I first came across this idea in Wendyl Nissen's A Home Companion - a Year of Living Like My Grandma. Suffering from a chronic infection in her breast, Wendyl had tried a number of cures, both medical and natural. Then, while in Bali, she came across tumeric root being sold in the local market. "Tumeric is a natural antiseptic, preservative, and anti-inflammatory," she reports. "The Balinese mix it with coconut oil to treat skin diseases and fungal infections. They also drink a tonic of it called Jamu every morning. The Balinese say it helps prevent cander, aid digestion and clears up respiratory infections."
I first tried a modified version of Wendyl's recipe when I felt the beginnings of a cold coming on - my husband was sick (a rarity!), and I, who normally get every bug going, was beginning to get a sore throat. So I hunted high and low for fresh tumeric root. It can be grown at home in Northland, where it's suitably warm, but down here it's a rarity. None of the local stores had it. Finally I tried the Asian market. They had it, but only frozen. That'll do!
I first tried a modified version of Wendyl's recipe when I felt the beginnings of a cold coming on - my husband was sick (a rarity!), and I, who normally get every bug going, was beginning to get a sore throat. So I hunted high and low for fresh tumeric root. It can be grown at home in Northland, where it's suitably warm, but down here it's a rarity. None of the local stores had it. Finally I tried the Asian market. They had it, but only frozen. That'll do!
 | These packages are labelled Saffron, but it is absolutely tumeric! (Saffron is small richly coloured threads taken from the flowers of the saffron plant). They are inexpensive - only $2.35 a pack, containing enough to make up about 21 doses. (Incidentally, this much actual saffron would be worth about $2600!!) I made up and drank some Jamu according to the recipe below each morning for three days. The sore throat didn't develop, and I never got sick. I made some for my husband, who had developed a nasty cough and was really struggling to recover. That was the turning point for him. A young man living with us also got sick while away for a few days; by the time he returned he was pretty miserable. After listening to him cough for a couple of nights, I offered him some Jamu. He looked pretty skeptical, but when I handed him the glass and said "drink this" he complied. "Hey, this doesn't taste half bad!" he said. His cough disappeared over a couple of days. |
So now whenever I feel the possibility of "something coming on" or if people around me are sick, or I just want a general pick-me-up, I make up some Jamu. Because of tumeric's strong anti-inflammatory properties, it's also wonderful for those of us with auto-immune and/or gut health issues. I've therefore decided to make it a routine part of my morning for the next few months.
Note: A friend who has severe adrenal fatigue resulting in major blood sugar crashes found that taking this crashed her blood sugar. That is because one of tumeric's properties is that it lowers blood sugar. This is a good thing for many people, but not for my friend. So use caution if appropriate.
Jamu Recipe
Ingredients and equipment:
1 piece of tumeric root, peeled (the frozen ones are ready to go) - I use about an inch long piece
Juice of half a lemon or lime
1 dessertspoon honey (or less)
Enough hot water to dissolve the honey and stir it all around
Disposable glove (optional) - the tumeric will stain your hands
Fine grater - I use the small side of my cheese grater
1 piece of tumeric root, peeled (the frozen ones are ready to go) - I use about an inch long piece
Juice of half a lemon or lime
1 dessertspoon honey (or less)
Enough hot water to dissolve the honey and stir it all around
Disposable glove (optional) - the tumeric will stain your hands
Fine grater - I use the small side of my cheese grater
Method:
Grate the fresh or frozen tumeric using a fine grater on a large plate (it will tend to spread a bit otherwise). Scrape the grated tumeric into a glass, and rinse the plate immediately to prevent staining.
Add honey to taste, and some hot water to dissolve and stir. Finally, add lemon or lime juice. I just cut lemon in half, and squeeze it over a tea strainer to remove pips, straight into the glass.
Stir well, and enjoy.
Grate the fresh or frozen tumeric using a fine grater on a large plate (it will tend to spread a bit otherwise). Scrape the grated tumeric into a glass, and rinse the plate immediately to prevent staining.
Add honey to taste, and some hot water to dissolve and stir. Finally, add lemon or lime juice. I just cut lemon in half, and squeeze it over a tea strainer to remove pips, straight into the glass.
Stir well, and enjoy.
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