Fresh Turmeric as a powerful, natural anti-inflammatory

So April has arrived in the Lake District, a seasonal mix of snow flurries, arctic winds and rain.  And then, suddenly, just in time, an achingly beautiful day of yellow sunshine, bird song and daffodils.

I’ve washed my greenhouse until it sparkles, hauled wheelbarrows of delicious, wriggly compost across to my vegetable beds, pleaded with my roses and upped my wild bird feeding to daily top ups.

Today it was rain again, and all around me my patients are coughing and aching as another bad cold blows in.

Fresh turmeric shots to the rescue!

I spent the morning putting together a recipe for fresh turmeric shots to take into work with me, and hand round to anyone who would like one. Delicious, anti-inflammatoryvirus busting in tiny, daily glass-fulls

Turmeric has been used as a Chinese herb for thousands of years. It has a deep, penetrating, cooling and detoxifying quality and has strong anti viral and anti bacterial properties. It is particularly good for damping down chronic inflammation and soothing away aches and pains. In Chinese Medicine it is too cold to be used on it’s own, and is almost always combined with something that has naturally warming properties to protect the stomach. I’m using fresh ginger here to do the job, but if I were making a fresh turmeric tea then I might also use star anise (which would also help clear phlegm from the chest) or cinnamon. The carrot, apple and orange add in loads of anti oxidant vitamin C. If you’re worried about the rush of sugar from juicing in this way, then you could have something containing protein or  healthy oils at the same time as your juice shot. I had poached eggs with avocado. The oils and protein in the avocado and eggs slow down the absorption of sugar, and also help even more of the turmeric to be absorbed from the juice.

So here it is. You’ll need a juicer of some sort. You could try making it in smoothy form, but I think you’d be better off doing a sort of therapeutic soup if you did it in that way. I’ll  post a recipe for that later.

since this is a juice and lots of the best bits of fruit and veg are close to the skin or peel, try to use organic and keep the skin on. Just wash and scrub with a mild detergent, then rinse. If you can’t find organic, then you’d be better off peeling everything before juicing.

take

an apple (cored)

an orange (peeled)

a carrot

two large, whole pieces of fresh turmeric root

twice as much fresh ginger as turmeric eg a large thumb sized amount

put it all through a juicer (I used a masticating, slow juicer) introducing the softer pieces like the orange first, and the hard carrot chunks last to squeeze everything through.

It’s always best to have juice as fresh as possible, but juiced in this way, with such a high concentration of ant oxidants, and kept in the fridge in a sealed glass container, this juice will still be alive and kicking for the next three days!

 

 

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