Whoaaa.

So much is going on here...constantly moving, changing, learning, growing, discovering, living. Everything has fallen into place in this lovely home where I live with two other girls and two dogs (also girls). We have created such a wonderful environment...completely supportive of our new life changes.

This is Isabella (the bigger one) and Mexi playing tug of war...they do this ALL day...it's pretty darn cute!!

Soo, you are probably wondering...what am I learning at the Ayurvedic Institute? Well, I am going to give you the short answer for now- I am learning how to address our bodies properly. Creating dinacharyas (daily routines) around ancient Ayurvedic practices....such as- abyanga (oil massage)...and also just putting oil everywhere: including up the nose, in the mouth, ears, eyes etc. Oil is very important in this tradition. If you are thinking of maybe trying some of these things please email me and I can let you know the proper way of doing so...otherwise, it could get icky. Also, to begin the day, a prayer to the Divine Mother is said in bed before stepping foot on the Earth (of course). My daily routine also includes yoga, pranayam, meditation and preparing food.

I just started taking Ayurvedic Cooking Classes which are amazing. I learned to make ghee (clarified butter) and will share this knowledge with you!

First, let me tell you a bit about ghee- it is used as a substitute for oil in a lot of ayurvedic recipes. It is meditative to make and delicious. It can be used wherever you use butter (on toast, in veggies, etc). You only need a tiny bit, as it is very condensed. If made properly, it is lactose free. You make ghee out of butter- essentially taking all the cons of butter out....keeping all the pros!

How to make GHEE by Michele Schulz

You will need:
1 lb unsalted, organic butter (local is best)
2-quart heavy botton saucepan/pot
1 pint glass jar with snug-fitting lid (think re-using)
or a 2 cup glass pyrex container (avoid plastic)
unbleached cheesecloth
fine strainer
stainless steel or wooden spoon
glass measuring cup
small bowl (for top foam)

To Make:
Place butter in pan
Start to melt the butter s l o w l y (medium heat) until it melts
Turn heat to low, so butter is just simmering
Continue to cook at this heat
DO NOT cover the pot or stir!

Stage One: Top Foam
The butter will talk to you (sputter, sputter, crackle) and a foam will rise to the top. Do not disturb the foam. This part contains many of the EFA's and should not be removed during the clarification process. The butter will begin to smell toast-like and have a lovely golden color.

Stage Two: Bottom Sediment
The sounds will slow and you will begin to notice light brown crumbs at the bottom of the pan (gently spread foam if you need to check the bottom). The bottom is where the mild proteins or casein, whey and salts drop out of the butter. As the ghee cooks, the crumbs will change color from light to golden brown PAY ATTENTION! When the crumbs are dark and the ghee is transparent you may remove the pan from heat. Allow the ghee to cool slightly. Spoon off the remaining top foam into a small dish. Pour ghee through a fine sieve or layers of cheesecloth into a clean and dry glass container. Discard the sediment at the bottom of the pan. When the ghee is completely cooled, close the jar with a tight lid.

TOP FOAM: It is super delicious mixed with a little rapadura (which is a raw, unrefined, natural sugar...this is the best sugar to use for any sweetener...most others are like poison in the body). Mix this sweet combo into some freshly made rice for a real treat!!! You won't believe how yummy this is...

ENJOY!