Instructions

1. Before you begin, be aware that turmeric stains the skin a light yellow color. You can avoid this by rubbing your hands with avocado oil or coconut oil before squeezing the juice from the nut milk bag.
2. Prep the turmeric by peeling and slicing it into small pieces. Core and chop the pineapple or peel the oranges if using oranges.
3. Blender Method: Place the turmeric, cut-up pineapple (or peeled fresh oranges), and 1/2 cup of coconut water (or filtered water) into a high-speed blender. Blend on high speed until the turmeric mixture is thoroughly blended, about 1 minute. If you use turmeric powder, follow the directions as written but with one tablespoon of powdered turmeric instead of the fresh root. Next, pour the turmeric shot mixture through a nut milk bag or fine sieve, removing all the pulp. Add a pinch of black pepper to the juice and mix well. Finally, pour the turmeric shots into 1-ounce glass bottles and store them in the refrigerator. 
4. Juicer Method: Place the prepared turmeric and fruit in a juicer. Once the product has gone through the juicer, add a pinch of black pepper to the cold-pressed juice and mix well. You may add a 1/2 cup of coconut water or filtered plain water to dilute the turmeric shot recipe. This is optional but highly recommended since turmeric is very strong-tasting.

Store each shot in the refrigerator for up to 5 days. If you would like to extend the shelf life to a week, add a teaspoon of fresh lemon juice to the tops of each bottle to help preserve the juice. You may also freeze the turmeric shots in 1-ounce plastic containers (glass will shatter) or pour them into ice cube trays. Remove the frozen shots the night before you take them, and let them defrost in the fridge overnight.