Spice it up with – Turmeric


Lately there has been a lot of excitement generated about the healing properties of curcumin which is found in large quantities in Turmeric. Most of us associate the spice with curries as it is one of the major ingredients in curry powder and paste. But apparently there is more to this age old spice than meets the eye.

Used for thousands of years by many cultures, it has been used for its potent anti-oxidant and anti-inflammatory properties. It is especially known for its (apparent) benefits to digestion, immune function, liver health and even possible protection from cancer.


I am not a health professional and I don’t know how valid these claims are but that doesn’t stop me from enjoying a nice cup of Golden Milk last thing at night. It tastes good and if I am getting just a couple of the 600 potential health benefits claimed – that’s a big bonus.


  • 1/4 cup of turmeric powder
  • 1/2 cup of filtered water
  • mix all these ingredients in a small pan and stir over medium heat until all a thick paste forms. (Don’t walk away – it happens before you know it)

Pop this paste into an airtight container and keep in the fridge. It lasts up to 3 weeks.


Mix 1 cup of milk of your choice and ¼ teaspoon of Turmeric Paste (I use more but you may not like the flavor) in a small saucepan until warm. Add a teaspoon of either coconut oil or good quality ghee and stir through.



You may like to sweeten this up with a little honey or Rice Malt Syrup.

* According to adding black pepper to turmeric or turmeric-spiced food enhances curcumin’s bioavailability by 1,000 times, due to black pepper’s hot property called piperine.

IN SEASON All the time.

HEALTH BENEFITS – Apparently up to 600!