Just wanted to comment on this to say I used 2
TBSP of ghee instead of honey, and they turned out great.
If it is too dry, add
another tbsp of ghee.
Optionally, you can start by browning the spices in a pan with 1 - 2
tbsp of ghee.
Toss the panko breadcrumbs, dry basil and grated Parmesan cheese with the remaining 1
Tbsp of ghee / oil and sprinkle over the mozzarella cheese, lightly pressing down.
In winter I get cranky at around 20 or even 16 hours, and sometimes I just do a fat fast, where I eat a couple
tbsp of ghee or coconut oil at 10 am and 2 pm (going dinner to dinner).
Hi, I just started this journey and have lots of questions... I am wondering if the following rendition of the recipe still works for the Whole30 plan, steamed cauliflower, garlic, 2
tbsp of ghee, nutmeg all in food processor until desired consistency is achieved.
Hi Maria, you use it for cooking, all nutrition values include 1
tbsp of ghee and all the other ingredients.
I have a question about the 1
tbsp of ghee in the breakfast recipes, do I cook with the ghee or eat it as a side?
Meanwhile, heat 1
tbsp of the ghee in a pan at medium - high heat.
Once your veggies are tender, drain the water and add 1
tbsp of ghee.
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
Serving Size: 1
Tbsp Suggested Use:
Ghee has one
of the highest flash points (485 degrees Fahrenheit)
of any cooking oil and is recommend using it in place
of any oils you are currently using for pan frying.
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
1 quart lobster stock tail meat and claws
of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3
tbsp butter,
ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2
tbsp chopped chives to garnish lemon slices for serving
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
Paleo Beef Stew With Celery Root Puree — Paleo Beef Stew With Celery Root Puree Ingredients: 1 batch
of my grass fed beef stew crock pot recipe 2 large celery roots 1 tsp Seasonello 2
tbsp grass fed butter or Grassfed
Ghee 1
tbsp fresh parsley 1 tsp Real Salt Directions: Make the beef stew...
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...
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
If you are sensitive to eggs than I would recommend adding in 2 additional
tbsps of butter /
ghee or coconut oil.
1 lb
of raw shrimp 1
tbsp of olive oil 4
tbsp of butter or
ghee (or more olive oil) 1
tbsp of minced garlic 1/2
tbsp of lemon juice 1
tbsp of orange juice Dry chipotles or chipotle powder to taste (optional) Salt 1/4 to 1/2 tsp
of dry oregano Fresh Parsley or cilantro for garnishing
12 medium scallops 6 slices
of sugar - free, nitrate - free bacon, cut in half 3
tbsp of melted coconut oil, butter or
ghee 1
tbsp of fresh minced garlic 1 tsp
of Dijon mustard 1/2 tsp
of smoked paprika Salt and pepper to taste
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
2 pieces
of gluten free bread, toasted (I used Anna B's, a local Richmond, VA brand) 1 tsp
ghee or coconut oil 1 large hass avocado 3
tbsp fresh chèvre 1/8 tsp coarse sea salt, or more to taste 1/8 tsp maple syrup 1/8 tsp hot paprika, or more to taste
Polenta with mushroom and artichoke For the polenta 150g coarse ground polenta (see tip) 2 tsp salt, or to taste4
tbsp olive oil or
ghee (clarified butter), or 50g butter For the topping 2 garlic cloves, crushed250g button mushrooms, sliced150g marinated artichoke hearts, drained4 fresh thyme sprigs, leaves picked, plus extra to serve100g goat's cheese (4 - 8 slices, depending on the shape
of the cheese) Extra-virgin olive oil for drizzling 01.
1 head cauliflower 2 sweet potatoes (yams, regular potatoes
of any variety or carrots may be substituted) 4 - 5
tbsp Ancient Organics
Ghee (enough to coat veggies) handful
of fresh herbs (ie parsley, thyme, basil, oregano), chopped sea salt, to taste fresh ground black pepper, to taste
for the pancake: 150 g chickpea flour (a.k.a. gram flour) 230 ml milk
of your choice (I use unsweetened almond) 2
tbsp extra virgin olive oil 2 medium carrots
ghee or coconut oil salt and freshly ground black pepper, to taste
2
tbsp cold - pressed olive oil, raw butter, coconut oil or
ghee 1 white onion, finely chopped 3 garlic cloves, finely chopped 1/2 tsp chili flakes 1 x 400 g (14 oz) can whole plum tomatoes handful
of basil leaves (or 3 tb
of frozen basil) sea salt and freshly ground pepper
Wet Ingredients: 1
tbsp maple syrup (for sugar - free diets, use a pinch
of stevia) 3
tbsp melted coconut oil or
ghee 350 ml (1.5 cups) fresh filtered water
To give Smoky Flavour to kabab, Burn 2 pieces
of charcoal and keep on a roti / bread on the cooked kabab.Pour 1
tbsp oil /
ghee / butter on the burned coal and cover tightly for 2 - 3 minutes.
