Rinse 3 ounces of fresh turmeric root and 2 ounces of fresh ginger root under cool running water and peel using a vegetable peeler or the back of a spoon.

Cut the peeled turmeric and ginger into roughly 1-inch chunks for easier juicing.

Juice lemons to yield 1/2 cup fresh lemon juice and oranges to yield 1/4 cup fresh orange juice, about 3 minutes.

Feed the turmeric and ginger chunks through a cold-press juicer, collecting the juice in a pitcher, about 2 minutes.

If using a blender, combine turmeric and ginger chunks with 1 cup filtered water and blend on high for 60 seconds, then strain through a fine mesh strainer.

Pour the turmeric-ginger juice into a pitcher and add the lemon juice and orange juice, stirring to combine.

Add 1/4 teaspoon freshly ground black pepper and 1 tablespoon raw honey if using, stir until the honey dissolves, about 1 minute.

Optional: strain the juice through a fine mesh strainer again for a smoother texture.

Divide the juice into two glasses and serve immediately over ice or at room temperature.