Food as Medicine: Ashwagandha Ghee
Ghee is an ancient health food that is made by heating butter to separate the healthy fats from the water and milk fats. This process results in ghee containing no milk, lactose or casein and is suitable for individuals who are sensitive to these compounds.
This clarified butter is an excellent source of butyric acid, a fatty acid which feeds cells are the large intestine. This helps for digestion and nourishment in the Fall. Ashwagandha supports the immune system and nervous system and builds resilience as the weather becomes colder.
Prep time: 2 minutes
Cook time: 5 minutes
Servings: About 50
Small pot or saucepan (stainless steel)
Glass jar with lid – 12-16oz
Grass-fed Organic Ghee (or coconut butter/manna for vegan alternative) – 12oz jar
Ashwagandha root powder – 4 tablespoons
You can also add honey, cinnamon, ginger, or pumpkin pie spice to your preference!
If ghee is solid, warm ghee on low heat until liquid or place jar in a warm water pot.
Combine the ghee, ashwagandha and any other dried spices you prefer in pan.
Heat ingredients on very low heat for 4-5 minutes, mixing frequently with caution not to burn the herbs.
If adding honey, wait until the mixture is cooler to preserve all the medicinal properties of the honey.
Stir occasionally as it cools to ensure even mixing of herbs into the ghee.
Pour mixture into glass jar (or back into the ghee jar).
Use Food as Medicine:
Dose: 1-3 teaspoons daily.
Eat straight on a spoon, put on sweet potato, add to warn grains or cauliflower rice, put in coffee or tea, or use for cooking
Find ashwagandha (certified organic) at my online dispensary by clicking here. For this recipe, I usually use Banyan Ashwagandha (certified organic) powder.