Ginger and Turmeric Green Juice
The addition of ginger and fresh turmeric to this alkalizing green juice helps to 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. 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 from this drink.
If you are taking blood thinning medication please be aware that turmeric and ginger thins the blood.
- 1 inch piece of fresh ginger
- 1 stick celery
- 1 cup fresh coriander or parsley
- 1 apple
- ¼ of a fresh lemon
- ¼ tsp of turmeric paste or 1 inch piece of fresh turmeric
- ¼ tsp of butter ghee (clarified butter)
- Wash all the vegetables, herbs and fruit.
- If you have a juicer then juice as normal and if you are using turmeric paste then mix this with a little warm water and 1/4 tsp of melted ghee and add at the end
- Alternatively if you are using a blender then chop the vegetables, herbs and apple into medium pieces (1 inch) and combine in the blender with 1 cup of water. Keep the peel on.
- Blend the mixture then 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. Gather the cloth around the pulp and squeeze to release further juice into the bowl. Alternatively if you are using a nut milk bag, place the nut bag inside a bowl and pour the blended juice mixture into the bag. Squeeze the bag so that the juice falls into the bowl.
- Squeeze the lemon into the juice and if you are using turmeric paste mix this with a liitle warm water and 1/4 tsp of melted ghee and then stir into the juice.
Drink immediately to get maximum benefit.
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.