Ghee has long been a staple in Ayurvedic cooking, but its rich, nutty flavor and high smoke point are now making it a favorite in Western kitchens too. Unlike regular butter, ghee is free of lactose and casein, making it a great option for people with dairy sensitivities. The A2 Ghee by AgeScience, crafted in Canada from certified A2 cow milk, offers a clean, pure fat source ideal for both everyday meals and gourmet creations. It brings out the natural taste of ingredients and enhances digestibility. Whether you’re preparing breakfast or dinner, a spoonful of this golden goodness goes a long way. It fits seamlessly into keto, paleo, and Whole30 diets. And beyond health, it simply tastes delicious. Below are three easy recipes to incorporate ghee into your modern kitchen — naturally and deliciously.
Ghee-Fried Eggs on sliced bread
Ingredients:
2 eggs
1 tbsp AgeScience A2 Ghee
1 slice sourdough bread
Fresh herbs (chives or parsley)
Salt and black pepper to taste
Instructions:
Heat A2 ghee in a non-stick pan over medium heat.
Crack in the eggs and fry to your preferred doneness.
Toast the sourdough and place the eggs on top.
Season and garnish with herbs.
Serve hot for a rich, satisfying start to your day.
Ghee-Roasted Vegetables
Ingredients:
2 tbsp AgeScience A2 Ghee
2 cups mixed vegetables (e.g., carrots, zucchini, sweet potato)
Salt and pepper to taste
Optional: a pinch of dried rosemary or thyme
Instructions:
Preheat oven to 400°F (200°C).
Toss chopped vegetables with melted ghee and seasonings.
Spread evenly on a baking sheet.
Roast for 25–30 minutes, turning halfway.
Serve warm, crispy, and golden.
Mashed Potatoes with Ghee
Ingredients:
4 medium potatoes, peeled and cubed
2 tbsp AgeScience A2 Ghee
1/4 cup warm milk (dairy or plant-based)
Salt to taste
Instructions:
Boil potatoes in salted water until tender (15–20 minutes).
Drain and mash while hot.
Add ghee and milk gradually, mixing until smooth and fluffy.
Adjust salt and serve as a rich, buttery side.
Dry Fruit & Nuts Ladoo
Ingredients:
- 1 cup *seedless dates* (soft, chopped)1/2 cup *almonds*
- 1/2 cup *cashews*
- 1/4 cup *pistachios*
- 2 tbsp *raisins*
- 1 tbsp *flax seeds*
- 1 tbsp *chia seeds* (optional)
- 1/4 cup *A2 Cow Ghee*
- 1/2 tsp *cardamom powder*
- A pinch of *salt*
- Optional: 1 tbsp *desiccated coconut*
Instructions:
1. Dry roast nuts & seeds:
- In a heavy pan, roast almonds, cashews, pistachios, flax seeds, and chia seeds (if using) for 2–3 minutes on medium heat.
- Set aside and let cool, then coarsely grind them in a blender.
2. Make the date paste:
- In the same pan, heat 1 tbsp A2 ghee.
- Add chopped dates and cook for 4–5 minutes until soft and gooey.
3. Mix everything:
- Add ground nuts, raisins, cardamom powder, and a pinch of salt to the date mixture.
- Mix well, adding the remaining ghee as needed to bind the mixture.
4. Shape into ladoos:
- While still warm, shape into small balls (laddoos) using greased hands.
- Optional: roll in desiccated coconut.
5. Cool & store
Ghee-Grilled Cheese Sandwich
Ingredients:
- 2 slices sourdough or whole wheat bread
- 2 slices cheddar cheese
- 1.5 tbsp A2 Cow Ghee
Instructions:
1. Heat skillet on medium.
2. Spread A2 ghee on one side of each bread slice.
3. Place cheese between slices, ghee side out.
4. Grill on both sides until golden and cheese is melted.
5. Serve hot with tomato soup.
Banana Oat Muffins with Ghee
Ingredients:
- 2 ripe bananas
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1/2 cup brown sugar or maple syrup
- 1/4 cup melted A2 Cow Ghee
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 cup milk or plant milk
Instructions:
1. Preheat oven to 350°F (175°C).
2. Mash bananas, mix in ghee, sweetener, and milk.
3. Stir in dry ingredients.
4. Pour into muffin tray and bake 20–25 mins.
