The Golden Paste Recipe My Dogs Like

We have joined the GP (Golden Paste) bandwagon!  Both Kirby and Kenzie are healthy with no issues whatsoever so I consider their GP as a daily maintenance and preventative supplement.  I’m also healthy except for my knees giving me a little grief when going up and down stairs.  Just three weeks into our GP venture and I can honestly say the pain is barely noticed anymore.  So now I’m using GP as a maintenance and preventative. 

If you have also started taking golden paste then you know how bitter the turmeric tastes. I’ve read where some people just swallow it whole quickly followed by a drink of something.  I personally know I won’t stay with it if I hate it and I know I can’t force the dogs to eat something they don’t like short of hiding it in something they find tasty.  Truth is when I was making the original recipe, every time I tried to sneak some into Kirby's food, he would bark and bark until I replaced it with fresh food - He did not like it and was not going to eat it!  After much research I’ve found a way to make it much more palatable. Both dogs now scarf it done without so much as a whimper.

When I make a batch I freeze roughly half of the mixture for the dogs in small silicone molds. Once frozen I pop them into a mason jar which goes in the freezer.  Kirby and Kenzie each receive one frozen treat in their dinner.  I store the remainder in a mason jar I keep in the refrigerator.  I stir in ¼ to ½ teaspoon from that jar into my morning coffee and then into some heated almond milk before bedtime. So far I'm also using the refrigerated GP for curries, chili, and coconut rice. It's a great addition to bone broth and chicken stock too but I don't recommend adding the GP when making the broths and stocks. You really want your batches of broth or stock to maintain a pure flavor you can manipulate with seasonings for particular dishes you want to enhance.  I find it's better to mix the GP into a pre-made jar I've let thaw and warmed up.

The Taste Tricks

One trick I’ve found is to simmer the turmeric and water to where it’s almost boiling so rather than simmering over low heat, I simmer it over medium low heat whisking constantly to make sure it doesn’t burn. Adding the ginger really helps mask the bitterness of the turmeric. Sometimes I also add a teaspoon of ground cardamom.  Finally, there have been reports of dogs smelling like cat pee so adding cinnamon appears to eliminate the odor plus it adds more health benefits.  Be sure to use Ceylon cinnamon (read why here) which is the only type in my kitchen.

Measure out all the ingredients before hand to have ready since you will be whisking through the entire process.  You can leave out the freshly ground black pepper but the piperine does make a difference, so if you really don't like a peppery bite, start with less and gradually work up to the two teaspoons over time.   

To Sweeten Or Not

I’ve seen where people, myself included, like to add honey or maple syrup to sweeten it. It turns out that adding a sugar is counter productive to the anti-inflammatory ability of the turmeric’s curcumin not to mention sugar feeds cancer cells. I have read quite a few testimonials of reduced pain even though a sugar (usually honey) has been added so I would think it still works as an anti-inflammatory but to a much lesser degree.

This is adapted from the Golden Paste Recipe created by Veterinarian Doug English.

Kirby's Golden Paste Recipe

Kirby's Golden Paste

A Golden Paste my dogs actually like

Yields: 220 – coffee bean size treats
Prep Time: 10 minutes
Cook Time: 7 -10 minutes
Freeze Time: 2-4 hours

Nutrition facts:
31 Calories each, 27 Calories from fat each
Total fat: 3g or 5% (2.7g saturated fat, 0.0g trans fat)

Ingredients

  • 1/2 cup ground turmeric
  • 1 cup filtered water
  • 1/3 cup coconut oil
  • 2 teaspoons freshly ground black peppercorns
  • 1/4 cup ground ginger
  • 2 teaspoons Ceylon cinnamon

Instructions

  1. Place the water in a small pot and add the turmeric. Stir with a whisk over medium low heat for 7 to 10 minutes until you have a thick paste.
  2. Remove the pot from the heat and add the coconut oil. Once it's melted add the ground pepper, ginger, and cinnamon stirring with your whisk until everything is completely incorporated. I like it thick but you can add more filtered water if you prefer a thinner consistency.
  3. Let cool slightly. Now you can pour it into a mason jar to keep in the refrigerator or press the mixture into small silicone molds and freeze.
  4. Once frozen, you can store them in glass mason jars in the freezer for up to 4 months.