Roasted Cherry Tomatoes

Roasted Tomatoes with Basil

Serve as a condiment.

Ingredients
  

  • 1 pint cherry tomatoes - cut into half
  • 1 Tbsp. Simply Ghee Original or Black Garlic Ghee
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • 1/4 cup fresh basil leaves - julienned

Instructions
 

  • Preheat oven to 350F.
  • Wash tomatoes and cut in half. Wash, dry and julienne the basil leaves.
  • Melt the ghee. In a bowl, the cherry tomatoes and basil, add the ghee, salt, and pepper and toss, until covered.
  • Place in an 8 X 8 baking dish, cut sides up and roast in the oven for 35 – 50 minutes. Once they are juicy, and a little caramelized they’re done.
  • Remove and use immediately or allow to cool. Place in a glass jar and refrigerate and use within one week.

Notes

Perfect to add to pasta, rice, chicken, fish or eggs. Alternates: For a spicy, sweet flavor, use Honey Ghee, add BBQ Mesquite, pinch of salt and a small amount of chili pepper to add a some heat. Omit the basil.
Tried this recipe?Let us know how it was!

 

Brussels Sprouts with Walnuts and Ghee

Roasted Brussels with Walnuts and Maple Cinnamon Ghee

Serves 4-6 as a side dish.
Cuisine Lactose-Intolerant, Paleo

Ingredients
  

  • 1 bag fresh Brussel sprouts
  • 2 Tbsp. Maple Cinnamon Ghee (can use less for Paleo diet - 1 Tbsp. of Maple Cinnamon Ghee registers 1 gram sugar)
  • 1 cup whole or halved walnuts
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400F.
  • Wash sprouts and pull off outer leaves. Trim the end off and cut each one into half. Place into a bowl.
  • Melt 1 tablespoon of Maple Cinnamon Ghee and toss with the sprouts. Add salt and pepper to taste.
  • Place on a baking sheet lined with parchment paper and roast 20 – 25 minutes depending on desired tenderness. Toss every 10 minutes. After 20 minutes, add the walnuts tossed with the remaining Maple Cinnamon Ghee.
  • Roast another 5 – 10 minutes.
  • Serve in a bowl garnished with some more Maple Cinnamon Ghee. Season with salt and freshly cracked pepper.
Tried this recipe?Let us know how it was!

 

Roasted Delicata Squash

Roasted Delicata Squash with Maple Cinnamon Ghee

You may use any winter squash. Remember to eat the skin! Serves 2 – 4 as a side based on size and number of squashes.
Cuisine Lactose-Intolerant, Paleo

Ingredients
  

  • 1-2 small delicata or 1 medium acorn or butternut squash
  • 1-2 Tbsp. Maple Cinnamon Ghee sugar (1 Tbsp. Maple Cinnamon Ghee registers 1 gram sugar)
  • ¼ tsp. Cayenne pepper (at the most, use less depending on taste)
  • cinnamon and salt to taste

Instructions
 

  • Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
  • Slice the squash in half through the stem and remove the seeds. Lay the flat, cut-side-down on a cutting board, and slice into ½ to 1-inch slices, starting at the stem. Place cut pieces in a big bowl. Melt half the ghee and toss with the squash to evenly coat them.
  • Lay the squash slices out evenly on the prepared baking sheet. Sprinkle with sea salt.
  • Roast for 20 – 40 minutes, turning every 10 minutes until the squash is tender and a fork pierces the flesh easily. If soft enough, you can eat the skin. Baste the rest of melted ghee over the squash and finish with a sprinkle of cinnamon and salt to taste.
Tried this recipe?Let us know how it was!
GF Apple Crisp_IceCream

Maple Sugar Sweetened Apple Crisp – Gluten Free Style

A healthier version – delicious and just right sweetness. Serves 8+.

Ingredients
  

  • 2 1/4 lbs Granny Smith apples (about 6 medium apples) - cored and sliced into 1/4” slices
  • 1/3 cup maple sugar or maple syrup
  • 1/4 cup water
  • 1 Tbsp. lemon juice
  • 1 tsp. vanilla extract
  • 2 tsp. cornstarch or arrowroot starch
  • 1 1/2 tsp. cinnamon (divided)
  • 1 tsp. ground nutmeg (freshly ground is the best!)
  • 1/4 tsp. ground cloves
  • 1 pinch good salt
  • TOPPING:
  • 1 1/2 cups gluten free oats
  • 1/2 cup almond flour (firmly packed)
  • 3/4 cup chopped pecans
  • 1/3 cup chopped almonds
  • 1/3 cup lightly packed coconut sugar
  • 1/4 tsp. good salt
  • 1 Tbsp. butter + 2.5 Tbsp. Maple Cinnamon Ghee (omit butter and increase Maple Cinnamon Ghee by 1/2 Tbsp. for lactose-intolerant diet)
  • 1/4 cup Coconut Milk (the firm part)*

