Jamu is a traditional herbal drink originating from Java, an Indonesian island. Sold at every market and many street corners, Jamu is a true pick-me-up, boosting tonic.

Small but frequent amounts will go a long way to keep a person healthy. It can either be enjoyed as a shot at breakfast, or mixed with carbonated mineral water for a nice evening spritzer.

The key healing ingredients are:

  • Turmeric root (fresh or dried) – Turmeric is anti-inflammatory, anti-carcinogenic, and relieves arthritis pain. It can also help with digestive problems including IBS, h.pylori and stomach ulcers. You can find it at your local health store, many of which are selling fresh root now.
  • Ginger root (fresh or dried) – Ginger is anti-inflammatory, antispasmodic, stimulates digestion, relieves pain associated with PMS, endometriosis and uterine fibroids and can lessen hot flashes and night sweats.
  • Lemon or lime (juice and peel) – Lemon and lime juice is alkalizing, rejuvenating, uplifting, and toning. The peel of both fruits is liver detoxifying, antimicrobial, and antiviral.
  • Honey – Honey is antimicrobial, anti-inflammatory, boosts the immune system, and is high in beneficial enzymes. Most medicinal honey is local and raw.
  • Tamarind – it’s optional and not used in this recipe but if you have access to a Mexican or Indian grocery store, add a handful of tamarind paste (without the seeds) and follow the rest of the recipe instructions. Tamarind is anti-inflammatory and full of antioxidants.

 

Serves: 4 cups

Ingredients

    • 1⁄2 cup sliced dried turmeric (or fresh, if you have access to it)
    • 1⁄2 cup sliced ginger
    • 4 cups filtered water
    • 2 tablespoons lime juice
    • 1­3 teaspoons honey
    • Carbonated mineral water for serving Orange slices for serving

Directions

  1. Combine the ginger and turmeric in a blender along with the water. Puree until smooth.
  2. Add the turmeric/ginger mixture to the pot and bring to a simmer. Once it simmers, turn down the heat to the lowest possible setting and let the mixture simmer for 25 minutes.
  3. Remove the mixture from the heat and let cool for about 10 minutes before straining it into the jar. Stir in the lime juice, and the honey. Adding more honey if you prefer things on the sweeter side. Let the mixture cool completely before storing in the refrigerator.
  4. To drink as a shot, just add 2­-3 tablespoons to a glass and enjoy. To make a spritzer, add 2-­3 tablespoons to a large glass along with a few orange slices and ice. Top with carbonated mineral water.

Storage Instructions: The Jamu can be stored in the refrigerator for up to two weeks.

Recipe adapted from hormonebalance.com

 

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