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Tuesday, June 14, 2011

[AlternativeAnswers] Re: Recipe: Ghee, The Super Food


Interesting reading~! I`m going to make some ghee.

--- In AlternativeAnswers@yahoogroups.com, "Andrew Pacholyk" <yogiguruji@...> wrote:
> Good Morning!
> Recipe: Ghee, The Super Food
> Ghee is a prized remedy in India and Ayurvedic medicine for centuries. It is considered to be one of the best health enhancers of all foods. It is famous for both its curative powers and as being a wonderful cooking ingredient. It is also called clarified butter. It improves taste and the flavor of food. Simply drizzle a teaspoon over food as you serve the food. It can also be added to food beforehand in place of butter.
> -This remedy is said to stimulate digestive fire as it helps to improve absorption and assimilation. It nourishes ojas, tejas and prana and therefore assists in weight loss.
> -It is used as an anti-aging therapy, promoting longevity as it assists absorption of vital nutrients. It is good for improving memory and lubricates the connective tissue.
> -Ghee is also used as a beauty product to enhance the glow of your skin. It makes a wonderful body oil for massage and can serve as a base for herbal ointments (for burns, skin rashes and dermatitis). By adding a little to each meal, it works to enhance the beauty of your skin from the inside, out.
> -Ghee can be used for lamps with wicks made from cotton balls.
> -Ghee, when used in moderation, is considered tridoshic. Ghee pacifies pitta and vata and is acceptable, in moderation, for kapha. Ghee is a yogavahi (a catalytic agent) that carries the medicinal properties of herbs into the seven dhatus or tissues of the body. As a pre-caution, those who already have high cholesterol or suffer from obesity should be cautious in using ghee. Ghee is not to be used when there are high ama (toxic) conditions.
> Ghee is easy and inexpensive to make in your own kitchen. You can store ghee in an airtight container on a pantry shelf.
> Ingredients:
> 1 pound unsalted butter
> Preparation:
> Using a medium saucepan, heat butter on medium heat.
> Allow butter to melt and bring to a boil, stirring constantly. You will notice that the oil will separate itself. The top will begin to froth; remove froth. Turn down the heat until the butter just boils and continues to cook at this heat. Do not cover the pot. The butter will foam and sputter while it cooks. Whitish curds will begin to form on the bottom of the pot. The butter will begin to smell like popcorn after a while and turn a lovely golden color. Keep a close watch on the ghee, as it can easily burn. After a while it will become a clear, golden color. Take a clean, dry spoon to move away some of the foam on top in order to see if the ghee is clear all the way through to the bottom. When it is clear and has stopped sputtering and making noise, then it needs to be taken off the heat. This process takes about 15 minutes.
> Allow to cool for 15 minutes or until just warm. Pour it through a fine layers of cheesecloth into a clean, dry glass container with a tight lid. Discard the curds at the bottom of the saucepan. The ghee is burned if it has a nutty smell and is slightly brown.
> Ghee can be kept on the kitchen shelf, covered. It does not need refrigeration. Don't ladle out the ghee with a wet spoon or allow any water to get into the container, as this will create conditions for bacteria to grow and spoil the ghee.
> Use ghee in place of butter and as an ideal cooking oil, as it does not burn unless heated excessively.
> Andrew Pacholyk, MS. L.Ac
> http://www.peacefulmind.com/ayurveda.htm
> Therapies for healing
> mind, body, spirit

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