You need this in your pantry right now!



A while back I learned about Doshas and Ayurvedic medicine (read it here) and as I read about the proper diet to follow for my body type, I  discovered something called Ghee.  I was nervous to try it, not knowing what it was.  Fast forward to now and I am a ghee addict! I love its taste, texture, the ability to cook with it and more.

In case you are unfamiliar with it, let me explain so you can enjoy it too! 

Ghee is clarified butter and is prepared by simmering butter and removing the residue. “Ghee is the pure butterfat left over after the milk solids and water are removed from butter. It’s used widely in Indian cooking, and the word ghee is the Hindi word for fat.  Like clarified butter, ghee is made by melting butter, cooking off the water and separating the clear, golden butter fat from the milk solids.” (source)

I like that I can keep this in the pantry at room temperature and its always soft and ready for cooking. Ghee has a very high smoke point and unlike other oils and fats, it doesn’t release toxins when heated.

Benefits of Ghee: 

“Lab studies have shown ghee to reduce cholesterol both in the serum and intestine. It does it by triggering an increased secretion of biliary lipids. Ghee is also good for nerves and brain. It helps control eye pressure and is beneficial to glaucoma patients.

Ghee is most notably said to stimulate the secretion of stomach acids to help with digestion, while other fats, such as butter and oils, slow down the digestive process and can sit heavy in the stomach. Ghee is rich with antioxidants and acts as an aid in the absorption of vitamins and minerals from other foods, serving to strengthen the immune system. A high concentration of butyric acid, a fatty acid that contains anti-viral properties, is believed to inhibit the growth of cancerous tumors.” (source)

And it has been known to help with ulcers, constipation, and the promotion of healthy eyes and skin!

I’ve used ghee here and there in baking, specifically to make paleo, grain free scones and its worked well. I use ghee to scramble eggs and saute vegetables. It has a nice, rich buttery taste!

I buy it from but have seen Ghee at my local market, its not hard to find.

Will you try it?



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