Lots of folks, at least in the West, are not familiar with turmeric and its many health benefits. Turmeric is a spice popular in the cuisines of India and the Middle East that has anti-inflammatory and antioxidant powers.
Turmeric can assist in:
– Boosting the immune system
– Aiding in digestion
– Regulating metabolism
– Regulating cholesterol
– Slowing Alzheimer’s
The active ingredient in turmeric, curcumin, is best utilized by our bodies when ingested together with the active ingredient in black pepper, called piperine. Curcumin is also fat-soluble, meaning that it requires healthy fat in order to be absorbed into the body’s internal tissues. Practically, this means that ingesting turmeric the right way requires a bit of engineering.
An easy solution is turmeric paste: it contains both pepper and healthy fats, and is simple to prepare and delicious as well. Turmeric paste is best added to coconut or almond milk to make: golden milk. This milk concoction has powerful immune-system boosting strength and can be found in ancient cuisines. It’s the perfect drink for a cozy evening by the fire. Turmeric paste can also be used to flavor pasta, vegetables, eggs, yogurt or anything.
Turmeric Paste Recipe:
1/2 tsp ground black pepper
1 tsp ginger powder
1/2 tsp cinnamon
1/2 tsp cardamom
1/4 tsp salt
½ cup turmeric powder
1.5 cups filtered water, plus 1/2 cup more
½ cup coconut oil and/or ghee
1/4 cup raw honey (optional)
1. Mix pepper, ginger, cinnamon, cardamom, and salt in a small bowl.
2. Mix turmeric and 1.5 cups of water in a small pot, stirring constantly with a wooden spoon. Bring mixture to a very gentle simmer and add another 1/2 cup of water. Continue to stir.
3. Add spice mix and continue to simmer until a thick paste congeals.
4. Turn off the heat and add coconut or ghee.
5. Add sweetener while mixture cools (optional)
6. Transfer the paste to an air-tight jar after completely cool. The paste can be stored for 2-3 weeks.