Wellbeing with Nutrition
Nurturing the Mind and Body

Green Juice with Turmeric and Ginger

I made a batch of turmeric paste earlier on in the week. Just a reminder that this paste will help your body absorb the active components of turmeric (curcumin) better than just taking turmeric in the form of a powder or capsule!

Turmeric has anti-inflammatory properties, helps the liver to detoxify, helps to lower blood sugar/cholesterol and thins blood promoting circulatory flow. It is also a powerful anti-oxidant and is anti-fungal, anti-bacterial and anti-viral. This impressive list is enough to consider using turmeric within the diet. Just ensure that if you are on any medications that affect blood sugar, cholesterol etc then check out this link on precautions or seek advice from your health provider.

Stored in the fridge turmeric paste will be fine for around 3 weeks. The water tends to separate a little from the paste. I just give it a mix and it's fine to use.

So what can I do with this paste? Yesterday I shared how to make 3 different types of turmeric tea. You can add it to smoothies, yoghurt, sauces, stews, curries and drinks.

Today I will show you how to add my turmeric paste to freshly prepared juices.

Green Juice with Turmeric and Ginger

The addition of ginger and turmeric to this alkalising green juice helps support detoxification by stimulating the liver and circulation. Ginger and turmeric both have anti-inflammatory properties and may be helpful in relieving pain.

Including the herbs coriander or parsley in this drink provides an excellent source of minerals and they help to chelate heavy metals. These herbs are rich in chlorophyll and like ginger and turmeric support detoxification within the body. Adding melted butter ghee (clarified butter) provides fat soluble vitamins which support the absorption of minerals and curcumin from this drink.


1 cup fresh coriander or parsley
1 cup Romaine lettuce
1 cup spinach
1 apple  
1 inch piece of fresh ginger
Fresh lemon to taste
¼ tsp of turmeric paste  
¼ tsp of butter ghee (clarified butter)

Other equipment:  Either a juicer or a blender, sieve and a nut milk bag (or any cloth with a fine mesh such as cheese cloth, muslin cloth etc)


  1. Wash all the vegetables, herbs and fruit
  2. If you have a suitable juicer for leaves then juice as normal. I don't have a juicer which can juice leaves effectively so I use the blender method:

    I chop the vegetables, herbs and apple into medium pieces (1 inch) and combine in my blender with around 1 cup of water.
    By the way I keep the peels on to maximise nutrients.
  3. Blend the mixture
  4. Strain the juice by lining a sieve with a cloth with a fine mesh and place the sieve on a suitable sized bowl.
    Pour the blended juice mixture through the lined sieve to remove the fibre.

  5. I gather the cloth around the pulp and squeeze to release further juice into the bowl.

  6. In a cup I add 1/4 tsp turmeric paste to a little hot water to mix it
  7. Next I add 1/4 tsp of ghee (clarified butter) to the turmeric water
  8. I then pour the green juice in and stir. Drink immediately for maximum benefit.
icon-light-bulbTip: Don't throw away the pulp it may be composted or added to either a vegetable or bone broth and cooked to release further minerals.

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