herbed eggs

This is an easy thing to do when scrambling or frying eggs. After you melt the ghee in your pan, add a handful of fresh, chopped herbs (basil, cilantro, sage or rosemary are all really tasty) fry until slightly crispy then crack your eggs on top and prepare according to your liking. You can also stir in cheese for an added flavor bonus, I like parmesan or soft chevre, for an added flavor. Serve with toast and side salad, an excellent sunday brunch.
*Ghee is key in this recipe because using butter or olive oil you wouldn't really be able to crisp the herbs without burning your fat.

on bagels

ghee is also enjoyed simply on bagels or toast. add a little drizzle of honey or smear of jam and you are really talking...

Here are few more ghee facts to digest while you enjoy your morning bagel.

-While Ghee does have cholesterol, it is not oxidized cholesterol. The cholesterol in ghee is an essential molecule needed by our brain, nerves and tissues.

-When cooking most unsaturated and saturated oils, peroxides, free radicals and trans fats are formed. All are linked to serious chronic health conditions. Ghee has a more stable saturated bond (i.e it lacks the double bonds that are easily damaged by the heat of cooking) therefore, it does not form dangerous free radicals or become a trans-fat when cooking. It is the most stable of all oils to cook with.

-Ghee has short chain fatty acids that are metabolized very readily by the body.

Squash and Arugula Pasta

This is a recipe where I use ghee in combination with olive oil. It's an everyday favorite that is easy to whip up and serve on a whim.

Ingredients

1 cup peeled and chopped butternut squash or sweet potato or winter squash, they all work
1 tablespoon ghee
1 medium onion
1 bushel arugula
1 1/2 cups dried pasta of your choice, we love using non-traditional kinds like farro, spelt and rice flour pasta
olive oil for dressing
Pecorino or Parmiggiano for shaving on top
salt and pepper to taste

Prepare pasta according to directions.
Meanwhile melt the ghee in a medium sauce pan. Add chopped onions and saute until tender about 3 minutes. Add the chopped squash and reduce heat slightly. Cook until squash is tender (cover if it starts to get too brown, as trapping the moisture will allow it to continue cooking without burning). Once the squash is close to done, throw in the arugula and cook until just wilted, about 2 minutes. Remove from heat and combine with drained pasta. Toss with olive oil, salt and pepper then grate the cheese over the top. Serve warm and enjoy!