As someone who is allergic to cow’s milk, I haven’t yet found a good butter supplement that I liked the taste of. I have tried Ghee in the past, and whatever brand I tasted was just horrific, so I assumed all Ghee was gross. Apparently, I was just unlucky in my first attempt, because Pure Indian’s Ghee is not only safe for a cow’s milk allergy, but tastes delicious! Unlike some of the vegan, gluten free butter alternatives I’ve tried, Pure Indian’s Ghee tastes like butter, without the after effect of chemicals and other ingredients I can’t pronounce.
If you’re in the Austin area, you can pick up a jar at Peoples RX (love them!) or you can order it online on Pure Indian’s site here: http://www.pureindianfoods.com/Grassfed-Organic-Ghee-p/ghee.htm
A little about their Ghee:
Pure Indian’s Grass-fed Organic Ghee is made from the milk of pastured cows, fed on fresh green grass in spring and fall. No GMOs, no added salt, no preservatives, no Trans Fats, no colors or dyes, no MSG, no flavor enhancers. The one and only ingredient is milk, with absolutely nothing else added to it.
World’s First Grass-fed and Certified Organic Cultured Ghee
This is world’s first Grass-fed and Certified Organic Cultured Ghee! Ghee is one of the most sacred and healing foods described by the ancient Ayurvedic texts. It is made by a simple process of gently simmering cultured butter to remove potential allergens such as casein and lactose. What remains is the pure delicious butter oil, described as conferring good health and longevity. Click to read their full description and purchase their Ghee!
Here are some other suggestions from their site for the use of ghee, though I enjoy mine on fresh steamed veggies. And remember, a little of this stuff goes a long way, so this jar will last you the whole 3 month’s shelf life upon opening.
- Toss into fresh popped popcorn or make your own: Melt ghee, add salt and popcorn, pop until done.
- Mix with good quality coarse sea salt (like Celtic Sea Salt®). Add chives and spread over pita bread.
- Mix with nut butters such as almond, peanut, cashew and others for an amazing dip for apples and other fruits.
- Stir-fry minced fresh garlic in ghee and pour over fresh hot bread.
- Sauté garlic in ghee and use it to make out-of-this-world hummus.
- Spread over whole grain crackers; top with cheese.
- Stir into piping hot soup just before serving.
- Drizzle over fish, lobster, scallops, and crab.
- Stir into hot bean dishes such as Hoppin John, or Pasta e Fagioli.
- Stir into hot daal (Indian lentil soup) before serving.
- Combine minced garlic with plenty of dried herbs such as thyme, rosemary, sage, and parsley. Add salt, pepper, and enough ghee to make an herb paste; rub into a chicken and roast until done – be sure to baste with pan juices!
- Try it on hot rice – you’ll never look back!
- Drizzle over fresh steamed veggies.
- Brush a layer over corn-on-the-cob.
- Stir fry greens such as kale, collards, and Swiss chard in ghee for great flavor and digestibility.
- Makes great flour and corn tortillas.
- Coat root vegetables with ghee, salt, and pepper; cover and roast at 425 °F until tender.
- Ideal for sautéing or caramelizing onions.
- Mash into hot baked potato, or stir into hot mashed potatoes.
- Rub ghee into the skins of potatoes or sweet potatoes; prick with a fork and bake at 400 °F until tender.
- Sauté mushrooms in ghee with a splash of wine and a pinch of salt for the best mushrooms ever!
- Spread over fresh hot Roti (Indian flat bread).
- Stir hot rice, quinoa, buckwheat, couscous or millet in hot ghee for 5 minutes; add liquid and cook as directed.
- Mash into baked potatoes with sour cream and chives.
- Mix 2 tsp ghee with 1 tsp carob powder and a few drops of agave nectar; spread over rice cakes for a quick gluten free dessert.
- Use in cakes and cookies; they’ll taste great and keep fresh longer.
- Melt chocolate; add a spoonful of ghee and enough powdered sugar to make a glaze. Use for cakes, quick breads or cookies.
- Stir a tsp into hot pudding before cooling – fantastic!
- Saute sliced apples or pears in ghee; sprinkle on some raw sugar and cinnamon; top with ice cream or yogurt.
- Mix ghee and coconut oil; sauté bananas with brown sugar; top with cream or ice cream.
- Ghee is the secret to making perfect Hollandaise Sauce; it’s a perfect butter substitute and it’s easy to work with.
- Delicious in Bolognese Sauce as is or with olive oil.
- Mix ½ cup melted ghee with ½ cup olive oil; refrigerate in container with lid and use for sautéing, spreading, and in sauces calling for olive oil.
- Simmer ghee, white wine, lemon juice, garlic, and a sprig of fresh thyme. Add salt and pour over cooked fish.
- Spread on toast, muffins and bagels – unlike cold butter, ghee spreads easily.
- Stir into oatmeal or cream of wheat just before serving.
- Scramble or fry eggs in ghee – they won’t stick to the pan.
- Make a French-style omelet with ghee; it’s firm and won’t turn brown like with butter.
- Use to sauté lean turkey bacon; works great, tastes great, and won’t stick to the pan.
- Warm maple syrup with ghee; drizzle over hot blueberry, buttermilk, or buckwheat pancakes.
- Saute veggies such as onion, tomato, and mushrooms in ghee; whisk in beaten eggs and make a breakfast frittata.
- Make French toast; brown in ghee for great flavor!
- Pack it up for traveling, camping, picnicking, and hiking – it’s shelf-stable and doesn’t need refrigeration.
- Massage into skin instead of lotion or massage oil; it keeps skin and joints supple.
- Keep lips moist: use ghee in place of lip balm.
- Rub ghee into cuticles to help keep nails in good shape.
- Enjoy straight out of the jar! ☺
- Use in place of regular butter for sautéing; it doesn’t smoke or burn as easily.
- Use in dairy-free recipes; milk solids are removed from ghee during the clarification process.
- Use in place of vegetable oil for basting, sautéing, and broiling.
- Use in place of butter for drizzling over veggies, toast, pancakes, waffles, grain dishes, fish, poultry, and meats.
