If there is any food on this planet worth being called a super food, I personally cast my vote for ghee. According to ayurveda ghee is known as a yogavahi - yoga means union and vahi means vehicle. What it means is that ghee forms a union with the nutrients in food and acts as a special carrier transporting them into the body.
You see ghee has this magical ability to bind together the nutrients in food and present them as nice little power packed nutrition packets for our digestive system.
And the fun keeps going. After absorption into the blood stream the nutrients are still packed into their little vehicular ghee balls which allows them to travel all the way deep into the tissues maximizing our nourishment.
There’s more :)
Ghee is the only oil on earth which, in right quantity, actually enkindles the digestive fire elevating the strength of your digestion where as all other oils are dampening due to their heavy, static, and dense qualities.
If you’re looking for a “healthy fat,” ghee is the holy grail.
How to use it?
Ghee is a phenomenal cooking oil, a little goes a long way, the taste is extraordinary, and the smoke point is very high. Everything from meats to veggies to rice to lentils to eggs to bread. Anything you want to use oil for you can use ghee and it’s a game changer.
Additionally you can just add it to stuff. You can add a little to practically anything, mix it around and you’re good to go. It’s great no matter what. It’s even great for your skin.
Where to get it?
Listen up cuz this part is important. Not all ghee is created equal. It’s not like humans 😜 most of the ghee that you see at the store is not real ghee. There are a few important criteria:
Ghee should be made from happy healthy cows
This healthy milk should be taken from the cow only after it has shared its milk with its calf
This milk must be churned to butter and then cultured
Only from this cultured butter is the process of ghee to be initiated
This cultured butter is then boiled at proper temperature, not too hot, and for right amount of time
During this process the lactose separates completely from the oil
The end result is a pure golden oil which never expires
Dairy intolerant?
Guess what? Most people who are dairy intolerant have no problem with ghee at all. In fact it’s well known to improve digestion and reduce digestive ailments. This is because there’s no lactose in ghee; it’s all been discarded and separated. This is also why ghee never expires.
In fact, the medicinal qualities of ghee are known to increase with age. 10-100 year old ghee is called purana ghritam and is used in special conditions particularly to heal severe mental disorders.
So where can you get it?
The highest quality ghee I know of is made by my school, the Kerala Ayurveda Academy. Currently they’re out of stock but guess what?! I know a guy 😁 I purchased it in bulk from my school when they had a sale. They sell it for $36 and you can get it from me at The Ayurveda Shop for $30 🙌
My second choice is a company called Indicow Vedic Cow. You can find them on amazon if you search Indicow Vedic Bilona Ghee. As far as I can tell these guys are legit and you can buy 33 oz of their ghee for $54.
Will you just cook it for me?
As a matter of fact, I would love to. 😊 You can experience this delicious delicacy without lifting a finger. (Ok you do have to move your fingers) But that’s it! Every Monday we cook a delectable ayurvedic dish called kitchari and deliver it to people’s homes around Indianapolis. Not only do we use fresh harvests from Norman Mullets Amish Farm, we use spice blends hand ground from scratch, and yes, we use this golden oil week after week. The feedback has been heart warming and simple.
“This food is nourishing my soul”
“I like it because it' comes hot and fresh and I don’t have to think about cooking”
“This is purely delicious”