Turmeric is an all over anti inflammation miracle worker masquerading as a mustardy flavored kitchen spice. Known in India as the "internal doctor" it is added to yoghurt, soups, stews and curries. It can help to support recovery from athletic injuries and keep inflammation down overall.
¼ cup turmeric powder
1 cup water
Prepare turmeric paste by combining the ingredients in a saucepan and cook on a low simmer for five minutes until a thick paste is formed. Keep adding water if it gets too thick. After the paste is made, store in an airtight container and refrigerate. It can be stored for up to forty days. Optional: add some honey, cinnamon or cardamom to taste.
Use Turmeric Paste in these Recipes:
1 cup milk, rice milk, or soymilk
1 tsp turmeric paste
1 tsp almond oil, ghee, coconut or sesame oil
Combine paste and milk in saucepan, on low heat, bring
milk to just short of boiling point while stirring
Add oil at the end
Add honey to taste.
The mixture may be blended to make a foamy drink.
Save for special occasions when inflammation is out of control; joint sprain, sore throat or a bad breakout. Take a tablespoon of Turmeric paste several times a day with a glass of water.