Here's another recipe for jamu, a healing Indonesian turmeric tonic. This is perfect for using up veggies and herbs in your late summer garden.

The health benefits of turmeric juice are many, it really is a superfood, even if it looks like an orange mummy finger.  If you’ve not tried it already, here is another jamu recipe that will also give you a solid helping of greens. Feel free to substitute other greens or herbs.

It’s been unseasonably hot where I live and this has caused my more fragile lettuce crops to wilt a bit, and my cilantro has bolted. I can’t use them the way I normally would, but still don’t want them to go to waste. This jamu recipe is a great way to use herbs and green crops from your garden that are bolting rather than sending them to compost.

Cilantro provides many phytonutrients, as well as a nice dose of chlorophyll. Lettuce produces a milky liquid which brings about relaxation. Many people don’t think about juicing herbs or lettuce, but both work really well in green juices.

Green jamu recipe

  • One apple
  • One lemon
  • Kale
  • One cucumber
  • Head of lettuce
  • Cilantro, with stems
  • Mustard greens
  • Two inches of fresh turmeric root, or to taste
  • Two inches young ginger root

Run all of these through your juicer and either chill or enjoy right away.  Even though juice tastes better cold, it starts to lose nutrition as soon as you make it.  If you do put it in the fridge, make sure you shake it well before drinking it.

This recipe makes one serving.  You can omit or substitute different greens and herbs, as well as use a lime instead of a lemon. I prefer young ginger root, but if you can’t find it, mature (brown) fresh ginger will work well.

Here is a recipe for a more traditional jamu.

JamuGreen


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