I understand there's a huge possibility you're asking the question: What the **** is Ghee? ....and why do I want to eat it?

Well, for thousands of years, ghee has been a star ingredient in Ayurvedic medicine and used liberally in Indian cooking. I've adapted this love of ghee to the point that my Indian friends claim that I remind them of their grandmothers who spent years of their youth desperately trying to make them eat ghee every day. They had VERY good reason!

Ghee is clarified butter. When you heat butter, it separates into two parts; the fat solids sink to the bottom and the lactose floats to the top. When you scrape off the lactose, you are left with ghee (or clarified butter). Once the lactose is out of the equation, ghee has a high smoke point (meaning you can cook it at a high temperature before it burns and becomes caustic), it does not spoil easily and it's a perfect substitute for people who are allergic to lactose.

Even better, ghee truly has amazing healing properties...starting with being packed with healthy fatty acids like Omega-3's. When ghee is sourced from grass-fed cows (this is a huge consideration when trying to maximize health benefits), it is rich in K2 and CLA (Conjugated Linoleic Acid) which have powerful antioxidant and anti-viral properties. The thing I find most impressive about ghee is that it is very high in butyric acid, a substance a healthy gut will make itself (but definitely benefits from supplemental amounts) and an unhealthy gut is unable to produce. Butyric acid has powerful affects on the body's immune system, it aids in digestion and has tremendous anti-inflammatory properties. 

You can't argue the opportunity we have here to embrace a creamy, spreadable, buttery, delicious way to butter up our toast, broccoli, saut√© veg, toast spices and every other way you can possibly think to use this stuff! 

This is one of my favorite uses of ghee, prefect to spread on toast, muffins, pancakes and waffles. I particularly love this combination because honey is also a powerful anti-viral, anti-inflammatory food. Honeybees are one of our highlted species on Give Where You Take, to learn more about honey and honeybees, click Here

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Honey Ghee

1/2 cup ghee

2 tablespoons local honey

1/4 teaspoon ground cinnamon

Dash large grain salt

Method:

Spoon all ingredients into a small bowl and mix to combine. 

Store in a clean/dry container in a cool/dry place for 2 weeks or refrigerate for up to 3 months. 

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