Mix in 1/4
cup of ghee and set aside.
Heat the remaining 1/4
cup of ghee in a heavy skillet over a medium flame for a minute.
2 sticks of butter or one
cup of ghee 4 - 5 large onions (most people use yellow, sometimes a mix of yellow and red is good) 2 tsp.
Used three small, very ripe, organic bananas (1 Cup mashed), 1t of Cinnamon, 1t of vanilla and 1 t of almond extract, 1 T of local raw honey and one T of agave syrup, as well as the 4 organise eggs and 1/2
cup of Ghee called for in the recipe.
You should have about 1/4
cup of ghee.
Melt 1/4
cup of ghee in a medium saute pan over med - low heat.
Not exact matches
Mushroom Soup 2 tbsp coconut oil, olive oil butter or
ghee 2 garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug
of white wine, optional 4
cups / 1 liter water 1 tbsp (or 1 cube) vegetable bouillon sea salt and black pepper
1/2
cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6
cups water sea salt — to taste 2 tablespoons neutral coconut oil or
ghee — divided 1
cup millet — soaked overnight juice
of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch
of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2
cups shredded, unsweetened, flaked coconut 1/3
cup sifted coconut flour 1/3
cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4
cup + 2 tablespoons cool water 1/4
cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons extra virgin coconut oil,
ghee, palm shortening or olive oil or a combination
of two
of these
2 tablespoons
ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2
cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch
of cayenne pepper (optional)
Recipe and photo by Emma Frisch Prep Time: 15 minutes Cook time: 25 minutes Yield: 4 - 6 servings Ingredients: Melted
ghee or olive oil — 3 tablespoons Butternut squash — 4
cups of 1 / 2 - inch cubes
of butternut squash Garlic — 2.5 tablespoons, minced Apple cider vinegar — 2 tablespoons Maple syrup — 1 tablespoon Garam masala -LSB-...]
Once your spices are nicely toasted and fragrant, add 1 teaspoon salt, 1 tablespoon lemon juice, 1
cup tomato paste, 1 and 1/4
cups coconut milk, and the rest
of your
ghee.
I took the liberty
of changing a few things around and used what was on hand: Bob's Redmill Almond meal, fortunately the texture is excellent, 1/2
cup roasted & mashed Delicata Squash, one tablespoon
of Ghee, one tablespoon
of Coconut oil instead
of 1/4
cup, substituted Hemp Seed for Flax meal and Volia!
2 tbsp cooking fat
of choice (lard,
ghee, butter, olive oil, coconut oil, etc.) 1 large onion (or 2 small) 3 ribs celery 3 cloves garlic 6 carrots, peeled 1 medium beet, peeled 1 bay leaf 1 1/2
cups water 1/4
cup fresh basil Salt to taste
Drizzle the 1/4 -1 / 2
cup of honey (or even spread with
ghee and coat generously with maple sugar) evenly over the dough, then carefully spread it around to cover the whole surface.
2
cups blanched almond flour — I use Honeyville brand, it works the best 2
cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1
cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup grapeseed oil (olive oil, melted coconut oil or
ghee would also work) 1/2
cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement
of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4
cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
One
of my fave things to do is to blend up a
cup of hot bone broth with a spoonful
of ghee and a heap
of frozen parsley.
I used almost half a
cup maple syrup, no sugar, half butter half
ghee, added an extra tablespoon
of coconut flour, didn't even use parchment paper and these turned out perfect!
500 gm chicken, cut into medium pieces 1 tsp
ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew nuts, soaked in 1/4
cup of water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to taste
It was very useful.Some people add milk to make it more soft and sweet.Some people use Yogurt too.When keeping the dough to rest for 1/2 hour my mom use to cover the vessel with a damp (not very wet) cloth.I think it will prevent moisture from escaping.Applying a small amount
of ghee at the end (after removing from stove) will make it taste better.In my home town old generation do a trick to make the puffed.They take a
cup of very clean sand put that in a piece
of cloth (at the center).
Grain Free Holiday Stuffing — Grain Free Holiday Stuffing Serves 4 Ingredients: (always use organic if possible) 1 tbsp
of Grassfed Organic
Ghee or duck fat 1
cup of chopped and cleaned leeks 1 bulb
of fennel, diced 1
cup diced carrots 8 diced crimini mushrooms 1 peeled and diced turnip 1 peeled and diced...
