Ghee

CHAPTER 4 – BASE RECIPES In this chapter I present 5 base recipes for things I use regularly and keep in my kitchen: ghee, lacto-fermented vegetables, bone broth, nut milk and sprouts. You'll also find them in a good number of the recipes in this book.

GHEE Indians call ghee the "golden food" and revere it as one of the five sacred Indian foods, along with fresh and soured milk, sugar and honey. Ghee is not only a symbol of Indian culture but also one of the key elements of Ayurveda, the science of nutrition and longevity. Ghee is essentially nothing more than clarified or rendered cow butter. Just two generations ago, when there were no refrigerators, our grandmothers also made it to extend the shelf life of butter. Today, in the modern kitchen, we make ghee because it is the safest fat for cooking - with a high smoke point and free of the milk protein casein, to which many are allergic. Beyond that, ghee is very tasty and gives food a unique flavor. Ordinary potatoes and rice cooked with ghee and aromatic spices become a delicious, satisfying and healthy portion of home food! You can buy ready-made ghee at some health food stores, but it is hardly necessary, because making it at home is extremely easy! To make ghee you... (continues on the next page)