This one-bowl turmeric butter recipe is quick, easy, delicious and will soon become a permanent mainstay in your fridge - trust us on this!
We typically use cold-pressed coconut oil or some sort of nut butter as a butter replacement, that was until the foodie stars aligned and we discovered this bright, golden turmeric concoction. Creamy, salty and spreadable, it has all the elements of regular dairy butter BUT, without the dairy!
It's important that you choose good quality ingredients to maximise the micronutrient benefits of the spread which is why we recommend a cold-pressed coconut oil and an organic pink himalayan sea salt.
Regular shop bought oils are typically heat-treated and exposed to light, destroying many of their benefits. Table salt also has precious minerals stripped out, many of which contribute to a balanced diet.
You will need:
- 1/2 tsp pink Himalayan salt
- 1/3 cup virgin cold-pressed coconut oil
- 1/4 cup extra virgin cold-pressed olive oil
- 1 tbsp. Sari Foods Organic Turmeric Powder