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Golden Paste

1/2 cup turmeric

1 cup water

1.5 tsp freshly ground black pepper

5 Tablespoons virgin coconut oil or extra virgin olive oil

In a stainless steel pan, cook the water, turmeric and black pepper over medium heat for 7 minutes stirring constantly.  Add more water if needed to keep it from becoming crumbly - try to keep a think paste consistency.  Remove from heat and add extra virgin olive oil or virgin coconut oil, using a whisk to fully mix in the coconut oil.  Transfer the Golden Paste into a glass jar with a lid, and store in the refrigerator for up to 2 weeks. You will use this paste to make your Golden Milk below.

 

Golden Milk

1 tsp Golden Paste

2 cups milk

1/8 tsp vanilla (optional)

Honey to taste (optional)

Pinch cinnamon (optional)

Gently heat, but do not boil, 2 cups of milk with 1 tablespoon Golden Paste.  A whisk is helpful to fully mix the paste into the milk. Add optional vanilla, honey and/or cinnamon. A dash of cacao or cocoa is a nice touch, too 

 

 

Other delicious turmeric recipes!

 

Coriander Potatoes 

1 ½ lbs potatoes 

Sea salt

2 tbsp extra virgin olive oil

1 tsp fennel seeds

1 tsp ground coriander

½ tsp turmeric

1/ 2 teaspoon dried thyme

1 tsp sea salt 

½ tsp ground pepper

2 tbsp fresh cilantro

One lemon

Cook potatoes in a large pot, drain and cool, then cut into bite-size pieces.  In a large skillet warm oil until it's shimmering. Add the fennel seeds; they should sizzle upon contact with the oil. Immediately add the potatoes through pepper. Stir-fry until the potatoes get crispy and golden brown on the outside. Finish with the fresh cilantro and a squeeze of lemon.

 

Oven Roasted Cauliflower

3 tbsp extra virgin olive oil

1 tbsp black or brown mustard seeds

1 jalapeno, finely diced

1 tsp ground ginger

1 tsp turmeric

1 head cauliflower, cut into florets Sea salt

Preheat oven to 425 degrees F. Whisk together the oil, mustard seeds, jalapeno, ginger, and turmeric in a small bowl. Place cauliflower in a medium baking dish and toss with the flavored oil and season with salt. Roast until lightly golden brown and just tender, 20 to 25 minutes. Serve hot.

 

Middle Eastern Potato Salad

6 medium-sized gold potatoes, peeled

Water 

3 tbsp olive oil

2 garlic cloves, chopped

2 tsp coriander seeds

1 tsp aleppo or maras chile flakes

2 tsp ground turmeric

1 lime, juice of

1 packed cup chopped fresh cilantro leaves

1 packed cup chopped fresh parsley leaves

1 packed cup chopped fresh dill

Sea salt and fresh ground pepper

 

Place potatoes in a large pot with enough water to cover them. Bring to a boil, and let them cook in the boiling water for 10 minutes or so. The potatoes should be cooked through but still firm.

Drain the potatoes and let them cool briefly. Cut the potatoes in smaller bite-size pieces.

Heat the olive oil in a cast-iron skillet on medium. Stir in the garlic, red pepper flakes and coriander seeds. Cook for 2-3 minutes then add the turmeric and the lime juice - I think this is what heavens smells like :) 

Toss in the potatoes, and mix well to coat. Add ½ of the fresh cilantro, parsley and fresh dill. Cook for 4 more minutes. Add salt and black pepper to your taste

Remove from heat and top with more red pepper flakes and the remaining fresh herbs. You can serve this potato salad warm or at room temperature.