Spiced Chickpea Soup with Pita Toast

Spiced Chickpea Soup with Greens

Coconut cream makes this soup so silky and delish.

Ingredients
  

  • 2 Tbsp. Original Ghee
  • 5 garlic cloves -minced or finely chopped
  • 1 large yellow sweet onion
  • 2 inches fresh ginger root -peeled, finely chopped
  • good salt and freshly cracked pepper
  • 1 Teas. smoked sweet paprika
  • 2 Tbsp. ground turmeric + more for garnishing
  • 1 Teas. chili pepper flakes + more for garnishing
  • 2 15oz cans chickpeas -drained, rinsed well
  • 1 15oz cans full fat coconut milk or coconut cream
  • 2 cups of veggie or chicken broth
  • 1 bunch of Swiss chard -stems removed, cut into small bite-size (use spinach or kale)
  • 1 cup fresh mint -julienned for garnishing
  • Yogurt for garnishing -optional
  • Curried sunflower seeds for garnishing -see recipe on site

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Divide among bowls, top with reserved chickpeas, mint, yogurt dusted with sweet paprika, turmeric and curried sunflower seeds. Serve alongside with toasted pita.

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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Chicken Veggie Pesto Cream

Chicken, Veggies and Basil Pesto Cream

Serves 6 - 8 along with a fresh salad.

Ingredients
  

  • 1.5 lb organic chicken tenderloins
  • 2 Tbsp. Simply Ghee Original - Heirloom Salt+ Pepper Ghee or Black Garlic Ghee
  • 1 Teas. EVOO
  • 1 medium zucchini - sliced into rounds
  • 1 red or yellow bell pepper - julienned
  • 1 cup cherry tomatoes - halved
  • 1/3 cup basil pesto
  • 1/3 cup cream
  • 1/2 lemon - juiced
  • 1/2 lemon zest
  • handful of pine nuts or sunflower seeds - optional

Instructions
 

  • Season chicken cutlets with coarse salt and pepper on both sides.
  • In large pan, heat 1 tablespoon each of ghee and olive oil.
  • Add the chicken and cook over medium high heat on each side. Remove when the chicken is cooked through.
  • Add remainder of ghee and add zucchini, bell pepper and tomatoes. Season with coarse salt and pepper and sauté until the veggies are soft.
  • Mix the basil pesto and cream in a small bowl.
  • Add the chicken back to the pan and pour the pesto and cream mixture in. Reduce the heat to low-medium and cook for 1-2 minutes.
  • Remove the pan from the heat and add the lemon juice, zest and nuts/seeds.

Notes

Serve on its own or with your favorite pasta or quinoa.
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Summer Heirloom Tomato Couscous Salad

Summer Heirloom Tomato Couscous Salad

Serves 2-4.

Ingredients
  

  • 1 cup hierloom tomatoes - various colors
  • 1 cup cherry tomatoes - various colors
  • 1 1/2 cups couscous - dried
  • 1 small jicama - peeled and sliced julienned
  • 1/8 cup extra virgin olive oil
  • 1+ Tbsp. fresh squeezed lemon
  • 2 Teas. Original Ghee - melted
  • 1 Tbs Sriracha Ghee – melted - can use Turmeric+Black Pepper or Black Garlic Ghee
  • 1 Tbsp. Tbsp. fresh chives - chopped
  • 3 Tbsp. fresh basil leaves - julienned
  • 2 Tbsp. fresh mint leaves - chopped
  • 1/2 cup toasted walnuts - chopped
  • Good salt and freshly cracked pepper to taste

Instructions
 

  • Preheat oven to 300F.
  • In a bowl toss the walnuts with a teaspoon of melted ghee and salt. Place the walnuts on a lined baking sheet and roast till lightly golden – about 15 minutes or so till you smell them.
  • Prepare couscous according to the package directions. Instead of adding butter, add a teaspoon of Original Ghee to the water. After it has cooked, add the Sriracha Ghee and set aside for 5 minutes. Fluff the couscous with a fork.
  • Wash and chop all the veggies and herbs. To julienne the jicama, peel, slice thinly and then cut into matchstick size pieces. Tomatoes can be sliced and chopped to give salad texture.
  • Squeeze about half of a lemon. Zest some of the skin.
  • Place the tomatoes, half of the herbs, jicama in a bowl and toss lightly with olive oil and fresh lemon juice. Use the amount of oil and lemon for your taste and add salt and pepper to taste.
  • Present it on a large plate. Put the couscous down first and then top with tomato and jicama mixture. Add roasted walnuts and sprinkle with remaining herbs and lemon zest.
  • Feta is also a nice garnish. Can use other savory ghee flavors.
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Chicken Rice Soup

Chicken Rice Soup

Best to make your own *broth but store bought chicken broth will work too.

