Golden Paste
A concentrated turmeric paste you keep in the fridge. Stir a spoonful into milk for instant golden milk, or add it to smoothies, soups, dressings, and scrambled eggs.
Time: 15 minutes · Yield: About 1 cup
Ingredients
- ●1/2 cup ground turmeric
- ●1 cup filtered water
- ●1/3 cup coconut oil (melted)
- ●1 1/2 teaspoons ground black pepper
Method
- Combine the turmeric and water in a small saucepan over medium-low heat.
- Stir continuously for 7-10 minutes until the mixture forms a thick paste. It should be the consistency of thick peanut butter. Add a splash of water if it gets too thick.
- Remove from heat. Stir in the coconut oil and black pepper until fully incorporated.
- Let cool. Transfer to a glass jar and store in the fridge.
- *Uses:**
- Stir 1 teaspoon into warm milk for golden milk (just add honey)
- Add to smoothies
- Mix into scrambled eggs or omelets
- Stir into soups, curries, or rice
- Blend into salad dressings
- Spread on toast with avocado
Note: This keeps the fat and pepper built right into the paste, so every use automatically includes the bioavailability enhancers. Freeze in ice cube trays for perfectly portioned servings. Pop a cube into warm milk or a smoothie. The paste darkens slightly over time in the fridge — this is normal.
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