Wherever you look, the benefits and wonders of turmeric are described. From Ayurvedic Medicine to 21st century science, turmeric gets nothing but gold stars.
Google ‘turmeric’ and lists and lists of benefits can be found.
Recipes for ‘Golden Milk’ abound, and here is my adaptation on a little cup of heaven that I take just about every day.
Spiced Cocoa, using non-dairy milk, coconut oil, organic cocoa, turmeric paste, cinnamon and black pepper.
I love it.
A word for black pepper. Black pepper contains piperine which apparently helps the absorption of curcumin into the system.
Coconut oil apparently also aids absorption of curcumin.
I also read the other day that piperine helps in the absorption of Vitamin B12. A vitamin that vegans need to be attentive about.
Cinnamon and Cocoa also seem to provide a wealth of health benefits.
So here’s my recipe for a little cup of spicy goodness, starting with how to make turmeric paste, which can be made in batches, and stored in a lidded jam jar in the refrigerator. It can of course, also be added to curries, soups and asian stews…..and now, cocoa! 🙂
TURMERIC PASTE AND SPICED COCOA
Turmeric Paste: (makes about 200gms.)
- 35gms. organic turmeric powder
- 2tsps. freshly ground organic black pepper
- 175ml. filtered or bottled water
- Place the turmeric and the freshly ground black pepper in a small saucepan with 125ml. water.
- Stir to form a smooth paste.
- Place the pan on a low heat, and stir almost constantly to avoid burning.
- The paste will thicken and fluff up.
- After 5 mins. add a further 25 ml. water.
- Keep stirring.
- If the paste gets too hot, lift away from the heat for a few seconds.
- The paste mustn’t burn.
- After another 5 mins, add a further 25ml. water.
- Continue stirring for a final 5 mins, then remove from the heat and allow to cool.
Transfer to a sterilised jam jar (immersion in boiling water will suffice and allowing to dry out) and store in the refrigerator. It will store for up to 2 weeks.
A CUP OF SPICED COCOA GOODNESS
*(feel free to adjust spices to taste – I often add extra pepper for a lovely warming hit!)
- approx 200ml.non-dairy milk ( I use oat milk)
- 1 tsp. turmeric paste
- 2-3 tsps. organic cocoa powder
- 1tsp. cinnamon powder
- 1 tsp. virgin cold-pressed coconut oil
- pinch of freshly ground black pepper
- approx. 1tsp. agave syrup
- In a small saucepan, add milk, turmeric paste, cocoa powder, cinnamon powder, black pepper and coconut oil.
- On a low heat,whisk everything vigorously until it is a smooth paste.
- Continue to whisk as the cocoa thickens. Whisking will help the coconut oil emulsify.
- Allow the cocoa to become piping hot, but do not boil.
- Continue to cook on a low heat for 8 mins. or so.
Stir in agave syrup ( adjust sweetness to your liking).