Grassfed Ghee/butter is delicious and healthy

We're always looking to maximize the nutrition in the foods we eat, the bonus being that the freshest foods taste the best. Happy to use an Indian clarified butter called ghee, which has the milk protein removed so it is casein-free. Even better to find Pure Indian Food's organic and GRASS FED ghee. It's a bit runny because it is made with spring milk (when cows eat fast growing grass that has all those great vitamins--as opposed to cows eating grain, which is not good for them), a beautiful gold color, and it tastes great. We used it in some of J's cannabis cookies.

Thinkers like Dr. Weston Price believe that spring-grass-fed milk products are good for fertility, possibly because of something he called "activator X," that might have been an early identifying of Vitamin K.

Also,from their web site:

More Conjugated Linoleic Acid (CLA):
Pasture-grazed cows have more CLA in their milk than grain fed cows and our lab tests show our ghee has more CLA than plain butter. CLA is an antioxidant and essential fatty acid that has been getting a lot of attention lately. In animal studies, it reportedly exhibits anticarcinogenic and other beneficial physiological effects. http://www.accessdata.fda.gov/ScienceForums/forum03/E-04.htm

And...this company is run by a family, which has been making ghee since 1889. It's slightly more money than the ghee I get at the health food store, but I'll be getting my ghee from Pure Indian Food because they work hard to make the healthiest product possible.

Here's an idea: Instead of spending money on more disposable, unwanted STUFF for the holidays, why not get you and your family THE GIFT OF GOOD HEALTH?

Sandeep Agarwal, one of the owners, kindly passed on this delicious recipe.


Healthy, healing recipe:

KHICHDI (Rice & Mung Bean Stew)
¾ cup split mung (or moong) beans (rinse, soak overnight, and drain)
¾ cup white basmati rice (rinse, soak overnight, and drain)
6 cups water
¾ cup frozen green peas, thawed
¾ cup potato, cut into small wedges
¾ cup cauliflower, broken into small florets
¾ cup carrot, diced
½ teaspoon turmeric powder
1 teaspoon cumin seeds
1 small pinch of asafoetida powder
2 whole cloves
2 tablespoons fresh cilantro, chopped
3 tablespoons ghee (clarified butter)
2 teaspoons sea salt

Heat a stockpot over medium heat. Add rice, mung beans, water, turmeric powder and salt. Bring it to
a full boil. Reduce the heat and simmer, partly covered, stirring occasionally for about 40 minutes or
until rice and beans are mushy.

While the rice and beans are being cooked, heat ghee in a large skillet. Add cumin seeds and sauté until they start to pop. Turn the heat low. Add asafoetida powder and cloves and cook for 5-10 seconds.

Add all the cut vegetables and mix well. Cook over low heat until the veggies are tender.
Now mix cooked vegetables into rice and beans. Ladle khichdi into bowls. Make a small hole in the center of khichdi and pour one teaspoon ghee into it. Garnish with chopped cilantro and serve hot.

Yogurt or Indian pickles could be delicious accompaniments.
Serves 6.
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