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Curried Sunflower Seeds
Curried Sunflower Seeds
Course Snack
Servings
6-8
Ingredients
Course Snack
Servings
6-8
Ingredients
Curried Sunflower Seeds
Instructions
  1. Melt the ghee and add the curry, salt, pepper and maple syrup. Stir till incorporated. Add sunflower seeds and a dash of olive oil and stir till seeds are well coated.
  2. Line a baking sheet with parchment paper and spread out the seeds evenly. Try not to have them “bunched” together.
  3. Place into a 300F preheated oven. In about 10 minutes take them out of the oven and stir – still making sure the seeds are evenly spread out.
  4. Taste one (watch out they’re HOT!) and if more salt is needed, sprinkle over seeds.
  5. Place back in oven. You will begin to smell them roasting before they burn. Can toss them another time or so to make sure they’re roasting evenly.
  6. When golden brown, remove and place on a cooling rack. When cooled, put into a clean jar and lid. Store in fridge.
Recipe Notes

Use as a snack.  Adds a nice crunch on top of soups, salads, sauted seasonal greens or rice dishes.

Maple Cinnamon Ghee works perfectly too!

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Spiced Chickpea Soup with Greens
Coconut cream makes this soup so silky and delish.
Spiced Chickpea Soup with Pita Toast
Servings
Ingredients
Servings
Ingredients
Spiced Chickpea Soup with Pita Toast
Instructions
  1. Melt the ghee in a large pot over medium heat. Add onion, garlic and ginger – season with salt and pepper and cook for about 4 minutes, or until the onions are a bit translucent and start to brown.
  2. Add the turmeric, paprika, chili pepper flakes, chick peas and season with salt and pepper and a splash of broth. Cook and stir frequently for about 8-10 minutes so the chickpeas cook in the spices and ghee. They will begin to brown and get crispy.
  3. Smash the chickpeas against the side of the pan with a wooden spoon which will help to thicken the soup. Remove about 1 cup of chickpeas and set aside.
  4. Bring to simmer, scraping and stirring occasionally till the soup has thickened, 20+minutes. If your desired consistency is not met, continue to cook until you like the thickness of the soup.
  5. Add Swiss chard and stir, making sure it has all submerged under the liquid. Cook till wilted and soft for 3-5minutes. Kale will take longer to soften. Season again with salt and pepper.
  6. Divide among bowls, top with reserved chickpeas, mint, yogurt dusted with sweet paprika, turmeric and curried sunflower seeds. Serve alongside with toasted pita.
Recipe Notes

Toasted Pita – spread a very thin layer of ghee onto the pita. Dash it with turmeric, paprika and oregano. Place into a 325F oven and toast for upwards of 10 minutes. Don’t let it burn. Cut into triangles and serve.

Chickpeas can need a lot of salt so this recipe doesn’t end up salty!

Can also use Turmeric + Black Pepper Ghee.

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Lemony Pasta with Peas
Lemony Pasta with Peas
Servings
2
Ingredients
Servings
2
Ingredients
Lemony Pasta with Peas
Instructions
  1. Bring water to boil and cook pasta accordingly to the package directions. Drain, stir in a teeny bit of olive oil and set aside.
  2. In a saucepan, melt the ghee. Add shallots and cook till they become a little transparent.
  3. Add the peas and garlic and cook till garlic is lightly browned and peas are cooked to your liking.
  4. In the same pan you cooked the pasta, add ghee and lemon juice, zest, salt and pepper and heat till incorporated. Add grated parmesan cheese and blend.
  5. Add pasta to the pot, stir until completely blended. Add more lemon juice, zest, salt and pepper to taste.
  6. Add the rest of the cooked ingredients – blend well and spoon into bowls.
  7. Top with more cheese and lemon zest and serve.
Recipe Notes

Serves  2 generously with a side salad.

Toss in roasted red and orange peppers for added flavor and color.