Pregnancy Friendly Ginger Garlic Paste with Turmeric
Fresh ginger, garlic, and turmeric are a powerhouse trio that show up in some of the most nourishing cooking traditions in the world, and having them blended into a ready-to-use paste makes weeknight dinners so much easier. During pregnancy, reaching for a jar of store-bought paste can feel like a gamble — the ingredient lists are often long and the sourcing is unclear — so making your own with just six whole-food ingredients puts you completely in control. The olive oil helps everything blend into a silky, cohesive paste while also helping your body absorb the beneficial compounds in turmeric. Ginger is widely celebrated for its ability to ease nausea, which makes this paste especially welcome during the first trimester when cooking smells alone can be a challenge. The garlic adds deep savory flavor, and a small spoonful of this paste is enough to transform a simple soup, stir-fry, or marinade into something that tastes like it took hours. The freezer-cube method is genuinely brilliant — you can pop one out whenever you need it and never worry about the paste going to waste. It's the kind of kitchen prep that quietly makes everything else you cook taste better.
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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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