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When I lived in Bali, I fell in love with the Balinese-style turmeric juice, Jamu Kunyit.
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
- mason jar(s) or other glass jar with lid
- 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!
- Crack and open tamarind. Make sure you get all the inner roots off, too. We’re only going to use the inner fruit.
- 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.
- 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.
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