Candida Diet Friendly Ginger Garlic Paste with Turmeric
Fresh ginger, raw garlic, and turmeric are three of the most powerful anti-inflammatory, antifungal ingredients you can keep in your kitchen, and this paste puts all three front and center. The olive oil helps bind everything into a silky, spreadable consistency that blends effortlessly into soups, stir-fries, marinades, or roasted vegetables. Store-bought versions often sneak in additives, preservatives, or sugars that can quietly work against a gut-focused eating plan — making a homemade batch like this one genuinely worth the five minutes it takes. The food processor does all the heavy lifting, so there's no tedious mincing involved. Freezing portions in an ice cube tray is a brilliant move that means you always have a measured, ready-to-go amount on hand without any waste. The black pepper here isn't just seasoning — it works alongside the turmeric to maximize absorption, which is a small detail that makes a real difference. This is the kind of foundational kitchen staple that quietly upgrades everything you cook.
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Learn more →Ingredients
16 servings
- 6 oz fresh ginger, peeled and roughly chopped
- 6 oz garlic cloves, peeled (about 2 heads)
- 1 tsp ground turmeric
- 2 tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Add the ginger, garlic, turmeric, salt, and black pepper to a food processor or blender. Pulse 8–10 times until the mixture is roughly broken down.
- 2
Drizzle in the olive oil and process continuously for 30–60 seconds, scraping down the sides once, until the paste is smooth and uniform with no large chunks remaining.
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