LIVER FLUSH SERIES: HEALING POWERS of TUMERIC

Recipes for Turmeric Juice: A Powerful Healing Herb
Michelle Edmonds, M.A., M.Ed, Sr. Nutritionist @ Serenity Weight Loss and Detoxification Program
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's also a natural liver detoxifier and a kidney cleanser, and it speeds metabolism and aids in weight management. The herb  is also known for it's ability to  heals and alleviates conditions of depression, psoriasis, damaged skin, arthritis and more. 

For these reasons, turmeric is ubiquitous both in Ayurveda and Chinese Medicine.

Turmeric, Ginger and Lemon Tonic Tea

¼ cup grated fresh turmeric root (or 1 tbsp ground turmeric)
2 tbsp grated fresh ginger root
4 cups water
1 lemon
1 tsp of Stevia-liquefied with warm water to make 1/4 cup of sweetener

To prepare the tea, peel and grate the turmeric and the ginger root. Place in a soup pot and add water. Bring to mixture to a boil and simmer for about 15-20 minutes.

Strain the mixture into a clean glass container. Allow the mixture to cool for about 5 minutes.

Then, juice the lemon and pour into the turmeric tea along with the stevia mixture.

This infusion can also be drunk at room temperature.

Alternate TUMERIC RECIPE with TAMARIND fruit
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,wash with  dish soap and maybe a little bleach. 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-the size pot you would use for making spaghetti. Place the 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 tumeric 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 lookin’ 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 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 look like an extra 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. Stir 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. Buzz it around again in the blender.

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, close with lid, shake it up to mix.

9. Store in fridge up to 3-4 days and drink 4-8 ounces , 2x's day before or immediately following  a liver flush, for 7 consecutive days


Also read: http://serenityweightloss.blogspot.com/2013/03/turmeric-can-help-regenerate-liver.html
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 1
Serving Size: 16-18 oz. (500 mls)

Tumeric comes with a long list of health benefits such as helping infections of the digestive tract, improves liver detoxification, prevention of cancer, Alzheimer’s disease and cardiovascular disease and may help reduce cholesterol levels. These benefits are due to its high anti-oxidant and anti-inflammatory effects. This spice is also used for pain in osteoarthritis and rheumatoid arthritis.
Ingredients:
(3) large carrots
(1) tsp. orange non-alcoholic extract
 (2) sticks of celery (optional)
Small piece of fresh turmeric
Directions:
1.)    Cut ingredients to fit through juicer.
2.)    Juice & ENJOY!

Substitutions:
Carrots,  butternut squash (butternut pumpkin)(1-2)  Fresh lemon (peeled)  in place of orange extract-and run through juicer Celery – celery root, zucchini

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