In the same skillet heat the
remaining tablespoon of ghee / olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes.
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
Heat 2
tablespoons of ghee in a large, heavy - bottom saute pan over medium heat until the ghee is melted and begins to shimmer.
Add another 1 - 2
tablespoons of ghee to the pan and add the mushrooms, onions, garlic, salt to taste, freshly ground black pepper to taste, and herbes de provence.
In a large skillet over medium heat, melt 1 - 2
tablespoons of ghee.
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
Melt 1
tablespoon of ghee in the skillet over medium heat.
Roughly chop the bunch of cilantro with half of the stems and add to the nut mixture with the 4
tablespoons of ghee.
In a large pot warm the 4
tablespoons of ghee and add the garlic, onion, celery and carrot.
Do you put
the tablespoon of ghee or coconut oil in the mixture you are heating on the stove or is it used to grease the pan?
In the same pot, melt
another tablespoon of ghee and cook the onions until they caramelize and reach a deep golden color.
Heat 1
tablespoon of the ghee / olive oil In a large skillet over medium - high heat and stir in a big pinch of salt, the onion, and chickpeas.
In a large skillet, add the two
tablespoons of ghee or olive oil and heat over medium high heat.
Heat a large skillet and add another two
tablespoons of ghee or high heat oil.
In a saucepan over high heat, combine the quinoa with the broth and 1
tablespoon of the ghee and bring it to a boil.
Place in a shallow baking dish along with the rest of the ingredients, dispersing
the tablespoons of ghee evenly over the top.
Add the remaining 2
tablespoons of ghee.
2 tablespoons of chia seeds 1,5 cups of rolled oats 1,5 teaspoons of salt 3 tablespoons of maple sirup (or honey) 3
tablespoons of ghee (or coconut oil) 1,5 cups of water
To make the risotto add 2
tablespoons of ghee or olive oil to a large pot over medium heat.
Set your Instant Pot to saute and melt 1
tablespoon of the ghee.
Try
a tablespoon of ghee blended into your morning coffee or tea for a daily hit of acne - healing fat - soluble vitamins.
Heat a drizzle of oil or
a tablespoon of ghee in a large pot or Dutch oven over medium - high heat.
Add another 2
tablespoons of ghee to the pan and sauté onions, garlic, and jalapeno peppers.
Start by heating 2
tablespoons of ghee in a large castiron pan over medium - high heat.
Just omit
the tablespoon of ghee and use that for frying the pancakes in a skillet instead.
In a large skillet over medium heat, melt 1 - 2
tablespoons of ghee.
Mix one
tablespoon of each ghee and sugar.
Add
tablespoon of ghee to each bowl when serving.
If I'm doing a longer fast, I do allow bone broth and coffee with
a tablespoon of ghee.
There is about 15 grams of fat in
a tablespoon of ghee and 12 grams of fat in a tablespoon of butter.
So either skip that step completely and just cook the cod in the bacon grease with
a tablespoon of ghee added for 2 - 3 minutes per side, or until it flakes easily with a fork, or dredge in almond flour instead of coconut.
But I was missing that extra buttery taste from the pancake, so next time, I'll melt about
a tablespoon of ghee and add it to the batter as well as add an extra 1/2 teaspoon of baking powder, because I love insanely buttery, thick pancakes.