Turmeric Juice ~ Powerful Healing Drink

Yogis and Ayurveda healers have recognized turmeric since ancient times for its many healing properties. Grown mainly in India, the turmeric root is a close cousin to ginger root. Most commonly dried and ground into a fine powder, brilliant gold in color, it is a regular ingredient in traditional Indian recipes (it makes curry yellow). Commercially, manufactures use it for its color and as a thickener.  

Sometimes referred to as the “poor man’s saffron” because of the golden color, the similarity ends there. Turmeric is a friendly healer to the liver and stomach, promoting healthy mucus membranes and skin. Health practitioners know that it also helps with stiff or creaky joints and arthritis because of its anti-inflammatory properties. It is an extremely effective digestive aid and there is evidence that it is helpful in lowering cholesterol. Turmeric even has the ability to draw out toxins, dry up secretions, and to heal. It prevents metastases from occurring in many different forms of cancer.

Turmeric is a natural liver detoxifier and kidney cleanser. It speeds metabolism and aids in weight management. In addition, it helps to heal conditions of depression, psoriasis, damaged skin, arthritis and much more.

 nn-turmeric-juiceMake your own Turmeric juice and let the healing begin!

 Drink as is or add it to smoothies and other juices.

Here’s what you’ll need to get started:
  • 5-7 inches turmeric
  • 5-7 tamarind
  • 2 lemons
  • raw honey
  • 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 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 seed peels.
7. Pour the tamarind that has been caught in the bowl into the blender with the tumeric 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, shake it up to mix.
9. Store in fridge up to 3-4 days and drink daily!
This recipe was originally posted by MindBodyGreen

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