Healthy drink from turmeric and ginger roots and lime in small bottles on grey concrete background with copyspace top view. Jamu - popular Indonesian traditional drink on Bali.

Turmeric Jamu – a quick and easy anti-inflammatory drink

Inflammation in the body is a normal part of our immune system and helps to protect us against infection and repair injury. However, if inflammation sticks around long-term it can become a problem and difficult for the body to resolve. Chronic inflammation can lead to pain and irritation all over the body from the digestive system to the joints as well as the brain.

Foods that support our body’s natural ability to resolve inflammation and inhibit an overreaction to an infection or injury can have an anti-inflammatory effect. Including these foods in your everyday diet before you experience any inflammatory associated symptoms is a good way of arming your body with what it needs to stay feeling fit and healthy.

Originally from Indonesia turmeric Jamu is a tonic that you can make in advance and store in the fridge for several days taking a quick shot of this potent liquid as a quick pick me up. The most well-known version of Jamu is Turmeric Jamu and there has been a real buzz in recent years about turmeric and its health benefits. Combined with fresh ginger in this warming drink is a nice way of regularly including it in your diet. The curcumin in turmeric and gingerol in the ginger have been found to have an antioxidant as well as anti-inflammatory effect and piperine in black pepper facilitates the absorption of these compounds within the digestive system. Including coconut water in the drink increases the nutrition in the drink by adding minerals that can help balance fluids in the body, but you can use water if you don’t have this available.

Ingredients

125g fresh turmeric
20g fresh ginger
2 tbsp lemon juice
2 tbsp honey or agave syrup
1 pinch of black pepper (according to your taste)
4 cups coconut water or water

How to make Jamu:

  • Slice the turmeric and ginger and add to a high-speed blender with the water and black pepper and blend until smooth.
  • Poor into a pan and bring to boil and then simmer for around 20 minutes.
  • Stir in the honey/syrup and strain through a fine sieve or nut milk bag into a glass jar or bottle.
  • Allow to cool and then refrigerate.

This tonic lasts about a week in the fridge – shake before serving – chilled or warmed. It may be advisable to drink only small amounts of this tonic at first to allow your digestive system to become familiar with it and then you can drink a half to a cup full at a time.

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