Ingredients
  

  • 1 whole chicken - 3-4lbs
  • 3 stalks celery - diced
  • 1 Leek - chopped, white and light green parts only
  • 1 Teas. celery seed
  • 5 medium carrots - chopped
  • 2+ Tbsp. Original Ghee
  • 1 Tbsp. fresh or dried chives
  • 1 Teas. dried parsley
  • 1 Tbsp. dried oregano
  • 10 threads Saffron
  • 1/2 cup uncooked white Basmati rice - rinsed very well
  • 5-6 cups chicken broth
  • 1 1/2 Teas. good salt
  • 1 Teas. freshly cracked pepper
  • 1/2 cup fresh parsley - finely chopped
  • TO MAKE HOMEMADE CHICKEN BROTH
  • 1 whole chicken - can use some of the meat for other meals
  • filtered water
  • Apple cider vinegar
  • Bay leaf
  • onion
  • carrots
  • celery
  • Mixed fresh herbs; oregano, thyme, rosemary, sage...

Instructions
 

  • In a stock pot, melt the ghee.
  • Add leeks, celery and celery seed and sauté till softened, about 3 minutes.
  • Add the carrots and garlic and continue to sauté for another 3-5 minutes.
  • Add chives, oregano, dried parsley and cooked chicken. Add at least 2 cups of chicken meat. Cook for about 5 minutes till flavors are incorporated.
  • Add 5 cups of chicken broth. Bring to boil and then turn heat down to simmer for 15 minutes.
  • Add rice, salt and pepper and cook for another 10 minutes or so. Soup will be done when the rice is cooked fully. If the soup is too thick, heat the last cup of chicken broth and add it to the pot.
  • Toss in the fresh parsley and give it a good stir. You may also add a nice squeeze of fresh lemon.
  • Adjust salt and pepper to your taste.
  • Allow the soup to cool completely. This soup is best the next day.

Notes

*To make homemade chicken broth: Place washed chicken into pot and barely cover with water. Add 1 tablespoon of apple cider vinegar and allow the chicken to soak for 1 hour. Turn on heat and bring to a boil. Once it boils, begin skimming all the white foam off – these are the impurities. Once it’s clean, reduce heat to low-medium and add any amount of onion, carrots, and celery along with bay leaf and any fresh herbs you like. Put lid on pot half-way and allow the whole chicken and all the goodies to cook for about 2-3 hours. Check the chicken after 2 hours to see if its done. The internal temp is 165 F  without the thermometer touching any bones).  Once chicken is done, remove it from the pot and allow to cool slightly. Remove the chicken from the bones.  If you like, you can toss the bones back into the pot for the last hour of cooking.  Cut or shred both white and dark meat for the soup. Save the rest for other meals. After 3 hours, strain the broth to remove all the veggies and herbs – toss them. Allow the broth to cool if you plan on freezing it or you may continue to make the soup at this point. Be careful - it is HOT!
Can also use Black Garlic Ghee, Sriracha Ghee, Turmeric + Black Pepper Ghee and Heirloom Salt + Pepper Ghee in place of Original Ghee.
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Chicken Noodle Soup w/Saffron

Chicken Noodle Soup with Saffron

Serves 6-8 with a salad.

Ingredients
  

  • 1 whole chicken - 4-5 lbs
  • 2 Tbsp. Heirloom Salt + Pepper Ghee
  • 1 cup chopped onions
  • 1 onion - cut up for broth
  • 1 cup carrots - diced
  • 3/4 cup diced celery
  • 2 large garlic cloves - minced
  • 1/4 Teas. dried thyme
  • 1/2 Teas. crumbled saffron threads
  • 8 oz dried medium egg noodles
  • 2 Tbsp. fresh parsley - chopped
  • 2 Tbsp. celery leaves - minced
  • Unrefined salt to taste
  • Fresh ground ack pepper to taste

Instructions
 

  • Cover the whole chicken with water in large pot.
  • Add celery leaves and onion wedges to the broth. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through about 1 hour.
  • Using tongs, remove chicken pieces and giblets from broth. Cool slightly.
  • Remove skin from breasts and leg-thigh pieces and tear or cut into bite sized pieces.
  • Strain broth into large bowl. Skim fat from surface of broth and discard.
  • Melt ghee in heavy large pot over medium-low heat. Add onions, carrots, celery, garlic, and thyme.
  • Cover; cook until vegetables soften, stirring occasionally, about 10 minutes.
  • Add broth and bring to boil. Reduce heat; simmer until vegetables are almost tender, about 15 minutes.
  • Add saffron and noodles and simmer 5 minutes.
  • Add 1 cup chicken; simmer until noodles are tender, about 5 minutes. Add parsley.
  • Season with salt and pepper to taste.
  • Serve with a teaspoon of ghee in the bowl.
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Summer Pesto

Summer Pesto!