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1
cup coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons
ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste
Stuffing 1 1/2
cup / 300 g uncooked millet or white quinoa 1 large knob
of coconut oil,
ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1
cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
1
cup of hazelnuts, soaked (overnight, or for 3 hours min) 2
cups of water 2 tablespoons
of ghee OR olive oil 3 tablespoons
of brown rice flour 1/2 teaspoon
of kosher salt 1/2 teaspoon
of nutmeg 5 sage leaves, minced 5 sprigs
of thyme, leaves removed and minced 1 spring
of rosemary, leaves removed and minced lots
of freshy cracked black pepper
Add the following: one egg, five drops
of liquid stevia, about half a teaspoon
of vanilla, and about 1/4
cup of melted
ghee
Some saag recipes call for as much as a half
cup of butter or
ghee, while other go spartan with a tablespoon.
1) 2
cups of hazelnut meal 2) 4 tablespoons tapioca flour (or arrowroot powder) 3) 1 teaspoon baking powder 4) 1/2 teaspoon
of salt 5) 1/4
cup of butter (or
ghee, coconut oil or palm shortening) 6) 1/2
cup of brown sugar (or 1/4
cup honey) 7) 1 large egg (or two small eggs), room temperature 8) 1 tablespoon
of pure vanilla extract 9) 1/2
cup dark chocolate chips (gluten, dairy, soy free)
1) 3
cups almond flour 2) 3 large eggs 3) 1/2
cup honey 4) 1/2
cup butter or
ghee or coconut oil at room temperature — extra for greasing if not using paper muffin molds 5) 1 tablespoon
of orange zest 6) 2 teaspoons
of baking powder 7) A pinch
of salt 8) 1/2
cup of slivered almonds
This morning I used 2
cups of coffee and 2 T
of coconut oil /
ghee mixture, but left the spice amounts as listed above (effectively diluting them by half), added 1/2 teaspoon
of turmeric, and forgot to add the date.
Remove the pan from the heat and stir in the remaining 2
cups of blueberries and the
ghee.
You could make this dairy free by using coconut oil instead
of the
ghee, and using a
cup of full - fat coconut milk in place
of the creme fraiche.
1
cup split mung beans, soaked overnight 2
cups basmati rice 1 large bunch fresh cilantro 1
cup raw almonds 1 garlic clove, peeled 1 inch piece
of fresh ginger, peeled & chopped 4 tbsp Ancient Organics
Ghee salt and pepper to taste
1
cup short grain brown rice 1
cup split mung dal, soaked overnight 1/2
cup Ancient Organics
Ghee 1» piece
of fresh ginger, minced 2 tsp whole black peppercorns 1/2 tsp whole coriander seeds 1 tsp whole cumin seeds 1/2
cup raw cashew nuts 1/4
cup shredded coconut
1/4 teaspoon turmeric 1/4 teaspoon ground cumin cayenne pepper, to taste fine grain sea salt, to taste 1 teaspoon
ghee, coconut oil, or olive oil 1 bunch
of chives 2/3
cup extra virgin olive oil 1 medium head
of cauliflower, cut into eights
Substitute 2 teaspoons coconut oil for the
ghee and sesame oil, add 1 tablespoon fresh lime juice, 2 teaspoons honey, 1/4
cup coconut milk (instead
of water) and 1/4
cup chopped fresh cilantro.
100 grams (3/4
cups) Ottos Naturals Cassava Flour (Get it here) 3 tablespoons arrowroot flour (Get it here) 1 tablespoon whole golden flax, finely ground * 1/4 -1 / 2 teaspoon salt (to taste) 3 tablespoons fat
of choice (palm shortening, lard,
ghee) 1/2
cup plus 2 tablespoons (150 ml) lukewarm water
If you want a dairy free version, switch the milk for 1/2
cup of almond milk and use coconut oil or
ghee instead
of butter but I never tested this version and it would alter the taste significantly.
The recipe only calls for 1/4
cup of Earth Balance, which isn't a lot spread over 15 cookies, so I think
ghee will be fine.