Instructions
 

  • Preheat the oven to 350F.
  • Place the apples in a big bowl. In a measuring cup, whisk together the maple syrup (or sugar) and water. Add the lemon juice, vanilla extract, starch, cinnamon, clove, and salt. Pour over apples and mix well. Place apples into a 9” square baking dish and bake in the oven for 30 minutes.
  • In a mixing bowl, blend the oats, almond meal, pecans, almonds, coconut sugar, rest of cinnamon and salt. Melt the Maple Cinnamon Ghee and butter together, and stir in the coconut milk. Add this to the dry mix and stir until the mixture is incorporated and moistened throughout.
  • Upon removing the apples from the oven, give them a good stir and then top with the oat mixture. Return to the oven and bake for at least another 40 mins. Keep checking it to make sure the apples have softened to your liking. The edges will be bubbling. The top should be golden.
  • Allow the crisp to rest for at least 15 minutes before serving. Serve with vanilla yogurt or ice cream.

Notes

* Place a can of coconut milk in the fridge overnight and open it upside down to remove the “meat” of the milk. Discard the watery part.
Covered leftovers will keep for about 4 days in the fridge.
 
 
Tried this recipe?Let us know how it was!
Golden Milk

Golden Milk/Tea

Makes 3 small servings.

Ingredients
  

  • 1 can full fat coconut milk (canned, BPA free and gum free.)
  • 1 1/4 cups filtered water
  • 2 Tbsp. freshly grated ginger
  • 1 Tbsp. freshly grated turmeric root
  • 2-3 Ceylon cinnamon sticks
  • 1 Tbsp. dark cardamom seeds
  • 1 tsp. black peppercorns
  • 1 tsp. organic ground turmeric
  • 1 Tbsp. Turmeric + Black Pepper Ghee
  • raw honey to taste

Instructions
 

  • Place all ingredients into a saucepan and heat till it comes to a near boil. Stir occasionally and simmer for 35 – 50 minutes. Once ready to drink, pour through a strainer (cheesecloth) into a cup and sweeten with a small amount of raw honey. You may also pour into a clean glass container and add ¼ teaspoon of raw honey. Stir well and serve or refrigerate till ready to use. Simply warm it and enjoy.

Notes

Golden Milk is great to drink in the evening before bedtime. It’s so warm and relaxing and it just feels makes one feel good.  Choose your milk according to your preferred diet. Omit honey for the Keto diet.
*The turmeric root can stain anything it touches so be careful.
Tried this recipe?Let us know how it was!

 

Curry Chicken Stew

Curry Chicken Stew

Warm Your Heart and Belly! 4-6 servings.
Cuisine Lactose-Intolerant, Paleo, Whole30

Ingredients
  

  • 1 Tbsp. + 1 tsp. Simply Ghee Original
  • 1 lbs. boneless chicken thighs or breast - cut into 1” pieces
  • 3 cups chopped carrots
  • 1 cup finely sliced leeks - packed, include the very light green part
  • 1 cup sliced Cremini mushrooms
  • 6 cloves garlic - minced
  • 1 Tbsp. freshly grated ginger (1” long)
  • 1 Tbsp. freshly grated turmeric root - use a glove while grating (1” long)
  • 2 cups chicken broth (preferably unsalted)
  • 1 cup unsweetened full coconut milk (find a canned coconut milk like Native Forest without added sugars. Open can and stir till blended)
  • 2 Tbsp. curry powder
  • 1 Tbsp. Turmeric + Black Pepper Ghee
  • 3/4 tsp. sea salt
  • 1 Tbsp. freshly squeezed lemon juice
  • ½ cup fresh cilantro - finely chopped

Instructions
 

  • In a large skillet heat 1 tablespoon Simply Ghee Original over medium heat. Add chicken, cook, and stir till lightly browned on all sides, about 5-7 minutes. Drain off fat.
  • In a saucepan, melt 1 teaspoon of Original Ghee; add leeks and sauté till soft. Add 1 tablespoon of Turmeric + Black Pepper Ghee and when melted, add carrots, garlic, ginger, and fresh turmeric and cook till carrots have softened slightly. Add mushrooms and sauté for a few minutes. Add chicken. In a bowl, combine the chicken broth, coconut milk, curry powder, and salt. Pour over mixture and continue to cook. Bring to a light boil and then reduce to low-medium heat and cook for 25 minutes or till carrots are at the desired softness.
  • Cover and cook on low-medium heat to simmer. Check the carrots for desired softness.
  • Before serving add chopped cilantro and lemon juice.
  • If you prefer, you may add steamed rice to your bowl. Omit for both Paleo and Whole30 diets.
Tried this recipe?Let us know how it was!

