I want to share with you one of my new (well, new to me in the past few months) favorite fats. It’s ghee! We’ve been squeezing it into various recipes whenever we can because it’s just that good. Soups, sautés, egg dishes, you name it! So what exactly is ghee?
Ghee is made by boiling butter and then pouring that hot liquid through a sieve to separate the proteins, whey and casein, and lactose, all of which can cause allergic reactions in many people. What is left is the butterfat, or clarified butter. This clarified butter is rich in vitamins A, D, E, and, if it’s grass-fed butter, K. I hate to be a butter snob, but what the cow eats, you eat.
Some other interesting health benefits of ghee include:
- Reducing your risk of heart disease
- Healing your digestive tract
- Maintaining good eye health
- Possibly helping you lose weight
- Reducing inflammation
- And, maybe most intriguing, helping you make beautiful babies
So how should you use ghee? I recommend using it for:
- Sautéed vegetables
- Baked fish
- Herb butter (blend the ghee with fresh herbs such as basil, garlic, pepper, and drizzle on fish or other meats)
- Hot drinks (try adding ghee a warm cup of raw cacao, cinnamon, and water)
- Indian dishes (a traditional use of ghee)
Whether it’s ghee, coconut oil, avocados, or olive oil, I know one thing for sure: including healthy fats into my diet has made all the difference in my energy and satiating my hunger. Give ghee a try, and please share any interesting recipes you create in your kitchen!
Question: Where do you stand on the fat debate?