I simmered until the coconut milk gradually thickened and absorbed the beautiful color of the rice.
The result was a delicious pudding with a slight chewy texture, with the black rice swimming in creamy purple coconut milk!
Red lentils are quick cooking and perfect for this comforting soup.
Root veg tray: Roasted veggies are great with pasta or rice or atop a bed of greens - just brush your veggies with melted ghee and pop in t...
Ghee is a form of clarified butter originating in India, that is a foundational staple of cooking as well as medicinal use in Ayurveda, use for skin care and in rituals (such as making ghee candles, etc.)
Ghee and other forms of clarified butter are used in cuisines around the world, for example in Ethiopian, Moroccan, French, Israli and many other cultures. These forms of clarified butter incorporate local herbs and spices and may include aged and fermented forms.
Ghee is a foundational part of Ayurveda, for diet, skin care, as a carrier for medicinal herbs, use in candles for meditation and ceremonies, and much more.
Ghee is considered stabilizing and nourishing and helps balance our system in different ways – by improving digestion (without promoting excess heat), supporting a peaceful mind (sattva), and helping to carry nutrients through the 7 bodily tissues so that they are digested to their purest form, thus promoting our immunity and resilience in mind and body (a quality known as ojas).
Ghee is a good source of energy since it is pure fat and contains short and medium-chain fatty acids. Ghee also contains butyrate (supports gut health), CLA (supports metabolism), Omega 3 fatty acids (anti-inflammatory, supports brain health), and fat-soluble vitamins A, E and K.
We use grassfed organic butter from a family farm. Grassfed butter is known to have increased levels of the orange-yellow pigments contained in grass (and other greens) providing the natural golden color of the butter. These pigments are known as lutein and other carotenoids, and are essential for immunity, vision and brain health.
Ghee has a very long shelf life. In general it is recommended to purchase what you will use in 3 months time for optimum flavor. However, it can be stored for longer if kept in cool dry place and is safe to use.
The most important factor in preventing spoilage is to use a clean, dry spoon each time.
Even a small amount of moisture or food contamination can result in spoilage, mold, or bacterial growth.
Changes in texture such as becoming grainy in appearance, is not an indication of spoilage.