Golden Ghee Recipes

GOLDEN MILK

 

India's ultimate elixir of comfort. Sweet, warming, rich, and light. Aids in relaxation, digestion, and a truly glorious sleep. What's more, Golden Ghee's MCT fat super-structure carries turmeric's myriad benefits DEEP into the body's tissues, unfolding a nutritive super-tonic.

 

Early morning? Long day? Golden Milk.

 

Serves: 2

 

Ingredients:

- 16oz raw cow/goat milk, or alternative nut-milk

- 1 tablespoon Golden Ghee

- 1 tsp turmeric powder

- 1/2 tsp cinnamon powder

- 1/4 tsp nutmeg powder*

- 1 tsp organic raw honey, maple syrup, or coconut sugar

 

*note: may also substitute black pepper or fresh chopped ginger

 

Instructions:

 

Add herbs, ghee and milk to pot. Cover and bring to boil. Remove from heat and let cool for a few minutes. If you like, you can now blend the milk mix for a fabulous frothy “golden milk latee”. Add sweetener, and enjoy.

 
 

SUNNYSIDE FLAPJACKS

 

Now this is comfort food that we can feel good about.

Buckwheat is a totally gluten free, high protein superfood. These flapjacks are fluffy and filling, while sweet and light. And Golden Ghee drizzled on top? Too good.

 

Somber morning? Flap some jacks.

Serves: 2 -4

 

Ingredients:

- 1 cup buckwheat flour (can also use mung dal flour))

- 1 cup nut/seed Milk

- 1 tbsp. Golden Ghee (plus extra for grilling)

- 1 tsp vanilla extract

- 1 tsp baking powder

- 1/2 tsp himalayan salt

 

Notes: Buckwheat flour makes the perfect pancake. Often times, I even find baking powder unnecessary. Feel free to add it to have a bit more faith in the fluff.

 

Instructions:

 

1) WET: Liquify the delectable, almost angelic Golden Ghee. Stir ghee, milk, and vanilla extract together in a small bowl

 

2) DRY: Add buckwheat flour and salt together in a large bowl. Mix.

 

3) COMBINE: wet and dry ingredients, and mix well. You want a viscous texture that is not too syrupy. Feel free to add warm water, or place the batter in the fridge for five minutes to get the consistency to your liking.

 

4) COOK: Lightly oil bottom of cooking pans with ghee. Once hot, pour 1/4-1/2 cup batter per pan. Cook until small bubbles form in the middle, or once you can get a whole spatula under the cake. At this point, flip! With gusto, with zeal. Make sure both sides get a good crispin', but don't burn.

 

5) Repeat until all mouths are full, or all batter is used.

 

Top with warm Golden Ghee and any combination of organic raw honey, maple syrup, nut butter, GOLDEN Toasted Coconut Flakes (see recipe), avocado (no, really), homemade chocolate sauce, or whatever else!

 

TIPS:

 

- The "flapjack-flip" is all in the wrist.

- Play with the batter. Experiment with consistency. Perhaps add chopped almonds, cacao nibs, or blueberries.

- If cooking for 2-3 hungry pitta-people, get 2-3 burners going. It can take more time than you think, and no one wants a "hangry" home.

 

TOASTED COCONUT FLAKES (Golden Flakes)

 

As a health-food chef, Golden Flakes are one of my crown tricks. They're the ultimate meal topping (well, besides ghee that is), adding great crunch and flavor to soups, stir-fries, salads, and more. In addition, it makes a sweet snack in between meals.

 

Toasting only takes a few minutes and offers a great high-speed meditation. Plus, it fills the room with a titillating aura. Let's do it.

 

Ingredients

 

1 cup organic chopped (not shredded) dry coconut flakes

1 tbsp Golden Ghee

1-2 tsp curry powder*

1/2 tsp himalayan salt

 

Instructions

 

In a sizable skillet, (cast-iron works great for this), bring ghee to medium-hot. Add spices and salt. Let herbs brown (not burn) over a few minutes. Stir.

 

Next, add coconut flakes. Flakes should spread evenly across the bottom of the pan. Stir consistently, with fervor. Flakes brown and crisp. An unctuous smell fills the room. Once flakes begin to turn black, pull! Pour into stainless steel or ceramic pot. Let cool.

 

Place cool towel on forehead. Breathe.

 

Once cool, eat as snack and add to everything.

 

TIPS:

 

- Browning, (or "tempering") the spices beforehand activates both the potency and taste profile of the herbs.

- Play with different spices! Substitute pumpkin spice, cumin-coriander-fennel (digestive trio), or black pepper for different tastes + herbal effects.

- 3 Tricks to get it right (i.e. not burn): 1) Don't leave the room! 2) Stir rapidly 3) Taste/crunch test to know when to pull.

- Can keep covered in fridge for extended storage.

 

This cooking asana builds confidence and sizzle sensitivity. Practice makes perfect. Share the love.

 

GOLDEN COCONUT CURRY

 

A protein-packed super-meal for the whole fam. Sweet, bright, rich, earthy, and creamy. Ideal for any season and most body types.

