Ghee – Liquid Gold

just made gheeThis is how I make ghee:

Ingredients

  • 1 lb. of organic, unsalted butter (4 sticks of butter)

Tools

  • 1 quart pan
  • 1 spoon (a soup or cereal spoon works great)
  • 1 pint mason jar and lid
  • 1 canning funnel
  • 1 non-bleached coffee filter
  • 2 small clips (to hold the coffee filter on the funnel)
  • 1 small bowl

Make the Ghee: Melt the butter in the pan over medium heat.  Reduce the heat to medium low.  The milk solids will start to separate and foam will rise to the top.  Spoon the foam into the small bowl.  After about 10 minutes, skim more of the foam in milk solids off the top without disturbing the golden liquid below the surface.  Repeat this process as milk solids rise to the top for the next 20 minutes or so.  When the ghee stops bubbling the ghee is ready. Remove the pan from heat.

Tip: If the milk solids at the bottom of the pan start to burn, the heat is too high. These burned milk solids will make your ghee smell and taste burned and this is not awesome. Transfer the ghee to another pan and discard the burned milk solids.

Store the Ghee: While the ghee is still warm/hot and liquid, it is ready to transfer to the mason jar.  Place the coffee filter in the funnel and secure it with the clips. Place the funnel in the mouth of the mason jar.  Slowly pour about half of the ghee into the funnel.  As the ghee filters into the mason jar, pour more ghee.  Repeat this process until no more ghee is left in the pan.

When all the ghee has been filtered, close the lid and your are done!

I love Titly’s video: https://www.youtube.com/watch?v=wkZgIN4cZYc

If you have questions about ghee, please feel free to leave comments or ask me any questions.

Much love,

Diana

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Simple Chicken-less Chicken Noodle Soup

Serves 2 – 3

Ingredients (all organic if possible):

  • 1 tablespoon ghee
  • 3 stalks of celery (must be organic) chopped
  • 2 small, thin carrots chopped
  • 1 yellow onion chopped
  • 1 box 32 oz. chicken bone broth
  • 1/4 cup small egg bowtie noodles
  • Pepper to taste

Heat up the ghee in a medium to large saucepan (never let ghee smoke). Once ghee is melted, add the celery, carrots, and onion to the saucepan. Cook until the onions start to become clear. Immediately add the broth.  Once the soup begins to boil, add the noodles and pepper.  I don’t add salt, but please feel free to add to taste at the end.

Enjoy this filling yet light dinner.

Love, peace, and joy,

Diana

 

Yoga Nidra – 15 minute practice

 

 

22279783_10101742944322589_8228673667666612923_n Yoga Nidra is a guided meditation, a tool rather, that helps the conscious mind move to a state between sleep and wakefulness.  Nidra means “sleep.”  In Yoga Nidra, the body sleeps and the consciousness remains aware.

When I began practicing Yoga Nidra, my conscious mind usually fell asleep.  I believe I fell asleep because I needed it.  Since high school, I slept fewer hours than was healthy for a growing mind and body.   I continued the pattern into college.  In my late 20’s and early 30’s, I tried to get quality sleep; however, my dreams were often of work.  Rarely did I have the much needed down time and rest.

Yoga Nidra is a wonderful tool that has helped and still helps my mind and body get the rest it needs.  Sometimes I prefer Yoga Nidra practices with music, and sometimes without.  Sometimes I want a long, 60-minute session, and sometimes I want a 5-minute, traditional 61-point session.  I believe our bodies let us know what we need.  I hope you enjoy this 15-minute Yoga Nidra practice.

If you have questions about Yoga Nidra or would like to invite me to lead a live session, please contact me.  I am glad to help.

Blessings,

Diana