 

Turmeric BP Ghee Cauliflower Rice Pilaf

Cauliflower Rice Pilaf

So yummy, you’ll never miss the carbs! 2-3 servings.
Cuisine Lactose-Intolerant, Paleo, Whole30

Ingredients
  

  • 1/2 head cauliflower - cut into florets
  • 1 small shallot - diced
  • 2 Tbsp. Turmeric + Black Pepper Ghee - divided
  • 1/4 tsp. turmeric (can use freshly grated)
  • 1/3 cup dried cranberries - can soak them in warm water before adding. (Use unsweetened ones, soaked in water for Paleo and Whole30)
  • 2 Tbsp. toasted sliced almonds
  • 3 Tbsp. fresh cilantro leaves
  • 1 Tbsp. chopped chives
  • 1/2 tsp. good salt
  • freshly ground black pepper

Instructions
 

  • Add the cauliflower florets to the grater tube in your food processor or shred it using the larger holes on a box grater. Make sure to remove the moisture by wrapping shredded cauliflower in a towel or using a fine sieve, pressing the moisture out. It should be as dry as you can get it.
  • Over medium heat, in a large skillet, heat 1 tablespoon Turmeric + Black Pepper ghee. Add the shallots and cook about 2 minutes. Stir in the turmeric and salt. Add the cauliflower rice, chives, and remaining Turmeric + Black Pepper ghee and stir till well coated. Turn the heat down to medium-low and cover tightly with a lid. Cook for 5-7 minutes, stirring every minute to prevent browning or sticking. You can always add a teeny bit of water to prevent sticking.
  • Remove from heat and stir in dried cranberries (if soaking, remove from water), almonds and cilantro. Season with salt and pepper to taste.
Tried this recipe?Let us know how it was!

 

Broccoli Soup with Roasted Pumpkin Seeds

Broccoli Soup with Roasted Pumpkin Seeds

Serves 4-6.

Ingredients
  

  • 2 Tbsp. Simply Ghee Original
  • ½ cups chopped sweet onion
  • ½ cup celery - diced
  • 4 cups veggie or chicken broth (preferably homemade)
  • 1 Yukon Gold potato - peeled and thinly sliced
  • 1 lb, generous broccoli - cut into medium sized florets + stem (peeled and diced in smaller pieces)
  • 6 cloves garlic - peeled and chopped into small pieces
  • 2 Tbsp. dried oregano
  • 1 Tbsp. dried basil
  • ½ tsp. good salt
  • ½ lemon - juiced (or more to taste)
  • salt and pepper to taste
  • 2 tsp. Freshly grated nutmeg (at least, more if desired)
  • 8 oz sour cream (optional) (omit for Lactose-Intolerant and Whole30 diet)
  • 1 Tbsp. Simply Ghee - Black Garlic (optional)
  • Feta cheese crumbles for garnish (optional) (omit for Lactose-Intolerant and Whole30 diet)
  • pumpkin seeds - see Recipe Notes

Instructions
 

  • In a large saucepan heat the Original ghee over medium heat. Add onions and celery and saute for about 3 minutes. Add the garlic and potato and stir for a few more minutes. Add the broth and allow to simmer.
  • In the meantime, remove the florets from the broccoli and with a vegetable peeler, peel the broccoli stems and cut into 1/4” thick slices. Add the broccoli and bring to a boil. Reduce heat to low and simmer. Add the oregano, basil, and salt and simmer everything until the veggies are soft.
  • Using an immersion blender or regular blender, puree the mixture until smooth. Return to pan, add lemon juice, salt and pepper, and freshly grated nutmeg. Bring soup to simmer, remove from heat and if you want, whisk in the sour cream. You may also use coconut cream or simply add Black Garlic Ghee.
  • Garnish with roasted pumpkin seed and feta crumbles. Salt and pepper to taste. ENJOY!

