Easy peasy Ghee

As the winter months come to an end, spring is beginning to bloom. Leaving behind the warming stews and soups and cozy days with hot teas till next season. Time slows down and the days stretch long with the sun, loving (almost) every moment with our growing baby boy, inch by inch every day, week, month.

Though there is no words to explain how exhausting and challenging being a new parent is. Having committed solely to nursing for the first 6 months, definitely challenged me more than anything I’ve ever done before. Going at it day by day without family nearby, is I’m sure what some would think is a wild attempt. And it is, I don’t advise. Thank goodness for J, he is my hero and the cog that keeps the wheel moving. It’s times like these, where things can seem overwhelming, I bare down and focus so not to get lost in the chaos that life can drum up, (mostly in the mind that is). And look for inspiration in my amazing friends who are working it, hard, every day and focusing on ever-changing goals and ambitions. Love. These. People. 

I trust, there will again, be an opportunity to indulge in the creative possibilities food and nutrition pull me towards. It will come, in due time. Until then, here’s another dose of nutrition and buttery goodness to slather on your steamed or roasted vegetables. I’ve been getting into the routine of making our own ghee lately. Not in the traditional ancient India way (with raw milk and curds). But just with plain old grass-fed organic butter. Since my little boy is now mowing down real food, I like adding the ghee to vegetables which improves nutrient absorption dramatically. And of course loads of flavour! 

Making ghee removes the dairy solids and evaporates water from the butter, making it easy to digest and a highly nutritious saturated fat. Chalked full of vitamins a, d, e and k (the fat soluble vitamins). With a high smoke point suitable for roasting and frying, used as well therapeutically in Ayurvedic cooking or for your own cast iron pan!

p.s. welcome to my new digs! Squarespace has graciously supplied me with a beautiful platform. A work in progress - in the meantime, eat it up!


Yield: 2 cups


In a saucepan, cook the butter on high heat until it boils.

Turn down to low heat, removing foam from the top as it collects.

Let the fat deposits turn a tan golden color. When all the fat deposits have sunk to the bottom and you can see clear through the ghee, you are done. Turn off the heat.

Let sit until just warm and strain through muslin or several layers of cheese cloth.

Store in a glass container in a cool place.


Source: Bauman College Recipe Book

Crock Pot Chicken Stock


I’ve tried making homemade stock in the past, but failed miserably. It was
a vegetable version with celery root and I don’t think I cooked it long enough. I make soups quite often and hate store-bought broth cubes that can be full of preservatives and added sodium. This time I made a super flavor-packed organic chicken stock made in my crock pot. I used this recipe as a guideline. This makes a lot of stock but can be froze up to 4 months.


  • one
    4-5 pound organic chicken
  • one
    medium onion quartered
  • two
    carrots quartered
  • two
    celery stalks quartered
  • four
    cloves of garlic roasted
  • four
    dry bay leaves
  • four
    fresh thyme twigs
  • 1/2 tsp
    sea salt (you’ll probably need more)
  1. Clean chicken and place into the crock pot, season with salt.
  2. Fold in chopped vegetables, garlic and bay leaves.
  3. Fill crock pot with water until it covers the chicken entirely.
  4. Cover with the lid and cook on high for 6 hours.
  5. Skim fat off the top, remove meat and refrigerate.
  6. Give it a taste to see if it needs more sea salt - mine did. Place the bones back in the pot and add in thyme. Put cover back on for 2 hours on low.
  7. In a large bowl, put a colander inside and pour the stock and filter the solids from the broth. Discard solids.
  8. (This is the key to smooth, clean stock. I used a large pot and tied some cheesecloth to the handles.) Gradually pour stock into the pot.

Let the stock cool (no longer than 1/2 hour) before transferring to jars. The stock can keep in the freezer for about 4 months.