Ghee = liquid gold

Ghee, in Sanskrit, means butter fat which has been clarified from water, milk proteins, milk sugars and lactose.

In Ayurveda ghee is used for medicinal purposes and is regarded as sattvic (divine) food.

Healing properties of ghee include:
• An ideal source of fatty acids, including linoleic acid, which are required for healthy body tissue growth and metabolism.
• Easy to digest and helps reduce cholesterol.
• Contains vitamin E (antioxidant) and A (carotene). Vitamin E helps the body absorb vitamin A.
• Protects the body against the destructive effects of free radicals.
• Improves digestion by stimulating gastric juices.
• Nourishes the liver tissue, stimulates the brain and sharpens the mind.
• Positively affects the immune and reproductive systems.

Ghee also has rejuvenating properties, making it a sacred food in the Vedic tradition.

Unique qualities of ghee:
• Preserves freshness for many months after preparation, even when stored at room temperature.
• Will not burn when used for frying.
• Quality improves over time.

To make ghee:
• Cut the butter into small pieces, place the pieces into a stainless steel or enamel pot (do not use aluminum) and put on stove at low heat.
• As the butter melts the white foam rises to the top, which should be carefully removed. Subsequently, it can be used as regular butter, just not for frying.
• Initially the butter will be quite cloudy. Over time, the milk residue will sink to the bottom as the water evaporates. It is important to monitor the process and prevent overheating, as the butter may start burning.
Hey Elizaveta, here are my ‘suggested’ edits. Don’t feel you have to make them, the writing is great, these are just changes I would make. If it's in bold, it means I changed it or deleted something near the bold.


Ghee, in Sanskrit, means butter fat which has been clarified from water, milk proteins, milk sugars and lactose.

In Ayurveda ghee is used for medicinal purposes and is regarded as sattvic (divine) food.

Healing properties of ghee include:
• An ideal source of fatty acids, including linoleic acid, which are required for healthy body tissue growth and metabolism.
• Easy to digest and helps reduce cholesterol.
• Contains vitamin E (antioxidant) and A (carotene). Vitamin E helps the body absorb vitamin A.
• Protects the body against the destructive effects of free radicals.
• Improves digestion by stimulating gastric juices.
• Nourishes the liver tissue, stimulates the brain and sharpens the mind.
• Positively affects the immune and reproductive systems.

Ghee also has rejuvenating properties, making it a sacred food to the Vedic culture.

Unique qualities of ghee:
• Preserves freshness for many months after preparation, even when stored at room temperature.
• Will not burn when used for frying.
• Quality improves over time.

To make ghee:
• Cut the butter into small pieces, place the pieces into a stainless steel or enamel pot (do not use aluminum) and put on stove at low heat.
• As the butter melts the white foam rises to the top, which should be carefully removed. Subsequently, it can be used as regular butter, just not for frying.
• Initially the butter will be quite cloudy. Over time, the milk residue will sink to the bottom as the water evaporates. It is important to monitor the process and prevent overheating, as the butter may start burning.
• Cooking time for 500-600 grams (1.1-1.32 pounds) of butter usually takes 15-20 minutes.
• Ghee is ready when it turns into a beautiful transparent amber color.
• Strain warm ghee through 2 layers of cheese cloth or carefully pour the clear part into a separate container.

To sum up, there are two basic rules when making ghee. If you follow them, you will create one of the basic tantric foods:
1. Boil butter at low heat while it slowly separates ghee from milk residue.
2. Keep a watchful eye on it so it does not burn.

*** Use the highest quality butter you can find, preferably organic.
*** A special bonus for the ladies: mix ghee and honey (if you are not allergic to honey) and apply it to your face. Rinse with water or milk. Your skin will be soft and smooth.

Crepes and Caviar

To launch my new culinary tantric blog I chose a simple yet elegant recipe of crepes and red caviar (aka salmon roe) that I prepared to celebrate a special occasion with my husband.

For centuries salmon roe has been considered a super food thanks to its tremendous health benefits:

• rich source of vitamin A (strengthens blood vessels, improves eyesight and draws the toxins out of the body), vitamin D (strengthens the bones), vitamin B and E (normalizes metabolism and stimulates sex glands, rejuvenates and regenerates body tissue)
• rich in long-chain fatty acids
• high content of iodine
• rich in calcium, potassium, sodium, magnesium, phosphorus, manganese, silicium, zinc
• rich in lecithin - stimulator of brain activity

Every chef certainly has his or her favorite recipe for crepes. And I am not an exception, having my own favorite version that has been enjoyed by myself and my loved ones for many years.

Recipe:
• 600-700 grams of milk blend with one organic egg, a spoon of sugar, and a small pinch of baking soda
• Blend 1-2 tablespoons of flour at a time until you get desired consistency.
• I use cast iron skillet with medium heat to make very thin crepes.

Serve the pancakes with red caviar, melted butter and chilled white wine, filling the atmosphere with unforgettable aroma of your home-made crepes.

I think salmon roe tastes best with dry and semi-dry wine or Brut champagne, while sweet or semisweet alternatives somewhat negate its delicate taste.

Feel the melting of salty beads of caviar in a sweet pancake, beautifully blending with a glass of velvety semi-dry Muscat wine, and delve into the delight of tantric culinary mystery...

Bon appétit!