Sentences with phrase «like using ghee»

I like using ghee for making stir frys in a wok since it has such a high smoke point and with wok cooking, only a tiny amount is needed.

I think every time I've made these I've changed something... like using ghee (or butter for those that can take it) instead of coconut oil.

Ann, I've been using expeller pressed coconut oil since my family doesn't like the coconut flavor of the raw coconut oil, but the expeller pressed has been fine for sauteing onions etc... I also like using ghee which is a clarified butter.

Not exact matches

This looks like a great recipe but if I don't want to follow a paleo diet Can I use regular flour and olive oil instead of the ghee?

Ghee is a type of clarified butter that originated in India and has been used for centuries in Ayurvedic health practices to address myriad health issues like poor digestion and inflammation.

I like the slightly nutty flavor of ghee and I use it in many of my recipes.

I like them a lot - you will too if you like lemon treats I think that if coconut oil upsets your stomach, you can use ghee or butter instead.

2 boneless, skinless chicken breasts, cut into thin strips 2 tablespoons oil for stir frying (butter / coconut oil / ghee) 1 teaspoon sesame oil 2 cloves garlic, peeled and crushed 2 teaspoons fish sauce 2 teaspoons soy sauce 1 lime, juiced 2 teaspoons ground cumin 1 chili pepper (we use anaheim), trimmed and chopped Dash of hot sauce (if you want it spicier) 2 teaspoons sesame seeds Salad mix of your choice Vinaigrette of your choice (I like using Nourishing Gourmet's Everyday Salad Dressing) Chopped cilantro (optional)

Galen Zamarra, chef of Mas in Manhattan, likes to use ghee especially for grilling.

I love real, whole - food fats like avocados, olives, coconut, nuts, seeds, grass - fed ghee, and wild - caught fish, but one of my favorite fat hacks that I use in my functional medicine center is something called MCT oil.

I prefer to use traditional fats like lard and tallow, but refined coconut oil or ghee also work well.

I use Bulletproof coffee beans to make my espresso or coffee — and while I don't follow their famous process of adding the extras like butter or ghee into my coffee, Bulletproof beans are my exclusive go - to for brewing a cup, because I know the company holds itself to the highest standards of quality when it comes to sourcing and producing their products.

Since I like to use a lot of mayo, using all ghee doesn't really work for me, but half ghee and half sesame oil would be a good option to lighten up the richness factor a bit.

This is the case even if healthy, high heat fats like tallow, lard, ghee or coconut oil are used.

Use safe healthy fats like grass fed butter, organic coconut oil, ghee, or cold pressed olive oil from a reputable source.

Additionally, Dave's suggestion of using fats like butter, ghee or coconut oil or MCT (I use coconut oil or MCT) in conjunction with caffeinated beverages has allowed me to have caffeine without the unpleasant crashes.

I think the response is usually to use liberal amounts of bone broth, fish with bones in like sardines, leafy greens, all for calcium and minerals, and ghee if you can, or other healthy animal fats.

I like the slightly nutty flavor of ghee and I use it in many of my recipes.

fat of choice (I used a combo of ghee and olive oil) Hand full rotisserie chicken per person (optional) Shiritaki noodles (I eat 1 package alone — the rest of this recipe serves 2, so if you want dinner for 2 and eat like I do, grab 2 packages)

I like them a lot - you will too if you like lemon treats I think that if coconut oil upsets your stomach, you can use ghee or butter instead.

I like to use ghee or coconut oil, as they do not affect the final texture so much.

You can of course use butter or ghee if you would like, but I prefer dairy free.

If you feel uneasy eating butter / ghee directly, put it in a blender with food you like — use your imagination.

Good quality oils like ghee and coconut oil are used liberally in cooking to help «fuel» a balanced digestive flame and there is a great emphasis on preparing foods in ways that makes them lighter and easier to digest.

I have also now switched from using coconut oil to ghee but that is just because I like ghee better.

Her use of metaphor is fresh and surprising, whether she is describing the Shivalik Hills that would, «stand like they always stood against the morning sky, whipped and creamy like clotted ghee,» the desert beside the road to Mirpur Khas that, «seemed to unfold endlessly, and devouringly, like a bolt of cloth unfurling in all directions that the slightest wind raised and flapped like the sides of a tent,» or New York City where, «the yellow - lit restaurant, our tiny table at its center, the over-stuffed warmth of our wool sweaters, and even the bitterness of our coffees formed a supreme and cardinal quiet, like the very center of a storm.»