Ghee or not to Ghee….

What the heck is Ghee anyways?

Ghee, or commonly referred to as clarified butter, is a dietary source of fat traditionally used in Indian cooking you can find it in specialty stores like whole foods and some grocery stores.

How is Ghee Made?

Ghee is made by heating butter slowly until all the water cooks off and the proteins coagulate in the bottom of the pan. The ghee is poured off and strained, solidifying once it has cooled. Ghee is cooked longer than traditional clarified butter which gives it a nutty taste.

Why use Ghee?

Ghee has a higher smoke point than normal butter, olive oil and coconut oil, making it an excellent choice for sautéing foods, It doesn’t taste as good to eat a lone but it has an amazing nutty taste and when add it to your veggies or other foods.

Ghee will last a long time outside of the refrigerator and when stored in air tight container it can last up to 3 months and when kept in a refrigerator, without opening, ghee can last up to a year.

Ghee stimulates the secretion of gastric acid, thus aiding in the digestive process. When you have a good digestion, you will have better health and weight loss.

Ghee is Nutritionally Rich Like Coconut Oil

Ghee is rich in medium chain fatty acids, which are absorbed directly by the liver (like carbs) and burned as energy. Athletes can use ghee as a consistent energy source.

Ghee is rich in fat soluble vitamins A, D, E.

One tablespoon of ghee can provide approximately 15 % of your daily requirements of

vitamin A.

Can't Have Dairy? You May Be Able To Have Ghee

"Ghee is very low in casein — the main protein found in milk — and has nil to minimal amounts of lactose, making it better tolerated by those with dairy intolerance.

Can't find it in your local market, here is the link from Amazon and the brand I like.

Enjoy :)

Comments

Popular posts from this blog

Eat Clean Meal Plan So many people ask me if I truly live the life that I do or am I just writing this stuff all down and then doing my own thing! I SWEAR TO YOU THAT THIS IS THE REAL DEAL! You can ask anyone close to me about it! Every Sunday, I spend some time planning out my meals and making sure that I know exactly what I need at the grocery store for the week. Then, I hit up the grocery store and do a little shopping, with my list of course! Here is what I have planned for the week! I thought I would share my meal plan with you so you have a template to go by! Monday: 5:30 am Energy and Endurance drink then Base +Back and Ab Ripper 7:30 am: 1/2 cup rolled oats, little bit of water, microwave, then add 2 cupped handfuls of blueberries, 1 tbsp flaxseed and wheat germ, 1/2 cup almond milk with 1 scoop protein powder mix and pour on top. Black Coffee and Water 10:00 am: 1 apple 14 unsalted almonds and water...

Minestrone Soup Minestrone Soup, Clean Style Here is a great clean eating spin on a classic soup! The recipe didn't call for chicken but I cooked some chicken breast and cut it up into chunks and threw it in the soup for a complete meal. Ingredients: 1 large onion, diced 2 tbsp olive oil 4 garlic cloves, minced 2 ribs celery diced (1/2 cup) 1 large carrot, peeled and diced 1 medium zucchini (about 8 oz), diced 1 tsp dried oregano 1 tsp dried basil 1tsp salt 1/2 tsp freshly ground black pepper 6 cups low-sodium vegetable broth or low sodium chicken broth (48oz) 1 28 oz can no salt added diced tomatoes 1 15 oz can no salt added crushed tomatoes 1 15 oz can low sodium cannellini beans, drained and rinsed 1/2 cup whole grain elbow pasta 1/3 cup finely shredded Parmesan cheese 2 tbsp fresh chopped parsley leaves Instructions: In a large soup pot over medium-high heat cook and stir onion in hot oil 3 minutes or until translucent. Add garlic; cook for 30 se...

Are you looking for ways to give your immune system a boost? Give this nutrient-packed soup a try. This soup has plenty of antioxidants and tastes fantastic. What you need: 1-2 tablespoons coconut oil or extra virgin olive oil. 1 large or medium yellow onion chopped 3 garlic clove chopped 1 teaspoon ginger root minced 5 medium-large size carrots cut into 2" chunks 1.5 teaspoons ground turmeric 2-3 cups vegetable broth ( add more if needed for consistency 2 small oranges juiced Black pepper salt to taste Put it together: In a large soup pot, warm the oil. Add onion and garlic, stirring, until the carrots are soft and onions are translucent. Add broth and ginger and stir to combine all ingredients. lower the heat to medium-low add broth and orange juice. ( The juice is optional if you don't have any on hand. Cover and simmer for about 10 - 15 minutes. Add black pepper and salt to taste. Add to a blender, puree the soup until smooth. If...

Christine Chowning

Search This Blog