This recipe takes me back to my roots – it’s a traditional Indonesian recipe known as ‘Jamu’. Being half Indonesian myself and spending all of my childhood there, the taste and smell of this elixir is definitely a comforting one.
Both turmeric and ginger contain potent antioxidants which fight off free radicals. A proven anti-inflammatory, anti-bacterial and liver detoxifier, turmeric really is a natural superfood. Coupled with the vitamin C from the lime juice and the healing power of natural honey, a shot of this elixir every morning will be sure to get your body feeling strong during the winter months.
Makes 1 litre
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What to do
1. In a ‘bullet’ or small food processor, combine turmeric root, ginger, and half a cup of water. Blitz on high speed until a thick, smooth paste forms.
2. Pour the paste into a medium sized saucepan along with remaining water and honey. Bring to the boil and then reduce to a very gentle simmer for 20 minutes.
3. Turn off heat and stir in lime juice.
4. Allow to cool before straining through a fine sieve and then pouring into an airtight bottle (you can also place a muslin cloth into a funnel and pour straight into the bottle so that the cloth catches any left-over root fibres).
5. Keep in the fridge for up to 2 weeks and have half a cup every morning upon waking.
Tip: Turmeric stains are incredibly hard to get off your hands and fingers and can stain your benchtops too, so be wary when cooking with it. Either wear gloves or rub a little oil on your fingers so it’s easier to get off later.