For my sister, who requested dietary links that all of us could really use, here are a few instructions in my own words with links to people who video tape themselves doing even the easiest things on youtube….

Ghee is clarified butter, and to make it you put a saucepan on medium heat, put up to a pound of butter in it, salted or not, and melt it. It will start to foam and just watch it. When the foam begins to brown, and the sediments of butter solids on the bottom begin to brown that means that the water in the butter is all evaporated and you can take it off the heat. The water will make your ghee spoil sooner. Strain it through a metal cone coffee filter, if you have one. Put it in a pint jar with a wide mouth if you have one, as it is hard to get cold ghee out of the bottom of a quart mason jar.

Coconut butter is dried shredded coconut from the bulk bin at the grocery that you put in a food processor.  Add nothing else. Turn on the machine and look in on it to see if it needs scraped down.  Mine needs that about four times.  Put it in a pint mason jar.  After a while at room temp it will harden up.  Nothing gets easier than this.

Sunflower Butter is a little bit more complex, because you add a little bit of coconut butter or coconut oil so that the sunflower butter will set up.  Sunflower oil is liquid at room temperature. In this video there is no coconut butter added, but like i said that will only prevent the butter from setting up.

Bon Appetit!