Serves 2
eggs (1 or 2 per person)
Ancient Organics Ghee
balsamic vineager
salt and pepper to taste
Use ghee in place of butter when frying your eggs.
Once the whites have cooked through but the yolk is still raw and very yellow, add a splash of balsamic and place a lid over the pan momentarily (this will cause the white over the yolk to cook through).
Remove lid and let the vinegar caramelize slightly before turning off the heat.
Remove from pan and serve over toast slathered with ghee.
Serves 4 – 6
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
Place the mung beans in a saucepan with enough water to cover the beans by an inch.
Cover the pot and bring to a boil over medium heat.
After the water has boiled, reduce the heat to medium-low and cook the beans until they are tender.
Drain the water and return to the pot to keep warm.
Cook 2 cups of basmati rice in a rice cooker or on the stove.
Meanwhile, process the cup of almonds, clove of garlic and ginger in a food processor until finely chopped.
Roughly chop the bunch of cilantro with half of the stems and add to the nut mixture with the 4 tablespoons of ghee.
Process again to incorporate all ingredients.
Add the cilantro-ginger pesto to the cooked rice and mix to combine.
Season with salt and pepper to taste.
Serve seasoned rice with split mung beans and seasonal greens sautéed in ghee and tossed with spiced sunflower seeds.
Serves 2 – 4
1 cup cannellini beans, soaked overnight
2 garlic cloves, crushed
2 tbsp Ancient Organics Ghee
1 large bunch dandelion greens
½ pint sungold cherry tomatoes, sliced lengthwise
salt and pepper to taste
extra virgin olive oil
Rinse the soaked beans and place in a saucepan with the two crushed garlic cloves and enough water so that the beans are covered by about one inch.
Cover the pot and bring to a boil.
Reduce the heat, add a heaping pinch of salt, and simmer until the beans reach the point between tender and soft.
Discard the garlic cloves, drain the beans and return to the pot.
Wash and dry the dandelion greens.
Leave the leaves whole, or chop into quarter inch pieces.
Heat the ghee in a large skillet over a medium-low flame and add greens to the pan and stir to coat the with the ghee.
Cook for several minutes until the greens have wilted.
Add the reserved beans to the skillet and stir to incorporate.
Cook a few minutes and add the sliced cherry tomatoes.
Season with salt and pepper to taste and a drizzle of extra virgin olive oil.
Makes about 28 truffles
2 cups walnuts
1 cup dried apricots
½ cup Ancient Organics Ghee
1 cup coconut flakes
½ cup cocoa powder, plus extra for dusting
¾ cup cacao nibs
2 tsp ground cardamom
2 tsp ground ginger
1 tsp ground cayenne pepper, optional
sea salt to taste
In a food processor, place walnuts, dried apricots and coconut flakes.
Process until well incorporated.
Add ghee, cocoa powder, cacao nibs and spices.
Blend again until incorporated.
Taste the mixture and add more spice as you see fit.
Add salt to taste and blend one last time.
Form into 1” balls and refrigerate in a sealed container.
Dust or roll ghee truffles in extra cocoa powder before serving.
Makes one 10 inch cake
8 oz. bittersweet chocolate, chopped
8 tbsp Ancient Organics Ghee
1 ½ cups raw sugar
6 large eggs
1 cup unsweetened cocoa powder, plus a bit more for dusting 1/2 tsp sea salt (maldon or your preferred brand) 10″ springform pan
Preheat oven to 350ºF degrees and position the rack to the middle of the oven.
Melt chocolate with ghee in a medium metal bowl set over a saucepan of barely simmering water.
Stir consistently until smooth.
Remove bowl from heat and whisk in sugar.
Add eggs one at a time, whisking well after each one.
Sift cocoa powder over chocolate and whisk until just combined. Add salt and briefly stir in.
Pour batter into pan.
Bake until top has formed a thin crust and a wooden pick or skewer inserted into the center comes out with a few moist crumbs sticking, about 30 minutes.
Cool cake in pan on rack for about 10 minutes, then remove sides of pan.
