This is probably going to be the easiest recipe I’ve posted. This is an easy recipe that has more instructions than ingredients and the result is oh so good for you! Ghee can be used as your new cooking oil, it will be cheaper, probably last longer, and has a higher burning temperature than oils! You can use it on popcorn to make the closest thing to movie theatre popcorn without having to leave your home. You can use it in place of butter on foods. It is full of vitamins and minerals, but the mil solids and impurities have been removed, this makes it more compatible with lactose intolerant people. It aids in digestion and therefore can improve your immune system.
Here’s what you’ll need:
-A pound of high quality non-salted butter
-A small saucepan
-A spoon for stirring
-Warm up saucepan on high heat
-Cut up your pound of butter into chunks to aid in the melting time
-Add all of the chunks of butter to saucepan and lower the heat to medium-high
-Stir constantly to aid in melting the butter
-Once the butter has melted, keep stirring and a foam will appear on the top layer of the melted butter
-Keep stirring and scrapping the sides of the saucepan to ensure that the foam stays in the melted butter not on the saucepan
-Keep stirring and you’ll notice that the foam begins to curdle and become a little chunky, that’s because this is the milk solids and impurities.
-Keep stirring and eventually the curdles will sink to the bottom and the consistency of the melted butter (almost ghee) is really liquid-y and golden in colour
-Keep stirring because the milk solids and impurities are now at the bottom and browning, contributing to the beautiful golden colour of your ghee, so we wouldn’t want it to burn!
-You will notice that the mixture starts foaming again, this means you’re almost there!
-Once the foam become bigger bubbles (about 1 cm in diameter approximately), it’s time to strain your ghee!
-Get a fine sieve and strain the gorgeous golden liquid into a glass jar and toss the milk solids and impurities. (Don’t worry, the milk solids/impurities are supposed to be that weird red colour, you did nothing wrong!)
-Let it cool with the lid off until it’s room temperature because you don’t want to close it and allow condensation to form, ghee doesn’t like water!
-Once it’s room temperature store in a cupboard so that it can be in darkness (ghee keeps longer this way).
-After a few days you’ll notice that it starts to become a bit more solid instead of that gorgeous golden liquid, this is totally okay, it doesn’t mean it’s gone bad.
This super grain salad is not only delicious, but jammed packed with protein, whole grains, and omega fatty acids. It will help fuel you through your day by providing your body and mind with the food it needs all while keeping your blood-sugar level in check.
What You’ll Need:
1 cup quinoa, rinsed
1 1/2 cups water
1 garlic glove, chopped
1 avocado, cubed
1/2 cup cherry tomatoes, chopped
1/2 cup spinach, chopped
1 green onion, chopped
1/3 cup feta, crumbled
1 tbsp extra virgin olive oil
-Bring 1 1/2 cups of water to a boil and add quinoa. Cook until water is completely evaporated, fluff quinoa with a fork.
-Let quinoa cool (in fridge if you like)
-Add all other ingredients when quinoa is cold.
This recipe is so easy and so delicious, try it out and fall in love!
Baked Margherita Spaghetti Squash
This delicious recipe is so pleasing to many of the foodie groups. It’s vegetarian, paleo, gluten free… Pretty much guilt free, what more could we ask for?
Here’s What You’ll Need:
1 large spaghetti squash
1/2 a small onion, minced
1 sprig of parsley, finely chopped
1 small garlic clove, finely chopped
2 sprigs of basil, torn
equivalent to 1/4 teaspoon of oregano, finely chopped
1 large roma tomato
2 tablespoons of extra virgin olive oil
1/2 cupped of shredded mozzarella cheese
freshly ground salt and pepper (I use pink Himalayan salt)
-Preheat oven to 400 degrees F
-Cut the tomato into small chunks and mix together with the basil, parsley, oregano, and onion.
-Cut spaghetti squash in half (lengthwise) and scoop out the seeds. Sprinkle chopped garlic, salt and pepper.
