Upon arrival to Bali in March 2016, I fell in love with it all! With the sacred sites, the people, the vibrant “namaste consciousness,” the art, the colors, the food, and the land.

On our last day, Don and I took an amazing cooking class on Balinese cuisine at Di carik (Juwuk Manic Rice Field, Ubud.) The sad part is that in Los Angeles there are no Balinese restaurants to get my fix from. Hence the beginnings of a  cookbook so I can share these amazing Art food with you all.

Here is a  recipe for Loloh Kunyit or I like to call it the Golden Goddess Elixir (Turmeric Juice) A healing beverage. I love, love this tonic!!!

Within the first sip  you can instantly begin to feel the healing benefits of this magical elixir!  Turmeric has a long history of use, not just as a spice, but also as a healing agent and as a magical herb.

Turmeric is not a just a pretty color. These amazing herb has been called the Golden Goddess.Turmeric, sometimes called Indian saffron, is most widely known as the spice that gives curry powder its distinctive color. This medicinal root, 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. Read further about the healing properities of Turmeric HERE.

Blended Version

Here’s what you’ll need to get started to make about 2 ½ glasses of the Golden Goddess!  Blended or steeped version. Blended is pulpy and the steeped is more like a tea. Try both ways. I got all my supplies from the Asian Market.

• 2-3 nuggest about 1 inch each of turmeric
• One chunk of seeded tamarind (about 2 inches)
• 3 shoots of lemongrass
• Filtered water
• raw honey
• Lime or lemon
• water
• blender
• strainer
• bowl
• mason jar(s) or other glass jar with lid

1. Peel turmeric. You can use a potatoe peeler for ease. 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. Cut about 2 inches of the seeded tamarind off. If you use the pods, 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 turmeric in and let it boil for at least 20 minutes until the water becomes a rich and vibrant marigold color.

 

4. While the turmeric water is boiling place a chunk of already seeded tamarind in the pot. As well as a teaspoon of chopped lemon grass.

 

5. Go back to the turmeric 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 turmeric. 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! *For the pulp version, Blend, blend, blend.  For the steeped version strain your juice into a large container.The color now should look like an extra extra fiery marigold.

6. We’re almost done. Squeeze your limes or 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. Lastly, place a whole lemon grass stick in the glass for pizazza and a lime garnish. You can drink this amazing juice hot or cold. Enjoy the bliss on tap!

7. Store in fridge up to 3-4 days and drink daily!
8. Lastly: Om Swastyastu A Balinese blessing to you “I hope all good comes from all directions,” as my hands are in Namaste pose at my chest in prayer position. I bow to the divine light with in all of you!

Image of Steeped Version

The Spirit behind Turmeric

Turmeric was used much more extensively by the natives of India than today. Turmeric was highly valued by the ancient Indo-European people not only for its preservation properties, but for its energetic and spiritual qualities as well. The Arya culture was a group of people who worshipped the solar system and the sun as a deity. Turmeric was very sacred to them, due to its golden yellow color (like sunlight) and they believed it had special protective properties 7 . Remnants of this belief still exist today, particularly in South India , where some people wear a dried turmeric rhizome bead the size of a large grape around their neck or arm. This is an ancient talisman tradition used to ward off evil and grant to the wearer healing and protection 16 . People of ancient India believed that turmeric contained the energy of the Divine Mother, helped to grant prosperity, cleanse the chakras (energy centers in the body), and purify the channels of the subtle body 6.