After my time in Bali devouring exceptional organic and plant-based food, I also enjoyed the traditional Indonesian herbal drink, Jamu. It is said to promote inner and outer health and beauty — and as a practitioner working with food as medicine; the ingredients just don’t lie. The history and wisdom of using Jamu as herbal medicine has been passed down from generation to generation for over 1300 years. The name Jamu comes from the Javanese tribal language (Djamu) and means the 'traditional medicine from plants'. There are many different variations of Jamu, with over 200 herbs and plants used to treat every ailment. This is undoubtedly why it has earned itself a local reputation as a 'cure all' elixir.
The bright yellow colour often associated with Jamu comes from turmeric. Found in most Jamu recipes, it is often combined with other roots, bark, flowers, seeds, leaves and fruits. Materials acquired from animals, such as honey, royal jelly, milk and chicken eggs are also often used. Unlike the concept of raw food, making Jamu requires heat to extract the healing components and to enhance the function of the herbs.
Boasting some major health benefits, turmeric is now proven to contain curcumin which has incredible anti-inflammatory and anti-mutagenic properties. Shots of Jamu reduce inflammation, improve digestion and enhance immunity.
Click recipe below to download & print this easy Jamu recipe ->
With golden love, Rose xx