In its pure form, turmeric looks just like his small cousin ginger, but with dark yellow flesh. However, it is usually sold in supermarkets as a bright yellow ground spice.
Turmeric contains compounds called curcuminoids. One of them – curcumin – has been researched scientifically for years. Curcumin is an anti-inflammatory compound, a powerful antioxidant, is found to fight degenerative processes in our brains, and it can help people that suffer from heart disease. It is quite literally, a superfood.
The amount of curcumin in turmeric is quite low, so in order to help your body absorb all the goodness turmeric has to offer most efficiently, it’s recommended to heat up the turmeric before consuming it, and to consume it together with oils and black pepper.
The recipe we would like to share with you today, combines all of this to ensure the best results!
Golden paste can help you and your dog’s body in many different ways, and a long list of benefits for humans can be found on the website Turmeric For Health. I usually make this for Mojo, but people have experienced its benefits for centuries!
The taste of golden paste is very strong and most people don’t particularly like it when consumed by itself. It can however be easily incorporated in many recipes. You can think of dishes such as curries and salads, or even smoothies. Mojo luckily loves the taste of it – she actually loves just about every food – so we just add a teaspoon to her dinner or give it to her as a treat.
It’s best to take/feed golden paste twice a day, so we freeze it into ice cubes to feed them to Mojo as a treat in the mornings. We have also made a video of our recipe which you can view below!
Golden paste (turmeric paste)
- 2 tsp freshly ground black pepper
- ⅓ cup organic cold pressed coconut oil
- ½ cup organic turmeric powder
- 1-3 cups water
- Step 1 Add the turmeric powder and one cup of water to a saucepan.
- Step 2 Place the saucepan over low heat and stir the mixture for 7 to10 minutes, adding water when the mixture thickens too much and tends to stick to the bottom of the pan. You want to end up with a yoghurty thickness.
- Step 3 Take the pan off the heat, add the black pepper and coconut oil, and stir well.
- Step 4 Allow the mixture to cool in the pan, and then transfer it to an airtight container. It can be stored in the fridge for up to 14 days.
- Step 5 Optional: freeze in ice-cube molds and store in an airtight container in the freezer, where it can be stored for at least 3 months.