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Ghee, What is it?

Ghee is a cooking fat is made from butter, when both the water and milk solids have been removed through heating. Because of this process ghee is heat stable, so it can cook at really high temperatures (unlike butter & plant oils) & it will keep out of the fridge, even in hot temperatures.

The removal of the milk solids means that ghee is both lactose- and casein-free. Because of this, ghee can often (but not in every case) be consumed by those who cannot eat other dairy products.

What does it taste like?

Heaven. Ghee has a nutty, sweet, almost caramel taste, that imparts a lot more flavour to dishes than plant-based oils.

What’s the history?

Ghee has a strong spiritual history. In Hindu traditions, ghee is considered sacred. Ghee was used for religious, spiritual & yogic practices as it was thought to clear the mind. In the Hindu scripture, The Baghavad Gita, Ghee is compared to god (brahman). ”Brahman is the oblation; Brahman is the ghee; by Brahman is the oblation poured into the fire of Brahman.” (Baghavad Gita:4/24)

Ghee is heavily utilised in Ayurvedic medicine for numerous medical applications, including the treatment of allergy, skin, and respiratory diseases. In addition, it is often used as a carrier for other herbs to increase the absorption. For example, turmeric, which has many properties including, anti-inflammatory properties, analgesic properties, liver detoxifying agents & immune modulating abilities, needs a fat to be absorbed properly which is why in Ayurveda, turmeric is often prescribed with ghee.

Ghee contains short-chained fats known as butyrate’s, which provides energy for the intestinal wall, improving beneficial bacteria. Ghee is also a great source of fat-soluble vitamins, including vitamins K, A, and E. These vitamins are essential for heart, skin, bone, teeth & immune health collectively. As they are all fat-soluble nutrients, they require fat to be absorbed properly, they also work better in the body when they are consumed together. Which makes ghee an excellent source of these nutrients.

How to use it

Use it instead of oil to….

Roast vegetables

Make a curry

Shallow fry food

Pan fry eggs, meat or vegetables

Use instead of butter for toast

Cook pancakes in it

Pour it over hot popcorn & have a good time




350g dried red lentil

½ tsp cumin seeds

½ tsp of coriander seeds

1 tsp ground turmeric

½ tsp of fennel seeds

½ tsp. of ground cinnamon

Seeds of 5 cardamom pods or 1 tsp of ground cardamom

2 Tbsp ghee, olive oil or coconut oil

1 large or 2 small onions

2 garlic cloves

2 tbsp. of curry leaves

1 bunch of kale (Approx 180g)

400g of chopped canned tomatoes

400 g of coconut milk

2 ½ cups of water

1 & ½ tsp of salt

1 tsp of vegetable stock powder


1. Rinse lentils under cold water.

2. Peel onion and chop finely.

3. Wash and pat dry kale remove thick steams & tear into rough strips.

4. Press down on garlic cloves with the flat blade of the knife, this will help remove the skin more easily add a pinch of salt. Finely chop garlic.

5. Drain & rinse tomatoes.

6. Add the ghee & onions into a saucepan cook until translucent. Add spices, garlic and curry leaves into a saucepan, stirring, for 1 minute add tomatoes and cook for another 2 minutes.

7. Add the coconut milk, kale, drained lentils and 2 ½ cups of water, then simmer for 15-20 minutes until the lentils are tender. Keep stirring regularly to prevent catching and adding more water if the dhal becomes too thick. Add salt, taste to check seasoning.

8. Serve with brown rice, basmati rice or naan bread.



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