One question that I get all the time is “what is ghee and how do you use it?” People also ask me “what’s the difference between ghee and butter?” Well, what I’m holding in my hands in the video above are two grass-fed products which is very, very important. This is how you’re going to have access to all the fine stuff that’s available. Butyrate is what’s in butter and butyrate is known to help brain function. How do you like that? It’s a good fat. It’s not a bad fat like margarine. Let me just say that right from the top. Don’t ever eat margarine.
The other thing I say is make sure on your grass-fed butter, like Kerrygold which is a fabulous brand, that you go with the unsalted kind. I’m holding the salted right now and it’s okay, it’s fantastic but mostly, 90% of the time, I use unsalted butter. The reason being is that I like to control how much salt I’m adding and what kind of salt I’m adding. So, go with an unsalted brand of grass-fed butter. Kerrygold is one of the best and you can find it everywhere. This one came from Costco.
The other thing I’m holding is ghee. What is ghee? Ghee is basically clarified butter. Ghee is the Indian term for clarified butter and what has happened in a ghee is that it has been melted on a low heat very slowly and the dairy. The milk solids have been taken off, most notably is the casein and most people who have real serious dairy allergies are allergic to the casein. So, when you have this, you’ve just basically got butter oil and believe it or not, the smoke point for ghee is higher than the smoke point for coconut oil. 400 degrees is the smoke point for ghee so you can do some high-heat cooking from that as opposed to butter which is about 275.
So, if you’re going to be doing some sautéing, my suggestion is that you get ghee and use that in lieu of using butter. It has that buttery taste but none of the burn factor. And just remember, any time that you see your butter smoking or any other oil smoking on the stove, you’ve just taken a good fat and turned it into a trans fat and you need to dump it and start over.
Anyway, there’s all of your answers to the difference between ghee and butter.
One question that I get asked a lot is “What are the best oils to use for sautéing?” Invariably, people ask me about canola oil and olive oil, and while you can use olive oil at, say, 300-degree temperature for sautéing, it’s really easy to go over the edge and ruin your oil.
What happens is, when an oil starts to smoke it becomes a trans fat. Trans fats are like hydrogenated oils which are not good for you and add inflammation to your body. So when you’re smoking an oil, instead of just pulling it off of the heat and letting it unsmoke, you need to toss it and start over because you have created a very dangerous chemical. That’s exactly what it is at that point. It’s no longer a good working oil. You need to get rid of it and start over.
But there are better oils than olive oil for cooking with and one of the best ones is coconut oil. Coconut oil has a 350-375 degree cooking temperature. That’s about a medium to high heat on your stove top. Everything can cook in a medium to high heat and the coconut oil does not burn until you really crank it up. But coconut oil is not the best one for cooking at higher temperatures.
Believe or not, ghee is the best. You can get up to a 450 degrees smoke point on this one. Now, the difference between ghee and butter, of course, is that ghee is just a butter oil. All the milk solids, the casein, and lactose and everything, they’re all gone and so you’re just left with the oil and that’s why it’s basically a rendered fat. It’s an animal fat so it works really well. The other one, believe or not, the best one is avocado oil. 520 degrees is the smoke point for avocado oil. It’s expensive and my suggestion is is that you go easy with it. I do not recommend ever deep frying anything but a little oil for some sauté, absolutely. That’s what makes food taste delicious. So I hope this helps you, that you’ve got your smoke points down and you know how to safely cook with a good oil.
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One of the questions that I get asked all the time is, “Hey, Leanne, can you help me out with some gluten-free snacks?” I love a gluten-free snack just like anyone else and my favorite go-to’s of course are apples and oranges or tangerines because you can throw it in your purse. But also, I like nuts, a handful of nuts that is. And when I say a handful, I’m talking ten. The problem with nuts is that they are full of fat which is not a problem, but too much fat is too much fat, people, right? They also have lots of fiber and protein so they really are the quintessential great snack. You need to limit them though, because overeating is overeating and it doesn’t ever work out well. So that’s one of my favorite things.
Another of my favorite things, and you can find this over on the Leanne Recommends page is Bulletproof Coffee. Bulletproof Coffee is from my friend Dave Asprey, also known as the Bulletproof executive and he has MCT oil. This is high-octane, Brain Octane Oil. And what this is is pharmaceutical grade coconut oil plus Kerrygold unsalted butter. So you take a cup of coffee, one tablespoon of the upgraded Brain Octane Oil and a tablespoon of Kerrygold Butter, you blend it in your blender and you drink it in this like a fabulous cappuccino! Seriously! And the only dairy is just a little bit from this butter and let me tell you something, this puts your brain on fire. So, if you have to work really hard or you’ve got a lot of things going on, this is the best coffee drink that you can get. Sometimes, this is all I’ll have for breakfast. I’ll have a couple cups of this and I’ll just be going like crazy. That fat is amazing.
The other thing I like is celery and almond butter. I think it’s just fantastic and eat it all the time. I love hard-boiled eggs. I mean, again, if you stick it in a Ziploc bag and throw it in your purse, you can take it with you.
Avocados are fabulous. One of the things that I like to do with an avocado is cut it in half, put a little salt and pepper on it and a little bit of salsa right in the middle, and just spoon it out and eat it that way. It’s very satisfying and very delicious. You can also stick part of an avocado into your smoothie to make it extra creamy. You won’t taste the avocado, so you don’t have to worry about that.
And if you’re wondering, “What on earth is that stuff on the counter?” It is chia seed pudding. Now chia seeds are fantastic. They are full of fiber and particularly pectin which is awesome because pectin holds toxins and pushes them out. So, you know what I’m saying… it’s the ultimate cleaner upper. It’s also full of omega-3 fatty acids so that’s brain power right there. So if you mix them up with a little coconut oil or almond milk. That is, around a quarter of a cup of chia seeds versus a cup of almond milk or coconut milk. And you shake it up, let it sit and it gels… it’s a pudding! Put some fresh raspberries on it, blueberries, whatever you want, maybe even some slivered almonds and it’s fantastic. I will have that for breakfast and I eat about a cup of this for breakfast and I’m telling you, honey, it keeps you regular. That’s what I’m saying.
Also, speaking of keeping you regular, I am crazy about fermented foods – sauerkraut, pickles, good pickles, Bubbies is an awesome brand. Also this is really pretty crazy. This is kimchi. Kimchi is a Korean fermented cabbage food and this one has spicy ginger.. It’s a little bit hot but you just throw it on your plate and eat it! Fermented foods help to build the good guys inside of your gut and that’s what helps to get rid of the bloat and again, keep you regular. I’m all about keeping you regular.
Anyway, so those are just a few of my favorite things that I like for snacks and I hope you give them a try and see what you think!
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