Ahh, ghee—you sweet, delicious liquid.
Described by Ayurveda as liquid gold, this medicinal fat has been used both internally and topically in Indian culture and Ayurveda for thousands of years.
A powerful anti-inflammatory, ghee is said to lubricate the body’s connective tissues, promote flexibility, improve memory and brain function, calm the nervous system, enhance digestion by sustaining healthy microbes in the gastrointestinal tract, support the immune system, and increase the absorption of other nutrients.
It appears there’s not much ghee can’t do.
All health benefits aside, ghee also tastes amazing, and adds a rich, flavorful depth to cooking. I’m sold. Can you tell?!
Although I don’t quite believe ghee is vegan, as it still comes from butter, some believe it is due to the removal of all milk fats in the cooking process. Regardless of what you believe, ghee contains practically no lactose or casein, making it great for those who can’t usually digest dairy.
Bonus: ghee has a much higher smoke point than butter—about 450 degrees—and doesn’t need to be refrigerated. You just have to make sure to use a clean, dry spoon or knife each time you dip in the jar to prevent mold from growing. I totally learned this the hard way—my favorite way to learn.
Since discovering the joy of ghee, I’ve been experimenting by adding this sweet fat to both cooking and baking and have even tried it in my morning latte. Topical experimentation coming soon.
For now, I will leave you with a recipe for ghee and my latest experiment with it.
P.S. Traditionally, mantras are chanted or played while making ghee in order to infuse the golden nectar with loving energy. Give it a try.
2 pounds unsalted butter
1 pinch salt
1. Over low heat, melt butter in a large skillet until butter starts to foam and boil—about 10 minutes.
2. Push foam to the side, without stirring, until butter is clear, bright, and golden.
3. Remove from heat and add salt. Cool for 3-5 minutes. .
4. Pour butter into clear glass container, through fine-mesh strainer, or, as I prefer, a cheesecloth to remove foam and any remaining solid particles.
Pumpkin Spiced Carrot Muffins
2 ripe bananas
1/2 cup pumpkin puree
1/2 cup grated carrot
1/3 cup ghee (or coconut oil)
1/4 cup maple syrup
1/4 cup coconut sugar
1 tsp apple cider vinegar
1 tsp vanilla extract
2 locally sourced, organic eggs (vegan option: flax eggs, 2 tbsp ground flax seed, and 6 tbsp water)
3/4 cup oatmeal
3/4 cup all-purpose flour
1/4 cup coconut flour
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp clove
1/4 cup pecans or walnuts, chopped
1/4 cup unsweetened coconut, flakes
1/4 cup Medjool dates, chopped
Optional: 1/4 cup white chocolate chips (vegan variety option)
Optional: Ginger Spice cream cheese frosting
1/2 cup cream cheese (or vegan variety option)
1/3 cup ghee (or 1/4 cup coconut oil)
1/2 tsp vanilla extract
2 tsp ginger powder
3/4 cup confectioner’s sugar
1. Preheat oven to 350 degrees. Lightly grease muffin pan.
2. In large mixing bowl, combine bananas, pumpkin, carrots, ghee (or coconut oil), maple syrup, 2 eggs, vanilla, and apple cider vinegar. Beat until well blended.
3. Add flours, oatmeal, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and clove. Stir until well blended.
4. Fold in nuts, coconut flakes, dates, and optional chocolate chips.
5. Spoon muffin mixture in muffin tins, filling just under the brim. Bake in preheated oven for 30-35 minutes, until tops are lightly browned and toothpick comes out clean from center.
6. As muffins cool, prepare frosting by beating cream cheese, ghee (or coconut oil), vanilla, ginger powder, and confectioner’s sugar with electric mixture, until smooth. Spoon onto cooled muffins and top with additional nuts and coconut flakes or additional maple syrup drizzle.