This immune boosting Turmeric Paste recipe is perfect for fighting viruses and colds, and keeping your whole family healthy. This versatile paste is perfect for making golden milk, turmeric gummies or as a yummy marinade for your next BBQ grilled chicken.
TURMERIC PASTE RECIPE
This paste is loaded with immune boosting nutrients; turmeric, ginger, lemon, cinnamon and honey. Adding pepper to turmeric helps your body absorb more curcumin (the main active ingredient in turmeric with powerful anti-inflammatory effects and a very strong antioxidant). This paste is great to have in the fridge to add to a heap of recipes, or even just eat by the spoonful!
Other great turmeric recipes;
It is important that you do not overheat it as the primary compound in turmeric, curcumin, loses its benefits when it is cooked for longer periods.
WHAT IS TURMERIC PASTE
Turmeric paste is a combination of turmeric, oil (could be coconut oil, ghee or another neutral oil), water or lemon juice, black pepper and other spices, heated until melted and turned into a paste. Turmeric is great on its own, by mixing it with other good ingredients, you can enhance its healing properties.
INGREDIENTS FOR MAKING TURMERIC GOLDEN PASTE
- COCONUT OIL – You could also use ghee.
- TURMERIC – this recipe is based on using fresh turmeric.
- GINGER – fresh is used in this recipe.
- LEMON – you could replace with lime.
- HONEY – you could rice malt syrup or maple syrup, it will give a different flavour though.
- PEPPER – you can leave out, however pepper is meant to improve the absorption of curcumin.
HOW TO MAKE TURMERIC PASTE
STEP ONE
Melt coconut oil and add turmeric, ginger and pepper.
STEP TWO
Blitz warm mixture with lemon juice and water until smooth.
STEP THREE
Cool and then add honey, mixing until a golden paste forms.
STEP FOUR
Pour into jars and keep for up to two weeks.
TURMERIC PASTE RECIPE
Description
This immune boosting Turmeric Paste is perfect for fighting viruses and colds, and keeping your whole family healthy.
Ingredients
- 3 tbsp coconut oil
- 150g fresh turmeric, sliced
- 75g ginger, sliced
- 1 tbsp ground cinnamon
- 1 lemon, juice
- splash of water if needed
- 300g honey
Instructions
Melt 2 tablespoons of coconut oil in a frying pan over medium heat. Add the turmeric, ginger and pepper, cook while stirring for 3 minutes.
Put the warm mixture into a food processor along with the lemon juice and remainder of the coconut oil. Blitz into a puree, if needed add a splash of water. Add the cinnamon and pulse to combine. Leave to cool slightly.
Add the honey and mix until it forms a smooth paste. Pour into sterilised jars.
Notes
Store in the fridge for up to 2 weeks.
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