Rosemary Oil or Ghee: Anti-inflammatory Bomb

April 26, 2018

 

So, you are a guru on omega fatty acids and indulging in good saturated fats. You are cooking with coconut oil, topping with ghee and dipping with olive oil. And rosemary? Such an integral cooking herb. The question I asked myself was: Why not combine them both? And what a tase bud power bomb!

 

Rosemary is one of the greats. It is an herb that is anti-inflammatory, antiviral, antiseptic, antibacterial and antimicrobial... and so much more:

 

Rosemary benefits at a glance:

 

1.  Decreases stress 

2. Prevention of cancer and illness    

3. Improves antioxidant defense

4. Enhances brain function

5. Balances hormones

6. Helpful to increase hair growth, aid digestion, freshen breath and improve gut health 

 

Turmeric (or curcuma/kurcuma) is all the rage now. I remember when I introduced my father to turmeric and now he can't cook without it. I have found that the taste of turmeric on its own is a little bitter and sand-like, but with the balance of salt, there is a sweet spot of tongue-tantaliznig flavor. Not to mention the wonderful benefits that the root powder offers.

 

Turmeric benefits at a glance:

 

1.  Improves brain cognition and prevents dementia

2. Increases nutrient absorption

3. Delays aging and great for skin care

4. Super anti-inflammatory

5. Great for digestion and fighting viruses

 

Learn how to get Turmeric stains out!

 

Now, add them alltogether for one of the most mouth-watering, fatty, salty, herbaceous flavor bombs! You will feel slightly guilty indulging in such a fatty dipping sauce, but hey, as long as you indulge with the good stuff - i.e. veggies - it is purely a tasty indulgence and not a guilty one. 

 

 

 

Here's the concept:

 

Rosemary infused oil with turmeric and salt. You can vary with the proportions depending if you want a strong herbaceaous and bitter oil or more diluted with oil. 

 

Olive Oil: Don't cook olive oil. I know my Italian ancestors are scoffing at me right now, but seriously, there is a threshhold for heat and olive oil which gets lower and lower with the compromise in quality of the olive oil. If it's not green, it's been filtered and probably filtered many more times.  Some people propose that you shouldn't cook past the smoke point of olive oil and claim its 365F (185C) - this is way too hot, especially if your olive oil isn't the real stuff. I would not exceed a low heat of 150F (120C) so as not to overheat the oil and to prevent oxidation and conversion to harmful carcinogens.

 

This happens in all of the conventional restaurant food that you eat, by the way. Because they are cooking with canola oils, rapseed oils and vegetable oils, harmful carcinogens are commonly exposed in the gastronomy industry. So, know what your favorite restaurants cook with! Otherwise, you will have a much higher risk of cancer. 

 

So, if you want a pure rosemary-infused olive oil, add fresh sprigs to olive oil and let it sit at room-temperature for a week.

 

Coconut Oil: Cook with coconut oil. I always make a huge batch of coconut oil infused with rosemary and separate the batches. One batch is pure coconut oil and one batch is 1 part coconut oil and 2 parts olive oil, so that I have an instant olive oil infusion.

 

Ghee: Golden milk. Clarified butter. Lactose-free. This is my jam. I love the toasty taste of ghee. The only thing is it's expensive. Good thing you can make your own! And it's great because ghee withstands high heat. Got to love that fat!

 

Here's my recipe:

 

Ingredients:

 

100ml of coconut oil

At least 6 sprigs of rosemary - usually 12, for a very concentrated taste (you can always dilute with uncooked coconut or olive oil)

1 tablesoon of curry blend

(curry blend: I like to mix 2 parts turmeric to 1 part garham masala)

2 tsp salt

 

Directions:

 

Add coconut oil to a small pot or saucepan over medium-low heat. Once it has melted, add rosemary and curry blend. Mix in the curry. Put the lid on the saucepan and turn the heat to low but not quite simmer. You don't want to burn the rosemary. Let it cook for about 30 minutes. Try to stir in all the curry but some of it will fall to the bottom.

 

Use a strainer to strain out the rosemary into a glass jar. Pour almost all the oil into the strainer trying to keep back the curry particals. This will obstain from excess particals in your pure oil and prevent clogging in the strainer. Use the leftover oil and curry in the pan for cooking your next meal, a salad dressing or topping a dish. Keep the cooked, oil-soaked rosemary to top dishes or add into salads.

 

Then add the salt. If you want more turmeric or curry, add that too, but I like my oil without the excess powder. The powder falls to the bottom, and, if I want more flavor in my dish, I will just add the curry to top it off. 

 

This is a small, condensed coconut oil recipe. You can double or triple it (or more). You can add more uncooked coconut oil or olive oil to the finished product.  Enjoy!

 

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