Ghee for me…
Ghee has been a staple for me for quite some time. First I was purchasing it at the local co-op, and then started making big batches for the house I live in. Learning how to make butter into ghee helped me solidify my relationship to this food and truly understand its medicine.

I was turned onto ghee when I was struggling with brain fog, hunger, mood swings, unstable blood sugar, and low functioning digestion. My mind went to all of these different health issues that I could be experiencing, and when discussing what I was eating with a clinician, it was clear I was not eating a well balanced diet. I just wasn’t getting enough protein or fat in my day.

I now use ghee daily, even multiple times a day. It is the only cooking oil I use, I add it to my herbal hot drinks, coffee, oatmeal, veggies, pasta, toast, and more. It has helped me sustain a balanced blood sugar with very few crashes, it keeps me satiated, and my brain fog has dissipated immensely, plus…it tastes divine!!

What the heck is Ghee!?
Ghee is a staple in Indian traditions. Between cooking and daily routine, ghee is a staple in Ayurveda, a medicine practice that was birthed in India hundreds of years ago. Considered one of the best and well rounded fats that someone can consume, ghee is recognized as part of a balanced diet.

Ghee is the true essence of butter. It is cooked on a long, slow simmer, which takes out the milk solids, moisture and impurities that butter holds. When these things are cooked out, the end result is ghee. It becomes shelf stable and also has a high smoke point of around 450 degrees, thus making it an ideal oil to cook with at high heats. Even some people with dairy sensitivities are able to consume ghee because the way it is cooked.

Benefits of Ghee
High in saturated, monounsaturated, and polyunsaturated fats, ghee can help feed the brain, nervous system, hormonal development, and assist in leveling out blood sugar. Also high in omega-3, omega-6 and omega-9 essential fatty acids, as well as vitamins A, D, E and K (which are fat soluble vitamins), calcium, phosphorus, and potassium. It is also one of the few whole foods that contains Conjugated Linoleic Acid (CLA),

Used as a carrier oil, one can infuse herbs and spices into the oil as well. Ghee can penetrate deep into the body, thus carrying its nutrients deeper through the lipid membranes of our cells. It is considered a digestive, and can help heal the body from the inside out. It is known to keep tendons, muscles, and joints flexible, and the skin hydrated both using it internally and externally.

Ghee Recipe
Ingredients:
1 lb of unsalted, organic, grass-fed butter

Directions:
1. Cut butter into small cubes and add to a medium size sauce pan
2. Heat butter over medium until all of the chunks have melted
3. Reduce to a simmer (on the stove I use, I set it at a 3 or 4)
4. Cook for about 20-30 minutes and stir occasionally
**I have noticed the cook time can very from stove to stove. The ghee goes through 3 stages. First, it gets foamy. Sometimes I will scrape this off while it is cooking. Second, it bubbles and cracks. The color is still solid and milky. Third, the bubbling will stop and the ghee will become clear and golden with the milk proteins at the bottom displaying a reddish brown color.
5. When the ghee stops bubbling and becomes clear and golden, turn off the heat and let cool for a minute or two
6.Grab a clean jar, and strain through a very fine cheese cloth. Make sure that none of the milk solids go into the jar. Scoop them out if that happens. Then you are left with a beautiful golden oil. Once cooled, it will turn solid and you can store on the counter.

Herbal Infused Ghee: Winter Warming Blend
Ingredients:
*for 1 lb of butter
2 cinnamon stick
1 TBS ginger powder
1.5 tsp nutmeg powder
1/2 tsp turmeric powder
1/2 tsp black pepper
a pinch of cayenne powder

Directions:
1. Cut butter into small cubes and add to a medium size sauce pan
2. Heat butter over medium until all of the chunks have melted
3. Add herbal mixture
4. Cook for about 20-30 minutes and stir occasionally
5. When the ghee stops bubbling and becomes clear and golden, turn off the heat and let cool for a minute or two
6. Grab a clean jar, and strain through a very fine cheese cloth. Make sure that none of the milk solids go into the jar. Scoop them out if that happens. Then you are left with a beautiful golden oil. Once cooled, it will turn solid and you can store on the counter.

Herbal Infused Ghee: Brain Fog Be Gone!
Ingredients:
*for 1 lb of butter
2 TBS tulsi
1.5 tsp rosemary needles
1 tsp rhodiola powder
1 tsp peppermint cut leaf

Directions:
Refer above