My gorgeous grandmother Beatrice (Trixie) passed away last year at 97 years of age. I love this photo of her, as it captures her style. She was a party girl, an animal lover, a great horsewoman; always beautifully groomed, not a hair out of place, was impeccably dressed, and, according to my Aunty, you could wear the clothes she sewed inside-out, they were created with such attention to detail.
Above all this she had a passion for cooking, especially for a crowd! She studied at Le Cordon Bleu, so it was always a lavish, gastronomic feast when we visited.
One of the staples in her fridge was Ghee; she used it all the time, especially in casseroles and curries.
If you are a health & wellbeing junkie, you will know that my grandmother was onto something by using this ancient ingredient as fat is definitely back on the menu! Science is catching up with old school cooks like my grandmother who used good fats, ghee, butter & coconut oil. These are the fats that are good for the brain.
Ayurveda has long proclaimed the extraordinary benefits of ghee, and just to name just a few:
- Ghee has magical healing properties, enhancing the nutritional elements of food.
- Ghee contains butyric acid, a fatty acid with both antiviral and anti cancer properties.
- Ghee is good for the joints.
- Ghee has long been used in Ayurvedic medicine to transport herbs and spices to the cells of the body.
- Ghee is good for the brain and memory.
- Ghee aids digestion.
- Ghee promotes the healing of wounds.
- Ghee tastes delicious, enriching the flavour of anything you make!
Check out my post on how to make your own gorgeous ghee, here!
Now, please excuse me now while I go and enjoy some fat!
References: Big Fat Lies, David Gillespie, Grain Brain, DR David Permutter, Healing with Wholefoods, Swami Sadashiva Tirtha