Remember when you were a kid and you would say, “I love peanut butter,” and your one annoying friend would say, “If you love it so much, why don’t you marry it?” Well, I adore ginger, and I did marry it–Reese has red hair. So do my two closest girlfriends, actually; I love ginger and gingers, so when I make green juice, I invariably add an hefty hunk of ginger to it.
Ginger and turmeric look a lot alike in their fresh forms. Usually when we encounter turmeric, it’s in the spice rack in the form of an ocher-yellow powder, either on its own or mixed into a curry blend. But, like ginger, it’s a rhizome, a knobby, herbaceous root of a leafy tropical plant.
Turmeric is also rumored to have supercharged anti-inflammatory properties, which come in handy when the right knee of the ginger in your life is sore, stiff, and swollen. Reese had six surgeries in four years, and though the most recent surgery happened over two and a half years ago, his knee still gives him trouble from time to time, probably due in part to the large amount of scar tissue that formed in the joint capsule in response to the trauma.
Supporting his knee’s health requires varying amounts of effort at different times; it’s temperamental. It’s been asking for extra attention lately, so we are bringing lots of fresh turmeric to its rescue.
Green juice with fresh turmeric
- 8 bundles fresh spinach
- 6 leaves dino kale
- 12 sprigs parsley
- 4 stalks fresh celery
- 1/2 large cucumber
- 2 handfuls pea sprouts (optional but I got a huge bag of them the other day, so in they went)
- 1 lemon, peeled
- 1 orange, peeled
- 1 thumb-sized piece ginger
- 1 pinkie-sized piece fresh turmeric
Juice and enjoy!