Ghee

Ghee is a clarified butter, meaning all the milk solids have been removed leaving behind a golden oil. According to Ayurveda, ghee is considered liquid gold and a staple in the postbirth pantry. It is added and included in most of the recipes below and you can either make the ghee yourself or buy ready-made (organic). It is considered a healthy fat that stabilises mood, hormones, relieves dryness, reaches all the tissues of the body, supports healthy digestion and elimination and enhances the flavour of all the foods it is added to.

• 2 lbs Organic unsalted butter

• Medium heavy based saucepan

• Glass jar

• Cooks muslin
  
  If you are choosing to make your own ghee,  it is a beautiful labour of love, so please do not leave it unattended

1. Put butter in a big saucepan

2. Allow butter to melt and turn down the heat to the lowest possible setting

3. Stir occasionally to solids aren't sticking to the bottom of the pan but avoiding skimming the

   foam

4. Avoid leaving the ghee unattended as it can burn

5. The ghee is done when all the moisture is released and milk solids at the bottom of the pan

   have turned light golden brown

6. Remove from heat leave to cool a little and the strain the golden ghee through cotton cloth into

   a glass jar

7. No need to refrigerate

**If you are Vegan, then organic (untoasted) Sesame oil is the alternative oil to use in all the recipes below.