Meet turmeric (Curcuma longa), a golden yellow, orange-ish colored root that looks very similar to ginger. In Ayurvedic medicine, turmeric is the king of spices. It’s most known for it’s anti-inflammatory benefits and is used for a wide variety of treatments, from improving digestion and circulation by purifying the blood and cleansing the liver and gallbladder, to strengthening the metabolism. It also contains anti-bacterial and anti-fungal properties, making it an effective poultice to apply to cuts, bites, burns, and even sprains.
You can find turmeric dried and ground in almost every market’s spice section, but fresh turmeric root can be more difficult to find. Most Asian markets will carry it fresh. It has a somewhat sweet, pungent and earthy flavor that pairs well with ginger and sweeter fruits/veggies if you’re juicing it, or cumin and other savory spices for cooked dishes. You’ll find more than a few dishes with turmeric in my recipe index, but this particular recipe has become one of my favorite antioxidant-rich juices.
BLOOD ORANGE, YELLOW BEET & TURMERIC JUICE
2 blood oranges (or any seasonal orange variety)
1 small yellow beet
4-5 pieces turmeric root
1-inch fresh ginger
Process all ingredients through a juicer, then strain into a glass. Serve and enjoy immediately. Fresh juice is best enjoyed within 30 minutes of juicing it. If you plan on storing it before drinking, seal in an airtight container immediately and refrigerate.
Note: If you can’t find fresh turmeric, stir in 1 tsp of organic turmeric powder instead.
Note: All juices by their very nature are cold and wet, increasing vata and kapha. To balance these qualities, add a digestive aid like ginger and be sure to sip your juices closer to room temp to avoid icy cold beverages dousing out your agni.