When making in a blender, you can grate both the turmeric and ginger root by hand, using a grater or in a food processor. Alternatively, you can slice the turmeric and ginger root into thin slices or chop it into smaller pieces.

When making it in a juicer, wash the produce well and trim them while keeping them whole or cutting them into 2-inch pieces.

For all methods, keep the skin on.

Combine the grated, sliced or finely chopped turmeric and ginger with 2 cups of water in a blender. Blend on high speed until smooth, about a full minute.

Transfer the juice to a small pot or saucepan and add the remaining coconut water/filtered water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for about 15 minutes. Stir in the lemon juice, honey or maple syrup and the black pepper. Mix to combine.

Strain through a fine mesh strainer or nut-milk sack or muslim cloth into a bowl. Pour the strained juice into a glass jar or pitcher. Serve warm, at room temperature or chilled.

Check your juicer manufacturer’s instructions before you start operating it.

With the motor running, feed the turmeric and ginger roots into the juicer, catching the juices in a bowl. Transfer juice to a small pot or saucepan. Follow instructions as written above.