Invert cake onto a plate and then immediately re-invert onto rack to cool completely.
Dust cake with extra cocoa powder before serving.
Serve with fresh whipped cream and berries.
Serves 4 – 6
8 tbsp Ancient Organics Ghee
1 small yellow onion, cut into 1 inch dice
2 shallots, cut into ½ 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 ½ 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, ½ inch wedges
½ tbsp organic maple syrup (grade B)
2 tbsp tomato paste
salt and black pepper
1 ½ cups water
cilantro to garnish, chopped
Parmesan to garnish, grated
To begin, prepare all your vegetables according to the ingredient list.
Put 6 tablespoons of ghee into a large heavy pan or pot and place over medium-high heat.
Add the onions and fry for 5 minutes, stirring occasionally.
Stir in the garlic, chile and peppers and fry for another 5 minutes.
Lightly salt the vegetables in the pan turning them over to distribute evenly.
Add the squash and parsnip and continue for another 5 minutes.
Lift the vegetables out of the pot and into a bowl (a slotted spoon is helpful, as you are trying to leave as much oil as possible in the pot).
Add the remaining 2 tablespoons of ghee.
Add the French beans, zucchini and mushrooms to the hot oil and fry for 5 minutes stirring occasionally.
Return the contents of the bowl to the pot and add the kale, potatoes, maple syrup, tomato paste and plenty of salt and pepper to your taste.
Stir well and then add the 1 ½ cups of water.
This should cover the vegetables half-way.
Simmer gently for 25 minutes with the lid on.
Preheat the oven to 400ºF.
Lift the vegetables from the the pot and into a large deep roasting pan or casserole dish.
Carefully arrange the vegetables into a layer 1 ½ inches deep.
Pour the liquid over the the vegetables and cook in the oven for 30 minutes.
At this point all the vegetables should be soft and the liquid evaporated.
Serve and garnish with cilantro and grated Parmesan.
Makes about 2 cups
4 fennel bulbs
4 tbsp Ancient Organics Ghee
coarse salt
Cut each bulb lengthwise, and each piece into quarter inch slices.
Heat the ghee in a skillet over low heat.
Add the fennel, season with salt to taste, and stir to coat with the ghee.
Simmer over low heat, stirring occasionally.
Cook the fennel as slowly and gently as possible so it releases all its liquid and softens without browning.
The fennel should become very soft and silky in about 30 to 40 minutes.
For a more homogenized texture, transfer to a food processor and blend to desired consistency.
Otherwise, adjust the seasoning, and serve warm on toast, a sandwich or over pasta.
Serves 6 – 8
4 tbsp Ancient Organics Ghee
1 cup home-made bread crumbs (variation in texture and size of crumb preferred)
1 large yellow or white onion
2 pinches of saffron threads
1 tsp thyme leaves, chopped or ½ tsp dried
2 big bunches of chard, leaves sliced from stems and chopped into 1″ pieces
salt and pepper to taste
2 garlic cloves, finely chopped
1 cup Gruyère cheese
¼ cup freshly grated Parmesan, plus a bit more for the top
3 eggs
1 cup milk or light cream
Preheat oven to 350ºF.
Mix 2 tablespoons of ghee with the bread crumbs in a bowl with your hands then press them into a baking dish, filling the bottom and coming up slightly on the sides.
If you have any extra bread crumbs keep them to add later.
Heat the remaining 2 tablespoons of ghee in a heavy skillet over a medium-low flame.
Add the onion garlic and saffron threads.
Cook, stirring often, until the onions are soft and starting to caramelize on the edges.
Add the chard and season with a pinch of salt.
Cook until the chard is tender and wilted about 8 minutes.
Transfer the mixture to a bowl and stir in any extra breadcrumbs.
Add the cheese, eggs, cream and black pepper.
Once all ingredients are combined, transfer to the baking dish and grate a little extra Parmesan over the top.
Bake until golden and nearly firm throughout.
It should take about 30 minutes, just be sure the eggs are set before removing from the oven.
