Take a Shot of This Mega-Immune Supporter!
At the risk of alienating or boring you, our readers, I need to say that the fact of the matter is, the focus is still on healthy eating to build a strong immune system. Right now we can’t afford to dink around with stupid eating. There’s just too much at stake. And you know what I mean when I talk “stupid eating:” sugary, processed and junky food; foods loaded with chemicals, preservatives, and other mystery ingredients. Foods that aren’t whole and healthy.
So with that said, I’m sharing Lisa Bryan’s recipe for Jamu Juice (her turmeric ginger drink). She’s a health researcher and creator of the very helpful site, Downshiftology (www.downshiftology.com).
Jamu juice is a traditional Indonesian herbal drink that keeps your body refreshed and balanced. It’s a simple blend of fresh turmeric, ginger, lemon, coconut water, and sweetened with a bit of raw honey. You can serve it chilled or warmed up; either way, it’s the perfect immunity booster.
This is an all natural, anti-inflammatory tonic that boasts tons of health and beauty benefits. The anti-inflammatory feature is what makes this drink so powerful to the immune system. Inflammation is a vital part of the immune system's response to injury and infection. It is the body's way of signaling the immune system to heal and repair damaged tissue, as well as defend itself against foreign invaders, such as viruses and bacteria.
Without inflammation as a physiological response, wounds would fester, and infections could become deadly.
However, if the inflammatory process goes on for too long or if the inflammatory response occurs in places where it is not needed, it becomes problematic. Chronic inflammation has been linked to heart disease, strokes, cancers, and autoimmune disorders (such as rheumatoid arthritis and lupus). But the good news is, a healthy diet and lifestyle can help prevent or keep inflammation under control.
An anti-inflammatory diet means staying away from foods that can promote inflammation. I don’t want to be redundant or beat a dead horse, but as mentioned above, you want to avoid all processed/refined and junk foods and processed sugar. From there the protocol is to avoid or at least minimize foods that are high in saturated and trans fats (such as red meats, dairy products) and foods containing partially hydrogenated oils. And cut back on the use of cooking oils and margarines that are high in omega-6 fatty acids, such as corn, safflower and sunflower oils.
But DO enjoy all whole grains and fresh fruits and vegetables. Round everything out with lots of beans, brown rice, and quinoa. You’ll find lots of information online re: this way of eating. Some folks call it the Mediterranean Diet. Whatever you call it, it results in internal healing and a stronger immune system.
So back to Jamu Juice. If the idea of taking a daily shot of this mega-immune supporter interests you, here is Lisa’s recipe. It should last about 1 week in the fridge. Just make sure to store it in an airtight jar and give it a good stir or shake before serving.
1 cup (heaping), freshly grated turmeric
4 teaspoons freshly grated ginger
1 pinch black pepper
2 tablespoons fresh lemon juice
2 tablespoons raw honey
4 cups coconut water
Directions:
Add Recipe to Cook'n
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So with that said, I’m sharing Lisa Bryan’s recipe for Jamu Juice (her turmeric ginger drink). She’s a health researcher and creator of the very helpful site, Downshiftology (www.downshiftology.com).
Jamu juice is a traditional Indonesian herbal drink that keeps your body refreshed and balanced. It’s a simple blend of fresh turmeric, ginger, lemon, coconut water, and sweetened with a bit of raw honey. You can serve it chilled or warmed up; either way, it’s the perfect immunity booster.
This is an all natural, anti-inflammatory tonic that boasts tons of health and beauty benefits. The anti-inflammatory feature is what makes this drink so powerful to the immune system. Inflammation is a vital part of the immune system's response to injury and infection. It is the body's way of signaling the immune system to heal and repair damaged tissue, as well as defend itself against foreign invaders, such as viruses and bacteria.
Without inflammation as a physiological response, wounds would fester, and infections could become deadly.
However, if the inflammatory process goes on for too long or if the inflammatory response occurs in places where it is not needed, it becomes problematic. Chronic inflammation has been linked to heart disease, strokes, cancers, and autoimmune disorders (such as rheumatoid arthritis and lupus). But the good news is, a healthy diet and lifestyle can help prevent or keep inflammation under control.
An anti-inflammatory diet means staying away from foods that can promote inflammation. I don’t want to be redundant or beat a dead horse, but as mentioned above, you want to avoid all processed/refined and junk foods and processed sugar. From there the protocol is to avoid or at least minimize foods that are high in saturated and trans fats (such as red meats, dairy products) and foods containing partially hydrogenated oils. And cut back on the use of cooking oils and margarines that are high in omega-6 fatty acids, such as corn, safflower and sunflower oils.
But DO enjoy all whole grains and fresh fruits and vegetables. Round everything out with lots of beans, brown rice, and quinoa. You’ll find lots of information online re: this way of eating. Some folks call it the Mediterranean Diet. Whatever you call it, it results in internal healing and a stronger immune system.
So back to Jamu Juice. If the idea of taking a daily shot of this mega-immune supporter interests you, here is Lisa’s recipe. It should last about 1 week in the fridge. Just make sure to store it in an airtight jar and give it a good stir or shake before serving.
Jamu Juice
Yield: approx. 1 quart
Serving size: 1
Calories per serving: 134
Ingredients:
Calories per serving: 134
1 cup (heaping), freshly grated turmeric
4 teaspoons freshly grated ginger
1 pinch black pepper
2 tablespoons fresh lemon juice
2 tablespoons raw honey
4 cups coconut water
Directions:
1. Slice turmeric and ginger into thin pieces. Leave the skin on for extra fiber and vitamins.
2. Blend turmeric, ginger, black pepper, and water in a high powered blender for about 1 minute until it’s completely smooth.
3. Simmer on low heat (to protect the enzymes) until heated through.
4. Add the lemon juice and honey. Give everything a good stir.
5. Strain, using a fine mesh sieve, nut milk bag, or cloth, and pour it into a glass bottle to refrigerate.
NOTES: Make sure to rinse and clean your fresh turmeric and ginger with hot water as you won’t be peeling the skin off. Be mindful that turmeric can stain! So wash your blender and chopping board immediately after using. For the liquid base, you can use regular water instead of coconut water, but coconut water adds extra electrolytes.
2. Blend turmeric, ginger, black pepper, and water in a high powered blender for about 1 minute until it’s completely smooth.
3. Simmer on low heat (to protect the enzymes) until heated through.
4. Add the lemon juice and honey. Give everything a good stir.
5. Strain, using a fine mesh sieve, nut milk bag, or cloth, and pour it into a glass bottle to refrigerate.
NOTES: Make sure to rinse and clean your fresh turmeric and ginger with hot water as you won’t be peeling the skin off. Be mindful that turmeric can stain! So wash your blender and chopping board immediately after using. For the liquid base, you can use regular water instead of coconut water, but coconut water adds extra electrolytes.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- www.istockphoto.com
- www.downshiftology.com
- www.vivehealth.com
- www.theconversation.com
Alice Osborne
DVO Newsletter Contributor since 2006
Email the author! alice@dvo.com
