Serves: 4  

Ingredients:

1 tablespoon Ghee

3 medium sized garlic cloves; chopped

1-1.5 inch ginger root; peeled and grated

1 small red chili or jalapeno pepper; finely diced

1/8 cup scallions, white and green parts; chopped

1 yellow, orange or red bell pepper; chopped

1 tablespoon white miso paste

1 tablespoon coconut aminos

2 large bunches bok choy; washed and chopped

1 small bunch Swiss chard or kale; washed and chopped

1 tablespoon toasted pumpkin or sunflower seeds; optional

Instructions 

1.   Over medium heat, melt the ghee.

2.  Add the scallions, chili, garlic and ginger and sauté for about 2 minutes.

3.  Add the chopped pepper and cook till it has softened slightly.

4.  Add the miso paste and coconut aminos till the miso is blended into the mix.

5.  Add all the greens and stir well. Allow to cook for about 5 minutes or till the greens have wilted.

6.  Serve over rice and top with toasted pumpkin seed or sunflower seeds.

Notes

You may use whatever greens are in season in place of bok choy and/or chard.

Great with rice, eggs or serve as a side dish

Serves 4

Ingredients  

2 pounds parsnips; peeled and cut into chunks

1/4 cup full fat organic yogurt

2 tablespoons of Ghee

1 tablespoon Black Garlic Ghee; plus small amount melted for drizzle

1 tablespoon fresh herbs; parsley, chives, dill, and mint, chopped

1 tablespoon lemon juice; freshly squeezed

1 grated zest of small lemon

sea salt and freshly ground pepper to taste

Instructions 

1. Bring a large pot of salted water to a boil. Add the parsnips and cook until tender when pierced with a fork, 12 to 15 minutes.

2. Drain the parsnips in a colander and let them steam under a clean kitchen towel for about 5 minutes.

3. Return the parsnips to the pot and mash them with a potato masher, mashing to the consistency you desire.

4.  Stir in the yogurt, ghee, lemon zest, and lemon juice.

5. Season to taste with salt and pepper.

6.  Transfer to a warm serving bowl and sprinkle with herbs and drizzle melted Black Garlic Ghee and serve.

Serves 4

Ingredients

1 ½ pounds skinless, boneless chicken thighs

2 teaspoons salt

2 teaspoons garam masala powder

2 teaspoons cumin powder

1 teaspoon coriander seeds powder

1 teaspoon turmeric powder

½ teaspoon black pepper powder

3 tablespoons ghee

Tikka Masala Sauce:

1 onion, chopped

¼ cup tomato paste or passata or chopped tomatoes

2 tablespoon of garlic paste, or 4 garlic cloves minced

1 tablespoon finely grated ginger, or more to taste

1 (13 ounce) can of cream

½ cup of water

2 tablespoons chopped fresh coriander leaves

salt and ground black pepper to taste

Instructions:

1.  Gather all ingredients. Place chicken in a bowl. Drizzle 1 tablespoons ghee over chicken; toss to coat.

2.  Whisk together salt, garam masala, cumin, coriander, turmeric and black pepper a small bowl. Sprinkle over chicken and turn to coat evenly.

3. Melt ghee in a large, heavy skillet over high heat. Cook chicken thighs in hot ghee until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-sized pieces.

4.  Make sauce: Place the skillet with chicken drippings over medium-high heat. Stir onion into the skillet; sauté until onion softens and turns translucent, 5 to 6 minutes. Stir in tomato and cook until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture; cook until fragrant, about 1 minute.

5. Bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour in cream and water; bring to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until flavours blend and sauce is slightly reduced, about 15 minutes.

6. Stir chicken and any accumulated juices into sauce. Add freshly chopped coriander leaves and bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt.

Serves 1

The Ghee Crafter’s ghee coffee is a rich and creamy drink inspired by bulletproof coffee.

Ingredients:

1 cup (240 ml) brewed coffee (hot or warm, your choice)

1-2 teaspoons of Ghee Crafter’s ghee (adjust based on your taste preference)

Optional: Sweetener like honey, maple syrup, or stevia (if desired)

Optional: A pinch of cinnamon, cardamom, or cocoa powder for extra flavour

Instructions:

Brew the Coffee: Prepare your favorite coffee using your preferred brewing method (drip, French press, espresso, etc.).

Combine Ingredients: Pour the hot coffee into a blender. Add the ghee and any optional ingredients you’re using, such as coconut oil or spices.

Blend: Blend the mixture on high for 20–30 seconds, or until it becomes frothy and creamy. If you don't have a blender, whisk vigorously or use a frother.

Taste and Adjust: Taste your coffee and adjust sweetness or spices as needed.

Serve: Pour into a mug and enjoy your creamy, nutrient-packed ghee coffee!

Notes:

If you're new to ghee coffee, start with a smaller amount of ghee and gradually increase as you get accustomed to the flavour and texture.

Serves: 12-15 cookies

Ingredients

1/2 cup (120g) ghee (soft, at room temperature)

1/2 cup (60g) powdered sugar

1 cup (125g) all-purpose flour, sifted

1/4 cup (30g) cornstarch, sifted (for a melt-in-your-mouth texture)

1/4 teaspoon salt

1/4 teaspoon ground cardamom or cinnamon (optional, for a subtle flavor)

Chopped pistachios, almonds, or cashews (optional, for garnish)

Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream the Ghee and Sugar:
In a mixing bowl, beat the ghee and powdered sugar until light and fluffy. This will take about 2-3 minutes.

Mix the Dry Ingredients:
In a separate bowl, combine the sifted all-purpose flour, cornstarch, salt, and cardamom (if using).

Combine Wet and Dry:
Gradually add the dry ingredients to the ghee-sugar mixture. Mix gently until it forms a soft, smooth dough. Do not overmix.

Shape the Cookies:
Take small portions of the dough (about 1 tablespoon each), roll them into balls, and flatten slightly. Place them on the prepared baking sheet, spacing them apart. Press nuts into the top of each cookie, if desired.

Bake:
Bake in the preheated oven for 12-15 minutes, or until the edges are just starting to turn golden. Do not overbake; the cookies will firm up as they cool.

Cool:
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Enjoy these delicate ghee cookies with a cup of tea or ghee coffee! They also store well in an airtight container for up to a week.