Remove and let sit for several minutes before serving.
Makes one 8 inch cake
1 cup millet
sea salt
4 tbsp Ancient Organics Ghee
2 eggs
2 yolks
¼ cup milk
1 tsp freshly ground black pepper
Preheat the oven to 450ºF.
Place millet, 2 cups of water and a pinch of salt in a saucepan.
Turn the heat to a medium flame, and with the cover on the pot cook for about 20 minutes or until the water is absorbed.
Remove the pot from the stove, and let it sit covered for 10 more minutes.
Whisk together 2 tablespoons of the ghee, the whole eggs, the yolks, the milk and black pepper.
Pour over millet and mix to combine.
Place an 8-inch ovenproof, nonstick skillet over high heat with the remaining tablespoon of ghee.
Swirl the ghee around the pan to coat the sides.
When the ghee is piping hot, pour in the millet mixture and cook for about 3 minutes.
The edges will be firm and a few bubbles will appear in the middle.
Transfer the skillet to the oven and bake for 10 minutes, or when the top is firm.
Remove from oven and invert onto a plate.
Serves 2
1 young coconut
1 banana
¼ cup raw almond butter
¼ cup cacao nibs
3-4 dates
1 heaping tbsp Ancient Organics Chai Spice Ghee
Cut open the coconut and pour the coconut water into a blender.
Scrape the flesh out of the coconut and add to the water.
Add remaining ingredients and blend thoroughly.
Serves 2 – 4
1 large bunch lacinato kale
zest and juice of a lemon
1 lb marble potatoes
4 tbsp Ancient Organics Ghee
1 tbsp freshly ground black pepper
1 ear sweet corn, shucked
¼ cup freshly shaved Pecorino cheese
extra virgin olive oil
sea salt and pepper to taste
Rinse kale and chop finely (¼ to ⅛ inch pieces).
Place in bowl with half the juice of the lemon and a heaping pinch of sea salt.
Thoroughly massage the chopped kale and set bowl aside to rest.
Slice the marble potatoes into quarters, lengthwise.
Warm the ghee in a large skillet over medium-low heat, add the tablespoon of blackpepper and allow it to toast for a minute or 2.
Add the quartered potatoes and stir to coat with the ghee.
Stir potatoes occasionally, and cook until they become soft in the center and crispy on the outside; about 20 minutes.
Meanwhile, pour out any juices drawn from the massaged kale.
Pour the remaining lemon juice, lemon zest and a drizzle of extra virgin olive oil over the kale.
Remove the kernels of the corn from the ear with a sharp knife.
Add to the greens and toss.
Place the warm potatoes on top of the kale and sprinkle with the shaved Pecorino cheese.
Serves 4 – 6
4 tbsp Ancient Organics Ghee
1 shallot, chopped
1 yellow onion, chopped
7 medium carrots, peeled and chopped
1 small parsnip, peeled and chopped
5 garlic cloves, thinly sliced
1 celery stalk, peeled and chopped
5 fingerling potatoes, peeled and chopped
1 bunch kale, washed and thinly chopped
3 ½ cups tomatoes, chopped
1 cup borlotti beans,
2 bay leaves
5 sprigs thyme
10 cups water
salt and pepper to taste
Begin by chopping all of your vegetables.
The shallot, onion, carrots, parsnip, potatoes and celery should all be a similar size.
Place the ghee in a medium sized heavy bottom pot over low heat.
Once the ghee has melted and coated the bottom of the pan, add the garlic slices and let them cook briefly; do not brown.
Add the shallot and onion and let cook covered on low until translucent.
Remove the lid and add the rest of the vegetables (except the kale).
Add the sprigs of thyme as well.
Cook without the lid, stirring frequently until all the vegetables are coated in ghee and they start to caramelize a bit.
Once the veggies are slightly tender add the tomatoes, bay leaves and water.
Add the beans and cook the soup on low heat until the beans are done. Add the kale and cook until tender.
Season with salt and pepper to taste.
Serve warm with grated Parmesan and bread slathered with ghee.
