NBS students and staff can't get enough of the kitchen's daily batch of this tea, which highlights the ginger root's anti-inflammatory properties (that means it's soothing for sore dancer muscles!). It's also a great digestive aid.

The NBS kitchen always boosts its ginger tea with endless combinations of aromatic flavours. For instance, today's flavour is turmeric cinnamon.

How to make basic ginger tea

Fill a large pot with 6-8 cups of cold water. Break off one or more sections of the ginger root so you have a piece about 5"/13cm long (or several smaller pieces). Peel the ginger root if you like. This is easy to do with the edge of a spoon unless your ginger root is very old. Just run the lip of the spoon down the length of the root and the peel will come right off. If your root is on the older side, just use a knife to remove the peel.

Slice the root the long way into the thinnest slices you can make. Place the slices into the water and bring to a boil. Boil for 3-5 minutes, depending on how strong you like your ginger tea. Turn off the heat and have a cup of tea!

Let the rest of the tea come to room temperature, then scoop out the pieces of root. The tea can be stored in the refrigerator for up to three days.

This recipe appears in A Dancer's Guide to Healthy Eating, written by Rebecca Dietzel, M.S., and Alyson Yamada, and published by Canada's National Ballet School. You can purchase a copy of the book from The Shoe Room.