I don’t generally drink orange juice unless it’s in a mimosa, in which case I generally request my mimosa “hold the orange juice.”

But when it comes time “to juice,” the January verb, I still don’t drink straight up orange juice, but I do use very-in-season citrus and other vegetables to sneak huge, healing doses of fresh turmeric into my system.

Turmeric is one of what I call the “Super Spices,” which include cinnamon, cloves, and ginger (basically, pumpkin spice latte). The active compound in turmeric, curcumin, is what gives turmeric its yellow orange color and is what gives the spice such potent anti-oxidant and anti-inflammatory properties.

Some people drink pure fresh turmeric shots, saying it has an “earthy” flavor, but you know what else has an earthy flavor? The earth, which is made of dirt, and turmeric tastes like straight dirty dirt to me and I can’t stand it by itself. So, I have to bury turmeric’s flavor deep inside citrus juice or carrot juice or both.

Or curry.

Or, I just don’t eat turmeric at all and powerdose it in pill form.

(Ginger, on the other hand, has an intense heat, but tastes “sweet” to me.)

Recipe for my favorite “orange” juice with turmeric, below, followed by an easy visual if you’re punching out a quick juice for one.
tangerine juice and carrot clementine turmeric juice

tangerines in bowl

fresh turmeric

Ultimate Anti-Inflammatory Carrot Tangerine Turmeric Juice

makes about 16 ounces of juice


4-6 large carrots, scrubbed (no need to peel)
2 whole peeled tangerines
2-inch piece of fresh turmeric
optional: 1-inch piece of french ginger, whole peeled lemon, spear of fresh pineapple


Wash everything and make sure they’re all dry. It’s great if the fruit and vegetables come straight out of the fridge so the juice is cold.

Send everything through the juicer one by one. I have no idea if this is important to the mechanics of the juicer, but I start with the “softest” vegetables like tangerines (and lemons) first, and end with the turmeric.

Stick your juice in the freezer for 10 minutes to chill it down before drinking it.

carrot tangerine turmeric anti-inflammatory juice

carrot tangerine turmeric anti-inflammatory juice

citrus roasted salmon
Recipe first, my personal notes and shopping resources after.
{ click for CITRUS-ROASTED SALMON with HERBS recipe }

ginger miso broth soba noodles shiitake mushrooms
The most important part of this recipe is the Ginger Miso Broth, which you will make and sip and eat all the time in so many different ways. Because it’s January, because it’s the new year, because the weather is beyond ice cold (even here in LA, where it’s not literally freezing, but for us, it’s kinda freezing), the Ginger Miso Broth is the base for a health-supporting bowl of green tea soba noodles, grilled shiitake mushrooms, broccolini, and soft-boiled eggs. { click for GINGER MISO BROTH with SOBA and SHIITAKE MUSHROOMS recipe }

green shakshuka with chard kale zucchini { click for GREEN SHAKSHUKA with CHARD, KALE, and ZUCCHINI recipe }

Jacques Torres Three Day NY Times Chocolate Chip Cookies { click for JACQUES TORRES’S THREE-DAY CHOCOLATE CHIP COOKIES recipe }

cranberry cheddar grilled cheese { click for CRANBERRY WHITE CHEDDAR BRIED GRILLED CHEESE SANDWICH recipe }

Pomegranate Salsa for National Pomegranate Month
{ celebrate something every day of November…}