A Recipe for Turmeric Juice: A Powerful Healing Beverage

by DailyHealthPost Editorial

turmeric juice

turmeric juiceTurmeric is the spice of the day–and with good reason.

Traditionally used in Indian cuisine, this magnificent plant is known to protect the skin from ultraviolet rays; treat acne, depression, diabetes, cancer, and high blood pressure; and prevent neurodegenerative disease.

It works better than any pharmaceutical because it’s a natural food that the body can recognize and metabolize without any unwanted side effects.


Curcumin is a Health-Promoting Powerhouse

turmeric juice recipe

Turmeric contains the antioxidant curcumin, which gives it its yellow-orange color. Curcumin acts as an anti-inflammatory and antiseptic,[1] bringing cells back to equilibrium. Turmeric therefore protects the body–including the brain–from toxins.

One of the liver’s primary responsibilities (it has a few hundred) is to detoxify the body from both internal and external elements; turmeric promotes the enzymes needed to keep liver function working optimally, contributing to overall detoxification.

It’s not difficult to add turmeric to your diet–you can sprinkle it on virtually anything. Here is a recipe for turmeric juice, a delicious and direct way to get a whack of curcumin into your system, healing and promoting wellness.


  • 5-7 inches fresh turmeric root
  • 5-7 tamarind pods
  • 1 quart water, filtered
  • 2 lemons
  • Raw, organic local honey, to taste

optional: a dash of black pepper (improves absorption)



  • Blender (with glass pitcher)
  • Medium glass bowl
  • Strainer
  • Glass jar with airtight lid


1. Peel the turmeric and cut into 3-inch sections. (Regular soap and water will remove the yellow color from your hands and work surface.)

2. Bring water to a boil and drop in the turmeric, boiling until the water is a bright gold color–at least 20 minutes.

3. While the turmeric boils, open the tamarind pods and scrape out the pulp and seeds inside into a small pan. Pour in about an inch of water and heat on medium, mixing with a wooden utensil until pulp dissolves into jam-like consistency. When the right texture is achieved, removed from heat and allow to cool.

4. Once the turmeric water is the right color, remove from heat and pour in a little cold water to stop it from boiling. Pour the water and turmeric into a blender and puree. The color should now be a bright fiery marigold.


5. When the tamarind is ready, pour it into a glass bowl through a strainer to remove the pods and seeds–you only want the pulp. Place tamarind into the blender with the turmeric. Puree to blend.

6. Squeeze the lemons into the blender and mix one more time.

7. Pour the tea into a large glass jar(s), add honey to taste, then close the jar tightly and shake to mix.

8. Juice can be stored in the refrigerator for 3-4 days. Shake before enjoying.

To your health!