Natural High Performance Products
Designed by Mother NatureSM
What do your 100 billion brain cells have in common?
FAT!
You know the old phrase: “Fatty Head.” Well its true, your brain is mostly fat.
But what kind of fat, and is your diet helping or hurting your brain?
By improving the quality of fat in your diet, you can help your brain cells reconnect!
Organic Clarified Butter (Ghee)
Supports general vitality and brain health
Ghee, or clarified butter, is free of milk solids and lactose, and is a traditional source of cooking oil with unique benefits. Ghee is a time-honored alternative to hydrogenated oils and trans-fatty acids that clog arteries and promote free-radical damage. In the ancient ayurvedic literature it is recommended to help digestion, elimination, complexion, vitality, and brain function, including memory, intelligence, etc.
Ghee made with Organic, rBST-Free Clarified Butter
Approximately one-month supply
13oz Glass Jar
| Organic Ghee AAC-2054 13 oz/369 gm | |
 | $12.95 |
Traditional Benefits of Ghee
- Enhances digestion and absorption
- Regulates elimination
- Balances stomach acid
- Makes the complexion clear and bright
- Enhances the production of ojas, the finest product of digestion, responsible for bliss, health and immunity
- Supports mental function—improving intelligence, memory and comprehension
Ghee: the golden oil of ayurveda
Ghee is simply clarified butter — butter with all the milk-solids removed. Ghee is a time-honored alternative to hydrogenated oils that clog arteries and promote free-radical damage.
All-natural, salt-free and lactose-free, Maharishi Ayurveda ghee stays fresh for weeks at room temperature. Maharishi Ayurveda ghee is not hydrogenated or oxidized, and contains no transfatty acids. Our Ghee is made from organic butter that is free of rBST.
What is ghee?
Ghee The word ghee is pronounced with a hard G as in GO and a long E as in GLEE. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making ghee light, pure and resistant to spoilage.
"I wanted a replacement for butter and margarine -- I started using Maharishi Ayurveda ghee and I like it so much better. Ghee has excellent flavor, better than butter. I use ghee for baking and as a spread."
—D.J., Noble, OK
Ghee: Ayurvedic Cooking Oil
Looking for a cooking oil that's healthy, yet doesn't mean you have to compromise on taste? Consider Ghee – the ayurvedic cooking medium that's been around for thousands of years. It has a rich, buttery taste andaroma, and comes with a host of benefits that are listed in the traditional ayurvedic texts.
Benefits recognized in the ayurvedic texts
Ayurveda considers ghee the ultimate cooking oil, with diverse mind/body benefits listed in the ancient texts –
- Absorption: Ghee is an integral part of the science of ayurvedic herbal formulation. Since ghee is an oil, it can bond with lipid-soluble nutrients and herbs to penetrate the lipid-based cell walls of the body. It is stated to increase the potency of certain herbs by carrying the active components to the interior of the cells where they impart the most benefit.
- Preservative: Ghee does not spoil easily, and actually preserves the original freshness and potency of herbs and foods. It does not need refrigeration.
- Digestion: The ayurvedic texts say that ghee helps balance excess stomach acid, and helps maintain/repair the mucus lining of the stomach.
- Mild Burns: Like aloe, Ghee is said to prevent blisters and scarring if applied quickly to affected skin.
- Mind: Ghee is said to promote all three aspects of mental functioning – learning, memory and recall.
- Ayurvedic Balance: Ghee balances both Vata (the ayurvedic mind/body operator that controls movement in mind and body) and Pitta (the operator that controls heat and metabolism).
Ghee has been given the cherished title of "rasayana" in ayurveda – pre-eminent herbs and foods that help overall health, longevity and well-being.
The right kind of fat
It is generally recognized that some fat is essential for health. A totally fat-free diet can actually accelerate aging of the skin, nerves and brain cells. Without an adequate quantity of the right kind of fat in the diet, cell regeneration can be adversely impacted. Fats are needed for efficient absorption of crucial lipid-soluble vitamins such as A, E, D and K.
The stomach lining, which protects the stomach from the acids it secretes to help break down foods, needs fat to maintain a healthy coating. Similarly, cholesterol in the body serves functions that are crucial to health, such as building cell membranes, and hormone and bile balance It is only when cholesterol is damaged by harmful free radicals that it leads to clogged arteries and heart problems.
Ghee imparts the benefits of the best essential fatty acids without the problems of oxidized cholesterol, transfatty acids or hydrogenated fats. It is also resistant to free radical damage and is both salt and lactose free.
