Turmeric Paste (to make tea or Golden Milk) - Untested

https://foolproofliving.com/turmeric-paste/#wprm-recipe-container-22488

1 - I started making turmeric paste to give to Zelda who is experiencing joint pain. It's purported to be anti-inflammatory, and I've heard several anecdotal stories from people who swear by it or know someone who does. Zelda seems to love the stuff. I tasted it, and have confirmed that while I share Zelda's dog-ness through my Chinese zodiac sign, I do not have doggy tastes. Ergo, I search for a palatable carrier of the salubrious qualities of turmeric for my own use.

½ cup ground turmeric 

1 Tbsp ground cinnamon

1 tsp fresh ginger grated or minced

1 tsp black pepper

¼ cup ghee

1 cup water

optional maple syrup or honey to taste

1. Place ground turmeric, ground cinnamon, fresh ginger, black pepper, coconut oil, and water in a small saucepan and place over medium low heat.
2. Whisk to combine and cook until it forms a paste and coconut oil is fully melted.
3. Transfer to a jar with a lid. Let it cool to room temperature and store in the fridge up to 2 weeks.
4. When ready to make turmeric golden milk, place a teaspoon of turmeric paste in a mug and add in hot milk of your choice. Taste for sweetness and add in maple syrup or honey. Give it a stir and enjoy.

Rosemary Corn Pudding - Testing

https://yogainternational.com/article/view/five-recipes-for-better-digestion/

1 - The first attempt wasn't great. The cornmeal was finer than I usually get (I hope I can find more like what I used to get) and I don't think it was fully cooked. I was hoping for creamy like the Cheesy Grits. I'll keep the recipe and try it again and see if just being more careful with timing can help.

2 c. cornmeal

2 Tbs. ghee (or clarified butter)

2 tsp. diced fresh rosemary leaves or 1 tsp. dried rosemary powder

1 tsp. crushed peppercorns

1 tsp. cumin seeds

1 tsp. salt

6 c. water

paprika, as garnish

1. In a dry skillet, roast the cornmeal over medium-low heat until it is fragrant. Pour into a bowl.
2. Now add the ghee and rosemary to the pan and heat on low until the rosemary smells fragrant. Then add the peppercorns, cumin, and salt. A minute later, add the cornmeal and stir it into the ghee mixture. Sauté on low heat for 5 minutes.
3. Then add the water, 1⁄4 cup at a time, while stirring the mixture into a smooth consistency. Cook on medium-low, covered, for another 15 minutes.
4. Garnish each serving with a sprinkle of paprika. Serves 6.