Have you heard of Ghee? This stuff:
It’s 100% organic butter from pastured / grass-fed cows milk. Ghee is a seasonal product. The milk is collected in the spring and fall only when the cows have been able to feed off of lush grasses most available that time of year. It’s made from non-homogenized milk through a process that separates the milk solids and water from the butter so that what you are left with is a pure butter fat. This form of fat has a very stable and high smoke point and can be stored with or without refrigeration. The difference between Ghee and clarified butter is that Ghee is cooked longer, then browned, giving the butterfat a more rich and nutty flavor. There is no salt, no flavor enhancers, & no preservatives added to Pure Indian Foods Ghee, just milk that has had the casein and lactose removed!
Where did Ghee come from?
Ghee is a food that dates back to 6,500 B.C. and has been in a 5,000 year old system of traditional medicine native to India called Ayurveda. Ayurveda considers ghee to be a rejuvenation food to optimize health and enhance vitality, as well as enhance fertility, mental function, voice, and complexion. Ghee is said to have a cooling energy and is used to reduce heat and inflammation. An obvious application is for cooking and flavoring foods, but it is also used as a carrier of herbs. It can be topically applied to heal small cuts and burns, clear and lubricate sinus passageways. And I’ve read that a small amount of ghee applied to the belly button nourishes the entire body and is especially helpful in healing dried lips.
You can definitely make your own Ghee. But buying it from Pure Indian Foods is a quick and easy alternative where you can be certain the milk used and the process by which the Ghee is created is one of honor from this company that has been passed down through 5 generations.
How much does it cost?
A 7.8 ounce container of Ghee will run you about $11.95 which is $1.53 per ounce. If you go to the next size container of 14 ounces, that price per ounce goes down to $1.28. And if you are feeling really adventurous you can purchase their 28.8 ounce jar for $1.14 per ounce. They also offer discounts if you buy in bulk of 6 or 12 jars for 5% or 8 % off respectively. So go in on this with a friend or family member and reap the benefits of these great prices.
I received a jar of the 7.8 ounce container in the mail for review. One of the great things about this product review is that there was no stipulation on putting together a good review, bad review, or any review at all within a specified period of time. I knew I would write something about this new food, I was just waiting for the right time. I have seen other bloggers make Honey Caramel, mashed cauliflower (it could also be used in mashed potatoes), and fried bananas with their Ghee but I wanted to keep it simple.
Roasting and sauteing is probably one of the my favorite ways I enjoy vegetables. I’ve roasted them in coconut oil, sauteed them in bacon fat and olive oil. But honestly, until last year I didn’t really eat butter. I was of the impression, like most people of the 80’s and 90’s that butter was bad and margarine was good. I actually thought I didn’t like butter. GASP!
Until I started buying organic grass fed butter after I had realized that a diet balanced with saturated fats is actually healthy and we watched He-Hillbilly’s cholesterol go from 225 in February 2012 to 156 in March of 2013. There are a lot of people that fear saturated fats and fats in general. After all, that’s what was ingrained in us for over 20 years. But we are now hearing that we need fat to lose fat. That cholesterol and clogged arteries are not caused by too much of the right fat but rather too much of the wrong fat and SUGAR! Yes, sugar. Sugar and processed foods cause inflammation of the arteries. Don’t take my word for it. Check out Holistic Squid’s article on how her family went through 40 pounds of the real stuff in 3 months and why she wasn’t worried. This is the real deal y’all and I am not kidding when I say PUT DOWN THE MARGARINE, PUT DOWN THE FAT FREE-NON FAT, PUT DOWN THE COOKING SPRAY AND EAT MORE FAT!
The good fats are:
- Pasture raised grass fed no hormones no antibiotic cows that make full fat butter.
- Pasture raised forest foraging no hormones no antibiotic pigs for the best bacon rendering fat.
- Organic cold pressed coconut oil.
- And lard from pasture raised green grass fed no hormones no antibiotic cows, ducks, geese, chicken, and pigs.
So last night I decided was the night. I pulled out my jar of Ghee and opened it up.
To my surprise it looked a little grainy but I went for it. I wanted to keep things simple so I pulled out some fresh veggies that were waiting to be devoured and decided I would saute them in this golden delight.
- 4 portabella mushroom caps, stemmed removed and black “gills” scrapped with a spoon and sliced
- 1 spring onion
- ~1.5 cups of fresh green beans ends removed
- 2 cloves of garlic, sliced
- 1 lemon
- 3 teaspoons of Ghee
- ~1 cup of sliced or shredded chicken (I had leftover chicken from a roasted chicken I did on the grill a few days ago but you could use any other meat or fish here)
- ~1 teaspoon per serving of fresh goat cheese from the farm (optional)
- ~1 teaspoon of capers (optional)
- ~1 teaspoon of garlic chives (optional)
- Celtic sea sat and pepper to taste
This made about 2.5 servings. Enough for He-Hillbilly and I plus a little extra veggies leftover for lunch today.
- Melt about 1 teaspoon of Ghee in a skillet over medium heat. Add sliced portabella’s to the pan and sprinkle with salt and pepper. Cook until tender. Set aside and keep warm.
- Melt another teaspoon of Ghee in the skillet and add sliced spring onion, garlic, and green beans. Add salt and pepper to taste, cook until tender, top with the zest of 1 lemon, and set aside to keep warm.
- Cook or reheat sliced chicken to add to top of veggies.
- Stack a portion of the portabella’s on the plate.
- Top with a stack of green beans and onions.
- Top with a portion of sliced chicken.
- Sprinkle with half the chives, half the capers, and top with ~1 teaspoon of soft farm fresh goat cheese.
- Garnish with a lemon.
This dish was delicious and very tasty. The Ghee gave a nice warming, non-greasy flavor to this simple and quickly prepared dish. Perfect for a spring day! I am excited to keep trying this soft pure butter in other ways and as a staple to our cooking fat arsenal.
Ghee! That was good!