Paleo Breakfast Bowl
1 teaspoon ghee
1/2 cup arugula
2 ounces smoked salmon
1/4 avocado (diced)
Juice of 1 fresh lemon
Dash of freshly ground pepper
Heat ghee over medium heat in a medium saucepan. Slowly add 2 eggs into the pan, and cook until done. These can be scrambled or over easy. Assemble smoked salmon, arugula and avocado in a shallow bowl. Squeeze lemon juice over ingredients in bowl, and sprinkle with fresh pepper. Place cooked eggs over everything in bowl and enjoy.
Chicken Curry over Riced Cauliflower (Grain and Gluten - Free)
4 chicken breasts
1 head cauliflower
1 packet curry paste
1 cup water
3 tablespoons ghee
1/2 cup heavy cream
Melt ghee in a large pot with a lid. Stir in curry paste until it is combined with the ghee. Add water, and simmer for about 5 minutes. Add the chicken breasts, cover and simmer for about 20 minutes. Place one head of chopped cauliflower in a food processor and pulse until cauliflower resembles rice. This is referred to as riced cauliflower. Use fresh cauliflower, and do not cook the cauliflower as this would cause the dish to be watery. When the chicken breasts are fully cooked, uncover the pot and add the cream. Cook for about 5 minutes.
Spoon over cauliflower and serve.
Trail Mix Cookies
3 tablespoons ghee
¼ cup raw honey
1 ¼ cups walnut meal (made by blending walnuts in a food processor)
½ cup dried cherries (chopped)
1 teaspoon orange zest
3.5 ounces dark chocolate (chopped into small chunks)
¼ cup unsweetened coconut flakes
2 tablespoons sunflower seeds (preferably unsalted)
Preheat oven to 350 degrees. Place all ingredients in a large bowl and mix well. Line a baking sheet with parchment paper. You may also use a silicone baking mat. Form a tablespoon of mix into a ball and press down onto baking mat or parchment paper. Place at least one inch apart as these cookies will spread while cooking. Bake for 10 minutes. Allow cookies to cool before transferring to a plate or cooling rack. Let cookies cool another 30 minutes before serving so that they can harden slightly.
1/3 cup ghee (cold)
1 ½ cups gluten-free flour
¼ cup coconut flour
1 teaspoon sugar
1 teaspoon salt
1 cup whole milk
1 generous tablespoon baking powder
A little extra ghee for greasing baking pan
Preheat oven to 450 degrees. Grease a large baking pan with ghee, and set to the side. Mix the flours, sugar, salt and baking powder in a large mixing bowl. Cut the ghee into the flour using a pastry cutter. This process should take only about 30 seconds.
Form a well in the center of the bowl, and add all of the milk. Mix until the ghee and flour are moistened. At this point, the dough should be wet. Turn the dough on a floured surface, sprinkle a little flour on top of the dough, and knead about 7 times. Fold the dough over one time, and pat into a circle about ¾ inch thick. Cut the biscuits with a biscuit cutter, and place on the greased pan. The biscuits may touch slightly or have just a small space between each.
Bake for 15 minutes or until the biscuits are slightly brown on top. Enjoy!
Amazing Tomato Soup
4 large ripe tomatoes
½ cup water
2 tablespoons ghee
2 garlic cloves
6 fresh curry leaves
1 teaspoon mustard seed
1 cup water
1 teaspoon paprika
2 teaspoons sugar
Salt to taste
2 tablespoons fresh cilantro (chopped)
Cook tomatoes in ½ cup of water in a microwave safe bowl for 4 minutes on high in the microwave. Be sure to save the cooking water as you will need it for later. Peel the tomatoes after they have cooled, and throw away the skins. Place cooking water, peeled tomatoes and garlic in a food processor, and pulse until smooth. Melt ghee in a pan over medium heat. Add mustard seed, and cook for 1 minute. Stir in curry leaves, processed tomatoes, 1 cup water, sugar, paprika and salt. After the mixture begins to boil, reduce the heat and gently mix in cilantro. Cook for about 5 minutes more and serve.
Crazy Good Indian Potatoes
4 large potatoes
1 ½ tablespoons ghee
2 green chile peppers
1 teaspoon cumin seeds
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon amchoor (mango powder)
1 bunch fresh cilantro (chopped)
½ teaspoon salt
1 piece fresh ginger root (about 1 inch)
Place potatoes in a pot, cover with water, bring to a boil, and cook about 10 minutes or until tender. Drain and allow potatoes to cool. Melt ghee in a large pan over medium heat, and lightly toast cumin seeds. Stir in the green chile peppers, ginger, chili powder and coriander. Mix in the potatoes, and cook on medium for about 5 minutes. Add the amchoor and salt, and cook about 15 minutes more. Add cilantro and serve.
Ghee is a healthy ingredient that has been around for many years. It can be found in most supermarkets or even made at home in your own kitchen. Consider trying some of the above recipes if you are interested in adding this healthy ingredient to your cooking.
Cows are openly pastured on certified organic grass (weather permitting). No herbicides or pesticides are sprayed on what they eat, and no growth hormones are ever administered to them.
We use certified organic butter from Kalona Organics, which is located in Amish country, here in southeast Iowa. Fresh air, and honest Amish culture mingle together to produce a ghee unequaled in quality. 100% made in USA.
We don't believe in pushing cows to "perform". Natural milk production, together with organic grass makes for the creamiest, healthiest milk and butter.
This is my first experience with Ghee but I have to say that for the price I wouldn't go anywhere else. Made from organic grassfed cows milk, so it doesn't have all the hormones and steroids in it. It does have all the micro-nutrients that i require for Personally, I use it for my bulletproof coffee, along with MCT oil. This combo works great! I would definitely buy again.
Excellent flavor. Love that it is grass-fed, organic, and GMO-free. Perfect for my Paleo diet.
Love this ghee! Goes so well with my bulletproof coffee every morning. Tastes fresh and creamy.