Easy Turmeric Oil


I just wanted to clear that up ASAP in case you completely skimmed over the title and were about to write me hate emails for posting obscene pictures on my blog.  Not that I think any of you are particularly prone to hate emails, but if a jar of pee were to show up somewhere unexpected it would totally be acceptable to have your feathers ruffled.

So again, this is not pee and I should really stop talking about pee in the same post as food.  So Imma do that now. Turmeric Oil | Life Healthfully Lived Continue reading

DIY Wednesday: Turmeric Paste and Golden Milk

If you have been following my blog for any length of time you know two things.  I like spices and I’m usually talking about the benefits of turmeric.

Any chance that I can slip turmeric into the conversation, I will.  If you’re sore from a really tough lifting session, I’ll probably tell you to use some turmeric in your next meal because it has anti-inflammatory properties.  If you’re at a high risk for heart disease, I might mention that turmeric can help lower your risk.  If you’re feeling depressed, worried about Alzheimers or cancer, I’m going to tell you that turmeric can help with all of those things.

I’m like the annoying friend who goes on a juice cleanse and it fixes everything from her weight to her crippling debt and she just won’t shut up about it.  You’re welcome.

But seriously, turmeric is SO good for you and you should really start including it in your diet.  It isn’t that expensive and you can find it in most grocery stores (if you shop at Whole Foods you can get it in their bulk spice section).  It’s also really easy to use and slip into a bunch of different meals.  But there are a few things you should know to get the most out of your turmeric:

  • Take it with black pepper
  • Take it with a fat

Why do you need to add these two things to your turmeric?  Turmeric’s main component is curcumin (this is what makes it so potent and beneficial) and curcumin is fat soluble.  In simple terms, in order for your body to absorb and use any turmeric you ingest it needs fat to break it down.

Black pepper enhances turmeric’s bioavailability which means it makes it easier for your body to use and distribute.  This is a good thing and what you want your body to do with anything that enters your digestive system.

You can use turmeric in so many different things like soups, curries, stir fry, smoothies, and sprinkled over vegetables or meat.  One of my favorite ways to use it is to toss some broccoli with a little coconut oil (fat), and then sprinkle garlic powder, turmeric, pepper, and a little sea salt over the broccoli and roast at 400 for 20 minutes.

Another great way to enjoy turmeric is to make Golden Milk which sounds expensive and fancy, but it’s really simple and easy to make yourself.  I like to make a turmeric paste and keep it in a jar in my fridge and then scoop out what I need to make the milk.

A few pointers when you’re making your turmeric paste:  Don’t use any utensils, pots, or jars that stain easily.  Turmeric is amazing for your health but can stain plastic bowls, containers, or utensils.  Glass and stainless steel work best and keep your kitchen tools looking nice.  Also, turmeric does have a very earthy smell and taste so it might be off-putting at first.  Use it in ways that you can sort of mask the taste at first and then start to slowly use it more prominently.

Ok, enough talking about turmeric and how good it is for you, time to actually use it!

Turmeric PasteDIY Wednesday: Turmeric Paste and Golden Milk | Life Healthfully Lived

  • 1/2 cup turmeric powder
  • 1 1/2 tsp black pepper (fresh ground if possible)
  • 5 tbsp coconut oil
  • 1 cup water
  1. Place everything in a pot and whisk until it is completely combined.  Heat over medium-low heat for about 10 minutes until you have a thick paste.  Make sure you keep stirring and don’t let it scald.
  2. Pour your paste into a glass jar or container and let it cool completely.  You can keep it in the fridge for up to two weeks.DIY Wednesday: Turmeric Paste and Golden Milk | Life Healthfully Lived

Golden Milk

  • 1 cup coconut milk (or any other non-dairy milk you like)
  • 1/2 tsp turmeric paste
  • 1 tsp cinnamon
  • honey or maple syrup, optionalDIY Wednesday: Turmeric Paste and Golden Milk | Life Healthfully Lived
  1. Place the coconut milk and turmeric paste into a saucepan and heat over low heat, whisking to combine.
  2. Heat until it is just warm and then remove from oven.  Add the cinnamon and honey or maple syrup if you would like it a little sweeter and whisk to combine.
  3. Pour into a mug and let it cool a little before drinking.

You can also use the turmeric paste in other things like soup or curries.  It adds a nice shot of turmeric along with the fat and pepper it needs so you can get the most out of it.  Along with my jar of roasted garlic, I’ve started keeping this paste on hand for whenever I need it!DIY Wednesday: Turmeric Paste and Golden Milk | Life Healthfully Lived


Turmeric Scented Mushrooms and Brown Rice Noodles

This was a meal that was really easy to put together and I made it with stuff that I already had in my kitchen.  Those are pretty much the best meals ever, minimal work and minimal shopping. Not that I am lazy or anything… This dish also is packed with good for you spices and vegetables.  Turmeric is a powerhouse of good things as is spinach and mushrooms!

Turmeric Scented Mushrooms and Brown Rice Noodles

photo (19)

  • 1 package of mushrooms, sliced (you can use whatever mushrooms you would like, I used baby bella)
  • 2 cups fresh spinach leaves
  • zest and juice from 1 large lime
  • 1 tsp turmeric
  • 1/2 tsp dill
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 tbsp rice vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tbsp sesame oil (or more olive oil)
  • Salt

1. Prepare your brown rice noodles according to the package and set aside while you put everything else together

2.  In a large skillet or wok, heat your olive oil and sesame oil on medium high heat.  Add the turmeric and toast for about 1 minute.  Next add your mushrooms and sprinkle with a little salt.  Turn the heat down to medium-low and cook until they are soft and brown.  Add the garlic, onion, rice vinegar, lime juice and zest and dill.  Saute for about 3 minutes, then fold in the spinach and cook until the leaves have wilted down.  Put your noodles in a bowl and cover with mushroom stir fry!

This meal was good the first time around, but it was even better as leftovers.  That extra time really let the flavors come together deliciously.  It also tastes just as good cold as it does hot, so try it both ways!  Enjoy!