Versatile Cooking Medium
Ghee has an excellent aroma and is so flavorful that you can use half or two-thirds as much as other cooking oils. It has a very high burning point and doesn't burn or smoke during cooking. It combines excellently with a wide variety of spices. You can use ghee to saute foods, in baking, to deep-fry, or even as a spread.
Ghee: Ayurvedic Cooking Oil - "Looking for a cooking oil that's healthy, yet doesn't mean you have to compromise on taste? Consider Ghee – the ayurvedic cooking medium that's been around for thousands of years. It has a rich, buttery taste and aroma, and comes with a host of benefits that are listed in the traditional ayurvedic texts."
Ghee: The Ayurvedic Liquid Gold - " Maharishi Ayurveda considers it a Rasayana, a rejuvenating and longevity-promoting food. Ghee is traditionally made by heating butter until it becomes a golden liquid. The coagulated lactose and other milk solids are removed in the process, making it suitable for lactose intolerant people."
Cook with ghee - the golden oil of ayurveda
In ayurveda, ghee is considered an effective "carrier" of the lipid-soluble portion of herbs and spices to the various parts of the body. Plus, it is so flavorful and aromatic that you can use half as much as ordinary oils.
Spread ghee on toast, corn-on-the-cob or your favorite vegetable... use it to top a baked potato ... sauté spices in ghee... pour some over hot cooked rice or pasta ... mmm, delicious.
Recipes to Delight Everyone
Mixed Vegetables in a Tomato-Cream Sauce
- 2 cups mixed prepared vegetables (such as shelled peas, small broccoli or cauliflower florets, diced potatoes, zucchini or carrots, cut green beans)
- 1 1/2 cups pureed tomatoes
- 1 cup water
- 2 tbsps Ghee
- 1 tsp ground fennel
- 1 tsp ground black pepper
- 1 tsp ground turmeric
- 1 tsp ground Hungarian paprika
- 1 tsp minced fresh ginger
- 1/2 cup heavy cream
- 2 tsps chopped fresh cilantro
- Salt to taste
Heat Ghee in a large pan. Add ginger and dry spices, stir to release aromas. Immediately add the vegetables, saute for 3-4 minutes, coating vegetables with the spice-laden Ghee. Add the water, cover and cook until vegetables are nearly done. Add pureed tomatoes and salt, stir and continue cooking for 3-4 minutes. Turn off heat, stir in the cream, top with chopped cilantro and serve with rice or bread. Serves 2.
Three Pepper Rice
- 4 cups cooked Basmati rice (tender, but grains fluffy and separate)
- 3 bell peppers, one each red, yellow and orange, julienned
- 1/2 cup small broccoli florets
- 1 tsp dried sweet basil leaf
- 1 tsp dried rosemary
- 2 tbsps Ghee
- 8 halved black olives (optional)
- Salt and black pepper to taste
- 1 cup grated Parmesan cheese
- 2 tbsps chopped fresh cilantro
Heat the Ghee in a large pot. Add peppers, saute for 3-4 minutes on medium high heat. Add the broccoli and continue sauteing for 5 minutes more. Add the basil and rosemary, stir to mix. Fold in the rice, salt and pepper and 2/3 of the cheese. Turn off the heat and stir gently until well mixed. Garnish with olives, cilantro and remaining cheese.
Serves 4 as a side and 2 as a main dish
Note: Basmati is a long-grained rice grown in northern India. It has a nutty flavor and aroma which combines especially well with Ghee and spices. Available at Indian grocery stores or some health food stores.
Olive Stuffed Cherry Tomatoes*
Serves 5
- 10 large cherry tomatoes, cut in half and scooped out
- 2 Tbsp olive oil
- 1 Tbsp Garlic & Rosemary Ghee
- 1 cup black and green olives
In food processor, process olives and Ghee until it becomes a paste. Slowly drizzle in olive oil until it is smooth. With a teaspoon, stuff the mixture into the tomatoes.
Hearty Vegetable Stew*
Serves 4
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 3 medium potatoes, chopped
- 1 medium turnip, chopped
- 1/2 head cabbage, shredded
- 4 cups water
- 4 tsp Better than Bouillon vegetable base, seasoned vegetable stock or vegetable broth.
- 12 oz. diced tomatoes
- 2 Tbsp Garlic, Fennel, & Basil Ghee
- Salt, pepper, rosemary to taste
Saute vegetables in Ghee until beginning to soften. Add water and vegetable base and bring to boil. Add tomatoes and spices and simmer for half an hour until vegetables are done but not mushy.
