(This method is the simplest and quickest, with the highest juice yield and lowest 'waste'.)Wash the fresh turmeric well using a small vegetable brush. There's no need to peel the skin from the turmeric (unless you're worried about pesticides), so I like to make sure that it's properly clean.
Feed the turmeric root into the juicer, cutting it into smaller pieces as needed to fit into your juicer's shute.Top Tip: If you find that the turmeric pulp is still very wet, you can actually feed it back through the juicer a second (and even third) time.
With A Blender
The main difference with this method is that you'll need to add extra water to help the blender (high-speed blenders only!) create a juice - so the liquid is slightly diluted. You also won't be able to extract quite as much from the turmeric root.For this, you can use un-peeled turmeric, though peeled may be easier to blend. The easiest way to peel turmeric root is with a spoon (like I have here for ginger), which will easily scrape it off.Chop the turmeric into small pieces around 1-inch in length/thickness and add to the blender with 1/2-1 cup of water and blend until the pieces are broken up, and you have a smooth-ish juice.Top Tip: Use a smaller jug for this, as it will make it easier for the blade to blend the root properly.You could also use coconut water or blend it with another juice (like orange juice or carrot juice) if you want to use it immediately for mixed juice shots.
Pour the turmeric juice into a nut milk bag (or use a cheesecloth or sieve) and squeeze the pulp to extract as much juice as possible.The juice will stain the nut milk bag/cheesecloth - so I usually keep one aside specifically for turmeric.
With A Garlic Press
This process can be affected by the turmeric's age and the individual press - larger ones may work better- so it isn't foolproof, but it should work in a pinch.Peel the turmeric root and then slice it into pieces about 1-inch in size (or just big enough to fit your garlic press).Then simply press and the juice should come out without pushing through any of the pulp.
With A Garlic/Ginger Grater Dish
The final process only requires a garlic grater dish or micro planer/Japanese ginger grater and some patience. It will yield the most diluted juice - but it could be handy for those with no other option. Use gloves when using this method! You can use peeled or unpeeled turmeric for this method.Grate the turmeric using the garlic grater.Then add the pulp to a nut milk bag and squeeze out as much juice as possible.Alternatively, add the pulp to some water. Leave this to 'soak' in the refrigerator for at least six hours or overnight. Then strain the liquid through a nut milk bag/cheesecloth/strainer, pressing the pulp to extract as much juice as possible.
How To Store
Fridge: Fresh juice is best consumed as soon as possible as the nutrients will deplete as it oxidizes. For that reason, it's best to use the turmeric juice within 5-7 days, though it should be 'fresh' for up to 2 weeks. Give it a good shake before drinking.Freezer: Pour the turmeric juice into an ice-cube tray for perfectly portioned amounts and freeze for up to 6 months. When you want to use some, remove it from the freezer and allow it to thaw for juice shots or blend directly into smoothies from frozen.
TURMERIC WILL STAIN kitchen tools, wooden spoons, cutting boards, and skin! It's best to use gloves when handling it and washing everything immediately after using. Once cleaned, place the items in a sunny window for 5-6 hours, and the turmeric stains fade away.
Remember curcumin needs to be taken alongside black pepper and fat (such as coconut oil, butter, etc.) to benefit. One study showed that just a pinch of black pepper served with turmeric increases the bio-availability by 2000%! So definitely not something to ignore.
It’s best to use whole black pepper for this recipe, as the active element in the pepper oxidizes when exposed to light and air. Thus, it degrades over time.
Be careful where you source your fresh turmeric: there have been studies showing high lead content within turmeric sourced from India. To avoid this, it's best to source the turmeric root from farmers' markets and grocery stores locally. You can also ask vendors to provide you with a 'certificate of analysis,' which will include the amount of lead in the turmeric (Anything under 3ppm is considered safe).
Read the blog post above for answers to more FAQs including what to do with the leftover turmeric pulp!