3/4 — 1 lb each) 2 tablespoons oil (butter /
ghee / coconut oil) 1 large onion, diced 3 - 4 cloves garlic, chopped 4 celery ribs, sliced 4 - 6
cups stock (depending upon cooking time and desired thickness
of soup) 1/2
cup chopped parsley or cilantro 1 1/2 teaspoons sea salt (or to taste) Dash
of black pepper 1 — 2 tablespoons lemon juice
2 tablespoons oil (
ghee / coconut oil) 1 medium onion, diced 1 lb carrots (about 5 medium carrots), peeled and sliced 1/2 head
of small / medium cauliflower, chopped * 2 cloves garlic, chopped 1 teaspoon fresh grated ginger 1 teaspoon ground cardamom (green, not black) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin Red pepper flakes (to taste) 1/2 — 3/4 teaspoon sea salt (depending on taste) 3 - 4
cups chicken stock or vegetable stock (depending on how thick you like the soup) 1
cup coconut milk
2 tablespoon
ghee or extra-virgin olive oil fine grain sea salt 1 small onion or a couple shallots, sliced 1
cup cooked chickpeas (canned is fine, if you don't want to cook up a pot
of dried chickpeas) 8 ounces extra-firm tofu 1
cup of chopped kale 2 small zucchini, chopped zest and juice
of 1/2 a lemon
ingredients APPLES: 4 Granny Smith apples (cored, sliced) 3 tablespoons
ghee (melted) 1 teaspoon pure vanilla extract 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2
cup coconut sugar CRUMBLE: 3/4
cup almond flour 1/2
cup unsweetened coconut flakes 3/4
cup chopped walnuts 1/2
cup chopped pecans 2 tablespoons chia seeds 1 tablespoon ground cinnamon 2 tablespoons melted coconut oil 2 tablespoons honey Pinch
of sea salt
for the socca pizza crust: 1
cup of chickpea flour 1
cup of water 3 tablespoons
of extra virgin olive oil a couple pinches
of sea salt freshly cracked black pepper a handful
of chopped chives (optional) a couple tablespoons
of ghee for the toppings: 6 - 8 squash blossoms, stems and pistol removed a few tablespoons
of pesto (either homemade or store - bought) several dollops
of goat's cheese, or your favorite non-dairy cheese
1 bunch radishes — tops removed 2 tablespoons
ghee (I've also tried unrefined neutral coconut oil here, it works well) 2 garlic cloves — minced pinch
of sea salt 2 teaspoons apple cider vinegar 2 teaspoons raw honey or pure maple syrup about 3
cups arugula or other salad greens (the original recipe calls for dandelion) smoked sea salt — for sprinkling over the salad sunflower sprouts or other microgreens for garnish — optional
I followed the recipe «as written», but with these modifications due to what I had on hand (seems like a lot
of modification, but I believe my changes did not change the overall quality
of the recipe): - doubled the amount
of spice that goes into the sauce (I tasted the sauce midway and it seemed under spiced)- ground ginger instead
of 4 teaspoons finely grated peeled ginger - Greek yogurt thinned with milk instead
of 1 1/2
cups whole - milk yogurt - butter instead
of 3 tablespoons
ghee - ground cardamom instead
of 6 cardamom pods -5 dried chiles de árbol instead
of 2 dried chiles de árbol (extra spicy, plus crushed red pepper)-1 1/2
cups heavy cream instead
of 2
cups heavy cream I will be honest, I have never had Tikka Marsala, but this dish was great!
Mash them with 2 tablespoons
of olive oil or
ghee, black pepper and 1/4
cup of the reserved cooking water.
At Broth Bar in Portland, Oregon, for example, you can order a
cup of bone broth with a «
ghee and cocoa butter bomb.»
1 tablespoon saffron strands 4 teaspoons warm milk 2 fresh green chiles, such as serranos, stems removed 2 fresh red chiles, such as serranos, stems removed 2 large onions, chopped 1 2 - inch piece
of ginger, peeled 8 cloves garlic 8 peppercorns 1/2 teaspoon cardamom seeds 1 1 - inch piece
of cinnamon, crushed 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/4 teaspoon powdered nutmeg 1/4 teaspoon powdered mace 1/2
cup mint or cilantro leaves 1/4
cup lemon juice 2
cups plain yogurt 3 pounds
of boneless chicken, cut into 1 - inch cubes Salt to taste 2 tablespoons olive or vegetable oil 1 tablespoon
ghee, recipe here 1 onion, finely chopped 8 large tomatoes, chopped 2
cups basmati or long grain rice 1/3
cup each raisins, cashews, and almonds 6 hard boiled eggs, halved
1 tablespoon saffron strands 4 tablespoons warm milk 1 tablespoon each
of almonds, walnuts, cashews, peanuts, and raisins 1 teaspoon poppy seeds 1
cup coconut milk (see recipe, here) 1 1 - inch piece
of ginger, peeled and minced 10 cloves garlic 1 small green papaya, peeled, seeds removed, and diced 1/2 teaspoon each powdered nutmeg and mace 1 tablespoon coriander powder 1 tablespoon cumin powder 6 fresh red chiles, such as serranos, stems removed 2
cups yogurt Salt to taste 4 pounds lamb shanks, chopped with a cleaver into 1 - inch long sections 4 teaspoons
ghee (recipe here) or vegetable oil 2 large onions, finely chopped
Brush the waffle iron with
ghee and pour about a
cup of batter for each waffle.