Raquel Tavares was raised by a registered dietician mother who also had a degree from the California College of Ayurveda.
Ayurveda is the ancient Indian science of healing, with a strong basis connecting nutrition and health. “I grew up with very alternative modalities of eating, and under very strict nutrition guidelines,” Tavares says. This included her mother’s homemade ghee, butter that’s been simmered several hours to remove all dairy, a mainstay of Ayurvedic cooking. Ghee’s deliciousness, plus its documented health beneﬁts, inspired Tavares to create 4th and Heart Ghee Butter, made from the milk of grass-fed cows. Grass-fed is important, she says, because “cows are treated more ethically when they’re in that kind of environment. It makes more sense. Plus you get the vitamins that come from grass in the butter.” The ﬁve ﬂavors of Ghee Butter are all lactose and dairy free, Paleo friendly, and shelf stable at room temperature; they also happen to add terriﬁc ﬂavor to whatever you’re cooking. Popular is Original, which has a caramelized creamy taste great on vegetables and delicate ﬁsh. Other choices are California Garlic, Himalayan Pink Salt, White Trufﬂe Salt,and Madagascar Vanilla Bean (surprisingly tasty in a cup of tea). The 4th and Heart ghees are available at area Whole Foods and other markets, including New Morning Natural Foods in Kennebunk, Maine.
4th and Heart Ghee Butter