This Golden Paste is an anti-inflammatory powerhouse that you can put in drinks, desserts, curries, and even on your face!
- make it into a turmeric latte
- stir some into curry.
- add it to a dry rub for chicken
- mix it into your next batch of soup
- make ginger turmeric shots
- use it to add colour to roasted root vegetables
2/3 Cup water
180g turmeric root, peeled & chopped
30g ginger root, grated
4 Tablespoons melted coconut oil
1/2 teaspoon black pepper, fresh ground
1/8 teaspoon sea salt
Chop the roots into small pieces, and then add them to a very high-powered blender along with the coconut oil and sea salt. If needed, you can add the water while blending, but I highly recommend waiting since oil & water don't always mix well (especially in a cold house!).
Put your turmeric, ginger, coconut oil, and salt mixture into a small saucepan and add the water. Then heat everything on low for about 7-10 minutes. I recommend setting a timer, because although you need to heat the fresh turmeric a bit to make it more bioavailable, you don't want to overheat it.
Stir in the fresh-ground black pepper and simmer it all for one more minute, then let your golden paste cool before jarring it.