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. Plus it heals and alleviates
conditions of depression, psoriasis, damaged skin, arthritis and more.
For these reasons, turmeric is ubiquitous both in Ayurveda and Chinese Medicine.
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 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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