The "Everything" Turmeric Remedy Paste
Everyone needs a batch of this amazing old fashioned remedy in their fridge as a weapon for boosting the immune system, fighting colds and getting a good nights sleep. It’s also great for making golden milk lattes (an ancient Ayurvedic healing drink, recipe below in Notes) and adding flavour to dishes like soups, stews and curries.
To get the anti-inflammatory and anti-oxidant benefits from its active ingredient curcumin, it’s important to consume turmeric with some sort of fat or oil. My favourite oil pairings with turmeric are coconut oil, ghee or olive oil.
The other really important ingredient is black pepper because it enhances the bioavailability and absorption of these amazing curcumins.
We always have this paste in the fridge as it’s so delicious and perfect for those days when you’re feeling run down. This recipe makes 3 jars: one for the fridge, one for the freezer and one for a friend.
INGREDIENTS:
3 Tbs coconut oil
150g fresh turmeric, sliced
75g fresh ginger, sliced
1 Tbs cracked pepper
Juice of 1 lemon
1 Tbs ground cinnamon
1 Tbs ground fennel seeds (optional)
Filtered water
300g honey
METHOD:
Melt 2 tablespoons of the coconut oil in a frying pan on medium heat. Add the sliced turmeric, ginger and cracked pepper and saute for around 3 minutes. Remove from heat.
Transfer the warm turmeric mixture to a food processor with the lemon juice and extra tablespoon of coconut oil and blitz until it forms a puree. If it feels too sludgy you could add some filtered water to get it moving, up to 1/2 cooper 125ml. Add the cinnamon and fennel seeds and blitz again.
Once the mixture has cooled, add the honey and mix until it forms a beautiful, golden paste.
Spoon around 200g of the paste in each jar and enjoy immediately or place in the fridge where it will keep well for at least 2 weeks.
Your friends will love you for this.
Notes:
If you can’t get fresh turmeric, you can use turmeric powder but only use a third of the amount, so for this recipe it would be 50g.
The paste varies in colour depending on the colour of your turmeric and ginger, so it could end up being anything from a bright yellow to brown.
To make Golden Milk: Place 1 cup of your favourite milk with 1 tablespoon of turmeric remedy paste in a saucepan over medium heat and stir until it’s warm. You can pour it through a sieve if you don’t want any floaty bits, but they are best consumed for maximum nutritional benefit.