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
HONEY TURMERIC KING PRAWNS with SOY VEG and COCONUT RICE serves two adults
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
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
Heat a skillet over medium heat.
dice or shred each chicken breast, so that they cook quickly, and season them with salt and pepper.
Add the olive oil to the pan, and add the chicken breasts, cooking for about 5 minutes each side.
Meanwhile, in a small bowl, combine the coconut milk and, red curry paste.
When the chicken is cooked through, leave to a plate to cool.
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.
Add the cooked diced or shred chicken breast to the sauce
For the Spicy Golden paste
Whisk all ingredients until well combined
Making the Tacos
Wrap the tortillas in a damp cloth, and warm in the microwave on high for 30 - 45 seconds.
Divide the chicken mixture among the 12 tortillas, about ¼ cup for each taco.
Top the tacos with the radish and carrots, drizzle with about a teaspoon of spicy golden paste, and top with coriander
Put three lime wedges per plate of tacos, and serve!