Turmeric Paste

Shared by: Grace Fisher |  Source: pHresh & Clean
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  • Nutritional Interest: Clean Eating, Dairy Free, Gluten Free, Grain Free, KETO/ Low-Carb > 10g, Low Sugar > 5g, Nut Free, Paleo, The 30 Clean Approved, V Clean Challenge Approved, Vegan, Vegetarian
Turmeric paste is trending right now, thanks to its wonderful therapeutic value! You can use this paste to flavor rice or quinoa, stir-fry's, soups & stews, slow-cooker meals, veggie dips, hummus, yogurt, dressings, smoothies, golden milk, coffee... what ever floats your boat!

Did you know... Turmeric is arguably the most powerful herb on the planet at fighting and potentially reversing disease. It has so many healing properties that currently there have been thousands of peer-reviewed articles published proving the benefits of turmeric and one of its renowned healing compounds curcumin. This puts turmeric on top of the list as one of the most frequently mentioned medicinal herbs in all of science and the next most popular studied herbs include garlic, cinnamon, ginseng, ginger and milk thistle.
One thing to keep in mind when adding turmeric into your diet is that the active ingredient in turmeric, curcumin, needs a bit of help to be able to be absorbed into our bodies. If consumed all by itself, turmeric is quickly metabolized out of the body without being absorbed. Studies have shown that the active ingredient in black pepper, called piperine, will increase the bioavailability of curcumin by over 2,000%. Curcumin is also fat-soluble, meaning that it needs a bit of healthy fat to be able to be absorbed into the body. Which makes turmeric paste the perfect concoction!

Yields approximately 24 two tablespoon servings.
Adjust serving size: 

Ingredients:

How to Make:

  1. Place the ginger, pepper, cardamom, cinnamon, and salt in a small bowl and set aside.
  2. Pour 1 1/2 cups of the water into a small pot and warm over medium-heat. Add the turmeric and stir continuously for a few minutes - until the mixture has reached a gentle simmer and the turmeric has begun to thicken.
  3. Add the remaining 1/2 cup of water and the spice mixture, and then continue to stir until a light simmer resumes.
  4. Reduce the heat to low and continue to stir occasionally until a thick paste forms - about 10 minutes.
  5. Turn the heat off and add the coconut oil and honey {if using} and whisk until fully emulsified.
  6. Allow the paste to cool slightly, whisk again and then transfer to a clean glass jar. Cover and refrigerate after the paste has completely cooled. It's ok if it's runny, the paste will thicken as it cools.
  7. Use 2 heaping tablespoons of turmeric paste {plus or minus is fine} per serving.
    Store the turmeric paste in the fridge for up to 4 weeks.

Nutrition Facts
Turmeric Paste
Amount Per Serving
Calories 69 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.4g
Sodium 21mg 1%
Potassium 61mg 2%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 5g
Protein 0.2g 0%
Vitamin C 1%
Calcium 0.4%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

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