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Ghee Waffles


Serves 2 – 4

1 cup all purpose flour
½ cup whole wheat flour
½ cup buckwheat flour
1 tsp baking soda
½ tsp baking powder
¼ tsp sea salt
4 eggs, separated
¼ cup Ancient Organics Ghee (room temperature)
2 cups milk (substitute buttermilk for a richer batter)

Preheat the waffle iron as per the manufacturer’s instructions.
In a large bowl combine the flours, baking soda, baking powder and salt.
In another bowl, using a whisk or an electric mixture beat the egg yolks, ghee and milk until foamy.
In a small bowl beat the egg whites with an electric mixer until stiff peaks form.
Pour the milk mixture into the dry ingredients, stirring until just combined.
Using a spatula, fold the egg whites in gently until no white streaks can be seen.
Brush the waffle iron with ghee and pour about a cup of batter for each waffle.
Close the iron and bake according to instructions.
Remove and serve with maple syrup and ghee.

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Fregola with Roasted Purple Cauliflower & Fennel


Serves 2 – 4

1 cup fregola
1 medium head of cauliflower (purple variety preferred)
1 medium bulb of fennel
3 tbsp Ancient Organics Ghee
salt and pepper to taste
extra virgin olive oil

Preheat the oven to 400ºF.
Remove any leaves and core from the head of cauliflower.
Slice the cauliflower into ¼ to ½ inch pieces lengthwise and arrange in a single layer on a baking sheet.
Place the baking sheet on the top rack of the oven.
Check in 15 minutes, turn florets to cook evenly, and roast for 15 more minutes.
Meanwhile, slice the fennel bulb lengthwise and slice each section into ¼ to ½ inch pieces.
Heat 2 tablespoons of the ghee in a skillet over medium-low heat.
Add the fennel, season with salt to taste, and stir to coat with the ghee.
Cook the fennel as slowly and gently as possible so it releases all its liquid and softens without browning, stirring occasionally.
The fennel will become soft and flavorful in about 30 minutes.
Cook the fregola according to the instructions on the package in plenty of salted water.
Toss fregola with roasted cauliflower, fennel and the remaining tablespoon of ghee.
Season with salt and pepper to taste and a drizzle of extra virgin olive oil.

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Mini Chocolate Chip Cookies


Makes about 12 dozen cookies

5 tbsp Ancient Organics Ghee
⅔ cup light brown sugar
¾ tsp sea salt
½ tsp baking soda
1 large egg
½ tsp vanilla extract
1 cup all purpose flour
1 ¼ cups semi sweet chocolate chips

Preheat oven to 400ºF.
Beat together the ghee, sugar salt and baking soda in a bowl with an electric mixer until fluffy.
Beat in egg and vanilla.
Add the flour and mix gently until fully integrated.
Stir in chocolate chips.
Spoon tiny rounds (the size of a quarter) onto ungreased cookie sheets, about 1″ apart.
Bake 6-7 minutes or until golden…watch carefully because they burn easily.
Transfer to racks and let cool.

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Pasta with Squash & Arugula


Serves 2 – 4

1 cup butternut squash, peeled and chopped
1 tbsp Ancient Organics Ghee
1 medium onion, chopped
1 medium bunch of arugula
1 ½ cups dried pasta of your choice, cooked according to the package
extra virgin olive oil
Pecorino or Parmigiano, for shaving on top
salt and pepper to taste

Prepare pasta according to directions on the package.
Meanwhile, melt the ghee in a medium sauce pan.
Add chopped onions and saute until tender about 3 minutes.
Add the chopped squash and reduce heat slightly.
Cook until squash is tender (cover if it starts to get too brown, as trapping the moisture will allow it to continue cooking without burning).
Once the squash is close to done, throw in the arugula and cook until just wilted, about 2 minutes.
Remove from heat and combine with drained pasta.
Toss with olive oil, salt and pepper.
Grate the cheese over the top and serve warm.

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Curried Carrots


Serves 4 – 6

1 lb carrots
¼ cup Ancient Organics Ghee
1″ piece of fresh ginger minced
1 tbsp curry powder
¼ tsp salt
pinch of ground cumin

Preheat oven to 400ºF.

