On one of my travels to India last year, I was re-introduced to ‘Ghee’ by my Dad. He is very into organic food and has got a rather big kitchen garden – with everything from herbs, onions, beetroot, pomegranate, oranges, mango and many many more.
RELATED: How to make Ghee
He gets fresh milk every morning, which he boils until the ‘Malai’ (a thick yellowish layer of fat) forms on the surface. He puts the milk away to cool and turns the malai into ghee.
What is ghee?
Ghee is 100% butterfat… golden, flavourful, nutrient-rich butterfat. Butter contains primarily butterfat, but also milk proteins and water.
Ghee has it all! Comprised of the full spectrum of short, medium and long-chain fatty acids, both unsaturated and saturated, ghee is nourishing to the nervous system and endocrine system. Ghee contains omega-3 and omega-9 essential fatty acids for optimal anti-inflammatory benefits, along with vitamins A, D, E and K.
Ghee has a host of health and cooking benefits and is also good for the mind and spirit.
Ghee traces its roots to the ancient tradition of Ayurveda, where it was considered a sacred, medicinal, cleansing, and nourishing food including promoting longevity and protection from various diseases.
Ghee has been used for thousands of years as an Ayurvedic therapy. It has been used to:
- improve memory
- strengthen the nervous system
- lubricate connective tissues
- strengthen digestion
- improve metabolism
I am in Southall this weekend, so I thought I’d stock up my pantry with some essentials. I bought:
- Yellow lentils
- Red lentils
- Green lentils
- 1kg of East End Ghee
- Garlic paste
Since cooking with Gennaro in September 2015, I was converted to use Bertolli with Butter, but now I am going to use ghee as my primary cooking fat and Bertolli with Butter as secondary.
I consider ghee – a form of clarified butter – an essential power food.
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