Ayurvedic Foods
Ghee
Ghee,
quite simply, is butter with all the milk solids removed by cooking.
That's why it's also called clarified butter. When just made,
or heated, ghee is a clear golden oil. When kept at room temperature,
ghee is a semi-solid--not hard like butter but a scoopable texture.
From
the ayurvedic perspective, ghee is revered as a rasayana--a food
that promotes overall good health, vitality and longevity. It
is a sattvic ( that which has a pure influence on mind, body and
spirit) food. Ghee is very pacifying for Vata and Pitta. Vata
types can enjoy more ghee than Pitta
types, and Pitta types can enjoy more ghee than Kapha
types. Ghee stimulates the digestion while balancing stomach acid,
is cooling for the mind and body, and helps carry the benefits
of different foods to the cells and tissues of the body. The therapeutic
value of spices is brought out in ayurvedic cooking by sautéing
them in a little ghee. Ghee also brings out the aroma and flavor
of many foods.
Ghee
can be heated to high temperatures without burning. It stays fresh
for several weeks if kept in a relatively cool place. Ghee can
be used to bake, sauté, fry and as a spread.
While
ghee is available at Indian grocery stores, it can easily be made
at home using good quality butter that is organic and bovine
growth hormone free.
