A Personal Journey of Tradition, Ghee and Wellness
WELCOME TO MY BLOG! I’M EVANGELINE & A MOM. ALSO, AN RMT, and AYURVEDA-YOGA COUNSELLOR. I STARTED MY BLOG DURING COVID TO STAY CONNECTED TO MY CLIENTS AND SHARE MY LOVE OF COOKING HEALTHY, AYURVEDIC MEALS.
AYURVEDIC COOKING TAKES A BALANCED, HEALING APPROACH FOR YOUR DAILY COOKING NEEDS. YOU WILL FIND SIMPLE, EASY TO MAKE NOURISHING MEALS I HAVE MADE FOR MY FAMILY, WITH A DOSE OF AYURVEDA & YOGA WISDOM.
A Monthly Ritual
Every month or so, I set aside time to make a fresh jar of ghee, usually around the Full Moon, when the vibrational healing energy known as soma is at its peak in Ayurveda. If I miss this window, I wait for the New Moon phase, another powerful time for renewal and preparation.
When my schedule allows, I enjoy making it the traditional way—starting with fresh cultured butter, which means first culturing the cream before churning it into butter. On busier days, I reach for high-quality, store-bought, grass-fed butter.
I first learned how to make ghee during a marma therapy course in Sarnia, taught by my Ayurvedic teacher, Vaidya Rama Kant Mishra. He came from a long, unbroken lineage of Ayurvedic physicians, orally transmitting their family tradition—Shaka Vansiya Ayurveda—which can be traced back to the Puranas.
I can still hear his gentle reminder: “The stove must stay at a very low temperature.”
This slow, careful cooking method not only honors the traditional process but also preserves the purity and healing quality of the ghee.
My Experience: Twenty Years Making Ghee
I’ve been using ghee in my diet daily for over two decades. In that time, it has neither led to excess weight gain nor contributed to heart health issues—despite heart diseases being a known genetic trait on my father’s side.
My fitness routine is simple—yoga and walking—and as I approach 60, I’ve been reflecting on how ghee continues to support my health. From an Ayurvedic perspective, my constitution (prakriti) is more kapha than vata, which naturally leans me toward weight gain and heaviness. Yet, ghee has never felt like a burden to my body—it’s been a nourishing, balancing fat for me. And for my husband, who also has a family history of heart concerns, he has maintained good cardiovascular health—he goes regularly to his doctors to get his heart checked.
Skin, Aging, and The Vata Stage of Life
I also appreciate how my skin has stayed soft and smooth—not dry or rough—as I’ve transitioned into the vata stage of life, when dryness tends to dominate. Daily use of ghee, along with my lifestyle practices has certainly played a role in this.
A practice I can’t recommend enough is abhyanga, the Ayurvedic self-massage with warm oil. Especially in the vata stage of life, abhyanga can deeply pacify imbalances. It’s a powerful tool for easing vata symptoms like dull, dry skin, restlessness, muscle fatigue, anxiety, and sleep disturbances.
Tips for Using Ghee Daily
Use ghee as your primary cooking fat for lentils, vegetables and grains.
Add a small dollop of ghee to fresh cooked rice and grains.
For tired, dry, itchy, eyes apply a bit of ghee around eyes and gently massage over eye lids, temples and eye brows. Lie down and close eyes. Leave on for 15 minutes. Gently wipe off completely and rinse with lukewarm water. My Ayurvedic teacher recommends mixing in a bit of triphala powder in the ghee.
Ayurvedic References and Insights into Ghee
In Ayurveda, ghee is considered the finest of all fats—sattvic, nourishing, and suitable for all doshas in moderation.
Ghee supports ojas (vital life essence), improves digestion (agni), lubricates the joints, and calms the nervous system.
It is especially recommended for vata and pitta types, though kapha types can enjoy ghee in smaller amounts.
Ghee is used as a carrier for herbal preparations, enhancing the delivery of medicine to the tissues.
The classical Ayurvedic text Charaka Samhita names ghee as one of the most important substances for promoting longevity and overall health.
Make Your Own Ghee
To learn about the benefits of ghee from a modern scientific perspective—plus how to make your own ghee (including the traditional method of cultured butter to cultured ghee)—visit my blog post on ghee.
References
Vaidya R. K. Mishra- Notes from Shaka Vansiya Ayurveda Courses, Practicum, Conferences and Lectures 2003-2015