Have you heard about the ‘new’ anti-inflammatory big gun? I’m sure you have. Turmeric seems to have had a revival (well at least in the things I tend to follow) and is hailed as a general cure-all. Well, perhaps that’s a generalisation, but certainly it is reported to have a big impact on inflammation.
It’s not quite as simple as adding turmeric powder to everything as the research suggests that for it to be absorbed into your body properly it needs a source of fat and black pepper. There is a lot of information out there once you start searching so feel free to do your own research. I have found The Turmeric Users Group on Facebook useful (it’s free but you have to request to join) and from there, there is a link to this website: www.turmericlife.com.au which has a lot of information and is the source of the recipe below.
I have been using the Golden Paste for a few months now and anecdotally it does seem help with joint aches and pains. My husband has had what he thinks is arthritis in his hip recently and he thinks it’s better when he’s been having the elixir in the mornings. My mother-in-law has also been using the paste for a little while too and reports less pain in her body. She adds it to her omelette, smoothies etc. Apart from having it in the Golden Paste Elixir, I’ve also added it to pumpkin soup, other soups, stir fried vegetables, salad dressings etc. Options are many but take care as it can stain your clothes!
Here is the recipe for the Golden Paste, which as I said came from the Facebook group and the website above.
Golden Paste Recipe from www.turmericlife.com.au
- 1/2 cup (125 mls/60gms) turmeric powder
- 1 cup water (250 mls) PLUS 1 cup water in reserve, if needed
- 1/3 cup (70 mls) cold pressed Olive or Coconut oil (I’ve used coconut oil)
- 1 1/2 teaspoons freshly ground black pepper (7.5 mls/3gms)
Omit pepper if you cannot tolerate it. The absorption of turmeric will still be improved by cooking the paste AND by the inclusion of oil, BUT remember it will be less effective without the pepper.
Place turmeric and water in pan, stirring over gentle heat until you have a thick paste. This should take about 7 – 10 minutes and you may need to add additional water along the way.
Add the freshly ground pepper and oil AT THE END of cooking. Stir well (a whisk is ideal) to incorporate the oil and allow to cool.
The Golden Paste will keep for 2 weeks, refrigerated. (I’ve found it keeps for much longer than this)
GOLDEN PASTE ELIXIR
I can’t remember to be honest if I found this recipe somewhere or came up with it by combining the golden paste with a digestion starter (lemon, honey & ACV). In any event here is the recipe for the golden elixir morning drink.
- 1/2 teaspoon golden paste (recipe above)
- 1 tsp honey/maple syrup/manuka honey
- 1tsp-1Tbsp (depending on your taste buds) Apple Cider Vinegar
- Juice of half lemon or lime
- Place all ingredients in a mug and top up with boiling water.
I have recently experimented with putting the ingredients in ice cube trays so each morning I can just put the ice-cube in a cup of boiling water. It doesn’t freeze super well, but does make for a quicker morning routine.