Turmeric "Golden Paste" Thermomix (TM5) Recipe
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Heaps of good information on Turmeric "Golden Paste" and the original stove-top recipe can be found at:
http://turmericlife.com.au/turmeric-recipes-golden-paste/turmericlife.com.au/turmeric-recipes-golden-paste/ This site for information on the benefits, starting doses, recipes and much more. "Golden Paste" is a great way to get the health benefits of turmeric. Turmeric has anti-inflammatory properties and is a strong antioxidant. Is may help in treating arthritis, dementia and even cancer. Here is an easy thermomix version of the stove-top recipe. Remember that Turmeric stains - clothes, fingers and benches. It's a good idea to wear dark or old clothes. An interesting article on the nutritional value and health benefits of Turmeric can be found here: https://www.emedihealth.com/turmeric-benefits.html |
Ingredients:
70g turmeric powder. Organic is best for a higher curcumin content. I buy mine here (Australia)
250g water (plus about 250g extra, if required)
80g unrefined, cold pressed coconut oil
2 teaspoons black pepper corns.
Method
1. Process the black pepper till freshly ground. You can either do this in the thermomix (3 seconds on speed 8, scrape and repeat as required), with a pestle and mortar or in a spice grinder. If you use the thermomix, set aside the pepper, then wash and dry the bowl.
70g turmeric powder. Organic is best for a higher curcumin content. I buy mine here (Australia)
250g water (plus about 250g extra, if required)
80g unrefined, cold pressed coconut oil
2 teaspoons black pepper corns.
Method
1. Process the black pepper till freshly ground. You can either do this in the thermomix (3 seconds on speed 8, scrape and repeat as required), with a pestle and mortar or in a spice grinder. If you use the thermomix, set aside the pepper, then wash and dry the bowl.
2. Weigh the 70g of turmeric powder into the thermomix bowl, tare and add 250g water.
3. Process for 10 minutes, at 90 degrees on speed 1 with the mc (measuring cup) off. Check the mix 2-3 times during this 10 minutes, and if needed, scrape down the sides and remove any lumps off the blades. If the mixture starts to dry out during the 10 minutes, add enough water so that it remains a slightly runny consistency.
3. Process for 10 minutes, at 90 degrees on speed 1 with the mc (measuring cup) off. Check the mix 2-3 times during this 10 minutes, and if needed, scrape down the sides and remove any lumps off the blades. If the mixture starts to dry out during the 10 minutes, add enough water so that it remains a slightly runny consistency.
4. Add 80 g of coconut oil, and the freshly ground black pepper.
Process for 1 minute, speed 4, mc on.
Process for 1 minute, speed 4, mc on.
5. For a lighter paste (optional) insert the whisk attachment. Process for 1 minute at speed 3.5, mc on.
6. Transfer to a sterile jar. The paste will harden as it cools.
Store in the fridge, can be kept for up to 2 weeks. If you have extra, freeze it in portion sizes (ice-cube tray) and defrost them as required.
Store in the fridge, can be kept for up to 2 weeks. If you have extra, freeze it in portion sizes (ice-cube tray) and defrost them as required.
Print the recipe in pdf or jpg (below)
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