Slice the carrots length wise and cut them into quarter.
Toss them with melted ghee, ginger, curry powder, salt and cumin.
Cover with foil and put in oven to bake.
Check and stir occasionally so that all the carrots are getting equally cooked.
After about 20-25 minutes, remove foil and continue to cook until carrots are tender enough to break with a fork and starting to caramelize around the edges.
Remove from oven and serve.

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Peach Cake


Makes one 8 inch cake

1 cup all purpose flour
2 tsp baking powder
¼ tsp salt
5 tbsp Ancient Organics Ghee
¾ cup sugar, plus ½ tbsp sugar divided
2 large eggs
1 tsp vanilla extract
2 nectarines or peaches pitted and cut into ½ inch thick wedges
½ tsp nutmeg

Preheat oven to 350ºF with a rack positioned in the middle.
Lightly grease an 8″ springform pan with ghee.
Whisk together flour, baking powder and salt.
Beat ghee and ¾ cup sugar with an electric mixer or whisk until pale and fluffy.
Add eggs 1 at a time, beating well after each addition.
Add vanilla extract.
At a low speed or with a delicate stroke, add flour mixture until just combined, do not over beat.
Spread batter evenly in pan, then arrange the peach or nectarine slices to your liking.
Stir together nutmeg and remaining ½ tbsp sugar then sprinkle over the top.
Bake until cake is golden-brown and top is firm but tender when lightly touched (the cake will rise over the fruit), 45-50 minutes.
Cool in pan for 10 minutes, remove side of pan and cool to warm.
Serve with fresh whipped cream or a scoop of vanilla ice cream.

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Roasted Cauliflower & Sweet Potatoes


Serves 2 – 4

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

Preheat oven to 400ºF.
Chop the sweet potatoes into small (around 1″) cubes.
Break apart the head of cauliflower so that florettes are relatively small; about the size of the potato chunks.
Place all the vegetables on a large baking sheet, and drizzle ghee over the top; toss to coat.
Stir in fresh herbs, salt and pepper to taste, and place in the oven and roast, stirring occasionally until cauliflower is browned and potatoes are cooked through (20-30 minutes).
Can be served alongside meat or fish or eaten as a component of a vegetarian plate.

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Pumpkin Cupcakes


Makes 18 regular cupcakes and about 40 minis

2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp coarse salt
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground nutmeg
¼ tsp allspice
1 cup packed light-brown sugar
1 cup granulated sugar
8 tablespoons Ancient Organics Ghee, at room temperature
4 large eggs, lightly beaten
1 can organic pumpkin puree
1 package cream cheese
¼ cup powdered sugar
4 tablespoons Ancient Organics Ghee
(chilled and hardened from being in the fridge)
2 tsp vanilla extract

Preheat the oven to 350ºF.
Line the cupcake pans with paper liners and set aside.
In a medium bowl whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice.
In a large bowl combine sugars.
Then add the eggs and ghee and whisk until incorporated.
Add the dry ingredients and whisk until smooth, don’t over stir the batter.
Add the pumpkin puree and combine thoroughly.
Divide batter evenly among liners, filling each a little over halfway.
Bake until a cake tester comes out clean and the tops spring back when touched, about 20-25 minutes for regular cupcakes and 15-20 for minis.
Transfer to a wire rack and cool completely.
To make the frosting: pulse cream cheese and ghee in the food processor until creamy.
Add the vanilla and powdered sugar and mix until thoroughly combined.
Using a knife or a pastry bag, apply frosting to cooled cupcakes.

