 I love the Balinese-style turmeric juice, Jamu Kunyit. It tastes delicious and has many benefits for us. Turmeric is known to be one of the most powerful healing herbs. It is great as it has many anti-inflammatory properties. Which is important when you are trying to heal crohn's disease. Turmeric's also a natural liver detoxifier and a kidney cleanser plus it heals and alleviates conditions of depression, psoriasis, damaged skin, arthritis and more. For these reasons, turmeric is ubiquitous both in Ayurveda and Chinese Medicine. I think it is important that we use it in our diets as much as possible. So an easy way to incorporate it is to drink it. Here's what you'll need to get started:
2. Crack and open tamarind. Make sure you get all the inner roots off, too. We’re only going to use the inner fruit. 3. Fill a big pot with water, put peeled turmeric in and let it boil for at least 20 minutes until the water becomes a rich and vibrant marigold color. 4. While the turmeric water is boiling, get a pan and pour 1 inch of water in with the peeled tamarind. Move the fruit around with a wooden utensil, mix it in with the water so it can melt and dissolve into a jam like texture. More water shouldn’t be needed, but if it’s looking a bit dry, pour water in as needed. By this time, you should be able to see the little seeds coming out. When the texture looks soft, turn heat off and let it cool down. 5. Go back to the turmeric water. By now, the color should look ready. Pour a little bit of cold water to lower the temperature. Take the turmeric water and pour it into the blender with the tumeric. We boiled it so the root could soften and have more flavor, now it’s ready to buzz in the blender for even more flavor and richness! Blend, blend, blend. The color now should look like an extra extra fiery marigold. 6. Go back to the tamarind in the pan. Pour substance into the strainer that is placed on top of a small bowl to catch the tamarind. Swish the jam like substance around in the strainer with the wooden utensil-- we only want to use the soft bits of the fruit. No seeds, no seed peels. 7. Pour the tamarind that has been caught in the bowl into the blender with the turmeric water. Buzz it around again. 8. We’re almost done. Squeeze your lemons into the blender. Now take the blender and pour your yummy juice into your mason jar(s). Add honey to taste, close with lid, shake it up to mix. 9. Store in fridge for up to 3-4 days and drink daily! Enjoy! If you have any more questions please feel free to email me at [email protected] or visit my Facebook Page at My Crohn's Doctor. Yours in Health and Wellness Dr Michael  My Crohn's Doctor
www.mycrohnsdoctor.com LEGAL DISCLAIMER - This article (including links to any/all website pages, blog posts, blog comments, forum, videos, audio recordings, etc.) is not intended to replace the services of a physician, nor does it constitute a doctor-patient relationship. Information is provided for informational purposes only and is not a substitute for professional medical advice. You should not use the information for diagnosing or treating a medical or health condition. If you have or suspect you have an urgent medical problem, promptly contact your professional healthcare provider. Any application of the recommendations in this blog post is at the reader's discretion. My Crohn's Doctor and Dr Michael are not liable for any direct or indirect claim, loss or damage resulting from use of this blog. Readers should consult their own physicians concerning the recommendations in this article.
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