Monday, October 7, 2013

Turmeric Juice


25-30 inches of turmeric (contains the polyphenol curcumin) 
20 pods of tamarind
1.5 teaspoons black pepper (enhances curcumin)
4-6 lemons depending on size
Honey to taste

Peel turmeric and boil in half gallon of water for 20 minutes, take off heat and let cool slightly. Crack tamarind pods and peel off roots. The fruit will have a tacky coat, throw tacky coated fruit into a pot. Once all the tamarind is shucked add one inch of water to the pot and boil for roughly 25 minutes. The mixture will turn thick as if you were making jam. Strain the thick jam like tamarind and add the smooth purée to the slightly cooled turmeric root. You will not want the hard pits from the tamarind in the end product. Juice the lemons and add to the turmeric and tamarind mixture. Purée with a hand held blender, or regular blender until smooth. Slowly add honey until sweetened to your liking. Discard remaining juice after one week, but hopefully you won't have any leftover. This makes a little over a quart. 

Benefits: soothes arthritic pains, anti-inflammatory, helps stabilize blood pressure, cholesterol, liver detox, kidney support, eczema, psoriasis, acne, and other damaged skin, metabolism boost, aids in weight management, balance emotions/mood, the list goes on.

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