I’ve just returned from part three of my Ayurveda Yoga Specialist training at the Himalayan Institute. This weekend’s focused on the six tastes, the different forms of agni (digestive fire), and how to make ghee, kitchari and medicinal teas to help balance different issues. Coming home I felt ready to putting our knowledge in to action and in particular, make my own batch of ghee.
Ghee, also known as clarified butter, has many benefits including a high smoke point, so it can be used as an oil when cooking; it is rich in vitamins like A, D, and E and also butyrate, which is a short-chain fatty acid known to be beneficial to colon health because of its anti-inflammatory qualities; and it’s also known to be good for casein and lactose intolerance because the skimming and straining process removes those elements making it easier to digest.
In Ayurveda ghee is said to balance the doshas and help support or build ojas, a vital essence of the body and mind. Ayurvedists use ghee to deliver herbs and other medicines to the body deep in to the tissues. Because of it’s known digestive and health benefits, I was eager to give ghee a try. I started using it in my cooking a few months ago and have felt a big change for the better in my UC and digestive symptoms and overall health.
Ghee is relatively easy to make and can be stored at room temperature. I have ours out on the counter ready to use. It also ages well, like wine. It is said that the older the ghee, the more healing properties it contains. It is recommended to take no more than three teaspoons of ghee per day and it should never be taken in equal parts with honey. [Read more…]