TurmericKnown in Hawaii as 'olena and India as the “spice of life”, turmeric is considered one of the most powerful herbs in the world. Its health benefits have been analyzed in thousands of studies showing therapeutic properties such as: anti-inflammatory, anti-carcinogenic, antifungal, antibacterial, antidepressant, pain reliever, anticoagulant, and anti-diabetic properties. Adding turmeric to your diet can prevent or improve the symptoms of various diseases like cancer, type 2 diabetes, inflammatory diseases, metabolic diseases, neurological diseases and depression.Laboratory studies have shown that curcumin, which is the most studied component of turmeric, “is able to kill cancer cells and prevent more from growing. It has the best effects on breast cancer, bowel cancer, stomach cancer and skin cancer cells”. It is also great for treating depression (regulating neurotransmitters and decreasing anxiety) and being deemed the "new prozac".
Making a turmeric paste, allows you to enjoy the Golden Milk regularly without having to start fresh every time. There are many recipes for making turmeric paste. The one below combines lots of turmeric with black pepper (which is said to increase the health benefits of turmeric). The amount will make two small jars, which are enough for a few weeks of regularly drinking Golden milk.
- Mix water (1 cup) with turmeric powder in a pan and slowly heat it up and stir for 6-10 minutes until you get a thick paste (add the additional ½ cup water if it is too thick).
- Add black pepper and oil and continue stirring until all the ingredients are fully mixed in together.
- Allow the paste to cool.
- 1 ½ cups water
- ½ cup turmeric powder (based of Waihuena golden milk paste spice pack)
- 1 piece of ginger, about the size of ½ of your thumb
- 2 level teaspoons ground black pepper (already added in Waihuena golden milk paste spice pack)
- nutmeg, cinnamon, clove, anise, cardamon (already added in Waihuena golden milk paste spice pack)
- 3 teaspoons coconut oil (optional)
- Pour the water into a small pan and bring to a boil.
- Finely grate the ginger and add it to the pan together with the Waihuena farm golden milk paste spice pack. You can also add coconut oil.
- Stir continuously on a medium-low heat for about 3-4 minutes. If the paste is too thick, add a small splash of water and continue stirring.
- Give the paste to the clean jars, seal and let cool. It will keep in the fridge for a couple of weeks.
Golden Milk Drink: You can use any milk you like as a base for the golden milk. Coconut milk is considered to be the best choice due to its content of lauric acid, studies showing that lauric acid might promote weight loss and improve insulin sensitivity and glucose tolerance as well.
- 1 cup milk of your choice (coconut, almond, dairy etc)
- 1 heaped teaspoon turmeric paste
- ½ – 1 teaspoon honey or other sweetener of your choice
Instructions: To make the Golden Milk, gently heat one cup of milk of your choice. The milk should be lukewarm and not hot. Whisk in 1 heaped teaspoon of the turmeric paste and the honey or another sweetener of your choice. Serve immediately. You can also add a shot of espresso to make a 'golden milk latte".
Excerpt about turmeric from CSA farm friend- Paula Cole Lac: Turmeric rhizome is a wonderful herb with many health benefits. Spicy, bitter, and warm in nature, it strongly moves qi and blood to treat many types of pain from menstrual cramps to musculoskeletal pain (especially of the shoulder). However, all herbs should be used in moderation and with consideration for your constitution. Overuse or use by those with an underlying blood or yin deficiency may cause dizziness, insomnia, dry eyes, warm feelings of the hands and feet, and night sweats.
1 lemon, juice (3 tbsp) - Waihuena lemons available seasonally
3 tbsp tahini
2 cloves of garlic, minced
1 tbsp fresh grated Waihuena ginger
1/2 tsp fresh grated Waihuena turmeric
1/4 tsp sea salt
optional: pinch of cayenne pepper or Waihuena ni'oi pepper
1-2 tbsp olive oil (or sub water)
1. Add drained chickpeas, lemon juice, tahini, garlic, ginger, fresh turmeric, salt, and cayenne in a blender or food processor and blend on high until creamy and smooth, scraping down sides as needed.
2. To create a creamier textures, add a bit of oil and/or if avoiding oil, water.
3. Taste and adjust labor as needed, adding more garlic or ginger for spice/zing, lemon juice for acidity, salt for saltiness, grated turmeric for earthiness, or cayenne for spice.
4. Serve as is or garnish with Waihuena Farm herbs, such as parsley or sesame seeds or pine nuts. Store leftovers in refrigerator for 3-4 days.