Episode 3 Recipes for Fats & Spices

Ghee

Portions: 12
Serving Size: 1 Tablespoon

Ingredients:

• 1 package of Kerrygold Pure Irish Butter

Directions: 

1. Cut the butter into cubes and place in the saucepan and melt over medium heat.
2. Once melted, reduce to a simmer for about 10-15 minutes (this will vary based on how hot your stove is). The butter will foam, then bubble, then seem to almost stop bubbling and then foam again. The second foam is when the ghee is done. The melted butter should be bright gold in color and there should be milk solids at the bottom of the pan.
3. Let it cool slightly for 2-3 minutes
4. Slowly pour the butter through a wire mesh strainer lined with several layers of cheesecloth.

Ghee will last up to a month at room temperature or even longer in the refrigerator.

 

Spicy Roasted Cauliflower

Portions: 2.25
Serving Size: 1 cup

Ingredients:

• 4 tsp Curry powder
• 2 tsp Cumin
• 1/2 tsp Cardamom
• 1 tsp dehydrated garlic
• 1/4 tsp Himalayan Salt*
• 1/4 tsp Tellicherry black pepper*
• 2-3 Tablespoons of high heat oil (melted ghee, naturally refined olive oil, avocado oil)
• 1 Cauliflower cleaned and cut into equal sized florets (see video for more details)

Directions: 

1. Thoroughly blend spices together by whisking them in a large bowl.
2. Slowly add oil to the spice blend while whisking to create a thick dressing. 
3. Add the cauliflower florets to the spice oil mixture and mix so that each floret is well covered. 
4. Bake in the oven at 475 degrees Fahrenheit for 15-20 minutes. 

* can be substituted for your preferred salt or pepper

Chimayo Salt Blend

Ingredients: 

• 1 tsp ground Coffee
• ½ tsp Cacao powder
• ½ tsp Himalayan salt, coarse
• ¾ tsp Chimayo pepper (or your preferred red pepper)

Put all ingredients in a salt grinder and shake until evenly distributed.

Leeks, Swiss Chard and Farro

 

Ingredients: 

• 1 Leek
• 5-6 leaves of Swiss Chard (or preferred greens)
• 1 cup fermented Farro*
• 3 Cups of filtered water
• 2 Tablespoons Ghee
• 2 Tablespoons Dry Sherry
• 1/4 tsp Himalayan Salt*
• 1/4 tsp Tellicherry black pepper

Directions for Cooking Farro:

1. Add Farro to 3 cups of water, bring to a boil and reduce to a simmer
2. Cook uncovered until tender about 40 minutes

Directions for Cooking Vegetables:

1. Cut Leek in half lengthwise and slice each half into small pieces. 
2. Remove Swiss Chard leaves from the main stems and cut into bite size pieces.
3. Sautée leeks, for 2-3 minutes.
4. Add Swiss chard and cook for 1 minute,
5. Add salt, pepper and sherry, which you want to cook off quickly. Ghee, sherry and leek can be used on numerous vegetables dishes.

Sautée:  to cook quickly on high heat with minimal oil

*Soak Farro in 3 cups of warm water (97 degrees) and 2 tablespoons Apple Cider Vinegar for 24-36 hours.  Rinse before cooking.

What I Use:

Food:

Grass-fed butter by Kerry Gold
Avocado Oil by Chosen Foods
Extra Virgin Olive Oil, first cold press by California Olive
Virgin Coconut oil by Santa Maria (cold pressed)
Dry Sherry by Christian Brothers (cheapest available)
Organic Cumin
Organic Curry
Organic Dehydrated garlic
Organic Cardamom jar
Himalayan Sea Salt by HimalaSalt
Organic Tellicherry pepper by Indus Organics
White Quinoa in bulk
 Farro Berries by Hayden Flour Mills

Sustainably Grown Produce from the Farmers Market:

Cauliflower
Leeks
Swiss Chard

Equipment:

Paring Knife by Cutco
Whisk, stainless steel 18/10
Mesh Strainers, stainless steel 18/10
Miron Glass Spice Jars by Infinity Jars
USA Organic Cotton Cheesecloth Reusable Strainer Cloth by EcoPeaceful