Ghee may be a hot-button topic for foodies of late, but it’s actually been around for thousands of years in India. Essentially, it’s clarified butter, meaning the water and milk solids have been removed, leaving only “clean” butterfat.
In the ancient Ayurvedic medical tradition from which it originates, ghee is thought to eliminate toxins, rejuvenate the body and nourish your brain and nervous system. Current nutritional research shows ghee contains healthy fats and essential vitamins, is rich in antioxidants, and reduces inflammation that, as you probably know, is the cause of all sorts of havoc in your system.
But, perhaps most importantly, it has a wonderful taste: all the butteriness of butter with a silky, nutty undertone. Around here, we love it on air-popped popcorn as a snack. Just heat up a mixture of ghee and coconut oil, pour it over the popcorn and sprinkle with sea salt.
Here’s a few other suggestions if you’re ready to give it a whirl:
- Mix ghee with a quality Celtic sea salt and spread on sprouted grain or sourdough bread
- Drizzle over fish, scallops or lobster
- Swap out butter for ghee in any baking served warm, such as a fruit crisp
- Use ghee as a cooking oil to sauté, roast or stir fry veggies
- Stir 1/2 tbsp of ghee and some coconut oil into your morning joe to make bulletproof coffee
Or try this the next time you’re going to roast a chicken: squeeze the juice from two lemons into a bowl and mix with 2 tbsp of ghee. Drizzle over the bird with a mixture of herbs and roast at 350°F for 90 minutes. Guaranteed to be a hit around the dinner table.