Turmeric Paste and Golden Milk

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In Eastern cultures, turmeric has been valued for its medicinal properties for centuries. It has so many benefits that in India it’s known as the ‘spice of life’. Traditional medicinal uses in both traditional Chinese and Ayurvedic medicine include the treatment of liver disease, skin problems, respiratory and gastrointestinal ailments, sprained muscles, joint pain and general wound healing. These days turmeric and its active ingredient curcumin is more and more studied by modern medicine.

 

Many diseases have inflammation at their root. I often recommend turmeric for the management of joint pain, especially with arthritis. You can even try it as a wintertime cold and flu remedy!

 

You can use turmeric as a spice in your cooking. Or have it in golden milk – a soothing bedtime drink, or for some a breakfast drink instead of coffee. Golden milk is a mix of turmeric paste (made just with turmeric and water), coconut milk and some coconut oil.

 

The recipe for golden paste is simple – you only need two ingredients:

 

1/2 cup of clean water
1/4 cup of turmeric powder

 

Mix in and cook in a stainless steel pan for 7 to 9 minutes. Keep stirring and add water if you need to adjust the consistency. You can watch its preparation in the video below.

 

Store this paste in an airtight container in the fridge. Take it either by itself or as golden milk: warm up a cup of coconut milk with half to one teaspoonful of turmeric paste and a teaspoonful of coconut milk.

 

Tip: Some add black pepper to turmeric paste or turmeric-spiced food to increase its absorption by the body.

 


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