Jamu Kunyit, a Balinese-style Turmeric Juice with Tamarind

Tumeric Juice

I have been using turmeric for a while as an immune system builder.  A client wrote me recently to tell me about this drink she had in Bali, and wanted to know if I could make it for her.  I made a batch this week and really love it; it’s refreshing and healthy! 

You can order it from the Beyond-Paleo webpage

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. 

The wide range of turmeric health benefits come mainly from its main ingredient, curcumin. This widely researched component of turmeric is highly therapeutic and is used in various drugs and pharmaceutics mainly because of its immunity boosting and anti-oxidant properties.

  • Boosting Immunity – Curcumin has a huge therapeutic value and boosting immunity is one of the most important properties of curcumin. “5 to 8 times stronger than vitamin E and stronger than vitamin C, this antioxidant breakthrough may help boost your immunity, maintain normal cholesterol levels, and put the brakes on aging,” says Dr. Joseph Mercola about the curcumin in turmeric.
  • Anti-inflammatory and Anti-oxidant Property – Free radical causing oxidative damage of DNA and proteins are associated with a variety of chronic diseases such as cancer, atherosclerosis, and neurodegenerative diseases. Curcumin plays an important role in curbing these conditions.
  • Curcumin Prevents the Development of Type 2 Diabetes in people who have prediabetes.
  • Turmeric Improves Rheumatoid Arthritis, according to a study by Chandran and Goel at Nirmala Medical Center, Kerala. The researchers also found that curcumin treatment was safe and did not relate with any adverse events.
  • Curcumin in turmeric has a potential role in the prevention and treatment of Alzheimer’s disease, according to a study published in the Annals of Indian Academy of Neurology.
  • Researchers from Cancer Biology Research Center, South Dakota, claim that curcumin may be an effective chemopreventive and therapeutic agent for cervical cancer prevention and treatment. They found that curcumin treatment suppresses cervical cancer cell growth by altering the HPV-associated molecular pathways in cervical cancer cells.

Tamarind has many medicinal uses;

  • While lemon composes of citric acid, tamarind is rich in tartaric acid. Tartaric acid gives a sour taste to food but is also a very powerful antioxidant. (Anti-oxidant E-number is E334). It helps the body protect from harmful free radicals.
  • Tamarind fruit contains many volatile phytochemicals such as limonene, geraniol, safrole, cinnamic acid, methyl salicylate, pyrazine and alkyl­thiazoles. Together these compounds account for the medicinal properties of tamarind.
  • This prized spice is a good source of minerals like copper, potassium, calcium, iron, selenium, zinc and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Iron is essential for red blood cell production and as a co-factor for cytochrome oxidasesenzymes.
  • In addition, it is also rich in many vital vitamins, including thiamin (36% of daily required levels), vitamin A, folic acid, riboflavin, niacin, and vitamin-C. Much of these vitamins plays antioxidant, and co-factor functions for enzyme metabolism inside the body.
  • 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, and arthritis.

          Recipe

  • 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. Gently scrub turmeric root, there is no need to peel.

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 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 turmeric water. Buzz it around again.

8. 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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