If I had to choose one staple I couldn’t go without, that would be ghee. It is the magical golden substance that makes everything cook well and taste better. Ghee has been glorified throughout the Vedas, used through centuries in cooking and yogic rituals, and included in numerous Ayurvedic remedies. I am so glad that more and more nutritionists and naturopaths today value ghee’s nurturing properties and recommend it as an essential component of a healthy diet.
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Entries by Divya Alter
There are a few important terms to understand when talking about milk: Ahimsa. Ahimsa is a Sanskrit word with many connotations, but its root meaning is basically “nonviolence” or “without harm.” It is used to refer to milk from cows that are happy and loved and will never be killed. Such milk is rather rare […]
Milk is the basic dairy product that gets transformed into other forms of dairy such as yogurt, cheese, butter, buttermilk, or ghee. Here I will focus on milk; you will learn about the other dairy products in the recipes coming next. Ayurveda calls milk “ambrosia,” but when consumed in the wrong way, it can turn […]
The ancients describe yogurt as one of the most beneficial substances on earth. Here are some of its healing benefits (again, this describes the best quality yogurt): Cleanses the taste buds and enhances our ability to taste food Stimulates digestion (a great source of digestive enzymes) Builds sperm and ovum Lubricates the body’s channels Increases […]
Do’s with Yogurt When mixing into cooked grains, vegetables, or soups, gradually stir in the yogurt after turning off the heat; otherwise it will break up and curdle. For most people, the best time of day to eat yogurt is between 10 a.m. and 2 p.m., when digestion is strongest. Sprinkle yogurt with a pinch […]
Time magazine startled us in June of 2014 when it published a cover article titled: “Eat butter. Scientists labeled fat the enemy. Why they were wrong.” After fifty years of deprecating saturated fats, scientists finally confirmed that butter is not the enemy but should be an essential part of our diet. The article concludes that […]
Here’s what I have learned from the ancient Ayurvedic texts about ghee: Enhances digestive fire while having a cooling and alkalizing effect on the whole body Calms and rejuvenates the eyes Promotes longevity Binds fat-soluble toxins Cools and lubricates the stomach wall Pacifies the Airy and the Fiery Enhances complexion and glow of the face […]
Ghee’s smoke point is 485°F and it is ideal base oil for boiling, sautéing, baking, roasting, and pan-frying (even deep-frying, although I don’t recommend it). Melt the ghee on medium-low heat to fry spices, flatbreads, or omelets or to sauté vegetables. Protect it from smoking and burning, as burned ghee is very unhealthy and should […]
from What to Eat for How You Feel: The New Ayurvedic Kitchen (copyright Rizzoli) Having grown up in Bulgaria, known for its exceptional yogurt, I am very attached to yogurt’s taste, probiotic strength, and consistency—that’s why I like to make it myself. A good-quality yogurt is a trusted source of healing friendly bacteria, protein, calcium, […]