Turmeric is one of the most powerful healing spices in the world – which makes this turmeric juice one of the most potent health juices you can drink. Tumeric is also a potent pain remedy.. It is very effective as remedy for various ailments and is easy to make.
This homemade turmeric juice is packed full of health benefits. It is used for immune support, it treats inflammatory disorders and detoxifies the liver to name just a few.This recipe has anti-inflammatory properties, it’s a natural liver detoxifier and kidney cleanser, while also speeding metabolism
What You Need
- 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 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. 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!
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