HEALTH – Grow your own anti-cancer juice at home
April.16,2014
HEALTH – Grow your own anti-cancer juice at home
This week I heard that 2 friends of mine has been diagnosed with cancer and they are 10 years younger than me. And, many more people I know are batting cancer as I write… it is a scary world.
Also to anyone who want to prevent cancer or cure it, this might be one of the most powerful tool, TURMERIC. I take it in supplement form every day and also i cook all my veggies with it (I buy it organic in the spices area, at the supermarket). This is my way of feeling safe and to protect my family as well.
Turmeric is known to be one of the most powerful healing herbs. It is great for bones and joints as it has anti-inflammatory properties. It prevents metastases from occurring in many different forms of cancer.
Turmeric’s also a natural liver detoxifier and a kidney cleanser, and it speeds metabolism and aids in weight management. Plus it heals and alleviates conditions of depression, psoriasis, damaged skin, arthritis and more.
For these reasons, turmeric is ubiquitous both in Ayurveda and Chinese Medicine.
Here’s what you’ll need to get started:
5-7 inches turmeric
5-7 tamarind
2 lemons
raw honey
water
blender
strainer
bowl
mason jar(s) or other glass jar with lid
1. Peel turmeric. Your fingers will turn yellow. Don’t worry! All-natural dish soap gets it right out. If your cutting board or countertop get stained, slather on dish soap and rub it in. Let it soak in for 5 min or longer, then scrub with water and sponge. The turmeric stain will vanish!
2. Crack and open tamarind. Make sure you get all the inner roots off, too. We’re only going to use the inner fruit.
3. Fill a big pot with water, put peeled tumeric in and let it boil for at least 20 minutes until the water becomes a rich and vibrant marigold color.
4. While the tumeric water is boiling, get a pan and pour 1 inch of water in with the peeled tamarind. Move the fruit around with a wooden utensil, mix it in with the water so it can melt and dissolve into a jam like texture. More water shouldn’t be needed, but if it’s lookin’ a bit dry, pour water in as needed.
By this time, you should be able to see the little seeds coming out. When the texture looks soft, turn heat off and let it cool down.
5. Go back to the tumeric water. By now, the color should look ready. Pour a little bit of cold water to lower the temperature. Take the turmeric water and pour it into the blender with the tumeric. We boiled it so the root could soften and have more flavor, now it’s ready to buzz in the blender for even more flavor and richness! Blend, blend, blend. The color now should look like an extra extra fiery marigold.
6. Go back to the tamarind in the pan. Pour substance into the strainer that is placed on top of a small bowl to catch the tamarind. Swish the jam like substance around in the strainer with the wooden utensil– we only want to use the soft bits of the fruit. No seeds, no seed peels.
7. Pour the tamarind that has been caught in the bowl into the blender with the tumeric water. Buzz it around again.
8. We’re almost done. Squeeze your lemons into the blender. Now take the blender and pour your yummy juice into your mason jar(s). Add honey to taste, close with lid, shake it up to mix.
9. Store in fridge up to 3-4 days and drink daily!
Best is to grow it at home!
Enjoy!
This week I heard that 2 friends of mine has been diagnosed with cancer and they are 10 years younger than me. And, many more people I know are batting cancer as I write… it is a scary world.
Also to anyone who want to prevent cancer or cure it, this might be one of the most powerful tool, TURMERIC. I take it in supplement form every day and also i cook all my veggies with it (I buy it organic in the spices area, at the supermarket). This is my way of feeling safe and to protect my family as well.
Turmeric is known to be one of the most powerful healing herbs. It is great for bones and joints as it has anti-inflammatory properties. It prevents metastases from occurring in many different forms of cancer.
Turmeric’s also a natural liver detoxifier and a kidney cleanser, and it speeds metabolism and aids in weight management. Plus it heals and alleviates conditions of depression, psoriasis, damaged skin, arthritis and more.
For these reasons, turmeric is ubiquitous both in Ayurveda and Chinese Medicine.
Here’s what you’ll need to get started:
5-7 inches turmeric
5-7 tamarind
2 lemons
raw honey
water
blender
strainer
bowl
mason jar(s) or other glass jar with lid
1. Peel turmeric. Your fingers will turn yellow. Don’t worry! All-natural dish soap gets it right out. If your cutting board or countertop get stained, slather on dish soap and rub it in. Let it soak in for 5 min or longer, then scrub with water and sponge. The turmeric stain will vanish!
2. Crack and open tamarind. Make sure you get all the inner roots off, too. We’re only going to use the inner fruit.
3. Fill a big pot with water, put peeled tumeric in and let it boil for at least 20 minutes until the water becomes a rich and vibrant marigold color.
4. While the tumeric water is boiling, get a pan and pour 1 inch of water in with the peeled tamarind. Move the fruit around with a wooden utensil, mix it in with the water so it can melt and dissolve into a jam like texture. More water shouldn’t be needed, but if it’s lookin’ a bit dry, pour water in as needed.
By this time, you should be able to see the little seeds coming out. When the texture looks soft, turn heat off and let it cool down.
5. Go back to the tumeric water. By now, the color should look ready. Pour a little bit of cold water to lower the temperature. Take the turmeric water and pour it into the blender with the tumeric. We boiled it so the root could soften and have more flavor, now it’s ready to buzz in the blender for even more flavor and richness! Blend, blend, blend. The color now should look like an extra extra fiery marigold.
6. Go back to the tamarind in the pan. Pour substance into the strainer that is placed on top of a small bowl to catch the tamarind. Swish the jam like substance around in the strainer with the wooden utensil– we only want to use the soft bits of the fruit. No seeds, no seed peels.
7. Pour the tamarind that has been caught in the bowl into the blender with the tumeric water. Buzz it around again.
8. We’re almost done. Squeeze your lemons into the blender. Now take the blender and pour your yummy juice into your mason jar(s). Add honey to taste, close with lid, shake it up to mix.
9. Store in fridge up to 3-4 days and drink daily!
Best is to grow it at home!
Enjoy!
TIP:
VITAMIX blender………expensive but best blender www.vitamix.com
Also, add some black pepper if you can take it because in general, neither curcumin nor turmeric taken orally is well absorbed unless taken with black pepper or piperine, a constituent of black pepper responsible for its pungency.
When shopping for supplements, make sure that the one you choose contains black pepper extract or piperine. (If you’re cooking with turmeric, be sure to add some black pepper to the food.).
Be patient when taking turmeric supplements: the full benefits may not be apparent for eight weeks.
Much love, ines
