Ghee, often called liquid gold in Ayurveda, is much more than just a cooking ingredient. It’s essential for nourishing the body, calming the mind, and balancing the doshas, especially during seasonal transitions like Ritusandhi. In this article, we’ll explore why ghee, when made from churned butter, holds therapeutic benefits, particularly for brain health and nourishing the dhatus (tissues).
Why Ghee Made from Churned Butter?
In Ayurveda, ghee is revered for its deep tissue nourishment and ability to support Agni (digestive fire). However, to be truly therapeutic, ghee must be made from churned butter. Churned butter, unlike regular butter, is created by churning fresh cream until it separates into butter and buttermilk, removing impurities and making the ghee easier to digest and assimilate. This enhances its cleansing and nourishing properties, which is vital for supporting the dhatus, especially during Ritusandhi.
The Benefits of Ghee in Ayurveda
Nourishes the Dhatus: Ghee penetrates deeply and nourishes all body tissues, from bones (asthi) to marrow (majja) and reproductive tissue (shukra). During Ritusandhi, it helps stabilize and strengthen tissues, which is particularly important as the body adjusts to seasonal changes.
Brain and Nervous System Health: Ghee is rich in essential fatty acids that nourish the brain and nervous system. It enhances memory, intelligence, and mental clarity while calming anxiety, often heightened during seasonal changes.
Digestive Support: By stimulating Agni without aggravating Pitta, ghee aids digestion and nutrient absorption, reducing the accumulation of Ama (toxins) in the body.
Anti-inflammatory and Antioxidant Properties: Ghee helps reduce inflammation, protects the body against free radicals, and supports a healthy immune response, crucial for maintaining dosha balance.
My Easy Ghee Recipe
To prepare your ghee, I use Lactantia churned butter, readily available in many supermarkets here in Montreal. Here’s a simple recipe to make ghee at home:
Ingredients:
500g of Lactantia churned butter.
Steps:
Melt the butter in a saucepan over low heat.
Let it simmer gently. You’ll see a white foam form on the surface.
Continue cooking until the foam disappears and the ghee turns golden with a nutty aroma. Solid particles will settle at the bottom.
Strain the ghee through a fine sieve or cheesecloth to remove the solids.
Let it cool and store in a glass jar.
How to Use Ghee
In Cooking: Add it to your cooked vegetables, soups, and curries for rich flavor and nutritional benefits.
In Health Rituals: Take a teaspoon of ghee in the morning to stimulate digestion.
Skin Care: Use ghee to moisturize dry skin and soothe irritations.
Ghee is a valuable ally for smoothly navigating seasonal transitions, nourishing both the body and mind. Incorporating ghee into your daily routine can transform your health from the inside out.
For more insights on how ghee can help balance your doshas during Ritusandhi, contact me for a personalized consultation.
With warmth and care,
Maria Jose,
Ayurvedic Practitioner
Comments