Have you heard about “golden milk”? It’s a recipe for milk (dairy or other) mixed with turmeric, spices and coconut oil or ghee. Golden milk is supposed to be good for everything from building up the immune system to aiding with digestive problems to helping curb inflammation. Some people even believe that turmeric, with its active ingredient curcumin, is an anti-cancer agent. It may also improve insulin sensitivity in diabetics and symptoms associated with neurological diseases.
Although there are plenty of good things that turmeric – and hence, turmeric paste – do for you, be advised that there are some “dangers” involved. For instance, pregnant women should not use turmeric. It may worsen stomach ulcers and can act as a blood thinner, so it is contraindicated for those undergoing surgery. Diabetics may also find that turmeric reacts negatively with some medications as well as anti-acid medicines.
I’m not a big one for drinking any kind of milk, so I like this recipe for turmeric paste, which lasts up to 3 weeks in the fridge, rather than a recipe for golden milk. I like to add a teaspoon to a green smoothie or to my coffee in the morning, with a splash of almond-coconut milk. It’s a bit spicy, a little bit sweet and it has an earthy flavor that seems to permeate everything in which you add ground turmeric.
A note of caution: when cooking with turmeric, anything you spill it on will be dyed a rich, golden hue. So be careful about spills and be sure to wipe them up promptly.
- ½ cup turmeric powder
- 7 cardamom pods, crushed
- 2 cups filtered/bottled water, divided use
- ¼ t. black pepper
- 1½ tsp. ginger powder
- ¼ t. salt
- ¼ cup coconut oil, melted
- ¼ cup pure maple syrup or raw honey
- In a saucepan, combine the turmeric powder, cardamom pods and 1½ cups water.
- Slowly bring to a high simmer, stirring constantly, until it begins to thicken.
- Add the remaining ½ cup water and continue to cook over low heat until the mixture forms a thick and smooth paste.
- Combine remaining spices and add to the turmeric mixture, along with the coconut oil and syrup or honey.
- Pour into glass jar and allow to cool.
- Shake well and store in the refrigerator for up to 3 weeks.
- Use one teaspoonful at a time, per day, in the beverage of your choice.