Turmeric Paste for tea/gold milk

Name: Turmeric Paste for tea/gold milk
Yield: 10 servings
Cuisine: American
Ingredients: 4-5 oz fresh tumeric roots; 1/2-2/3 cup fresh young coconut paste, homemade; 1 tsp cinnamon powder; 1 tsp grounded black pepper; 2 tsp honey, optional

Eat Whole 2 Thrive @EatWhole2Thrive

Florida

This made ahead turmeric paste stimulates me to get more turmeric into my body because I don't think it's possible for me to make curry every day. Coconut paste is made simply by blending young coconut meat into a paste. Fresh young coconut doesn't contain as much fat as matured ones yet the fiber rich meat tends to be more sweeter and creamy. My stomach unfortunately cannot tolerate any store bought coconut products that is come from a jar, but you can definitely use 1/2 cup of coconut milk, nut milk or cow’s milk if you can tolerate.

Eat Whole 2 Thrive @EatWhole2Thrive

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Ingredients

10 servings

4-5 ozfresh tumeric roots
1/2-2/3 cupfresh young coconut paste, homemade
1 tspcinnamon powder
1 tspgrounded black pepper
2 tsphoney, optional

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Steps

1

Slice tumeric roots. Place them together with coconut paste, black pepper, and cinnamon powder in a small blender. Purée until smooth. Add honey if you want to sweetern it a little bit.
2

Scoop 1-2 Tsp paste and put it into a tea filter bag. Freeze or fridge it. When you are going to brew turmeric tea, take one bag and add two cups of water, boil for a few minutes. If you prefer milky version, replace a cup of water with milk or any non dairy milk. This paste can also be used in making baking dishes or any savory dishes.

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Cooksnaps

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Eat Whole 2 Thrive @EatWhole2Thrive

on May 29, 2020 00:44

Florida

Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!