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Rice, Kale, Yam and Shrimp Bowl
Rice, Kale, Yam and Shrimp Bowl
Servings
Ingredients
Servings
Ingredients
Rice, Kale, Yam and Shrimp Bowl
Instructions
  1. 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!
  2. 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.
  3. 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.
  4. Add chopped kale and sauté for 4-5 minutes. Adding a couple splashes of water helps it to cook faster. Remove from pan.
  5. 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.
  6. Once the rice is done, add the Turmeric + Black Pepper Ghee, salt and pepper to taste.
  7. 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.
  8. Serves 2 generously as a meal.
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Chicken Rice Soup
Best to make your own *broth but store bought chicken broth will work too.
Chicken Rice Soup
Servings
Ingredients
Servings
Ingredients
Chicken Rice Soup
Instructions
  1. In a stock pot, melt the ghee.
  2. Add leeks, celery and celery seed and sauté till softened, about 3 minutes.
  3. Add the carrots and garlic and continue to sauté for another 3-5 minutes.
  4. 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.
  5. Add 5 cups of chicken broth. Bring to boil and then turn heat down to simmer for 15 minutes.
  6. 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.
  7. Toss in the fresh parsley and give it a good stir. You may also add a nice squeeze of fresh lemon.
  8. Adjust salt and pepper to your taste.
  9. Allow the soup to cool completely. This soup is best the next day.
Recipe 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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No Bake Blueberry Dessert
Tastes like freshly picked blueberries straight from the sun-kissed patch! You will want seconds!
No Bake Blueberry Dessert
Servings
Ingredients
Servings
Ingredients
No Bake Blueberry Dessert
Instructions
  1. For the crust
  2. Using a food processor, add graham crackers and ground/chop till somewhat fine. Add to the bowl.
  3. Ground/chop the almonds till somewhat fine but with a few chunks. Add the almonds to the graham crackers along with cinnamon, nutmeg and salt and stir till ingredients are well blended.
  4. Add the melted butter and ghee and mix thoroughly with your hand or pastry blender until incorporated and lumpy.
  5. Press this mixture into the bottom of a larger pie pan or individual dessert bowls.
  6. Bake at 350F for 10 minutes or until golden. Remove from oven and cool.
  7. For the filling
  8. In a saucepan over medium heat, add cornstarch/flour and sugar. Stir in 1 cup of the blueberries and the rest of the ingredients. Continue to stir often for about 5 minutes or until it starts to boil and thicken. Remove from heat.
  9. Place the rest of the blueberries in a big bowl and add the thickened sauce. Stir gently until well incorporated.
  10. Pour it into the baked pie crust. Smooth the top and place in fridge, covered for at least 4 hour or overnight.
Recipe Notes

Can also use Maple Cinnamon Ghee or Honey Ghee.

Super delicious made with fresh strawberries or peaches (peeled), or a mix of berries. Top with whip cream if you desire but this dessert stands well all on its own!

Serves 8 generously!

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Curried Split Pea Dahl
Serves 4 generously with rice and a side veggie.
Curried Split Pea Dahl with Rice
Servings
Ingredients
Servings
Ingredients
Curried Split Pea Dahl with Rice
Instructions
  1. Place rinsed, soaked peas into a pan with the filtered water.
  2. Stir in the turmeric, curry powder and cayenne.
  3. 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.
  4. In a small fry pan, heat 1 tablespoon ghee.
  5. 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.
  6. Stir the cooked seeds, shallots, salt, pepper and remaining ghee into the split peas.
Recipe 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/Tea
Makes 3 small servings.
Instructions
  1. 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.
Recipe 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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Organic Quinoa with Sweet Peas, Mushrooms, and Shallot
Serves 2 - 4 generously.
Organic Quinoa with Sweet Peas, Carrots, and Shallots
Servings
Ingredients
Servings
Ingredients
Organic Quinoa with Sweet Peas, Carrots, and Shallots
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with fresh parsley.
Recipe 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.