Golden Beauty

       

A golden delicious gift from the Subcontinent, a lovechid of Ayurveda and serious cooks alike, Ghee is the carmelized, clarified butter we've come to know and love. Ancient Organics, the California producer, takes the utmost care to create this ambrosia, producing their Ghee in small batches in the ancient Ayurvedic manner and only during the full moon, harnessing Earth’s life force.

And in order to produce the healthiest and highest vibrational Ghee, the cows subsist on sweet Californian coastal grasses. Ghee can be used in a variety of different ways, on toast, to roast vegetables, in soup to add a delicious golden accent, and can even be used to nourish the skin. We all need healthy fats to help absorb nutrients and provide lubrication to the joints. Indulge in this heavenly treat and feed your body and soul. 

Taken as a food, ghee is known to support the digestive process by providing butyric acid which is the preferred source of energy for the cells of the large intestine (colon) and allows these cells to stay supple and function optimally. Butyric acid is typically produced by bacteria that populate the GI when they are provided with fiber, so including ghee in the diet is a wonderful way to support GI integrity for those with compromised digestive systems, or who have trouble taking in enough fiber.

The magic of ghee works both from the inside out and from the outside in; not only is ghee used as a food, but as the base for many medicines (ingested or topical) and beauty products. It moisturizes and lubricates, softens, protects and nourishes. Include this healthy fat in your diet or apply it topically to boost your radiance and brilliance, build your aura and help your light shine.

Winter Root Roast

Serves 4 as a side

4 cups root vegetables (turnips, beets, carrots, fennel, onions), chopped into 1-inch cubes

3 tablespoons of Ghee 

2 tablespoons of Genmaicha Tea  (loose leaf tea)

2 teaspoons Pink Mountain Salt 

1 teaspoon Turmeric Powder

Preheat the oven to 400°F. In a large bowl, combine the vegetables with the salt, turmeric powder and 2 tablespoons of ghee. Mix well. Transfer to a parchment-lined baking sheet and bake for 20 minutes. Meanwhile, add the loose leaf genmaicha and additional ghee to the mixing bowl. Remove vegetables from baking sheet and toss in mixing bowl, coating them with the tea. Place back on the baking sheet and roast for another 10 minutes or until cooked through and beginning to crisp. Serve warm.

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