-Place face down on a baking sheet and place in the oven for about 20 minutes. Check the squash at this time, the contents should be quite easy to fork out, if not place back into the oven for another 5-10 minutes until you reach this consistency.
-Remove from oven and loosen the stringy squash with a fork, but leave this in the skin. Drizzle the “spaghetti” with the extra virgin olive oil and add tomato mixture in. Cover with the cheese.
-Place oven on broil and put the spaghetti squash back in (face up this time) for about 5 minutes (or until cheese is fully melted)
-Remove from oven, allow to cool for a few minutes and ENJOY!!
Apple Crumble, Nut stuffed Acorn Squash
What You’ll Need:
1 Acorn Squash
1/2 cup of apples
1/3 cup shelled pumpkin seeds
1/4 cup walnuts
2 tbsps of ghee (butter if you don’t have ghee)
2 tsps of cinnamon
2 tsp raw sugar
1/2 cup of rolled oats
2 tbsps of brown sugar
1 tbsp of pure maple syrup
-Preheat oven to 350 degrees F.
-Cut acorn squash in half and remove any seeds/pulp.
-In a medium sized bowl, mix together the diced apples, pumpkin seeds, walnuts, 1 tbsp of ghee (or butter), 1 tsp of cinnamon, 1 tsp of raw sugar.
-Place this mixture into the halved acorn squash.
-In a smaller bowl, mix together rolled oats, remaining cinnamon, and remaining sugar, remaining ghee (or butter). If the mixture looks a bit too dry, feel free to add more ghee or butter.
-Place this mixture over top the apple mixture in the halved acorn squash.
-Place on a cooking sheet and lightly cover with foil, bake for 40 minutes. Remove foil after 40 minutes and bake for another 20 to crisp the oat mixture.
-After this time, pierce the squash with a fork or knife to make sure it is fully cooked.
-When fully cooked, allow to cool, then drizzle with the maple syrup and enjoy!
Quinoa Stuffed Peppers
These little babies are so delicious and filling. A really amazing, healthy, nutritious meal to have. It is great vegetarian meal or has the potential to be vegan depending on your ingredients. I usually do measurements by looks and feels, but I have provided for you an accurate measurement guide. You can definitely substitute for any veggies that are a) in season and b) to your liking. Try it out and enjoy!!
What you’ll need:
- ½ cup quinoa
- Ghee or coconut oil
- 1 bell pepper
- 1 celery stalk
- 1 carrot
- Some broccoli
- Some cauliflower
- ¼ of an onion
- ¼ cup chickpeas or desired beans/lentils.
- 1 garlic clove
- ½ inch of ginger
- 1 tsp Turmeric
- 1 tsp Chillies
- 1 tsp Cumin
- 1 tsp Black pepper
- Grated cheese if desired.
- Bring 1 cup of water to a boil, add in ½ cup of quinoa. Let the water keep boiling for about 10 minutes or until evaporated.
- Take your bell pepper and cut the top off so that you have a nice “cup” like shape. Remove the stem from the lid and dice the remaining pepper lid if you’d like.
- Cut up your other veggies to a desirable size (I like them all pretty small).
- Dice up garlic clove.
- Remove skin from your piece of ginger and grind it into a nice paste.
- Take about 2 tbsp of either your ghee or coconut oil and add to a warm frying pan.
- Add turmeric, chillies, cumin, black pepper, diced garlic, and ginger paste to frying pan. Take a minute or two to “cook” all these ingredients together.
- Add all your cut up veggies (including diced pepper top) and chickpeas/beans/lentils to the frying pan and begin to cook up the veggies for approximately 2-4 minutes.
- Quinoa should be done, add it to the frying pan. Cook for about 3 minutes in this frying pan.
- When finished fill up the pepper cup and place in oven at 350 degrees Fahrenheit for about 10 mins or longer depending on desired firmness of pepper cup.
- When finished, you can add cheese to the top if desired.