Hellooooo gorgeous crew!
A smoking, sparkling, high-five for supporting Taking the Hell out of Healthy. Yup. Whether you’ve simply read it, gifted a subscription, or recommended it to others, I'm so grateful you are on this veggie-fueled dancefloor with me. This week marks my 2-Year Substack anniversary! *boogie dance*
Here’s my chocolate ghee cake, that I made to celebrate the occasion. Full recipe for chocolate ghee will appear later on *Notes* (the Twitter of Substack).
(Psst … Most of my work goes behind a paywall. Should you fancy joining Taking the Hell out of Healthy, or giving the gift of health to someone dear today, my 2-year celebration is a good time to take advantage. Here’s the offer, available for the next 48 hours … )
So this month, I’m going to film some of the top downloaded recipes from my *old* website.
Yes, I finally deleted my website after 16 years in operation. Am I crazy? I certainly hope so! Frankly, to be sane in today’s deranged world would be very worrying.
Anyway, I am a full disciple of Substack now, and applaud the support it offers to creatives and cooks. Hats off to you, dear reader, and to Substack.
Expect lots more live kitchen demos during the month of May too. If you want to join in on the conversation live, then downloading the app is a must. Otherwise, you can press play from your inbox at a time that suits you.
What does the first video feature?
My hot ghee.
Clarification, please?
Exactly! Ghee is clarified butter, so they’re basically first cousins.
It’s rich in fat-soluble vitamins A and D, without which some nutrients, like calcium, cannot be synthesised in the body. Interesting, eh? And given that we are a nation of dairy consumers, with the best butter in the world, it would be a hotdiggity shame not to make our very own ghee.
Why not simply use butter?
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