Turmeric for health,
make friends with
herbs and spices
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1/2 cup turmeric powder (125 g)
2 cups water (500 mls)
1/2 cup water extra, if needed (125 mls)
3 teaspoons ground black pepper (15 g)
70 ml cold pressed Olive or Coconut oil

Place turmeric and 1 cup of water in pan, stirring over gentle heat until you have a thick paste. This should take about 7 - 10 minutes and you will need to keep an eye on the thickness and slowly add the second cup of water, or just add additional water as required.

Add the pepper and oil at the end of cooking. Stir well and allow to   cool. Store in sterilised glass jar and refrigerate. (Place clean glass jar on cold oven shelf, turn oven on to medium and heat for 10 minutes. Turn off and pop lid in, leave with jar to cool.)

Should keep for up to four weeks, refrigerated - best used within two.
Or you can freeze portion size chunks, a standard ice tray takes about 10ml for each cube

Use for Golden Milk, Smoothies, stir into Yoghurt, or stir into curries as your base.
Use about one teaspoon (5g) per person, and try to include it 3 times    a day

Cover Basmati rice in boiling water in large sauce pan and sit for 30 minutes. Drain. Dry out pan and add coconut oil, fry up rice for a few minutes then add more water and cook for 10 minutes

I brown onion, peel, top and tail, sliced downwards
4 button mushrooms, sliced
Few stems of Broccoli, chopped
2 florets cauliflower, chopped
Handful of young spinach leaves
Soy Sauce
Using wok,
sauté onion and mushroom in a little coconut oil til golden then add remaining ingredients, plus a little water. Lower heat and place lid on wok, cook a few minutes until crunchy tender. Remove and keep in covered container, warm spot.

When rice is almost cooked, wipe out wok and add more coconut oil and cook prawns in the last few minutes;

400g raw king prawns, peeled
1/2 to 2 teaspoons chilli flakes (depending on your palate)
4 large cloves of garlic, crushed or chopped
2 teaspoons honey
2 teaspoons turmeric paste (Golden Paste)
Black pepper to taste


Turmeric Smoothie Recipe Ingredients:

For these ingredients, try and use organic as much as possible. Also try not to substitute actual milk for hemp or coconut milk. If you need, you can try almond milk as well.

  • 1 cup hemp or coconut milk
  • 1/2 cup frozen pineapple or mango chunks
  • 1 fresh banana
  • 1 tablespoon coconut oil
  • 1/2 teaspoon turmeric (can be increased to 1 tsp)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 teaspoon chia seeds
  • 1 teaspoon maca (optional)
Add all ingredients into a blender and process until smooth. Try to drink this smoothie in the morning before you have anything to eat. It’s a solid way to start your day and pack your body full of antioxidants.
Thai Red Curry Chicken Tacos with Spicy Golden Paste.

For the Tacos
  • 1 Pound Boneless, Skinless Chicken Breasts
  • ½ Teaspoon Salt
  • ¼ Teaspoon Freshly Cracked Black Pepper
  • 1 Tablespoon Extra Virgin Olive Oil
  • ½ Cup Coconut Milk
  • 2 Tablespoons Thai Red Curry Paste
  • 1 Tablespoon Finely Diced Jalapeño
  • 1 Clove Garlic, Finely Diced
  • 6 Radishes thinly sliced
  • 1 Carrot Peeled into thin strips
  • ½ Cup Roughly Chopped Coriander
  • 2 Limes, cut in to wedges each
  • ingredients will fill 12 six inch tortillas
For The Spicey Golden Paste
  • 1/3 cup of Golden paste
  • 1 Tablespoons Soy Sauce
  • 1 Teaspoon Chilli sauce
  • 3 Tablespoons Warm Water

For The Tacos
  1. Heat a skillet over medium heat.
  2. dice or shred each chicken breast, so that they cook quickly, and season them with salt and pepper.
  3. Add the olive oil to the pan, and add the chicken breasts, cooking for about 5 minutes each side.
  4. Meanwhile, in a small bowl, combine the coconut milk and, red curry paste.
  5. When the chicken is cooked through, leave to a plate to cool.
  6. Add the jalapeño and garlic to the pan, cooking for about one minute, then add in the curry sauce mixture, and stir until combined. Turn the heat down to low, and simmer.
  7. Add the cooked diced or shred chicken breast to the sauce
For the Spicy Golden paste
  1. Whisk all ingredients until well combined
Making the Tacos
  1. Wrap the tortillas in a damp cloth, and warm in the microwave on high for 30 - 45 seconds.
  2. Divide the chicken mixture among the 12 tortillas, about ¼ cup for each taco.
  3. Top the tacos with the radish and carrots, drizzle with about a teaspoon of spicy golden paste, and top with coriander
  4. Put three lime wedges per plate of tacos, and serve!