Jamu
The following Jamu recipe is from Bali where I was fortunate to study with some amazing herbalists. It is a wonderful blood and liver cleansing, anti-inflammatory and anti-cancer drink made with fresh turmeric root that many people in Bali consume every day. While some cafes just juice the fresh root by itself, many Balinese herbalists recommend boiling the root into a tea prior to consumption to make it less taxing on the liver and kidneys, especially when consumed daily.
The Recipe
5 Servings
Ingredients
4 fresh turmeric roots (plus ½ ts dried turmeric powder)
3 slices fresh ginger root
1 Tbs sweetener of your choice (honey, maple syrup or coconut syrup)
1 lemon or lime, juiced
Pinch of Himalayan rock salt and black pepper
1 cup water (250ml)
Directions
Peel and chop turmeric and ginger roots, and along with powder and one cup water, bring to boil. Simmer covered for 15 minutes.
Let cool to warm, then blend in a high-speed blender for 30 seconds. Strain through a sieve or cheesecloth.
Add sweetener and lemon juice and mix well.
This elixir can be enjoyed as a shot of 50 ml warm in fall and winter and chilled in summer. It lasts in the refrigerator for 4-5 days.
