This is an excellent anti-inflammatory concoction shared with me by Diane McClatchy. She is a loyal client and consummate student of health and fitness. So let me tell you why this is something you should do.
Most of us know tumeric root as the spice that gives curry it’s rich, yellow color. But tumeric is also packed full of bioactive compounds that give it powerful medicinal qualities for both body and brain. It has been used in India for thousands of years as a staple in Ayurvedic medicine. Curcumin is the main active ingredient in tumeric that is known for both its anti-inflammatory effects and as a potent antioxidant.
And why is controlling inflammation important? Because chronic inflammation has been linked to everything from arthritis to heart disease. In fact, the anti-inflammatory effects of curcumin have been compared to the most powerful anti-inflammatory pharmaceutical drugs, without the side-effects of course.
The antioxidant qualities of tumeric and curcumin are significant because oxidative damage is believed to be the underlying cause of many degenerative conditions including cancer and Alzheimer’s disease. Antioxidants such as curcumin help to neutralize the free radicals responsible for oxidative damage which can lead to cancer.
Ginger root is also a powerful anti-inflammatory, as well as a remedy for gastrointestinal distress such as dyspepsia, nausea, and irritable bowel. It has also been used to treat poor circulation and as an anti-viral.
The lemons are alkalizing and packed full of vitamin C. Lemons are also an excellent stimulant for the liver and kidneys as they help to dissolve uric acid and promote the movement of bile.
The limes are also high in vitamin C and we use them in this recipe mostly to add some sweetness to balance out tartness of the ginger and lemon. If you are sensitive to citrus, you can substitute carrots and/or beets for the lemons and limes.
So let’s get to the recipe for this healthy and refreshing drink! Enjoy!
3 whole lemons
2 whole limes
*if sensitive to citrus, substitute 1 whole beet and 2 large carrots
1 knuckle whole tumeric root (about 1.5 inches), peeled
1 knuckle whole ginger root (about 3 inches), peeled
Stevia liquid or raw honey to taste
16 oz. filtered water
- Peel the tumeric and ginger root (or beet and carrots) with a potato peeler.
- Feed the tumeric through a juicer (alternatively, the beet and carrots can also be juiced) or squeeze out the juice with a garlic press.
- Feed the ginger root through a juicer or crush it with a garlic press, collecting the juice in the same container as the tumeric.
- Squeeze the juice from the lemons and limes into the mix.
- Place the juice mixture into a blender with the ice and any stevia or honey you choose to add and blend thoroughly until ice is dissolved.
I recommend sipping this tonic throughout the day. To maintain the integrity of the nutrient profile, keep the tonic in a mason jar or other glass container that can be sealed to prevent the loss of any nutrients from exposure to oxygen.