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Roasted Fennel and Garlic Soup
Serves 4.
Roasted Fennel and Garlic Soup
Servings
Ingredients
Servings
Ingredients
Roasted Fennel and Garlic Soup
Instructions
  1. Preheat oven to 350F.
  2. 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!
  3. 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.
  4. 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.
  5. 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.
  6. Add the fresh herbs, salt and pepper and continue to simmer till the veggies are somewhat soft.
  7. 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.
  8. Serve in bowls and top with homemade croutons.
Recipe 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.

 

 

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Peach Cobbler
So yummy!  Serves 8-10.
Peach Cobbler
Servings
Ingredients
Servings
Ingredients
Peach Cobbler
Instructions
  1. Melt ghee in 13 x 9 baking dish.
  2. In a mixing bowl, combine flour, ¾ cup Turbinado sugar, baking powder and pinch of salt. Add the milk and stir just until dry ingredients are moistened.
  3. Pour the batter over the ghee in the baking dish. Do not stir!
  4. In a medium saucepan, bring the brown sugar, peaches and lemon juice to a boil over high heat, stirring constantly. Pour over batter but don’t stir.
  5. Sprinkle with cinnamon.
  6. Bake at 375 degrees for 40-45 minutes or until golden brown.
Recipe Notes

Serve alone, with fresh whipped cream or warm with vanilla ice cream.

  • Peeling peaches:  Blanching peaches loosens their skin and makes them super easy to peel.
    • 1) Score an X on the bottom skin of each washed peach. Do not cut deeply - just need to score the skin.
    • 2) Put the peaches in the boiling water, making sure they are entirely submerged. Blanch them for 40 seconds or up to one minute if the peach is not quite ripened.
    • 3) Remove each peach from the boiling water using a pair of tongs or slotted spoon.
    • 4) Submerge into a ice bath for at least one minute to cool quickly.
    • 5)  Cut them in half, remove the pit, peel off the skin using your fingers or a small knife.  Slice/dice them for the recipe.
    • 6) BE CAREFUL!  They are slippery!

 

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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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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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Ham and Bean Soup
Getting an uncured, smoked ham hock from a farmer you know well makes ALL the difference in the overall flavor of this delicious and satiating soup!
Ham and Bean Soup2
Servings
Ingredients
Servings
Ingredients
Ham and Bean Soup2
Instructions
  1. Heat a saute pan and melt 1 tablespoon of Original Ghee.
  2. Add the shallots and celery and cook for 3-4 minutes till they become translucent.
  3. Add the carrots and cook for another 2-3 minutes, then add minced garlic and continue to cook till you smell the garlic.
  4. Stir to incorporate all the veggies. Remove from pan and add to a slow cooker.
  5. Add all the beans, chicken stock, ham hock and the herbs/spices to the slow cooker. Stir till ingredients are blended well, put on lid, turn heat on high for 4 hours or low for 8 hours. Stir periodically.
  6. When finished, discard the bay leaves.
  7. Remove 1.5 cups of soup and blend with an immersion blender (or blender) till it becomes a little blended/thicker. Add it back to the slow cooker and stir.
  8. Add the remaining ghee, lemon juice and adjust salt and pepper to your taste.
Recipe Notes

We think this soup’s flavor is incredible after resting for 2 days in the fridge! Great with a good salad or crusty bread and butter.

Serves 4 with leftovers!

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Herbed and Ghee Pasta
Serves 4 as a meal, 6 as a side dish.
Herbed and Ghee Pasta
Servings
Ingredients
Servings
Ingredients
Herbed and Ghee Pasta
Instructions
  1. Cook pasta according to package directions. Drain thoroughly.
  2. In the meantime, melt the ghee over low heat. Add all the dried herbs, salt and pepper and stir till incorporated. Simmer for about 5 mins.
  3. Once pasta is drained well, toss it back into the pot and stir in the ghee and herb mixture. Allow the pasta to warm and serve with freshly grated cheese. Salt and pepper to taste and dig in!
  4. Fantastic on its own or with a fresh salad or just about anything.
Recipe Notes

We recommend our Original Ghee or Black Garlic Ghee for this recipe.

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Maple Sugar Sweetened Apple Crisp – Gluten Free Style
A healthier version – delicious and just right sweetness. Serves 8+.
GF Apple Crisp_IceCream
Servings
Ingredients
Servings
Ingredients
GF Apple Crisp_IceCream
Instructions
  1. Preheat the oven to 350F.
  2. 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.
  3. 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.
  4. 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.
  5. Allow the crisp to rest for at least 15 minutes before serving. Serve with vanilla yogurt or ice cream.
Recipe 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.

 

 

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Cauliflower Rice Pilaf
So yummy, you’ll never miss the carbs! 2-3 servings.
Turmeric BP Ghee Cauliflower Rice Pilaf
Servings
Ingredients
Servings
Ingredients
Turmeric BP Ghee Cauliflower Rice Pilaf
Instructions
  1. 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.
  2. 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.
  3. 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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Broccoli Soup with Roasted Pumpkin Seeds
Serves 4-6.
Broccoli Soup with Roasted Pumpkin Seeds
Servings
Ingredients
Servings
Ingredients
Broccoli Soup with Roasted Pumpkin Seeds
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Garnish with roasted pumpkin seed and feta crumbles. Salt and pepper to taste. ENJOY!
Recipe 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.

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Summer Squash Ratatouille
Serves 2-4.
Summer Squash Ratatoulli
Servings
Ingredients
Servings
Ingredients
Summer Squash Ratatoulli
Instructions
  1. In a large pot melt the ghee and add onions. Cook for about 4 minutes and then toss in zucchini and summer squash. Cook for about 10 minutes until some of the juices are released.
  2. Add the garlic and tomatoes and continue to cook. Stir frequently. Add all the fresh herbs, salt, peppers and juice of 1 lemon. Allow to simmer over low-medium heat till the flavors to meld together. Consistency will be somewhat soupy.
  3. Remove from heat and let rest for 5 minutes. Add the rest of the lemon juice. Season to taste with salt and pepper if desired.
  4. Serve over rice or with crusty bread and ghee!
Recipe Notes

Rice is great with Turmeric + Black Pepper Ghee.

This recipe works with Sriracha, Heirloom Salt + Pepper and Original Ghee.