Turmeric is good for a lot of things.
I follow Turmeric Users Group on FaceBook and their main recipes are on this site.
Tonight I finally gathered all the ingredients and made golden paste. It’s important to make the paste because cooking the turmeric helps release more of it’s healing properties, adding a good fat like coconut oil takes it up another notch and adding ground black pepper is what brings it to peak performance.
It took longer than I thought but not as long as it might have if I’d not been as prepared. And I was prepared. It’s taken me a few months to get to the other side of the City. I knew I’d find everything at The Big Carrot after a number of unsuccessful attempts to locate Ceylon Cinnamon which is not in the recipe – but which I discovered after reading FaceBook comments ensures I won’t smell like cat’s pee – so I decided to be proactive and procrastinate a bit more and to put it in my first batch of golden paste to make milk. We play safe. You’re welcome.
The paste lasts for about two weeks in the fridge. I had some leftover golden milk after adding a button (1/2 tsp) of the paste to a can of coconut milk I warmed on the stove.
BTW … if you live in Toronto, Ontario, Canada, and decide to go to The Big Carrot for the Ceylon Cinnamon it’s not with all the other spices – it’s way over in the back corner between bins of rolled oats and quinoa on shelves with packages of buckwheat. I had to ask.