The Inspired BlogAyurveda Tips
What you’ll need….
6 sticks (3 cups) unsalted butter
Def use unsalted…it works better (less foamy).
Use a medium sized/dry sauce pan.
Place the butter in the pan, and cook uncovered on medium heat till it melts.
Continue cooking while stirring occasionally till the butter starts to foam and boil. You will hear crackling, this means the butter is boiling.
Reduce heat to low, and continue to simmer the butter till it clarifies – when you part the foam on top, you should see the melted butter getting clear.
Continue to simmer the butter till the crackling subsides and the ghee becomes a clear golden liquid (it’s clarified now). You can see the milk solids (light brown) at the bottom of the pan. Be careful not to burn or over cook.
Let the ghee cool for about 20 minutes. Then strain it though a fine strainer to remove any remaining milk solids.
Store ghee in a glass container. bottle and let it cool before you put the lid on. Store in a cool dark place for up to 2 months. It will be long gone before them!!!
Let me know how it goes and send a picture!
Recipe adapted from veggybelly.com
Try giving up foods that raise blood sugar (esp first thing in the morning) such as corn and corn products, rice and rice cakes and limit quinoa to 1/2 cup day. I have quinoa 3-4x week for breakfast and prepare it as if I’m making oatmeal always with healthy fats and sometimes with protein powder to add an extra boost.
1 cup quinoa
1.5 cups water
1/2 cup coconut or almond milk
1 tsp coconut oil or ghee
nuts, seeds, cranberries, coconut flakes, flax seed, avocado, diced apple, protein powder, spirulina, cinnamon (also good for balancing blood sugar) ….
Boil the liquids and quinoa until all the water has evaporated and the quinoa is ready to be fluffed with a fork. If you like it softer then leave some of the extra liquid as long as the quinoa has sprouted and is ready to eat. Add any of the other items to make it yours and feel free to spice it up. My quinoa is different every day because I have different items in my fridge to play with and different cravings. Enjoy!
Ever since diving in to Ayurveda, I’ve become more interested in using herbs as a healing art. Herbal medicine goes way back to ancient civilizations and are fun to use as home remedies.
Here are my three favorites that are easy to use and can even be grown at home!
Aloe Vera is my favorite because it is drought resistant yet still pretty and incredibly useful. My mother recently dropped an iron on her arm and after a few weeks of applying fresh aloe the skin healed miraculously. Aloe is also known to be effective in treating psoriasis, dandruff, burns, skin abrasions and can be a powerful laxative. I love the brand George’s that’s been making 100% aloe vera since 1979. It has a clean and refreshing taste, not bitter at all. Enjoy!
Not only is it considered one of the world’s healthiest foods & of the ginger family, but it such a HAPPY bright yellow color. Why take it and how? Here are the benefits: anti-inflammatory, it contains manganese, iron, B6, fiber, copper and potassium. It is a great remedy for bruises, chest pain, stomach and menstrual troubles. You can take it in pill form, but I highly recommend making a tea or simply putting more of it in your food….its the perfect way to enlighten your Sunday morning OMlette.
I grew up drinking fresh ginger tea with honey. We would simply cut up the root into thin slices and pour boiling water over top. Ginger is great for mestrual, motion sickness and tummy troubles like gas and bloating. It even has an enzyme that is known to reduce inflammation and helps with joint pain. Ginger tea is the first thing I make whenever my throat feels a little scratchy or if a cold is coming on. You might even try the pickled ginger at you favorite sushi joint.