Tumeric Paste / Golden Milk

Contributed By: dhanyaka
_Herbal Defense_ by Robin Landis

Turmeric is an incredible herbal remedy for the treatment of stiff, sore, arthritic, or inflamed joints. It is also a general anti-inflammatory, liver cleanser and restorative, digestive tonic, antiseptic, antioxidant, antiparasitic, astringent, pain reliever, blood purifier, wound healer, kidney-stone dissolver, eczema treatment, and more.

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Total Preparation Time: Less than 15 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: More than 10
Origin: Asian
Special Features: Make Ahead
Meal Type: Entree

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Ingredients

1/4 cup Turmeric powder
1/2 cup Water

Preparation

1. Combine water and turmeric powder and bring to a boil in a saucepan until a thick paste is formed.

Uses:

  • by the spoonful -- roll cold paste into large, pill-like balls. Spoon to back of throat & swallow with a large mouthful of water and more water as needed.

  • Stir into water, milk, soymilk, juice, or tea; swallow quickly.

  • For Golden Milk, blend together 1 cup of milk, 1 teaspoon almond oil, 1/2 teaspoon or more of turmeric paste, and honey to taste. While stirring on low heat, bring milk just to the boiling point. Blend & add cinnamon or fruit to taste.

  • mix turmeric paste into honey or maple syrup to make a sweet paste. Follow the same procedure as 'by the spoonful'

  • For a sandwich, mix paste with strong-tasting foods (such as almond or sesame butter). Spread paste 1/4" thick on 2 slices of bread. Add condiments, lettuce, parsley, cukes, etc. to taste.

Cook's Notes

This paste should be stored in the refrigerator in a sealed container. Wash all utensls and any spills immediately! Turmeric stains yellow anything it comes into contact with and is difficult to remove.

Nutrition Information

Recipe Comments

Commented by: paumee

Turmeric Sesame Pesto Paste... I combine a full cup of turmeric powder and equal parts zaatar green (dried herb mixture mostly thyme, some cumin and some sumac; bought at middle eastern market $2-$3). Combine and then add almost a cup of olive oil until mixture is like a pesto. To this I add a heaping tablespoon or two of tahini, then salt to taste. You could also add some smooth peanut, cashew or almond butter. Add fresh black pepper and or red pepper. To this mixture I added a teaspoon or two of sugar - I used coconut sugar because it has a lower glycemic index that other sugars. This makes the mixture taste richer and balances the salt. The finished mixture should have a nutty, slightly salty taste, with a hint of sweet. Experiment with herbs, spices, maybe a touch of onion or garlic powder. You could toss some with hot rice or pasta. Put on toasted pita, or as a base for pizza toppings. I eat a couple tablespoons at breakfast spread on toast, crackers or over my warm scrambled eggs. I keep a plastic container in my office drawer and have a teaspoon now and then, like scooping peanut butter for a quick snack. Great with warm tea chaser. I probably have the equivalent of three or four teaspoons of turmeric each day. The oil, sesame and zaatar completely cover the bitter taste turmeric can have. And watch it (!!!) this stuff can stain anything bright yellow. The mixture looks more brown/green but the oil is bright mustard yellow. I had a few stains in my Formica kitchen counter. This is an easy way to get a delicious dose of daily turmeric. I'm hooked on the stuff.