HOW TO MAKE A GREAT DETOX ELIXIR (RECIPE)
Guest post by Sandy Wu, E-RYT 500, R.H.N., Dipl. Of Traditional Chinese Acupuncture
A Traditional Detoxifying Elixir Recipe
Costa Rica is rich with biodiversity and potent landscapes. The volcanic rich soil blesses the country with exotic fruits and wild edibles. With just one gaze of lush vibrant jungle, I feel as though it calls to me, “I’m alive!”
Despite Costa Rica’s notable efforts to protect its natural environment, a study in 2015 by the National University of Costa Rica reports it is the #1 leading country of pesticide and agrochemical use (more than China and the United States).
When we are exposed to environmental toxins such as pesticides, the liver pays the price as the primary organ for detoxification. If our liver is overloaded we can experience hormonal imbalances and increased sensitivities showing up as skin or digestive issues. In Chinese medical theory, the liver is responsible to disperse qi, and if stagnated, it can cause dull pain and irritability.
As a nutritionist, certified acupuncturist, and yoga instructor, I am always interested in ways to optimize health and vitality. Ensuring adequate physical activity (see you on the yoga mat!), stress management practices (receiving massage, acupuncture etc.), and high quality natural nutrition makes a significant difference.
If you’ve had the opportunity to visit Bali, you are most likely familiar with a bright orange detox drink called Jamu Kunyit Asam, which translates to herbs, turmeric, tamarind.
Ginger, turmeric, and tamarind are found in many medicinal folk remedies for their liver rejuvenating, anti-inflammatory properties. I hope you enjoy this simple yet powerful recipe, rich in Vitamins C and essential minerals.
HOW TO MAKE JAMU KUNYIT ASAM:
Enjoy a cup daily, warm or cool.
Ingredients: (preferably organic)
3 fresh turmeric root (or 2 tsp of organic turmeric powder)
1 knob of ginger
1 tablespoon of tamarind paste or pulp (remove seeds)
1 litre of water
- Peel and grate turmeric and ginger
- Boil turmeric and ginger for 30 minutes
- Cool for 5-10 minutes, add tamarind and pour into a blender until frothy.
- Strain and serve warm, or refrigerate in an airtight bottle for up to 3 days.
*fresh squeezed citrus may be added for a sweeter taste
Guest post by Sandy Wu, E-RYT 500, R.H.N., Dipl. Of Traditional Chinese Acupuncture. To find out more about Sandy please visit: www.livingearthwisdom.com