Notes

Roasted Pumpkin Seeds: 1 cup of raw organic pumpkin seeds 1 Tbsp. Simply Ghee Original 2+ tsp. BBQ Mesquite Seasoning (salt-free) ½ – 1 tsp. Turmeric powder ½ tsp. good salt Instructions: Preheat oven at 300F. Melt the ghee and add the spices to it. Toss seeds and spread out onto a cookie sheet. Bake in the oven till you can smell them roasting. Stir occasionally till they’re evenly browned, between 10-15 minutes. Place baking sheet on a cooling rack and cool before putting into an airtight storage container. BE CAREFUL! The seeds are extremely hot!!!! Turmeric will stain anything yellow it comes into contact. Great to garnish soups, salads or just as a simple snack.
Tried this recipe?Let us know how it was!
Fresh Asparagus Soup

Fresh Asparagus Soup

Smooth and creamy! Serves 4-6.

Ingredients
  

  • 6 cups chicken or veggie broth*
  • 1 1/2 Tbsp. Simply Ghee Original or Turmeric + Black Pepper Ghee
  • 4 shallots - chopped, a generous cup
  • 4 cloves garlic - minced
  • 4 cups fresh asparagus - washed, woody stem removed, chopped in 1 inch pieces
  • 1 Yukon potato - medium sized, peeled, and diced small
  • 1 1/2 Tbsp. Dill (dried)
  • 1 Tbsp. parsley (dried)
  • 1/2 tsp. sea or mineral salt
  • 1/2 tsp. freshly grated pepper
  • 2-3 Tbsp. freshly squeezed lemon

Instructions
 

  • Over medium heat, add to a saucepan, melt the ghee. Toss in the shallots and potato and stir till well coated. Allow to cook approximately 3 minutes, then add the asparagus and garlic and continue to stir frequently to cook for another 5 minutes or so. Then add the broth and bring to a boil. Reduce heat and add the dill, parsley, salt and pepper and simmer for approximately 25-30 minutes. Test the asparagus to make sure it’s very soft. If still somewhat firm continue to simmer. Once soft, remove the pan from the heat and place on a protected surface. Using an immersion blender, blend slowly and carefully until the soup is very smooth.
  • Place back on the burner on very low heat, stir in lemon juice and season to taste with salt and freshly ground pepper.
  • Serve with a dollop of Turmeric + Black Pepper Ghee, or coconut cream or sour cream.

Notes

* Heat an extra cup of broth in case the soup is too thick when blending. Slowly add it in small increments till you reach your desired consistency.
Tried this recipe?Let us know how it was!
Organic Quinoa with Sweet Peas, Carrots, and Shallots

Organic Quinoa with Sweet Peas, Mushrooms, and Shallot

Serves 2 - 4 generously.

Ingredients
  

  • 1 cup, generous organic quinoa - rinsed (tri-colored quinoa makes for a nice presentation)
  • 1 cups fresh or frozen organic sweet peas
  • 2 Tbsp. Simply Ghee Original
  • 2 cups filtered water (veggie or chicken stock)
  • 1 cups sliced mushrooms of your choice (mixture is good)
  • 1 shallot - finely diced
  • 1 tsp. ground turmeric
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • unrefined salt and freshly ground pepper to taste

Instructions
 

  • Rinse the soaked quinoa well and toss into a saute pan. Over medium heat, dry roast it to remove all the moisture. Once it begins to pop remove from heat. Put into a clean bowl and place the saute pan back on the burner.
  • Heat half the ghee and warm all the ground spices over medium heat. Add the diced shallot and carrots and cook till translucent. Add the quinoa and cook for approximately two minutes, stirring often. Add 1½ – 2 cups of water/veggie/chicken stock. Bring to boil. Lower heat, cover and simmer approximately 15– 20 minutes or until the liquid has been absorbed. Check the tenderness of the quinoa towards the end of cooking time to ensure it is cooked to your liking and if not add a little more liquid to the pan to soften further. Do not stir.
  • In a separate pan, heat the rest of the ghee. Add the mushrooms and stir frequently for about three minutes. You may also add a splash of water/stock to assist in the cooking. Add the peas, parsley and a pinch of unrefined salt and pepper and stir till peas are hot.
  • Take the peas and mushroom mixture and add to the quinoa. Stir till blended, adding just a little more ghee and season to taste with unrefined salt and pepper. Serve warm.
  • Garnish with fresh parsley.

Notes

Serve with a fresh salad. The secret to keeping quinoa from becoming mushy is first to soak it and then dry roast it to remove all water from it. It will release a nutty aroma when it is dry. THEN add your fluid to cover generously and cook it.
Tried this recipe?Let us know how it was!