the basics

The Healthy DIY: An Easy Turmeric Paste Recipe

Keep a jar in the fridge for easy use.

There are a lot of things my family can live without, but turmeric is not one of them. Living with an ex-athlete who suffers daily from old injuries and a daughter who has growing pains in her knees, my family needs all the anti-inflammatory support we can get in our diets. And I do, too: I’ve have noticed that since incorporating turmeric in my daily diet means I no longer suffer from menstrual cramps. (That’s right …Completely gone!)

My husband tends to like taking a spoonful of turmeric paste with a glass of water, while I prefer drinking it in tasty cup of golden milk. Once you make the turmeric paste, it will keep in your refrigerator for up to six weeks.



Black pepper allows the body to better absorb curcumin, the main ingredient in turmeric and coconut oil with its antimicrobial properties keeps the paste from spoiling.

  • ½ cup turmeric powder
  • 1 cup water {more if necessary to get desired paste consistency}
  • 1 teaspoon ground black pepper
  • ¼ cup un-refined coconut oil


  1. Add turmeric powder and water to a sauce pan and heat slowly stirring continuously. Do this until you get a paste, about 5-10 minutes.
  2. Once you have your desired paste consistency, add in pepper and coconut oil.
  3. Remove from stovetop and cool.
  4. Once your paste is cool transfer to a jar with a tight fitting lid. Store paste in refrigerator and spoon out as needed.

Your paste can now be added to all sorts of meals like rice or soup. Use it to make golden milk or tea as a replacement for coffee. Have fun experimenting, and feel good for doing one more thing that keeps your body happy and healthy.


Share Print

Like us on Facebook!