ghee

My partner, Lita, makes us ghee in big mason jars.  Ghee is so delicious, I want to weep when I smell it bubbling on the stove.  Ghee is clarified butter, which tastes about a million times better than butter to me (and butter tastes so good!). I can't pretend I make it; Lita does such a good job, that I have never done it on my own, but I'll tell you her process.

She takes 8 sticks of organic unsalted butter - the best quality you can afford.  She puts them in a sauce pan (non Teflon coating is always best) and brings them to a boil over medium heat.  Then she lets it simmer / bubble for about 20 minutes.  This is the water bubbling out.  It will get foamy and then start to get clear and settle down and then it will finally get quiet.  There is a fine line between this clear, perfect, quiet state and the point at which it starts to burn, so take care.  Now it is ready to pour slowly into a mason jar.  You will find that the milk solids have fallen in little pieces to the bottom of the pan.  Don't let these fall into your ghee - this is what you wanted to separate from the ghee.  When the ghee cools it will form a soft solid again and you can keep in in the cupboard (you don't need to refrigerate it).   The milk solids that are left behind in the pan are also dangerously delicious.  I think the most decadent thing is to eat them with a spoon.  But if you don't want to go there, since really this probably isn't good for you, you can give them to your animals, who will appreciate them immensely.

You can use ghee any way that you use butter (it spreads beautifully).  Or you can use it like cooking oil.  Or you can even put a drop into your tea.

So why ghee?  Why alter our butter?

Ayurveda places ghee, or clarified butter, at the top of the oily foods list, as it has the healing benefits of butter without the impurities (saturated fat, milk solids).  It lubricates the connective tissues and promotes flexibility, says Dr. Vasant Lad, director of the Ayurvedic Institute in Albuquerque, New Mexico. Traditionally, the preparation has been used to promote memory, intelligence, quantity and quality of semen, and to enhance digestion. Modern science tells us that ghee also harbors phenolic antioxidants, which bolster the immune system.  (yoga journal)

Ghee is one of the most ancient and sattvic foods known.  It does not burn (like butter) unless heated extensively.  It synergizes with the food nutrients and nourishes the bodily constituents.  It also serves as a base for herbal ointments to treat burns, skin rashes, and other such conditions.

It is important to maintain a clean appearance and calm mind while preparing your ghee.  This is one of the most healing food sadhanas when performed with grace.  (A Life of Balance, Maya Tiwari)

Oh, and it tastes better.

mastering the art of the bean

 There are very few things that taste good from a can.  Soups are usually loaded with sodium and the vegetables are reliably mushy.  (And it is so easy to make a quick soup!) But let's talk about beans.  I admit that in a pinch when I haven't planned, I might grab a can of beans.  But the organic canned beans are super expensive and still usually have sodium added (this is bad).  Other cheaper brands will also have preservatives and artificial coloring (this is really bad).  So if you are in a pinch, make sure you rinse those canned organic beans really well, but ideally we want to cook them from the dried bulk goods.   It is so easy and they taste creamy and delicious instead of like, well, like "can."

Soak 2 cups of beans over night and then cook them in a big pot with plenty of water the next day.  Bring them to a boil and then let them simmer, usually 1 to 2 hours, depending on the type of bean and the freshness of the dried goods.  Drain and rinse and then use them for whatever you were hoping for.

Another great way to cook dried beans is in the crock pot.  This is the method I prefer because you don't have to watch them or worry about them boiling over.  Also, if you're paying for gas, you don't use your gas burner for over an hour.  Still soak the beans overnight.  Drain and rinse them and then put them in the crock pot.  Cover them with water and add any spices you wish, cover and turn it on low.  They should be ready in 8 hours, perfect for dinner.  This uses very little electricity and attention.

This morning I'm making pinto beans, which are my favorite because they are so creamy.  I've spent three months in Mexico and contrary to popular myth about stomach problems, I always leave feeling nourished and healthy because of the beautiful diet of pinto beans, eggs, avocado, corn tortilla, salsa, and fresh papaya with honey.

The best way to make Mexican pinto beans is to add a clove or two of garlic to your pot while boiling them or cooking them in the crock pot.  Drain them, reserving about a cup of the water they cooked in, and put them in the food processor with the garlic, salt, and a little oil.  You can slowly add a little of the reserved water until you reach the desired consistency.  Then you can re-fry them when you want them.

Beans are close to my heart because they are an excellent source of vegetable protein and fiber and taste good in just about anything.

Here is a basic bean time chart.