Golden Paste for Dogs (and People!)

The benefits of turmeric will astound you. It combats inflammation and nurtures the body. Integrating it into your dogs meals (and yours!) may help them (and you) heal faster and live longer. For more information on the healing power of turmeric, check out this article from GreenMedInfo: 900 Reasons Turmeric Might be the World's Most Important Herb

This recipe is shared by Ruthy, an herbalist and massage therapist at Pike Creek Pets - Canine Massage Therapy. Learn more here.

• 1/2 cup turmeric powder

• 1 cup water

• 1/2 cup raw unrefined coconut oil (or 1/4 cup coconut oil and 1/4 cup peanut butter for picky dogs)

• 1-1/2 teaspoons black pepper

Boil the water in a medium saucepan. Add the turmeric and black pepper to the boiling water and simmer for five minutes, stirring. This increases the bio-availability of the healing compounds. Remove from heat and stir in oil (and peanut butter if using) until well blended.

Let cool for 10 minutes and store in a glass jar in the refrigerator or freezer. Mix a small amount with your dog’s meal or bake into treats.

We add golden paste to our soups and stews, and sautes that have Indian and African flavors. Or add to eggs to brighten their color and add flavor.

Turmeric Elixir

Why make a turmeric elixir? Check out this article: 600 Reasons Turmeric Might be the World's Most Important Herb

This delightful recipe is quick, easy and may be the healthiest thing you encounter all day.

Makes 2 cups

• 4 apples

• 2 thumbs turmeric root (or 1 thumb ginger root)

• Juice of 1 lemon

Squeeze lemon into juice container and process apples and turmeric through juicer into the same container. Stir and enjoy!

Turmeric Rice

Many traditions have a form of rice that includes turmeric. Here is a really easy one to make that can be made with or without oil or butter.

Turmeric is a powerful anti-inflammatory food. Including it in your diet will help you to recover from illness, minimize chronic diseases and counter the effects of aging.

From: https://www.favfamilyrecipes.com/super-easy-yellow-rice/

 Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Serves: 4

Ingredients 

• 3 tablespoons vegan butter

• 1 cup long-grain white rice

• 1 teaspoon fresh minced garlic or onion

• 1 teaspoon onion powder or dried minced onion

• 1 teaspoon ground turmeric

• 2 cups veggie broth

• 1/2 teaspoon Kosher salt or to taste

• ground black pepper to taste

• Herbs for topping

Instructions

1.                Heat butter in a large saucepan over medium heat.

2.                Add the rice and gently stir until rice begins to lightly brown.

3.                Add garlic or onions, onion powder, and turmeric and stir until well mixed in.

4.                Slowly stir in broth and raise heat to medium-high. Add salt and pepper to taste.

5.                Bring the mix to a boil then turn the heat to low and cover the pan with a lid.

6.                Simmer for 20 to 25 minutes. Remove from heat and add herbs, and fluff with a fork.

BLUE HUBBARD SQUASH SOUP

1 Blue Hubbard squash (or Kabocha or 2 acorn) – you need 3-4 cups of flesh

3 tbsp coconut oil

1 tbsp olive oil

3 – 6 cloves garlic

2 cups veggie broth

1 can coconut milk

1 tsp turmeric

dash of dulse

dash of nutritional yeast

sea salt (1-2 tbsp) and black pepper to taste

Hubbard squash was known as the squash of the aristocracy due to its sought-after nutty flavor  and smooth, creamy texture.

Preheat convection oven to 375 degrees F. Cut squash and remove seeds (these can be toasted  while the squash bakes: coat in olive oil and salt and bake until crispy at the edges). Place on a  large baking sheet and roast for 30-45 min until soft.

Sauté coconut oil, garlic and spices for a few minutes in a large saucepan until fragrant. Add broth  and squash and simmer and salt to desired taste. Add coconut milk and stir. Remove from heat  and add an olive oil float. Transfer by cup to a blender (only 1/3 full as it can splash due to the  heat) and blend in batches, transferring to a clean bowl. When all is blended, return to saucepan to  reheat. Enjoy!

Tibetan Potato Soup

I’m not sure where I acquired this recipe, but I have great gratitude for whoever wrote it down. This is the most healing soup you will ever encounter…(Take a seat, Chicken Noodle). The capsaicin in the chili power and curcumin in the turmeric are anti-viral and super anti-inflammatory.

You can make it as spicy as you like and it traditionally uses ghee rather than coconut oil, but I feel the monolaurin in the coconut oil is important in boosting the immune potency of this soup.

You may wonder why I have so many soup recipes… to me, soup is spleen food. When you’re recovering from an illness like EBV or a degenerative condition like hyperthyroidism, you need to feed your spleen to heal. Cooking the soup helps break down the nutrients so your body has less work to do, allowing your spleen to build blood for your body.

Makes about 8 cups.

Ingredients

• 1/4 cup coconut oil

• 1 tablespoon minced gingerroot

• 1 tablespoon minced garlic

• 1 cup diced onion

• 1/2 teaspoon turmeric

• 1/2 teaspoon chili powder

• 1/2 teaspoon garam masala

• 3 cups mashed potatoes

• 4 cups spring water or veggie broth

• 1 cup chopped carrots

• 1 cup spinach or chard leaves, chopped

• 1 -1/2 teaspoons apple cider vinegar

• Dulse seaweed flakes to taste (red seaweeds help clean the body of heavy metals)

• 2 teaspoons Kosher and/or Sea salt

• 1/4 teaspoon black pepper

• 2 tablespoons chopped green onions or chives

• parsley

Directions

1. Melt oil in large saucepan over medium heat.

2. Add ginger, garlic, onion and carrots and stir-fry over medium to medium-high. Heat for 5 minutes.

3. Add turmeric, chili powder and masala. Stir-fry 1/2 minute longer.

4. Add potato and mix. Cook and stir 3 minutes. (If you like a smooth soup, add water or broth, 1 cup at a time, stirring constantly with wire whisk to prevent lumps from forming.)

5. Stir and add spinach.

6. Mix well and bring to boil. Add vinegar, dulse, salt and pepper.

7. Simmer 5 minutes. If soup is too thick, add water.

8. Add green onions or parsely and mix well.

9. Let rest before serving.