I love this recipe. It tastes delicious and is packed with micronutrients and medicinal compounds that support healthy immune and cell function. Turmeric is anti-inflammatory, which scientists now believe that chronic low-level inflammation plays a significant role in chronic disease as well as mental health conditions like depression. Ginger also has anti-inflammatory properties as well as antibacterial and antiviral compounds. Oranges are rich in Vitamin C, folate, and potassium, which function as powerful antioxidants. The black pepper, in this recipe, is a crucial ingredient as it helps with the absorption of curcumin (the active compound in turmeric) by 2000%.
Occasionally, I add Makuna Honey to the recipe, which adds sweetness and is known for its antibacterial, antiviral, and gut soothing effects.
I make this recipe nearly every week and take my Omega-3 oils in a shot of this in the am. I hope you enjoy!
Ingredients:
- 8 oranges
- 1.5 inches of fresh turmeric root, peeled
- 1-1.5 inches of fresh ginger root, peeled
- 1/8 tsp. of fresh black pepper
- 2 teaspoons of Makuna honey (optional)
Directions:
** I use a juicer when making this recipe, you can also use a blender but make sure that you strain the mixture with a nut bag or thin mesh strainer to prevent it from solidifying in the refrigerator.
- Peel and halve the oranges
- Peel turmeric and ginger with a paring knife or a vegetable peeler
- Juice or blend oranges, turmeric, and ginger – with juice I like to add back in some of the pulp from the ginger and turmeric
- After juicing or blending add in the black pepper and optional Makuna honey and stir
- The juice will last in the fridge for 1-1.5 weeks. I take a shot every morning with my breakfast.