 

Serves: 1-3

 

Ingredients

 

- 1-2 carrots, chopped

- half a purple cabbage, chopped

- a bunch of broccoli, in half florets

- 1 cup org. tempeh or sprouted org. tofu

- 2-3 tbsp Golden Ghee

- 2-3 tbsp. curry powder

- 1/4 cup chopped ginger

- 1-2 cans organic coconut milk

 

- one small onion minced (opt.)

- 1 cup cilantro, parsley, or basil (opt.)

- 0.5 - 1 cup lemon or lime juice (opt.)

- 2-4 tbsp nut butter (opt.)

 

Gameplan

 

Serve with tempeh, meat, rice, or other grains.

 

1) Melt ghee in medium-tall saucepan. Add curry powder, ginger, minced onion, and stir. Cook on medium heat until herbs darken and brown.

 

2) Add tempeh or tofu.  Stir. Cook 5-10 minutes, until semi-crispy.

 

3) Add vegetable medley. Stir well. Let cook 5-10 more minutes.

 

3) When veggies near completion, (they will soften and brighten), add fresh organic coconut milk and himalayan salt. Stir to make "curry". Let sit covered for a few minutes to let flavors settle and ooze.

 

4) Optional: Garnish with cilantro, parsley, or basil. Add lime juice. Add nut butter for earthy, creamy taste.

 

Serve with basmati rice or other grain (to make complete protein). Enjoy!

 

TIPS:

 

- Exchange my favorite veggies for yours! Just don't overcook. If you want to add spinach or other "quick-cook" veggies, drop them in at the end (with step 3). Timing is everything.

- Browning, (or "tempering") the spices beforehand activates both the potency and taste profile of the herbs.

- Want more kick? Add cayenne, black pepper, or jalapeño to your bowl.

- Trying to save money? Instead of canned coconut milk, get boxed coconut cream from local asian grocery stores. It's usually MUCH cheaper per pound. Simply add water, and you have coco milk! For extended storage, keep in fridge in mason jar.  

- Quality of soy makes all the difference. Don't settle. Organic, (and sprouted, in the case of tofu), always.

- Ayurveda reminds us the importance of including all 6 tastes. Get some SOUR in there with lemon, lime, or sauerkraut.

 

GHEE DRIZZLED POPCORN

 

Ghee-popcorn. In addition to its sweet, rich, and creamy taste, Ghee’s high smoke point makes it the perfect popcorn oil. A matchmade in heaven.

 

To note: this recipe will win your lover’s favor and make your enemies swoon.

Ingredients

 

¼ cup Golden Ghee for popping

additional 3 tablespoons Golden Ghee for drizzle.

⅔ cup organic, non-GMO popcorn kernels

3 tbs coconut sugar

1.5 tsp himalayan salt

 

Instructions

 

  1. Add ghee plus three kernels to large stovetop pot. Heat to medium-high. Cook until all three kernels pop.

  2. Remove popped kernels.

  3. Add the rest of the unpopped kernels.

  4. Cover. Cook. Let it pop. Shake until things settle down.

  5. About about two minutes, take the lid off the pot.

  6. Melt 3 tbsp of ghee*

  7. Drizzle ghee on popcorn. Sprinkle coconut sugar and salt. Toss until completely coated

 

Serve to smiles and adoration. Enjoy!

 

TIPS:

  • * SPICED POPCORN: add 1 tsp curry powder, pumpkin spice, or other ground herb in melted ghee. Simmer until dark. This “tempering” activates the power and taste of the herbs. Drizzle, and we’ve got some “Ayurvedic” popcorn folks.

 

BULLETPROOF COFFEE (Keto Coffee)

 

No. More. Jitters.

 

An ancient himalayan energy elixer, “bulletproof” coffees are currently exploding in the U.S. These delicious morning drinks are taking the world by storm for their help with weight loss, muscle gain, and increased brain and body function. People report morning energy for hours, with hardly any brain fog or coffee crashes.

 

And the formula is simple: premium coffee and premium ghee.

 

And Golden Ghee meets the mark. Our Medium Chain Triglyceride (MCT) fats come from healthy, happy, and grassfed cows raised on green grasses, right here in Oregon.  Our ghee assimilates your coffee with ease. That’s why you’re feeling grounded, while ready-to-roll.

 

Try starting your day this way.

And don’t look back.

 

Ingredients

  • 2.5 heaping tbsp of high quality coffee beans

  • 1-2 tbsp Golden Ghee

 

How to

 

  1. Make 8-12oz of coffee as usual. A french press works great.

  2. Add 1-2 tbsp of Golden Ghee

  3. Blend for twenty seconds. A frothy top will form, like a creamy late.

  4. Enjoy

 

It’s that easy!

 

Want to mix it up? Try these tips:

 

  1. Add turmeric, cinnamon, or nutmeg for extra herbal-energy boost.

  2. Use raw cacao for the “chocolate bulletproof” experience.

  3. Enhance flavor with fresh vanilla (or extract), raw organic honey, or stevia extract.

 

*These statements have not been evaluated by the Food and Drug Administration