbsp apple-cider

vinegar

In a frying pan set over a medium heat, dry-toast the fennel seeds.

Transfer the seeds to a pestle and mortar, and mash with the honey, ginger, turmeric and peppermint, to release their essential oils. This will create the base of your drink.

Transfer this mixture to a glass and stir in the remaining ingredients, until mixed. Strain and serve over ice.