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Fingerling Potatoes Browned in Rosemary Infused Ghee


Serves 2 – 4

1 pound fingerling potatoes, scrubbed but not peeled
1 tbsp fresh rosemary needles, finely minced
4 tbsp Ancient Organics Ghee
Maldon sea salt and freshly ground pepper

Slice the potatoes lengthwise in half.
Steam the potatoes over simmering water until tender, about 20 minutes.
Check to make sure by piercing one with a paring knife: it should go in easily.
Meanwhile melt the ghee with the rosemary over low heat in a 10-inch cast iron skillet or one large enough to hold the potatoes.
When the potatoes are done, tip them into the pan with the ghee, shuffle the pan to even them out then raise the heat just a tad and cook.
Turn the potatoes every several minutes, until the cut surfaces are browned and crisp, about 20 minutes in all.
Sesaon with the salt and pepper and serve.

Contributed by Deborah Madison

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Banana Bread


2 ¼ cup all purpose flour
¾ tsp baking powder
½ tsp baking soda
1 tsp salt
½ tsp cinnamon
8 tablespoons Ancient Organics Ghee
1 cup packed light brown sugar
¼ cup granulated sugar
3 large eggs
2-3 ripe bananas
1 ½ tsp vanilla extract
1 tbsp finely grated lemon zest
4 tbsp sour cream
1 cup shredded coconut, lightly toasted

Preheat oven to 350ºF.
Using ghee, coat the inside of a bundt pan or other desired bread pans.
Lightly dust with flour, discarding the extra.
Combine the first 5 ingredients into a medium bowl, whisk together and set aside.
In a large bowl cream the ghee and sugar.
Once it’s completely combined add the eggs, one at a time, beating well after each addition.
Add the vanilla, bananas, zest and sour cream and mix until just combined.
With the mixer on low, add the flour mix in several segments, beating until just combined.
Stir in coconut.
Pour the mixture into the pan coated with ghee and smooth with a spatula to make an even surface.
Place in the middle of the oven and bake for 35-40 minutes or until a tester comes out clean.
Remove from oven and let sit for five minutes.
Then place a rack over the top of the pan and invert the cake, replacing it on the rack right side up to cool or putting it directly on your serving platter to enjoy while still warm from the oven.

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Farro Spaghetti with Kale, Lentils & Caramelized Onions


Serves 4 – 6

1 cup beluga lentils, soaked in cold water overnight
2 large onions
2 cloves garlic
1 head kale, rinsed thoroughly
Ancient Organics ghee
½ lb dried farro spaghetti, cooked according to the package
extra virgin olive oil
Maldon sea salt
fresh ground black pepper

Chop the onion in half and cut each section into quarter inch wedges.
Place a heaping tablespoon of ghee in a medium sized heavy bottom pan.
Put the flame on medium and place onions in the pan.
Stir the onions as the ghee warms, add a pinch of sea salt.
Reduce flame to medium-low and stir every few minutes.
The onions will become soft and caramelized over 30 minutes.
Place the soaked lentils in a saucepan with fresh water and 2 cloves of garlic smashed with the back of a knife.
Add salt, and bring to a boil, simmer until tender.
Drain and return to the pot.
Dress with a teaspoon of ghee, a drizzle of olive oil and salt and pepper to taste.
Remove kale from stems, and chop coursely.
Add kale to onions once they have caramelized.
Cover the pan to help kale to wilt.
Once the kale has wilted and become tender, toss the cooked pasta into the pan along with the lentils.
Season with salt and pepper and dress with olive oil.

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Kitchari


Serves 4

½ cup cilantro
2 tbsp Ancient Organics Ghee
½ tsp ground turmeric
6 cups water
1 cup basmati rice
¼ tsp salt
1 inch fresh ginger
1 cup split mung beans, soaked overnight
½ cup coconut flakes

Place the ginger, coconut, cilantro and ½ cup water into a food processor and blend until liquefied.
Heat the ghee on medium in a large saucepan and add the blended items, turmeric and salt.
Stir well and bring to a boil to release the flavor.
Next mix in the rice, mung dal and 6 cups of water.
Return to a boil. Boil, uncovered, for five minutes.
Then cover, leaving the lid slightly ajar.
Turn the heat down to a simmer and cook for 25-30 minutes, until the dal and rice is tender.
Greens and other vegetables can be steamed and eaten with kitchari, or they can be added in at the end of the cooking process.
Make sure the vegetables are soft so that they will be digested easily.