There is so much information out there, opinions, rules, and do's and don'ts when it comes to healthy eating. So how do you know what food or protocol is right for you? We've started a list below in an effort to catalogue the most progressive food philosophies in one place, easy to read and analyze. What would you add to this list?
Did you know that when sautéing veggies in ghee, the vegetables keep their vibrant color instead of shriveling up into a browned mess? Peep our go-to green bean recipe.
While a significant amount of ghee made and sold in India is made from buffalo milk butter, only ghee made from cow’s butter (must be grassfed!) has religious significance. On a broad level, grassfed ghee is said to encourage fat metabolism and weight loss due to the high levels of Tonalin CLA, supports stable moods and consistent energy levels, and boosts the body’s natural defenses against harmful bacteria. Ghee is also loaded with essential items like butyric acid, an essential component to a healthy digestive tract.
Any cook worth their salt has used clarified butter and maybe ghee. If you haven’t used the latter, time to get with it. Everybody’s doing it, for good reason! Here’s the deal: Clarified butter is an oft-used staple in many restaurant and home kitchens. Indian clarified butter, or ghee, is becoming popular in the same.