Clarified butter or ghee is traditionally found in Indian cooking and has gained popularity over the years and is now considered one of the best oils out there. It has a high cooking temp and is this week’s oil. Ghee is fantastic for supporting you not only for your fertility journey but to support our immunity too. Clarified butter or ghee is amazing. Not only does it taste great, but it is a very healthy way to support all of you especially during the winter months.
It helps to strengthen the body, longevity, reduce gastrointestinal inflammation… and helps to fight diseases like Alzheimer’s as well. Adding this gives us a great dose of buyteric oil which is a fatty acid that is both antiviral and anti-inflammatory.
Because it builds essence, we can improve fertility and having enough building blocks to improve each phase of your cycle. Remembering that we are born with essence called pre-natal essence which we receive from our parents.
This allows you to have healthier phase 1 to allow the uterus to work effectively to release all of the endometrial tissue during your period, follicles during phase 2, during phase 3 releasing the follicle on time, without pain allowing for the follicle to move through the fallopian tube and finally in phase 4 implant into the wall of the uterus.
First, as a topping or main cooking oil, also I like to add it to warm milk with cardamom at bedtime, into my oatmeal with cinnamon and sugar or a great recipe called Panjiri.
Panjiri is an Indian version of granola-but much healthier boosting your essence, yang and blood. It is warming in nature and should be eaten in small doses. It’s originally used as a post-partum/lactation or recovery food. If you are trying to become pregnant, just take a small amount of it at a time.
Maybe a teaspoon or two per day due to the warm nature.
Melt ghee in a sauté pan and toast nuts until aromatic and remove, add raisins and coconut cook until aromatic.
Remove and finally toast the flours and add the remainder of the ingredients to the pan and combine.
If the mixture is dry, add in more ghee until it is moist and holds together.
Keep in a cool, dry place and store up to 4 weeks.
You can make a large batch and freeze it too.
To make, place 1 pound of unsalted butter in a pan and cook on medium, stirring occasionally until the bottom of the pan begins to turn white.
Then, you need to stir constantly until the color begins to brown/saffron once the milk fats cookout, the color will change, and you will see brown.
Once this happens, remove from the heat and allow to cool.
Place in a glass jar/lid and store at room temperature.
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