Used for thousands of years in Ayurvedic practice for lubricating the intestinal tracts and bodily tissues, ghee is a type of clarified butter that is good for cleansing the body of toxins, boosting energy, reducing inflammation and promoting heart health. Made by boiling milk solids from unsalted butter, ghee is golden oil and naturally dairy-free.
We’re often told that fat is a bad thing, however the high percentage of monounsaturated fat (the good stuff) in ghee is great for flushing out old bile from the body, stimulating the liver, supporting immunity of the cells in the gut, stabilizing mood and preventing overgrowth of bad bacteria in your system.
Ghee, which originated in India, can be used as a substitute for fat in almost every way. Too much fat can be dangerous, and ghee is no exception, however ghee contains essential nutrients that other fats don’t have. Eating ghee in moderation can help balance cholesterol levels, protect from chronic disease, improve eye health and can even prevent certain types of cancer.
You can use ghee as a cooking fat for sautéing or a replacement for cooking oil. You can also put a teaspoon in your morning coffee, melt and drizzle on homemade popcorn or swap it for butter on toast!
Unfortunately, ghee isn’t cheap. A small container of this stuff can cost anywhere from 10 to 20 dollars. Luckily for us, ghee is easy to make at home and isn’t as expensive. Here’s our favourite ghee recipe that you can make at home today!
16 ounces of unsalted, organic and grassfed butter
- Cut butter into cubes and place in a medium-size saucepan
- Heat the butter over medium heat until completely melted. Reduce to a simmer.
- Simmer for 10-15 minutes (this will vary based on how hot your stove is). Once the melted butter is bright gold in colour and there are reddish brown pieces of milk solids at the bottom of the pan – the ghee is done!
- Let cool slightly for 2-3 minutes. Line a mesh strainer with several layers of cheesecloth and slowly pour ghee through strainer. The milk solids will get stuck in the strainer.
- Pour the golden oil into a glass container and store in the fridge for up to one month
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