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Ghee Comparison Table

Comparison of ghee products for quality and price

This article was updated January 1, 2009. Please make your browser window wide to see the full table.

Ghee is very important in regard to free radicals, health and longevity. I will write more about that in another post. For now, I'l just say that ghee is more than an indulgence. In a healthy vegetarian diet, ghee can be viewed as an essential vitamin supplement (albeit, one that tastes really good). In this post I want to take a look at the products that represent the best value and I want to compare quality. Ghee is so important as an addition to the diet that quality should not be sacrificed -- especially because only a very small amount of ghee needs to be used.

Vegetable Soup Recipe for Spring Allergy Prevention

This is a vegetable soup recipe I tried today. The spice mixture is very close to the one I described in this article about how to prevent spring allergies. I modified it just slightly. When I am cooking for my taste, I reduce the coriander and fennel and I increase the cumin and black pepper.

My Newest Leafy Greens Recipe

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This dish is similar to saag, the delicious Indian dish made with spinach. I changed the recipe slightly today and it turned out to be the best saag I have ever tasted. I served it over brown basmati rice and it was a delicious meal. I felt like I had walked in to a top notch Indian restaurant for dinner. :)

The ingredients are:
4 cups of water
3 pounds (approximately) of leafy greens such as kale, collards or red swish chard (I use any leafy greens)
5-6 leaves (or more) of red cabbage
2 large carrots
2 large pieces of celery
1 large broccoli stalk (peeled to removed tough fibrous outer layer) or broccoli florets
optional -- 1 medium Jerusalem artichoke (Sunchoke)
optional -- a couple big handfuls of broccoli sprouts
1 small piece of fresh yellow ginger
other vegetables can be added too

4 tbsp Ancient Organics ghee
1 small yellow onion
1 inch piece of fresh yellow ginger
2 cloves of garlic

Easy Rice and Dal Recipe

This is what I cook when I don't have time to make anything that requires much effort:

1/2 cup organic brown basmati rice
1 cup organic yellow dal (split, hulled green mung beans)
6 cups water

1-2 tbsp Ancient Organics ghee
1 tsp natural mineral salt
1/2 tsp ground black pepper
1/2 tsp ground ginger
1 tsp turmeric
pinch hing
optional: 1/4 to 1/2 tsp of ground cumin
optional: 1/4 tsp of ground fennel

Directions:
bring water to a boil
rinse rice and dal
add rice and dal to boiling water, bring back to a boil, then reduce heat and simmer for one hour
add the ghee and spices, stir and serve
That's it!

Optional

A New Kale Recipe

This dish is similar to saag, the delicious Indian dish made with spinach.

The ingredients are:
4 cups of water
4 pounds of leafy greens such as kale, collards or even red swish chard (I use any leafy greens)
2 large carrots
2 large pieces of celery
other vegetables on hand and in season. I have used yellow squash, zucchini, broccoli and even Jerusalem artichokes and a radish

4 tbsp Ancient Organics ghee
1 small yellow onion
1 inch piece of fresh yellow ginger
1 clove of garlic

3 tsp cumin seeds
3 tsp turmeric (ground)
1/4 tsp fenugreek
1/2 tsp fennel seeds
1 tsp black pepper (ground)
pinch of hing
1/4 tsp nutmeg (optional)
1-3 tbsp coconut flakes
6 tsp sucanat or other natural sugar (not honey!)
3-4 tsp sea salt or natural mineral salt

Directions:
wash the greens and add to the boiling water in a large pot
chop the other vegetables and add to the same pot; cover with a lid

Kale Recipe - Updated

In a prior article, I suggested that kale should become one of our favorite foods because of its extremely high nutrient density. Kale is especially rich in nutrients that are good for vision, cancer prevention and more.

I also presented my first attempt at a recipe that would make kale taste good enough to eat on a regular basis. I don't think that recipe quite achieved my goal, so I came up with a second version, thanks in part to Route 79. (I altered my recipe with ideas I got from their recipe.)

My criteria remain the same as those I stated in the prior article. The dish must taste good and be easy to cook, while also being super healthy.

As I said in the first recipe, I am still undecided on which type of sugar to use. You can read my note there about why I included a little sugar in this recipe even though I don't normally eat any added sugar of any type. If you are curious about the garlic or ginger, read my notes there as well.