Turmeric, Cinnamon and Ginger Butter
This gloriously golden butter features spices that have been used for years and years (and years) around the world for their supportive healing properties. Think inflammation, immunity, menstruation, digestion, blood circulation, cognitive function and much more. Fun fact – the fat from the coconut oil, piperine in the pepper and heating process all help with the release and absorption of the active constituents in turmeric (meaning your body is able to absorb and utilise it more effectively). Here are just a few ways you can enjoy this deliciousness:
Add a tablespoon to the base of a curry, soup, broth or stew
Add a spoonful to roast vegetables (either before you put them in the oven or when serving)
Add it to other veggies like a stir fry, steamed greens, sautéed mushrooms or fresh corn on the cob
Use it to add flavour to grains like brown rice or legumes such as lentils
Use it as a marinade or coating for proteins like tofu, chicken or salmon
Add teaspoon to scrambled eggs, serve it atop poached eggs or use it to cook fried eggs
Spread on toast and pair it with nut butter and sliced banana or berries for something sweet, or avocado for something savoury
Spread it on other delicious things like this infamous nut loaf or these banana blackberry muffins
Stir it into porridge and top it with fruit and nuts
Make into a delicious warm golden drink – in a saucepan, heat 1 teaspoon of this butter, ½ cup of your favourite milk (coconut, soy or almond are great), ½ cup water and a dash of sweetener like honey if desired. Pour into your favourite mug and enjoy!
Add a teaspoon to a smoothie
Use it anywhere you’d use butter or oil…or wherever else you like! I’m betting it’ll soon become a pantry staple!
P.S. there are some cases where you might want to consider alternatives to this butter – including pregnancy, seven days prior to surgery, if you have gallstones or haemophiila. If you’re unsure, email me here.
½ cup coconut oil
1/3 cup turmeric powder (or root, freshly grated)
1/3 cup ginger root, freshly grated
2 tablespoons cinnamon
1 teaspoon ground black pepper
* Use organic ingredients where possible
1. In a small pot over low heat, gently heat the coconut oil, turmeric, ginger, cinnamon and pepper
2. Stir until the coconut oil is fully melted and all the ingredients are well combined. Leave it to sit over low heat for 10 minutes, stirring regularly
3. Put a lid on the pot and turn the heat off. Leave the pot to sit for another 10 minutes
4. Transfer the mixture into a sterilised glass jar and store in the fridge. Enjoy!