This is the simplest and most delicious pesto recipe on the planet!
Cuisine Keto, Lactose-Intolerant, Paleo

Ingredients
  

  • 2 cups of fresh basil leaves
  • 2 garlic cloves -minced
  • 1/4-1/2 cup olive oil
  • 1/4 cup roasted* pine nuts -or walnuts
  • Good salt and pepper to taste

Instructions
 

  • Throw everything but ½ of the olive oil into a food processor.
  • Blend and drizzle more olive oil till desired consistency.
  • Fill up an ice cube tray. When completely frozen, remove the pesto cubes and freeze in small bags amount you’d need for a meal or two.

Notes

*Toss dry nuts onto a baking sheet – roast at 300F in oven till golden brown. Toss them from time to time. Allow to cool.
 
It rocks pasta of any kind, great on grilled chicken, sandwiches, breakfast egg wraps, pizza, fresh tomatoes and mozzarella, you name it.
Keyword Keto
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Curried Split Pea Dahl with Rice

Curried Split Pea Dahl

Serves 4 generously with rice and a side veggie.

Ingredients
  

  • 1 Cup dried split peas -soaked for 3-4 hour and rinsed OR prepped using the Quick Method*
  • 2 1/2 Cups filtered water
  • 1 Tbsp. curry powder
  • 1 Teas. turmeric powder
  • 1 Teas. coriander seeds
  • 2 Teas. fennel seeds
  • 2 Teas. cumin seeds
  • 1 Teas. Cayenne pepper -optional
  • 2 Tbsp. Original Ghee
  • 1/2 Cup diced shallots or scallions
  • 2 Teas. good salt
  • 1 Teas. freshly grated pepper

Instructions
 

  • Place rinsed, soaked peas into a pan with the filtered water.
  • Stir in the turmeric, curry powder and cayenne.
  • Over medium heat, bring to boil and then reduce heat and cover partially. Simmer for 20-30 minutes or until all the water has evaporated. Peas should be tender and beginning to disintegrate. If too thick, slowly add more water for desired consistency.
  • In a small fry pan, heat 1 tablespoon ghee.
  • Add the fennel, coriander and cumin seeds along with the shallot and sauté until the seeds release their aroma and the shallots are lightly brown. Set aside.
  • Stir the cooked seeds, shallots, salt, pepper and remaining ghee into the split peas.

Notes

Serve with white or brown basmati rice. When rice is done, stir in Turmeric + Black Pepper Ghee and season with salt and pepper to taste.
 
*Quick Method
1. Rinse the beans under cool running water. Check and discard any stones or other debris. Drain.
2. Transfer to the saucepan and cover with about 2 inches of water.
3. Bring the water to a boil over high heat. Cook the beans for 1 minute, and then remove the pot from the heat.
4. Cover with a lid and let the beans to soak in the warm water for 1 hour.
5. Drain the beans into a colander. Rinse and begin to cook according to your recipe
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3-Bean Vegetable Soup

Three Bean Vegetable Soup

Serves 6 with leftovers

Ingredients
  

  • 2 Tbsp. Original Ghee
  • 1 cup onion - chopped
  • 1 cup thinly sliced leeks - white and light green parts only
  • 4 garlic cloves - minced
  • 1 cup celery - sliced
  • 2 cups carrots - sliced
  • 6 -7 cups veggie or chicken broth - preferably homemade, reserve ½ cup
  • 1 - 15 oz can of EACH: cannellini, pinto and black beans - rinsed incessantly
  • 1 in medium zucchini - sliced
  • 2 Large tomatoes - diced
  • 2 cups kale - cut up small like confetti
  • 1 cup pre-cooked rice
  • 1 Tbsp. EACH: dried parsley, thyme, basil, oregano
  • 1 Teas. ground turmeric
  • 1 Teas. black pepper
  • ½ - 1 Teas. chili pepper flakes - optional
  • 1.5-2 Teas. salt - Use good salt
  • 1-2 lemons - juiced

Instructions
 

  • In a stock pot, melt the ghee. Add the onions, leeks and celery and cook for about 4 minutes, stirring till the onions begin to sweat.
  • Add garlic, carrots and sauté for about 5 minutes.
  • Add the broth (reserve ½ cup) to the pot, along with the beans, tomatoes and stir till incorporated. Bring to boil. Once it boils, reduce heat to medium-low.
  • Add all the seasonings + zucchini, kale and allow to continue to simmer for 20+ minutes. Stir occasionally.
  • Add precooked rice.
  • In the meantime, combine ½ cup broth and 1 cup of beans in a separate pot and heat. Once it’s hot, using an immersion blend or regular blend, blend them together. Add it to the pot to increase the density of the soup somewhat. Cook for another 5 minutes.
  • Remove from heat, add lemon juice and season with salt and pepper to taste.

