Turmeric paste made from fresh turmeric

Ingredients for 1 servings:

• 1 part fresh turmeric
• 1 part water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

for Golden Milk

Note: Wear disposable gloves, as turmeric stains heavily. Wash the turmeric root and remove any dried or damaged parts. Finely grate the turmeric root. Measure 1 part turmeric and 1 part water. Place both in a saucepan and cook for about 10-15 minutes until soft, then puree thoroughly with a hand blender. Simmer the paste until thickened. Pour the paste into a glass jar. The paste will keep in the refrigerator for about 1 week, or frozen in portions in ice cube trays for about 4 months. I don’t season the turmeric paste because I like to vary my golden milk. Preparation of golden milk: Heat the soy, rice, almond, cereal, cow’s milk, or chai tea and stir in the turmeric paste as needed. Season the milk with vanilla, ginger, pepper, coriander, orange peel, lemon peel, cardamom, galangal, desiccated coconut, rose water, cocoa, etc. Sweeten the golden milk with agave syrup, honey, or regular sugar and enrich it with almond butter, coconut oil, sesame paste, etc.