8
tbsp Ancient Organics
Ghee 1 small yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head
of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2
tbsp organic maple syrup (grade B) 2
tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
You will need: 3/4 Cup TigerNut Flour (divided into 1/2 cup and 1/4 cup amounts) 1
tbsp cacao nibs or chopped dark chocolate 1
tbsp honey 1
tbsp coconut oil 1 tsp
ghee Pinch
of Real Salt In a small bowl, mix 1/2 cup
of the TigerNut flour with 1
tbsp cacao nibs and honey.
10 oz (1 1/4 cups) any white fish fillet (check VERY carefully for any bones, even if the fish is sold as «boneless») 1
tbsp ghee (see method at top
of recipe list) 1 small onion, finely chopped 1 garlic clove, finely chopped 1
tbsp chopped fresh mint pinch ground cumin pinch ground turmeric 1 medium ripe tomato, chopped
100 grams (3 1/2 oz or 1/2 cup) semolina (suji) 1 cup (8 fl oz) milk 1 cup (8 fl oz) water 1 tsp
ghee 3
tbsp sugar 2 crushed green cardamoms few strands
of saffron
8 oz (1 cup) lean beef, diced 5 oz (2/3 cup) butter beans (Lima beans) 1 small onion 1 garlic clove small piece
of fresh ginger, chopped pinch ground turmeric 2
tbsp ghee (see method at top
of recipe list) 2 fl oz (1/4 cup) water
Ingredients: 1/2 medium sized butternut squash, peeled and cubed 1 medium carrot, scrubbed & cut into 1 inch pieces 1 small onion, diced 1
tbsp of coconut oil or
ghee 1 clove
of garlic, minced 1 inch piece
of ginger, peeled & minced 1 - 2 tsp ground turmeric sea salt and pepper to taste 2 - 3 cups organic bone broth / vegetable broth 8 oz buckwheat noodles (or noodle
of choice)
I did find it essential to increase the coconut oil to 1
tbsp (vs 1 tsp
of ghee) as I found the muffin to be very dry otherwise.
To give Smoky Flavour to kabab, Burn 2 pieces
of charcoal and keep on a roti / bread on the cooked kabab.Pour 1
tbsp oil /
ghee / butter on the burned coal and cover tightly for 2 - 3 minutes.
1 large pastured egg (any style), 1 package smoked wild salmon or pastured ham (100g / 3.5 oz), 1
tbsp ghee, 1 cup braised spinach (150g / 5.3 oz), pink Himalayan salt, 1 cup berries, fresh or frozen (150g / 5.3 oz)- blackberries have the least amount
of net carbs from all berries.
3 scrambled pastured eggs with bunch
of chives (or 1 small spring onion), 1 thick slice pastured bacon or ham (30g / 1 oz), 1
tbsp ghee, 1 large portobello or other mushrooms (80 / 3 oz), 1/4 cup cherry tomatoes (75g / 2.6 oz).
1 large bunch asparagus, seasoned with salt and a splash
of fresh lemon juice, pan-roasted in 1
tbsp ghee (200 g / 7.1)
1 large bunch asparagus, seasoned with salt and a splash
of fresh lemon juice, pan-roasted in 1
tbsp ghee (200 g / 7.1 oz)
Omelet topped with 1/2 serving
of Autumn Oxtail Stew - Use the remaining oxtail from yesterday as filling for your omelet made from 3 eggs, 1
tbsp ghee and salt (pink Himalayan or sea salt).
Shamrock Eggs with Braised Spinach - 2 green pepper rings, 2 eggs, cup
of spinach (or more), bacon, 1/4 onion, 1
tbsp ghee, salt.
fat
of choice (I used half neutral oil and half
ghee) 1 medium tomato 1 medium onion 2 - 3 cloves garlic 1
Tbsp.
8 - 10 cups
of Bone Broth 4 - 6 cups
of yellow squash 4 - 6 cups zucchini 1 diced white onion 3 cloves
of diced garlic 4 - 6 large
of basil leaves chopped 2
tbsp - 4
tbsp grass fed
ghee (put in right before serving) Real salt to taste Pepper to taste
1 C almond flour 2 eggs 1/4 C water 1
Tbsp honey 1 tsp vanilla extract pinch
of cinnamon and salt coconut oil, butter, or
ghee for cooking