I am a maker through and through. I have been ever since I can remember. I love projects. I really love problem solving and seeing things through to their completion. I don’t feel a sense of preciousness with things that I have made. Actually I don’t really feel that way about much. I’m fairly practical and value design and usefulness equally.
I have wanted to be almost every kind of maker. I remember learning about blacksmithing when I was in 2nd grade and thinking ‘that seems fun.’ Apothecary, sewing, cooking, programming, designing, embroidery, jewelry, soap, candle, print and book making… the list could go on and on.
When I had my store I think I just opened it so that I could have my hands on all this stuff and have a platform for selling my stuff. It was fun. Sometimes I miss it, but I don’t miss being in the store for hours on end. If I’m anything I am rebellious.
I think that rebellion is part of what attracted me to creating. I can do it myself attitude has been there since day one. It’s actually only when I doubt that I can do it myself that I get myself into trouble.
I’m sorting through my passions. I can’t wait to see what floats to the top next.
Turmeric is one of the best anti-inflammatory, anti-aging, super awesome, super foods out there. So the more you incorporate it in your diet the better. Plus I love the way it tastes.
It’s a rhizome like ginger. In order for your turmeric’s active ingredient curcumin to make it through your stomach intact it needs to be gently heated and combined with some fat.
¼ cup turmeric powder
½-1 cup filtered water
Add the turmeric and water in a small saucepan. Whisk together for a few minutes over medium heat, stirring constantly. Try not to let the paste get too dry. Add more water if necessary.
Cool paste and put in a glass jar in your refrigerator. It will keep for several weeks.
1 t – 1 T of turmeric paste
1 – 1 ½ cups of hot milk (animal or plant based)
Honey or maple syrup to taste
a bit of black pepper
½ t of ghee or coconut oil*
1 t of fresh ginger*
pinch of cayenne*
Combine all ingredients together. Serve warm.
*all optional – I don’t add oil if I’m using full fat coconut milk or cow’s milk. If I use almond/hazelnut I do.
If you make this or come up with any other combos that you love, let me know. My first post on turmeric elixir is here.