After various injuries and ailments recently, we have become real enthusiasts of golden paste, the fabulous health-giving and easily digestible way to consume turmeric. Of course, the health benefits of turmeric have long been known to exponents of Ayurvedic or Traditional Chinese Medicine, due to its active compound, curcumin.
We are so slow to catch on but the West is finally doing so because there are currently numerous clinical and pharmaceutical trials on turmeric being undertaken worldwide. Over the centuries, turmeric has been used in Asian medicine to treat a wide variety of problems from detoxifying the body to purifying the blood, from disinfecting wounds to stimulating bile production in the liver.
We’ve noticed that dosages vary according to your ailment, my trapped sciatic nerve requires half a teaspoon three times a day and works for me as an alternative to other anti-inflammatory medication. I was advised not to go to gung-ho initially and introduce it gradually into my diet in food. Caution is required because even Caro’s sluggish digestive system felt the effect !
Most recipes for golden paste, use exactly the same ingredients; coconut oil, water, turmeric and black pepper. The black pepper is particularly important because the body struggles to absorb the curcumin in turmeric but black pepper boosts its ability to do so by 200%. We now just add golden paste to our dishes as a matter of course, from salads to smoothies, from soups to stews or curries. There are many places that you can get a recipe from online, the recipe we used is from Turmeric Life and can be found here This is what ours looked like after it was made. Just allow it to cook and pop in an airtight jar. It will last in the fridge for a month.
If you are interested in introducing golden paste to your diet you should seek medical advice before doing so especially if you are taking medication.
Golden Paste Ideas
If like Caroline you can’t stand to take it on the end of a spoon then we’ve got some great ideas here to ensure you are getting your required dosage.
2 tbsp of natural thick-set yoghurt
1/4 pint of coconut milk
1/4 tsp of golden paste
A handful of pistachio nuts,shelled
A glug of runny honey ( to taste)
A splash of water
Place all the ingredients in a liquidiser or Nutribullet and blitz until the pistachios are crushed.
Strain through muslin if you’re worried about the odd bit of stray pistachio
Serve in a glass and enjoy
Split Pea Soup With Lardons
A tbsp of coconut oil
2 red onions, peeled and sliced
2 cloves of garlic
1 tsp of golden paste
A handful of smoked lardons
250g Yellow split peas
1 litre of chicken stock
A handful of coriander, finely chopped
Salt and pepper to taste
A spritz of lemon
Heat the coconut oil into a soup cauldron and sauté the onions with the golden paste and garlic until soft.
Add the lardons and sauté until they are browned
Add the split peas and stir through, coating them
Add the chicken stock and season to taste
Cook for 40 mins stirring occasionally until the split peas are “mushy”
Check seasoning, add a spritz of lemon and adjust the seasoning again
Blitz with the hand blender or in the liquidiser until you have the consistency you enjoy