Some of you are probably saying….what the heck is Ghee? And, I’m here to tell ya!
What is Ghee?
Ghee is clarified butter that has been simmered longer. The process of making ghee removes the water and milk fats, leaving a high-smoke point, meaning that it can be heated to a pretty high temperature before it starts to smoke, which makes it less carcinogenic (cancer causing). Ghee has been used for thousands of years, quite literally. It’s an ancient health food with it’s first known first known use of butter was back in 2000 BC in Southern India.
Health Benefits of Ghee
Rich in medium and Short Chain Fatty Acids
Although made from cow or buffalo milk, Ghee has a unique nutrition profile without any lactose or casein, but rich in short-chain and medium-chain fatty acids, so for those lactose/casein intolerant or sensitive, it’s a game changer. Ghee has >25% medium and short-chain fatty acids (vs butter with 12-15%), and these are the fats you want as they’re not associated with heart disease.
Ghee is Rich in Fat Soluble Vitamins A, D and E
People with gluten sensitivities, IBS, Crohn’s and leaky gut syndrome have a problem absorbing vitamin A. However, by using ghee for cooking, instead of butter, you can increase your absorption and intake. Also, the hard to find all important Vitamin D, can be made in the body after exposure to sunlight. Ghee improves digestion and absorption.
Ghee can be used in the place of butter. I personally love to sauté my veggies in it, as well as chicken. I’ve replaced Olive Oil and Flour in my original Chicken Piccata recipe with Lemon Ghee and coconut flour to make it super tasty and GLUTEN FREE (and is was FREAKING AWESOME)!!!!
Here’s my NEW Gluten Free Chicken Piccata Recipe…..
4 Chicken Cutlets, boneless, skinless
½ cup Low Sodium Chicken Stock
1 cup Coconut Flour
1 tsp Black Pepper
1 tsp Sea Salt
2 TBSP Capers, rinsed
2 TBSP Lemon Ghee
1. Heat a medium skillet to medium-high heat, add the Ghee.
2. In a small size bowl, combine coconut flour, black pepper and sea salt.
3. Rinse and dry the chicken dry. Dredge the chicken into the flour mixture and coat evenly and discarding the excess flour.
4. Add the chicken to the skillet and brown on all sides (about 2-3 min per side) and place on a plate and set aside. Do not crowd the chicken, depending on the size of your skillet you may need to do this in 2 batches.
5. Add the chicken stock, lemon juice and capers. Scrape up any brown bits on the bottom of the pan and then bring to a boil. Return the chicken to the pan and let simmer for another 3 minutes. Use the remaining liquid as a sauce for the chicken when serving.