A Recipe for Turmeric Juice: A Powerful Healing Beverage

A Recipe for Turmeric Juice: A Powerful Healing Beverage
Michelle Edmonds, M.A., M.Ed.
Sr. Nutritionist |Author of THE SERENITY CHALLENGE

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 detoxifies the  liver and  kidneys,  speeds metabolism (fat burning) , thus promoting healthy weight management.. Turmeric is also an effective treatment for depression, psoriasis and arthritis .

Although not as popular in the Western culture, the herb is very  popular  in Ayurveda and Chinese Medicine.




Ingredients: 
  • 5-7 inches turmeric 
  • 5-7 tamarind
  • 2 lemons
  • Stevia
  • water
  • blender
  • strainer
  • bowl
  • mason jar(s) or other 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 countertop 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 tumeric 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 onto 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. If it your mixture looks dry, add water 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 tumeric 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 tumeric. 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 be the color of a bright  marigold flower.

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 seed peels.

7. Pour the tamarind that has been caught in the bowl into the blender with the tumeric water. 

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 stevia  to taste, cover with a lid and  shake, to mix thoroughly.

9. Store in fridge up to 3-4 days and drink daily! 


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