Turmeric Paste
This Turmeric Paste recipe is a slightly modified version from my friend Megan Kelly. She has an incredible blog and is a Licensed Esthetician specializing in holistic nutrition, woman’s hormones, and spiritual health.
Best Ways to Use Turmeric Paste:
My favorite way to use the turmeric paste is to add it to a little warmed homemade coconut or nut milk to make golden milk. Golden Milk is an immune-boosting remedy that ancient cultures have used for years to benefit digestion and health. It is the perfect evening time cozy drink. You can add as little or as much as you like, depending on your preference.
Can also be taken by the spoonful.
You can also use the paste to flavor stir fries, stews, soups, eggs, veggies, yogurt and anything else that makes you happy. I also love to just eat it by the spoonful from the fridge.
Turmeric Paste
Prep
Total
Yield 1.5 cups
Ingredients:
- 1/2 tsp ground black pepper
- 1 tsp ginger powder
- 1/2 tsp cinnamon
- 1/2 tsp of cardamom
- 1/4 tsp pink salt
- ½ cup turmeric powder
- 1 and 1/2 cups filtered water, plus 1/2 cup more
- ½ cup coconut oil
Optional:
- 1/4 cup raw honey or 20 drops of stevia
Notes
***The nutrition info for this recipe is based on the linked ingredients above**
**Nutritional info does not include optional ingredients.
Courses side dish
Nutrition Facts
Serving Size 1 tbsp
Amount Per Serving | ||
|---|---|---|
Calories 43 | ||
% Daily Value | ||
Total Fat 5 g | 8% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Dr Jockers Comments:
I am always looking for unique and creative ways to add more turmeric to my diet. This is a great recipe that can be used in a wide variety of ways and provides a mega-dose of nutrients. If you want to flavor it you can add some liquid stevia.
The active ingredient in turmeric is called curcumin and it is one of the world’s most powerful anti-oxidants and anti-inflammatories. The active curcuminoid anti-oxidants are best absorbed when combined with a good fat source (coconut oil) and the pepperine compound found in black pepper.
Ginger and cinnamon provide more anti-oxidant support. This is one of the best recipes for someone with a chronic disease. I would recommend using it daily if you are suffering with an autoimmune disease such as rheumatoid arthritis, Hashimoto’s thyroiditis, multiple sclerosis.
These ingredients are ketogenic and incredible for brain health and will greatly benefit someone with Parkinson’s or Alzheimer’s. Anyone with cancer should be using this daily and it will help people with hypertension, heart disease and fibromyalgia.
You really couldn’t get a more anti-inflammatory powerhouse than this turmeric paste! You can not only eat it but also apply it to your skin for improved healing from cuts, bruises and burns and for beautifying effects. But use it with caution as it will stain any piece of furniture or clothing you get it on!
Thank you so much I just finished cooking with the turmeric I put it on my chicken very tasty we grow alot hear in Jamaica thank you for the recipie
Excellent! So glad to hear that!!
Dear Dr. Jockers,
J want you to know I appreciate all the useful information you give to me and others. The article you have just written on turmeric sounds so wonderful for the health benefits it gives. I know you search out the best products available. The purest and the most potent is not easy to find. And I believe you do that. Wound you please share with me where you get your turmeric. I would be most appreciative for your help. With gratitude and blessings, Betty Koenigshof
We use organic traditions turmeric and purchase it off of Thrive Market which has the best rates! https://thrivemarket.com/?aff_id=1494&t_id=102e645658aa452e7610327c21b231&o_id=6&utm_source=affiliate&utm_medium=DrJockers.com&utm_campaign=ThriveMembership
I’ve made this a few times now and love it! I use it as a dressing over my veggies, fish, meat, in omelettes or eat it right off the spoon. I also add a little cloves and nutmeg since I’ve usually got them kicking around. The recipe states to add the spices and let simmer for 3 minutes, but in the video you mention you don’t want to damage the antioxidants so… would it be better to just warm the turmeric till thick then take off the heat and add the spices and coconut oil (skip the 3 minute simmer)? Also, is there a reason why the water isn’t all added at once? Thanks for the yummy recipe!! – Patricia
How much tumeric or curcumin is in a teaspoonful?
I imagine this would vary by the source/brand Cindy!