What is the difference between ghee and butter?

Posted on October 23, 2016

difference between ghee and butter.. is there any?

Often I am asked this question by my clients when I ask them to consume ghee in their diet. So here is a short description about it.

GHEE as it is also known as clarified butter is not the same as butter and lot of differences lie between them.
Our grannys and mothers have been rightly using ghee for frying Indian breads as the smoke point of ghee is very high (approximately 400 °F) and undoubtedly one of the optimum fat for sauteing, baking and deep frying. The higher the smoke point, the less slowly the smoke is generated while cooking which makes it a heart friendly fat. Having said that, do keep in mind the moderation thumb rule :)
In contrast, butter smokes quickly as soon as it is put in the pan which is unfavourable for the heart. Sauteing with butter produces milk solids to precipitate and generate a bad odour too. No milk solids are involved in ghee, and it is also stable at soaring heat.

Very importantly, people who are allergic to dairy products can easily include ghee in their diet as it lacks the milk solids which are removed during the clarification process of ghee from butter. People who are allergic to dairy products fail to digest casein and lactose (milk solids) and hence can easily digest ghee.

It is essential to understand that ghee is obtained after clarifying the butter from milk solids and salt. Hence, ghee does not taste salty like butter.
Ghee can be stored for longer time compared to butter. The moisture content in ghee is comparatively less than butter. Therefore there is no need to store it in a cool place like refrigerator. You can easily store it in an air-tight container at the room temperature for 2 to 3 months. If refrigerated, ghee can last up to one year. Ghee will also enhance the sweet and richness of the food in comparison of butter. It’s quality also far better than butter.

Both ghee and butter have their respective effects on the body. Some studies and experiments have revealed that ghee has alkalizing effect over the body. In contrast, butter will have somewhat been acidifying effect over the body especially when it’s heated.

Hope this helps to sort out the basic difference between ghee and butter.

Weight Loss Pizza (Vegan & Gluten free)

Posted on February 20, 2018

Do you love Pizza and also your weight loss?
is there any way to get the best of both the worlds?
Yes indeed! Try out our Weight Loss vegan Pizza recipe and you will never want to go back to the regular pizza. 
Indulge guilt free :)


Do you love Pizza and also your weight loss?
is is even real to eat Pizza and lose weight?
Yes indeed! And trust me, you will forget the regular floury pizza which only makes you feel bloated and miserable after eating a couple of slices.

Instead try out our Easy Weight Loss, Gluten free, Vegan Pizza recipe and you will never want to go back to the regular pizza.
Indulge guilt free :)

Serves 3

Cooking Time – 30 mins

  • 1 broccoli head (about 500g)
  • ½ cup buckwheat flour / millet flour of your choice
  • 2 tablespoons flaxseeds powder (flaxmeal)
  • 1/2 a cup of apple puree (you can make yourself by boiling 2 apples and making a puree after)
  • 1/4 of a cup of ice cold water
  • juice of 1 lemon
  • 1 tablespoon of dried oregano
  • 1/4 cup of fresh basil (or 1 tablespoon of dried basil)
  • 1/4 teaspoon of sea salt
  • 1 tablespoon of extra virgin olive oil (to grease pizza tray)

Your favorite toppings:
Sundried Tomatoes
Fresh basil leaves
Fresh spinach leaves

  • Vegan Cheese sauce (recipe below)


  • 1 cup cashews, soaked in hot water for 15 minutes
  • 1 1/4 cups vegetable broth
  • 2 tbsps Italian herbs
  • 1 tablespoon tahini

After soaking the cashews in hot water for 15 minutes, drain the water and transfer to a blender.

Add vegetable broth, italian herbs and tahini. Process until smooth.


Weight loss Vegan Gluten free Pizza Base

To Make the Pizza Base

  • Preheat oven to 390F.
  • Place the flaxmeal in a bowl and add 1/2 a cup of water. Allow it to sit for around 15 minutes, until all the water is absorbed and the chia has formed a gel.
  • Meanwhile, place the broccoli in a food processor and blend until a flour like consistency (about one minute). Place this in a nut milk bag and press the bag to remove all excess water (very important step, so please don’t skip it!).
  • When most of the water has been removed from broccoli, combine the flaxmeal gel, apple puree and broccoli flour in a bowl. Then add the buckwheat flour, lemon juice, sesame seeds, salt, basil and dried herbs. Mix thoroughly. Pour in the ice cold water. Use your hands to combine the water with the flour, making a sticky dough.
  • Line the base of a pizza dish or pie plate with a generous amount of olive oil and sprinkle some flour. Spread the dough evenly on to the plate.
  • Bake for about 20 minutes at 140 degrees F.  Once the base is firm remove it from the oven, add cheese sauce, your favorite toppings and bake again for another 5 mins if needed.



Incase you want to make a white looking base, then replace the broccoli with cauliflower. Both of them inspite of belonging to the same cruciferous vegetables family, still contain their specific nutrients. So you may want to try making with either of them as per your preference and get the best of both worlds.