Turmeric Ginger Paste
1/3 lb fresh turmeric
6″ fresh ginger
¾ cup water
3 tablespoons coconut oil
2 tablespoons honey
1 teaspoon cinnamon
1 teaspoon black pepper
1/2 tsp salt
Using a spoon, peel the skin off the turmeric and ginger, be careful with the turmeric, it will splatter and stain your clothes and hands. Chop into 1″ pieces. Add to a blender with water, cinnamon, salt and pepper, then add to a small pot.
Heat over low to medium heat, stirring frequently so that it simmers gently. Add coconut oil and honey. It will separate but just keep stirring over heat.
Simmer for 6-8 minutes, until combined and has slightly thickened to a paste. Turmeric paste will thicken substantially as it cools and is placed in the fridge.
Let cool and store in an airtight container in the fridge for 2-3 weeks. Paste can be used for stir-fry, stews and savory dishes as well as smoothies, sweets, and golden milk.
To make golden milk: heat two tablespoons of paste with your choice of milk.
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