* Recipe courtesy of Chef Jorgé Bruce Caughman
author of Chef Jorgé Cooks with Ghee (scheduled for release in Fall 2000),who appears regularly on QVC and produces his own cable show, “Hollywood’s Cooking,” in L.A.
Lemon-Scented Couscous Mediterraneo**
Serves 4–6
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 cup Ghee with lemon, dill and thyme
- 1 cup couscous
- 1/4 cup slivered sun-dried tomatoes (preferably not oil-packed)
- 1 cup green beans cut into 1/2” pieces
- 1/3 cup toasted almonds or pistachios
- 1/2 cup chopped flat leaf parsley
- 1/4 cup sliced kalamata or black olives
- Bring the broth and salt to a boil.
- Meanwhile, melt the Ghee in a 1 1/2 quart saucepan. Add the couscous and sauté for 2 minutes on a low heat, stirring constantly.
- Pour the broth into the couscous. Add the green beans and sun-dried tomatoes. Stir, cover, and simmer on a low heat until all the broth is absorbed and the couscous is tender, about 5–10 minutes. Remove from the heat and allow to stand, covered, for a minute or two to complete the cooking process.
- Fold in the nuts, parsley and olives.
Rustic Polenta Muffins with Pine Nuts**
12 muffins
These savory, pine-nut studded muffins are wonderful accompaniments to luncheons and dinners, in addition to playing their usual role as breakfast fare. You can prepare them in no time in a food processor.
- 1 cup water
- 1/2 cup polenta
- 1/3 cup melted Ghee with garlic and rosemary
- 1 cup unbleached white flour
- 2 Tablespoons raw or brown sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup buttermilk
- Heat the oven to 400 degrees. Butter a muffin tin.
- Bring the water to a boil. Slowly stir in the polenta. Cover, remove from the heat without cooking, and allow to cool to room temperature.
- Mix the flour, sugar, baking powder, soda and salt together.
- Beat the Ghee into the polenta until the grain is free of lumps. Add to the dry ingredients. Add the buttermilk. Beat just until the ingredients are mixed together and no more. Overbeating toughens the muffins.
- Bake for about 20 minutes until done. Be careful not to overbake, or the pine nuts will burn. Remove each muffin carefully to a platter. (Do not overturn the muffin tin and shake out the muffins, or you’ll lose all the pine nuts!) Serve warm with more Ghee with garlic and rosemary for spreading.
Ghee-Roasted Winter Squash and Peppers**
Serves 4–6
An exciting change for those accustomed to tasting winter squash with sweet flavorings. Although you can use any type of winter squash, kabocha squash works particularly well.
- 5 cups winter squash, peeled and cut into 1” cubes
- 2 cups red bell peppers cut into 1” chunks
- 1/4 cup Ghee with garlic
- 2 Tablespoons lemon juice
- 2 Tablespoons chopped fresh rosemary, or 2 teaspoons dried rosemary leaves
- salt
- pepper
- 1/3 cup grated Parmesan cheese
- Heat the oven to 400 degrees.
- Place the squash, peppers, Ghee, lemon juice and rosemary in a bowl. Sprinkle with salt and pepper, and toss together well.
- Spread evenly in a covered casserole and bake until the squash is tender, about one hour.
- Remove the cover. Sprinkle the Parmesan evenly over the vegetables and return to the oven for another 10 minutes.
Creamy Fennel–Potato Soup**
Serves 4–6
Ghee makes wonderfully rich, creamy soups without the use of cream. The secret of this soup’s intense flavor is the slow sautéeing of the fennel in the flavored ghee. Save some of the feathery fennel tops for a garnish.
- 1/2 cup ghee with Garlic, Fennel, & Basil
- 4 cups thinly sliced fennel
- 4 cups boiling potatoes, peeled and cut into small chunks
- 4 cups vegetable broth
- salt
- white pepper
- Melt the Ghee in a soup pot on a low heat. Add the fennel. Sprinkle with salt, stir and cover. Cook on a very low heat, stirring occasionally, just until tender.
- Add the potatoes and vegetable broth. Bring to a boil. Cover, reduce heat, and simmer until the potatoes are tender, about 15 minutes.
- Purée the mixture in a blender in three batches until very smooth. Return to the soup pot and season with salt and white pepper. Garnish with a sprinkling of chopped fennel tops.
** Recipes courtesy of Miriam Kasin Hospodar author of Heaven's Banquet
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. The information provided on this site is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional or any information contained on or in any product label or packaging. You should not use the information on this site for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. You should consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem.