Ghee is a type of clarified butter that has its origins in Indian cuisine and Ayurvedic medicine. It is made by simmering butter to separate the milk solids and water content from the fat. What remains is a golden, fragrant, and richly flavored fat that is commonly used in cooking, especially in Indian and Middle Eastern dishes. Ghee has a high smoke point, making it suitable for saut\u00e9ing, frying, and roasting. In Ayurveda, ghee is highly regarded for its potential health benefits and is believed to balance various bodily functions.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,2_3″ _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”https:\/\/holistichealing.center\/wp-content\/uploads\/2021\/06\/1Z0A6793-683×1024.jpg” title_text=”1Z0A6793″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”2_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.21.0″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n
Tejal Swami<\/h1>\n
Ayurvedic Practitioner – Tejal Swami is a passionate advocate and practitioner of Ayurvedic Medicine. She received her Bachelors in Psychology at the University of California, Santa Barbara and from there pursued her certification as an Ayurvedic Wellness Educator and Ayurvedic Practitioner at Southern California University of Health Sciences where she underwent a two-year clinical internship with intensive training on consultations, herbs, and treatments.<\/p>\n
![\"\"](\"https:\/\/holistichealing.center\/wp-content\/uploads\/2021\/06\/1Z0A6793-683x1024.jpg\")
Tejal Swami<\/h1>