Golden Paste & Golden Milk

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Golden Milk: 3 tsps paste, 1/2 tsp powdered ginger, 1/2 tsp Ceylon cinnamon, 1/4 tsp powdered cardamon, a can of coconut milk and a 1/2 can of water, 1 tsp of honey

 

Turmeric is good for a lot of things.

I follow Turmeric Users Group on FaceBook and their main recipes are on this site.

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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.

 

 

 

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leftover golden milk

 

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.

I THEN

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froze 21 – 1/2 tsp buttons in an ice tray

 

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.