This easy turmeric juice recipe is low FODMAP and has become a staple in my house. Whether you are fighting a cold, trying to reduce inflammation or just looking for a tasty, fresh juice, this recipe is for you! The orangey-ness is amazing between the turmeric, orange and carrot.
If you aren’t familiar with turmeric, let me give you a little overview. First, you are likely to have encountered, but perhaps not know it. Turmeric is the main spice in curry and also gives mustard its yellow color – cool! We are getting ed-ja-ma-cated today! It has been used for centuries in eastern medicine and us westerners are starting to catch on! The active ingredient, curcumin is primarily used to help treat inflammation, which if you suffer from Irritable Bowel Syndrome (IBS) or other inflammatory conditions or diseases, this may be helpful!
Now you’ve heard some of the health benefits of turmeric, but do you know how to pronounce it? Do you say too-mer-ick or tuhr-mer-ick? I’ve never heard anyone pronounce it the latter, but I looked it up since I wondered what happened to the first “r”. Apparently both are correct! I’m definitely a too-mer-ick kinda girl. Blame it on Minnesoooota.
This turmeric juice is super simple to make in my juicer. I use the Omega NC900HDC – it is a little bit more expensive since it is a slow masticating juicer. You might say, why do you want it slow? It is a little slower than the macerating juicers, which really serve more like a blender with a built in mesh strainer. Since the motion is more crushing (than blending), it doesn’t add as much air in and results in longer storage abilities.
Are you having trouble finding fresh turmeric? You can try substituting dried turmeric for fresh, while I haven’t done it, you can find instructions here.
- 4 large carrots, peeled and roughly chopped
- 2 large cucumbers, peeled and roughly chopped
- 2 inch piece of ginger, scrubbed
- 1-2 ounces fresh turmeric, scrubbed
- 3 oranges, peeled and torn into segments (I used cara cara)
- 1 lemon, peeled, + 2 inch strip of peel
- Slowly add vegetables and fruits to juicer, saving citrus for the end.
- Once juicing is complete, slowly ladle juice into clean pint sized mason jars. Close tightly and refrigerate.
- Lightly shake or stir (juice will separate) before consuming, on an empty stomach if possible.
- Scrub or peel the turmeric and ginger. If you do opt to peel the turmeric, wear gloves to protect your fingers from staining.
- Add citrus at the end of juicing. The fleshy parts love to clog up juicers so put it at the end.
- Have fun with it! Juicing is super simple and you can play with the ingredients. Don’t like ginger? Then keep it out!
- Try drinking on an empty stomach (if you can tolerate it) to allow the vitamins and minerals to absorb quickly.
You may also like my Spicy Green Juice with Grape and Kale recipe!
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