27 Dec Turmeric Juice
The most important chemical components of turmeric are a group of compounds called Curcuminoids,
Turmeric is known to be one of the most powerful healing herbs. It is great for bones and joints as it has anti-inflammatory properties. It prevents metastases from occurring in many different forms of cancer. Turmeric is also a natural liver detoxifier and a kidney cleanser, and it speeds metabolism and aids in weight management. Plus it heals and alleviates conditions of depression, psoriasis, damaged skin, arthritis and more.
For these reasons, turmeric is ubiquitous both in Ayurveda and Chinese Medicine.
Here’s what you’ll need to get started:
1- 5-7 inches turmeric
2- 5-7 tamarind
3- 2 lemons
4- raw honey
9- glass jar with lid
1. Peel turmeric. Your fingers will turn yellow. Don’t worry! All-natural dish soap gets it right out. If your cutting board or counter top get stained, slather on dish soap and rub it in. Let it soak in for 5 min or longer, then scrub with water and sponge. The turmeric stain will vanish!
2. Crack and open tamarind. Make sure you get all the inner roots off, too. We’re only going to use the inner fruit.
3. Fill a big pot with water, put peeled turmeric in and let it boil for at least 20 minutes until the water becomes a rich and vibrant marigold color.
4. While the turmeric water is boiling, get a pan and pour 1 inch of water in with the peeled tamarind. Move the fruit around with a wooden utensil, mix it in with the water so it can melt and dissolve into a jam like texture. More water shouldn’t be needed, but if it’s looking a bit dry, pour water in as needed.
By this time, you should be able to see the little seeds coming out. When the texture looks soft, turn heat off and let it cool down.
5. Go back to the turmeric water. By now, the color should look ready. Pour a little bit of cold water to lower the temperature. Take the turmeric water and pour it into the blender with the turmeric. We boiled it so the root could soften and have more flavor, now it’s ready to buzz in the blender for even more flavor and richness! Blend, blend, blend. The color now should look like an extra fiery marigold.
6. Go back to the tamarind in the pan. Pour substance into the strainer that is placed on top of a small bowl to catch the tamarind. Swish the jam like substance around in the strainer with the wooden utensil– we only want to use the soft bits of the fruit. No seeds, no peels.
7. Pour the tamarind that has been caught in the bowl into the blender with the turmeric water. Buzz it around again.
8. We’re almost done. Squeeze your lemons into the blender. Now take the blender and pour your yummy juice into your mason jar(s). Add honey to taste, close with lid, and shake it up to mix.
9. Store in fridge up to 3-4 days and drink daily!