Adding just
a teaspoon of ghee while you sauté meats or veggies will highlight the flavor profiles better than any other cooking oil.
Having warm milk with
a teaspoon of ghee or a couple of soaked figs or dates before bed is also a great way to find relief from constipation.
Now add 1
teaspoon of ghee and stir well.
«I take one big
teaspoon of ghee every morning and melt it on the stove in a pan and drink it out of a cute little ceramic white cup.»
To thicken the broth and enhance the healing properties of the broth, add
a teaspoon of ghee to each blender batch.
If you are taking this to relieve a sore throat, add 1/2
teaspoon of ghee to the hot turmeric milk before drinking it.
Dress with
a teaspoon of ghee, a drizzle of olive oil and salt and pepper to taste.
This recipe is simple and easy, however, you can add a pinch of ginger, pepper, allspice, and a 1/2
teaspoon of ghee to achieve a more Ayurvedic concoction.
Just a quarter
teaspoon of ghee, and spices, for the whole head of cauliflower?
After boiling / simmering, I added a tablespoon of dried coconut powder, one date, a pinch of pink salt and
a teaspoon of ghee.
In a small skillet, I sauteed mushrooms in 1/2
teaspoon of ghee (1) removed the mushrooms when they were cooked, then mixed the following together:
Heat a couple of
teaspoons of ghee or coconut oil in a small skillet over medium heat (or use two skillets at once so you can cook the pancakes faster).
Even heat it up in the evening and mix in 2
teaspoons of ghee (clarified butter) and this warm drink will calm you before sleep.
Not exact matches
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
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.
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)
Spread 1
teaspoon of melted butter or
ghee over the top
of the paratha and turn it over.
Drizzle 1/2
teaspoon of melted butter or
ghee over the rectangle and spread it out with the back
of the spoon.
Chop 6 ounces
of any dark chocolate (or use chocolate chips) and put it into a stainless steel bowl with 1 - 1 1/2
teaspoons of clarified butter or
ghee (or 1 tablespoon
of vegetable shortening — but not margarine).
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
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
3 red bell peppers cut in half 2 tablespoons oil (butter /
ghee / lard) 1 medium onion, finely diced 4 cloves
of garlic, minced 1 lb
of grass fed beef (or bison) 1 medium tomato, diced 2 tablespoons tomato paste 1
teaspoon sea salt 1
teaspoon paprika 1/4
teaspoon basil 1/4
teaspoon oregano 1/4
teaspoon marjoram 1/4
teaspoon thyme Red pepper flakes (to taste) Grated cheese
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.
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
HS: Hi Eadie - I have 1
teaspoon ghee & 1/4
teaspoon of the spices - but completely feel free to up either.
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.
in case, you are not able to form ladoos, then add a few
teaspoons more
of the
ghee.
2 boneless, skinless chicken breasts, cut into thin strips 2 tablespoons oil for stir frying (butter / coconut oil /
ghee) 1
teaspoon sesame oil 2 cloves garlic, peeled and crushed 2
teaspoons fish sauce 2
teaspoons soy sauce 1 lime, juiced 2
teaspoons ground cumin 1 chili pepper (we use anaheim), trimmed and chopped Dash
of hot sauce (if you want it spicier) 2
teaspoons sesame seeds Salad mix
of your choice Vinaigrette
of your choice (I like using Nourishing Gourmet's Everyday Salad Dressing) Chopped cilantro (optional)
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
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
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
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!
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
Recipe and photo by Emma Frisch Prep Time: 5 minutes Cook time: 12 minutes Yield: About 4 portions Ingredients:
Ghee or Coconut oil — 1 tablespoon Garlic — 2 cups 1 - inch pieces
of garlic scapes Daylilies buds — 1 cup daylilies buds, and a few open blossoms for color Sea salt — 1
teaspoon coarse -LSB-...]
Recipe and photo by Emma Frisch Ingredients: Lemon — Zest
of 3 lemons Lemon Juice — Juice
of 3 lemons Ginger — 1
teaspoon, grated fresh ginger Maple Syrup — 3/4 cup
Ghee — 1/2 cup (melted) Vanilla extract — 1
teaspoon Oats — 5 cups rolled oats Golden flax seeds — 2/3 cups golden -LSB-...]
1 cup freshly squeezed orange juice (3 - 4 large juicy oranges) 1 tablespoon freshly grated ginger 2
teaspoons tamari (or soy sauce) 1 1/2 tablespoons mirin 2
teaspoons maple syrup 1/2
teaspoon ground coriander 2 small garlic cloves, crushed roughly 10 ounces
of tempeh (or extra-firm tofu) 2 tablespoons coconut oil,
ghee, or olive oil 1/2 lime a handful
of cilantro (coriander) leaves
• 2/3 cup warm water (110 degrees F / 45 degrees C) • 1
teaspoon active dry yeast • 1
teaspoon white sugar (used Sucanat) • 2 cups all - purpose flour (I used kamut flour, whole wheat works fine too) • 1
teaspoon salt • 1/4 cup
ghee (since I doubled I used 1/4 cup oil and 1/4 butter) • 2 tablespoons plain yogurt (used goat yogurt) • 1 1/2 tsp garlic powder (don't double this... it was for 4 cups
of flour) DIRECTIONS 1.
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
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1 cup coconut milk, recipe here 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, recipe here 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1
teaspoon turmeric powder Salt to taste
2 - 3 tablespoons stable cooking fat (coconut,
ghee, chicken schmaltz) 2 red bell peppers, diced 1 small onion, diced 1 clove garlic, minced 1 large potato, diced 1 celery spear, chopped 1 carrot, diced 1 inch fresh ginger, peeled / minced 2 cups chicken stock, plus water if desired 1/2 bunch fresh cilantro, stems removed and chopped fine 1/2
teaspoon each
of fennel seed and cumin 1/4
teaspoon each
of turmeric and cayenne juice
of 1/2 fresh lime salt / pepper to taste plain yogurt for topping
Bring
ghee or coconut oil to room temperature and beat together with egg whites, coconut flour, almond flour, ground chia seeds, baking soda, and 1/4
teaspoon of salt.
1 can or 2 cups cooked pumpkin or butternut squash 1/2 cup raw honey (or 2/3 — 3/4 cup
of sweetener like sugar or maple syrup) 1/2 cup coconut milk 1 Tablespoon melted
ghee (or coconut butter) 2
teaspoons ground cinnamon 1/2
teaspoon ground nutmeg -LSB-...]
Add
ghee or butter and 2 - 3
teaspoons of truffle salt (or regular salt) and
teaspoon of pepper.