Ghee is clarified butter. If you can’t find it in your local store, it’s easy to make your own:
Slowly melt ½ cup of unsalted butter in a small saucepan over a medium-low heat. When it starts to foam, continue cooking until the foam subsides and the butter is full of nutty brown specks. Pour through a fine mesh strainer or cheesecloth into a warmed jar. Cool. It will keep in the fridge for several months.
Eat all sweet, sugary treats in moderation. A little bit of what you like does you good, but don’t overdo it!
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.