Turmeric is one of those herbs that “everyone” knows is useful for reducing pain and inflammation, thanks to a plethora of clinical trials focused on turmeric and its star constituent, curcumin. But despite it’s good PR, many of us don’t know how to easily incorporate turmeric into our routine on days we’re not planning curry for dinner.
Here’s a recipe to make a simple golden paste that will make getting your daily dose of inflammation-fighting turmeric a snap ??
1/2 c organic turmeric powder
1 c water (more if needed to get desired paste consistency)
2 tsp freshly ground black pepper (pepper increases the bioavailability of the anti-inflammatory constituents in the turmeric, but if it’s too irritating you can decrease the amount to 1 tsp)
1/3 c raw, unrefined coconut or olive oil
Bring turmeric and water to a boil in a saucepan
lower heat to simmer until you have a thick paste (7-10 minutes)
add extra water if necessary
Remove from heat and allow to cool to just warm (about 10 minutes)
Add pepper and oil
Stir well and allow to completely cool
Dosing: Take 1/4-1 tsp twice a day with food and water, and work up to 3-4 times a day if desired; you may want to start out with as little as 1/8 tsp and work your way up to avoid stomach irritation. This can also be added to food and smoothies or used to make golden milk. Simply warm it up with any type of milk and sweeten with honey if desired. Blending with a small whisk is helpful to break it all down. Store in refrigerator up to 4 weeks, or freeze in individual servings and store in bag up to 6 months