Diet: Gluten-Free, Vegetarian, Paleo, Dairy Free, Vegan
Turmeric, in root, powder and paste form, has been used in folk medicine and ceremonies for centuries all over the world. As an external medicine, turmeric can be used as an antiseptic to cleanse wounds and stimulate the healing of cuts, burns and bruises. In the practice of Ayurvedic medicine, turmeric is considered a universal healer having properties that can strengthen many areas of the body, from respiration to digestion.
Whether you have been taking a turmeric supplement for years or you are a novice at trying it outside of savory cooking, consider whipping up this base for a comforting beverage when the nights are cool and cozy.
Ingredients
- 1 cup filtered water
- 2 knobs of turmeric root, grated
- 1 knob of ginger root, grated
- 1 Tablespoon cinnamon
- 6 black peppercorns
- 1 teaspoon nutmeg
- 3 teaspoons coconut oil
Directions
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Bring filtered water to boil in small stock pot.
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Add grated turmeric, ginger and peppercorns to boiling water.
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Reduce heat and simmer for 10 minutes.
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Strain and add golden liquid back into the stock pot.
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Stir in cinnamon, nutmeg and coconut oil.
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Continue to simmer on low until mixture is a thick paste, 15 to 20 minutes.
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Pour paste into heat sturdy glass jars with lids and allow to cool to room temp.
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Store in the fridge for up to three weeks, if you don’t use it all first.