San Francisco, California
London, United Kingdom
Want to learn how to make the best ghee in the world? Of course you do! That's why you should sign up right now for this class.
The flow is super simple. You show up at 6:30. We start the ghee on the stove and head into the cozy living room for a discussion about why ghee is so awesome.
I'll make a big pot of kitchari with seasonal veggies for dinner, so come hungry!
Cost- $60 (includes a small jar of ghee and dinner)
There are only 10 slots available for this class, so please be sure to register today by clicking on this link-
For the Ghee Rookies- (I like to call them Ghookies) Here is a little tid bit about ghee from the Ancient Organics Ghee website…
"In India, ghee has always been a sacred and celebrated symbol of auspiciousness, nourishment and healing; especially in the daily rituals of cooking and worship.
Ghee is a premium cooking oil celebrated for its taste, nutritional benefits, and medicinal qualities. Ayurveda, the ancient medical science of India, recognizes ghee as an essential part of a balanced diet, and considers it to be the best fat one can eat. Ghee is the very essence of butter; the end result of a long, slow, careful clarification process that removes all the moisture, milk solids and impurities. The absence of milk solids and water in ghee make it completely shelf stable. Ghee has one of the highest flash points (485ºF) which make this oil the best choice for high temperature cooking.
Ghee is comprised of full spectrum short, medium and long chain fatty acids, both unsaturated and saturated. Ghee contains Omega 3 and Omega 9 essential fatty acids along with vitamins A, D, E and K. Ghee made from organic butter of pastured cows is one of the highest natural sources of CLA (Conjugated Linoleic Acid). 9 phenolic anti-oxidants, as well as numerous other minerals are present in ghee.
Ghee is known as a substance that gives longevity, its elemental qualities balance the aging characteristics by enriching the living body.
Ghee has been used for centuries as a digestive and elimination aid, for energy, sexual vitality, skin and eye health, as a lubricant for the joints and for alkalizing the blood.
The purity of ghee allows it to be deep penetrating and nourishing as it passes through the lipid membranes of cells. For this reason, the vitamins and minerals from food cooked in ghee will be drawn deep into the body where they impart the most benefit. The assimilation of the nutrients increases when suspended in a ghee matrix. When you add spices to ghee to cook with the flavor is carried deep into the food. Many herbal preparations use ghee as the carrier oil because of these characteristics"