Notes

Serve with grilled garlic bread, grilled P & J sandwiches or good ole crusty bread and butter
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Turkey Vegetable Soup

Turkey Vegetable Soup

Serves 4-5.
Cuisine Lactose-Intolerant, Paleo

Ingredients
  

  • 6-8 cups turkey broth
  • 2 - 3 Tbsp. Original Ghee
  • 1/2 cup diced shallots
  • 1 cup chopped leeks -including light green parts
  • 2 Garlic cloves -minced
  • 2 cups carrots -sliced round
  • 2 cups diced celery
  • 2 cups green beans -cut into 1” pieces
  • 1 large red skin potato
  • 1 yellow pepper -chopped
  • 1 small zucchini -diced
  • 6 medium cremini mushrooms -sliced
  • 1 cup tomatoes -diced
  • 2 Tbsp. salad herbs -(mix of parsley,thyme, basil, oregano, marjoram)
  • 1 Tbsp. oregano
  • 1 Tbsp. basil
  • 1 14.5 oz. can organic tomatoes ; diced
  • 1 Teas. salt
  • 1 Teas. pepper
  • Fresh squeezed lemon to taste

Instructions
 

  • Melt the ghee in a stock pot. Add shallots, leeks, carrots, celery, yellow pepper, potato and garlic. Sauté for about 5-7 minutes or till slightly softened.
  • Add all of the broth and stir till incorporated.
  • Add the tomatoes, herbs, salt and pepper. Bring to a boil for a few minutes. Reduce heat to simmer and allow the soup to cook for at least 20 minutes.
  • Add the zucchini and mushrooms and continue to cook for at least 10 more minutes.
  • Turn off the heat and season with more salt and pepper to taste if needed.
  • Add fresh lemon juice to the pot right before serving. Add a small dollop of ghee to your soup bowl to make it even more satiating!

Notes

You may also use a slow cooker – following the same instructions for cooking.
Black Garlic Ghee, Heirloom Salt+Pepper and Sriracha Ghee are also good in this recipe.
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Slow and Comfy Chili

Slow and Comfy Chili

This recipe looks like a lot of work but only takes 20 minutes to prep. Sauté your onions and celery, brown your ground beef right afterwards, open your cans, rinse and drain, measure your spices and literally toss it all into your slow cooker - set on low and go!
Servings 6 with salad and bread

Ingredients
  

  • 1 lb grass-fed ground beef browned ahead of time
  • 2 Tbsp. Original Ghee + garnish ghee
  • 1 cup onion diced
  • 1 cup celery diced
  • 1 cup sweet bell peppers use assorted colors
  • 4 - 5 Garlic cloves minced
  • 1 24 oz. jar strained tomato juice or 2 10.75 oz. cans of tomato puree
  • 2 15 oz. cans dark red kidney beans drained and rinsed well
  • 2 15 oz. cans cannellini beans drained and rinsed well
  • 1 15 oz. can fire-roasted diced tomatoes
  • 1.5 Tbsp. Chili powder
  • 1 Teas. red pepper flakes
  • 2 Tbsp. dried parsley
  • 1.5 Tbsp. dried basil
  • 1.5 Tbsp. dried oregano
  • 1.5 Teas. sea salt
  • 1 Teas. ground black pepper
  • 1 Tbsp. hot pepper sauce optional

Instructions
 

  • Melt 1 tablespoon of ghee in a sauté pan. Add the onions and celery and sauté until onions are translucent. Add the peppers and garlic and continue to sauté till the peppers are a bit soft. Toss into the slow cooker.
  • In the same pan, melt another tablespoon of ghee, place the ground beef in the pan, breaking up the beef into pieces as you stir. Once the beef is browned, toss it into the slow cooker.
  • Rinse all canned beans well. Add the beans, entire can of tomatoes, the pureed tomato juice and all your seasonings: chili powder, red pepper flakes, parsley, basil, oregano, salt and pepper (and hot sauce if using).
  • Mix well, cover and cook on low for 6 – 8 hours. Taste and adjust seasonings accordingly.
  • Before serving, stir in 1 generous teaspoon of ghee into each bowl. It adds an incredible rich and savory taste.

Notes

Serves 6 nicely with a fresh salad and a crusty hunk of bread.
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