The more in tune with my body that I become, the more I notice the seasons.
Moreover, how the seasons feel and how my body feels in them.
As the temperatures have well and truly dropped now in Sydney, my body and it’s instincts have adapted. Living a whole(foods) life has meant those instincts are not simply cast off and ignored though fully embraced as a way to support the body that gives me so much.
Although still eating loads of fresh fruit and vegetables, the way I eat them has shifted and this is completely normal.
As the temperatures start to cool, we need to look to add some cooked and warm options. This can be done whilst still retaining that fresh, crispness associated with the autumn and winter seasons.
We can then take this idea and combine it with the concept of a warming drink and one which fires up our immune system too – perfect for this time of year!
The classics – citrus and ginger to heal whatever ails you or more so to prevent what may ail you – with my traditional healing spin.
Magic in the form of – turmeric.
As well as the ginger in this drink, the turmeric is what will warm you up.
A bright yellow powder made by dry grinding mature turmeric rhizomes (underground stems) and is somewhat magical.
This spice is rich in dietary fiber, iron, potassium, magnesium and vitamin B6 and known for both it’s immense immunity boosting and anti-inflammatory properties.
My dear friend even combines it in her dog’s food each day to prevent joint deterioration!
Its medicinal properties date back to the ancient Vedic culture of India (which I’ve been intently studying at university this semester) as well as for colouring and flavouring food, cosmetic purposes and is used in almost all Indian curries.
There’s much written about this incredible spice so if you’re interested, I encourage you to read more.
Fresh turmeric (looks like ginger – a close cousin!) and may be found in the produce section of well-stocked grocery stores, health food stores, and Asian and Indian grocery stores. Choose firm rhizomes and avoid soft, dried, or shriveled ones. Store fresh turmeric in the fridge in a plastic bag or airtight container for a week or two, or freeze for several months. The full medicinal properties of turmeric are accessed via the fresh variety.
Dried turmeric is made by peeling, boiling, and drying the rhizomes; sold whole or ground. Turmeric loses some of its essential oils and pungency in the drying process but it can still provide warmth and colour so if this is all you can locate – don’t stress! This is what I’ve used in the recipe and for just a few dollars. Aroma is often a better indicator of quality than colour, which can vary from yellow to orange. Store dried turmeric in an airtight container in a cool, dark place for up to a year.
- 2 oranges
- ½ lemon
- 2 carrots
- 2 knobs fresh ginger
- ¼ teaspoon turmeric powder (see notes
for fresh turmeric)
- Remove skin from orange and lemon
- Wash carrots
- Peel ginger
- Pass all ingredients except turmeric through a quality juicer
- Add turmeric to juice and stir well to combine
- Serve immediately or store for up to 1 day in the fridge with an airtight seal
2.5cm fresh turmeric = 1 tablespoon freshly grated turmeric = 1 teaspoon ground turmeric
Orange, warming and incredibly powerful for this season.
Drink up and share the love by sending this recipe to someone else