Tag Archives: Ghee

Oatmeal ~with Turmeric

wpid-wp-1418916914039.jpeg

Here’s a super tasty and quick & easy to make anti-inflammatory breakfast or anytime meal/snack. Here’s all you need to do to try it for yourself:

On stove top prepare single serving of GF steel cut oats with water. Add aprx 1/4tsp of turmeric (start w less and then add more) ghee and salt to taste. Optional: add raw honey or other natural sweetener, fruit, nuts etc.

Advertisements

Quinoa and Mung Bean Soup with Kale

Quinoa and Mung Bean Soup
A wonderfully comforting dish for a chilly winter day or anytime.

Ingredients:

  • Quinoa
  • Mung Beans
  • Onions
  • Garlic
  • Kale
  • Ghee
  • Nutritional yeast
  • Seasonings: mustard seeds, curry powder, cayenne, and S & P

Directions:

  1. Prepare Quinoa and Mung Beans together, 1/2 C Quinoa with 1/2 C Mung Beans and add 4 C of water or broth. (I used half water and half broth and the flavor is wonderful!)
  2. Prepare Vagar (Ghee with seasonings): adding mustard seeds first, and once they pop add curry powder, cayenne or spices of choice, then saute onions, adding garlic towards the end.
  3. Once mung beans and quinoa are cooked fully, texture should be a soft consistency (about 20 minutes) add onions and chopped Kale, cover and let simmer on low for an additional 10 minutes or so.
  4. Add extra seasonings if needed and top with nutritional yeast before serving.

Enjoy!

*Note: Before adding water/broth I like to allow quinoa to rest for a moment on the hot surface of pot to enhance it’s toasty flavor.

A sweet hello from a beautiful friend this morning.
A sweet hello from a beautiful friend this morning.

Ayurvedic Ghee

Although technically Ghee is not vegan it still holds a tremendous amount of health benefits. In the process of clarifying Organic, Unsalted Butter the water is boiled out and the milk fat turns into a froth initially and then mostly sinks to the bottom of the pan. Remaining froth can be scooped off with a spoon and the milk fat solidified at the bottom of the pan strained out. What’s left is clarified butter, and is best stored at room temperature.

Ghee is incredibly easy to make, so I encourage you to try on your own and see for yourself.

Melt Cubes of Butter

Be sure to use a dry, thick bottomed pan. Once the butter begins to bubble and splatter the water is evaporating and the milk fat separating. Allow the process to take place for 5-10 minutes, stirring occasionally. When the noise seems to cease, turn off the heat and let sit for at least 15 minutes to cool, removing any froth if necessary.

Clarified Butter
Clarified Butter before being strained

Strain clarified butter through a cheese cloth or simply a fine mesh strainer into bowl and transfer into a jar for storing.

Clarified butter (Ghee) before it is solidified.
Solidified Ghee
Solidified Ghee, best kept at room temperature.