In the spirit of spring cleaning, we're devoting our Test Kitchen recipes this month to detoxification, focusing on foods that purify the digestive system, like antioxidant-rich turmeric. For our first recipe, the Test Kitchen developed a fresh turmeric juice that's smoother than many bottled brands. Orange, carrot, coconut water and agave nectar balance the root's natural bitterness, while lemon and ginger give it a lift. You might make it your daily "orange" juice, if not for turmeric's anti-inflammatory and antibacterial benefits, then for its taste.
Turmeric JuiceRecipe from the Tasting Table Test Kitchen
Yield: Two 1-cup servings
Cook Time: N/A
1 cold orange
1 cold lemon
Six 2-inch-long knobs of fresh turmeric
2 medium carrots, ends trimmed
One 2½-inch-long piece of fresh ginger
¾ cup cold coconut water, plus extra if needed
1 teaspoon agave nectar, plus extra if needed
1. Slice away the ends from the orange and the lemon so they stand upright. Working from top to bottom, slice away the rind and the bitter white pith.
2. Pass the orange, lemon, turmeric, carrots and ginger through a juicer, discarding the solids.
3. To the juice, add the coconut water and agave. Adjust with more agave or coconut water as needed for sweetness. Serve immediately. Calories per Serving: 140; Sodium: 60mg; Total Carbohydrate: 33g; Fiber: 5g; Fat: 2g
Portuguese Chicken Curry with Chorizo and Olives →
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