Best Golden Elixir Recipes

The Ancient Golden Paste Recipe Most People Have Never Heard Of! image

Number Of Ingredients 9

Dry Ingredients
½ cup turmeric powder (I love this one) because it's tested for heavy metals
2 tsp black pepper
1 tsp ginger powder
1 tsp grown cardamom (I use this one)
15-20 grms Ashwagandha powder (I use this one)
Wet Ingredients
1 and 1/2 cups filtered water, plus 1/2 cup more (if needed)
½ cup coconut oil (I use this one) and/or ghee (I use this)

Steps:

Combine pepper, ginger, cardamom, in a small bowl. Set aside.
Combine turmeric and 1 and 1/2 cups of water in a small pot, stirring constantly with a wooden spoon. Bring mixture to a very gentle simmer and add another 1/2 cup of water. Continue to stir with wooden spoon.
Add mixed spices and continue to cook and stir on low for about 3 minutes, until you have a thick and smooth paste.
Turn off heat and add coconut oil or fat of choice.
Continue to stir until completely smooth.
Let mixture cool off.
Transfer to clean glass jar with a lid. Mixture will thicken as it cools. Place lid on jar after mixture has completely cooled.
Give a little shake to prevent separation and store in fridge.
Before enjoying mix well as separation may occur.
Golden paste will last for about 2-3 weeks (Although it doesn't last me that long ????

Mexican Chicken Tortilla Soup image

Provided by Martha Stewart

Number Of Ingredients 13

3 teaspoons vegetable oil
2 garlic cloves, minced
1 tablespoon tomato paste
1 cup diced tomatoes with liquid (from a 15-ounce can)
4 teaspoons chili powder
Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
Coarse salt and ground pepper
3 corn tortillas, cut into thin strips
1/2 avocado, thinly sliced
2 ounces cotija cheese, crumbled (1/3 cup)
1/4 cup fresh cilantro leaves
1 scallion, thinly sliced
Lime wedges, for serving

Steps:

Preheat oven to 400 degrees. In a large pot, heat 1 teaspoon oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add tomato paste, diced tomatoes and liquid, and chili powder and cook until most of liquid is evaporated, 2 to 3 minutes. Add broth and bring to a boil; season with salt and pepper.
Meanwhile, on a rimmed baking sheet, toss tortilla strips with 2 teaspoons oil. Bake until crisp and golden, 8 minutes, tossing halfway through.
Divide chicken, avocado, cheese, cilantro, and scallion among six bowls; top with broth and tortilla strips. Serve with lime wedges.

Nutrition Facts : Calories 330 g, Fat 14 g, Fiber 5 g, Protein 32 g, SaturatedFat 4 g