To make ghee (clarified butter), put a lump of butter in a stainless steel or glass dish and place in the oven on 60-70 degrees Celsius until melted. Spoon off the whitish residue (the milk solids) and discard. Pour the clear ‘golden’ butter fat carefully into a glass jar, cool and refrigerate. Use ghee for high-heat cooking and frying as it is more “stable” than butter.
For breakfast or a snack, all you need is an avocado and a spoon…
“The avocado is a food without rival among the fruits, the veritable fruit of paradise.”
David Fairchild (American botantist, 1869 – 1954)