4 Tbsp Ahara Rasa Ghee
¼ tsp mustard seeds
2 pinches of chili powder
¼ tsp turmeric powder
12oz potatoes, boiled and quartered Salt to taste Heat ghee in pan, add mustard seeds. When they begin to pop, add chili powder and turmeric and combine for 15 seconds. Add potatoes and sauté until lightly browned. Salt to taste.
PALEO GHEE HOLLANDAISE SAUCE
½ cup melted Ahara Rasa Ghee
2 egg yolks
1 Tbsp lemon juice
Pinch sea salt
Gently melt the ghee in the microwave or on the stove top. Not smoking hot.
Place the egg yolks, lemon juice, salt and cayenne pepper in a blender or Vitamix. Start the blender on low and run for about 30 seconds. SLOWLY drizzle the melted ghee into the blender through the hole in the lid. You must go slow or the emulsion will separate and get soupy.
Once all the ghee is added and the Hollandaise has thickened, you’re done. Use on eggs, roasted veggies, or meat and fish dishes.
JUMBO SHRIMP WITH GHEE-CRISPED LEMON
12 Jumbo Shrimp of ethical origin - butterflied
1 lemon, Peel sliced off and cut into thin strips - reserve juice
3 TBSP Ahara Rasa Ghee
Coarse sea salt to taste
Heat Ghee in skillet over medium high heat. Add lemon peel slices and sautee for a minute. Add Shrimp and cook until shrimp are firm and tender and lemon peels are browned. Add salt and a generous squeeze of lemon juice at the end. Serve shrimp in ghee sauce with lemon rind on top. Serve with grains or veggies, which you can also make with ghee :-)
Paleo friendly, Pescatarian**
WARM SHREDDED CARROT SALAD WITH ARUGULA
4 Large Shredded Carrots
1 Tbsp Ahara Rasa Ghee
Hearty pinch of Cumin and Coriander Powders (fresh ground is best)
Large handful of Arugula
Sprinkle of Golden Balsamic Vinegar
Himalayan Pink Salt to taste
Heat ghee in skillet on medium-high and add spice powders when hot. Saute for a few moments then add shredded carrot and warm through but don't completely cook. Toss with arugala and add a sprinkle of golden balsamic and pink salt to taste.
Recipe courtesy of Satatma Powell (Thanks Sati!)