Turmeric is the main ingredient in curry dishes and is one of the most potent anti-inflammatory spices. Curcumin is the active component in turmeric and has been shown to reduce formation of fat tissue as well as improve insulin resistance. Curcumin is also beneficial for reducing symptoms and preventing inflammatory diseases such as hyperlipidemia and diabetes. Try adding fresh turmeric root to a green smoothie or sprinkle turmeric on your roasted cauliflower to make a brightly colored and nutritious vegetable side! This lemonade contains a potent dose of fresh turmeric and ginger for antioxidant and anti-inflammatory punch, lemon juice to upregulate liver detox as well as honey and sea salt to balance electrolytes. If desired, you can substitute 1/2 the water for raw coconut water for added electrolyte balance.


2” turmeric root, peeled and chopped

2″ ginger root, peeled and coarsely chopped

Juice of 5 lemons

6 cups of filtered water

1-2 Tbsp raw unfiltered honey

⅛ tsp sea salt

Note: to make keto friendly, omit the honey and sub 2 cups coconut water for 2 cups of the filtered water.


Place the peeled and chopped turmeric and ginger in the blender with about 1 cup of the water. Blend on high until completely broken down. Strain the liquid into a large mason jar. If desired, you can reserve the turmeric and ginger pulp to add to bone broth or into savory dishes!  Add the lemon juice, remaining filtered water, honey to taste and a generous pinch of sea salt. Place the lid on mason jar and shake to distribute all ingredients or mix with a wooden spoon. Serve on ice.

Makes 4 servings

Nutrition per serving: 52 calories, 8g carbs, 1g protein, 1g fat

For more delicious food-as-medicine inspired recipes, pick up a copy of our Naturally Nourished Cookbook!


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