This turmeric butter is like sunshine goodness in a jar. We've both noticed that eating more plant based fats gives us a lot much more energy throughout the day. This butter is really satisfying and full of healthy fats from good quality, organic oils. It's delicious spread on sourdough toast and crackers or added to a risotto. It only takes a few minutes to make so it's easy to whip up a jar for the week!
Turmeric is one of our favourite spices and had to be included to give the butter such a vibrant yellow colour. It's also a powerful anti-inflammatory and antioxidant, due to the curcumin that it contains. Combining turmeric with black pepper helps our bodies absorb the curcumin, so make sure to be generous with the black pepper!
Ingredients (makes 1 medium jar)
1 cup of coconut oil (we use an unscented version for this recipe, but you could use a normal one)
5 tablespoons of extra virgin olive oil
2 tablespoons of nutritional yeast flakes
1 teaspoon of turmeric powder
1 teaspoon of sea salt
1/2 teaspoon of freshly ground black pepper
1. Firstly, make sure your coconut oil is solid (see photo above). The recipe won't work as well if your coconut oil is in liquid form. If you live somewhere hot, put the oil in the fridge before making the recipe and then store the finished butter in the fridge after.
2. Place all the ingredients in a large bowl and mash together with a fork. (You could use a food processor if you're short for time). Mix until smooth and there's no lumps.
3. Transfer into a jar and enjoy!