Turmeric + Black Pepper Ghee Recipes

 

 

Roasted Fennel and Garlic Soup

Roasted Fennel and Garlic Soup

Serves 4.

Ingredients
  

  • 2 whole garlic bulbs
  • 1 Tbsp. olive oil
  • 3 Tbsp. Original Ghee - can use Black Garlic Ghee; Heirloom Salt + Pepper Ghee, or Turmeric + Black Pepper Ghee
  • 2 medium leeks - sliced white and light green parts
  • 1 medium/large fennel bulb - cut into small pieces
  • 1 Tbsp. fennel seeds
  • 5-6 cups broth - veggie or chicken
  • 2 large Yukon potatoes - peeled and diced into 1” pieces
  • 3 Tbsp. fresh thyme
  • 1 Tbsp. fresh sage
  • 1 Tbsp. fresh rosemary
  • 2 bay leaves
  • 1 Teas. good salt
  • 1 Teas. black pepper

Instructions
 

  • Preheat oven to 350F.
  • Clean up the garlic bulbs by trimming the base off and cutting some of the tops off the garlic. Place whole bulbs or individual cloves into a small baking dish and drizzle olive oil all over. Roast for at least 20 minutes or till the cloves look a bit wilted and the garlic is golden and soft. Remove from oven and allow it to cool before squeezing out each clove. Be careful – they’re HOT!
  • While garlic is in oven melt 2 tablespoons of ghee and toss with fresh fennel. Add salt and pepper to taste and place on a baking sheet. Roast for 20-30 minutes or till the fennel is translucent and starting to brown. The browner it is the more depth it will give the soup. Remove from heat.
  • In a small stock pot, melt the remainder of ghee. Add fennel seeds and when they begin to release their aroma and turn slightly golden, add the leeks and potatoes.
  • Sauté till leeks are somewhat translucent, then add the broth, roasted garlic, roasted fennel, bay leaves and bring to boil. Reduce heat and simmer for about 20 minutes.
  • Add the fresh herbs, salt and pepper and continue to simmer till the veggies are somewhat soft.
  • Remove bay leaves. Blend in small batches in a blender or use an immersion blender to puree the soup till its smooth. Return to sauce pan and reheat. Adjust salt and pepper to taste.
  • Serve in bowls and top with homemade croutons.

Notes

Can use any of our savory ghee products in place of Original Ghee.
To Make Croutons: Pre-heat the oven to 375F. Slice your bread of choice and cut into 1/4” cubes. Melt 2 tablespoons of any ghee and add dried herbs of your chose to complement the soup’s flavors. Add salt and pepper and mix everything into the bread cubes. Spread out on a cookie sheet and bake for 10-15 minutes, depending on crunchy you want them. Remove from oven and cool.
When using dried herbs vs: fresh, the rule of thumb measurement is 1/3 dried of what you're using fresh. In this recipe use 1 teaspoon dried vs. a tablespoon fresh!
Of course everyone's palate is different so season to your tastes.
 
 
Keyword Heirloom Salt + Pepper Ghee, Heirloom Salt and Pepper Ghee
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Rice, Kale, Yam and Shrimp Bowl

Rice, Kale, Yam and Shrimp Bowl

Ingredients
  

  • 1/2 cup Basamati or Jasmine rice
  • 1 cup filtered water
  • 2 small organic yams or sweet potatoes - peeled and cut in 1" pieces
  • 1 small Bunch Kale - chopped like confetti - small
  • 1 shallot - diced
  • 2 garlic cloves - minced
  • 6-8 large shrimp - remove shells and clean
  • 1 Teas. fennel seeds
  • 1 Teas. smoked paprika
  • 1 Teas. dried dill
  • juice of 1 lemon - grate a little of the zest too
  • 1 Tbsp. Original Ghee
  • 1 Tbsp. Turmeric + Black Pepper Ghee
  • good salt and cracked pepper to taste

Instructions
 

  • In a saucepan, bring 1 cup of water to a boil, add rice. Reduce heat to low and keep lid slightly ajar. Watch for overflowing!
  • While the rice is cooking, place a half cup of water and peeled yams into a sauté pan. Over medium heat, bring to a boil and allow the yams to cook till water is absorbed - at least 5-7 minutes. May need to add a little more water if yams are still too firm. When to the right tenderness remove from pan.
  • In the same pan, melt 1 tablespoon of Original Ghee, add the fennel seeds and cook for one minute. Toss in the shallot and allow to cook for about 2 minutes or till translucent.
  • Add chopped kale and sauté for 4-5 minutes. Adding a couple splashes of water helps it to cook faster. Remove from pan.
  • In the same pan, add a small amount of Original Ghee and allow to melt. Add garlic, lemon, and shrimp. Sprinkle shrimp with sweet paprika and dill. Saute for about 2 minutes on each side. Shrimp cook very fast so once they are lightly pink they are done. They will continue to cook after you remove them from the heat.
  • Once the rice is done, add the Turmeric + Black Pepper Ghee, salt and pepper to taste.
  • Add the yams and kale to the pan of rice and mix all together. Adjust seasonings and place in bowls. Top off with shrimp and serve.
  • Serves 2 generously as a meal.
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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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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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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.
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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.
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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.
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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.
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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.
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