Clarified Butter (ghee)

Clarified Butter <ghee>

8 ounces(2 sticks) of organic unsalted butter, cut into cubes 

Method
Heat the unsalted butter in a heavy-duty saucepan over very low heat, until it’s melted. Let simmer gently until the foam rises to the top of the melted butter. Once no more foam seems to be rising to the surface, remove from heat and skim off the foam with a spoon. (It can be saved and added to soups, bread doughs, polenta, pilaf, or a bowl of warm oatmeal.) Skim off as much as you can but you can remove the rest when straining it. Line a mesh strainer with a few layers of cheesecloth or gauze and set the strainer over a heatproof container. Carefully pour the warm butter through the cheesecloth-lined strainer into the container, leaving behind any solids from the bottom of the pan.

Clarified butter has a deep decedent flavor, I added thyme and himalayan sea salt to this recipe to for the delicious black olive roll. Add a touch of fresh and salt to your finished clarified butter, cook over low heat until flavors infuse. Clarified butter can also be seasoned with a number of spices. A few I recommend: cinnamon, turmeric, curry, saffron. Add fresh herbs like thyme and rosemary to add a flavorful touch to your roasted veggies. Add seasonal berries and cook until they plump up stir well. When finished let berry and ghee solidify by placing in refrigerator or freezer. Cook butter longer at lower heat to decrease the moisture and deepen the flavor. Clarified butter will keep for 3 to 6 months in the refrigerator. Some say you can leave it at room temperature if the conditions are optimal, but I keep mine under refrigeration. It can also be frozen for a similar length of time.

Clarified Butter (Ghee) // Coffee : If you like to have your coffee for breakfast add 2 tablespoons of clarified butter to one cup of coffee for a smoother flavor and a burst of nutrient rich energy. 

Veda
Clarified Butter/Ghee (unlike other oils) is rich in butyric acid, a short chain fatty acid. Beneficial intestinal bacteria convert fiber into butyric acid and then use that for energy and intestinal wall support. A healthy body therefore makes it own form of ‘ghee’ but you can aid that greatly by just consuming it. Butyric acid helps lubricate joints and reduce inflammation, leaving your body feeling flexible. These fatty acids are absorbed directly to the liver (like carbs) and burnt as energy. Active individuals can use ghee as a consistent energy source. The energy from these fatty acids can be used to burn other fats in the system and aid in loss of unnecessary weight.

Split Pea/Kale Soup with cashew parm

split pea/kale soup
1 tablespoon olive oil
2 cups chopped yellow onions
4 cups of roughly chopped kale, with rib removed 
1 tablespoon chopped garlic
1 bay leaf
1 pound dried green split peas, picked over and rinsed
8 cups well seasoned vegetable broth
1 cup cashew mylk (optional) 
sea salt & freshly ground pepper to taste
4 large shallots, thinly sliced 

Method
In a large soup pot over medium-high heat, heat pan then add oil. When oil is warm add the onions and kale. Season with salt, pepper and saute for about 2 minutes. Add the garlic, bay leaf, and split peas and cook, stirring, for a couple minutes. Add the broth and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 45 minutes. While letting the soup cook, heat oil in a small saucepan. Add shallots and place pot over medium heat. Cook gently, stirring occasionally, for about 15 minutes until they gradually become brown. Remove from the heat and let cool on parchment paper. When peas are broken down and tender add the cashew mylk and whisk until smooth. Garnish with cashew parm and crispy shallots 

cashew parm
1 cup raw cashews
1/4 cup nutritional yeast (optional)
1 teaspoon salt

Method
In a small food processor, combine all of the ingredients and pulse until a crumbly, uniform texture is created. Feel free to adjust the flavor to your taste, by adding more salt or a touch of white onion powder 

Veda:
Pea soup is high in fiber, magnesium, iron and other essential minerals. By adding kale we are not only adding texture, we're quadrupling the nutrient value; flooding the body with nutrients while giving the digestive system a break.  Did you know that 1 cup of raw kale has 3 grams of protein!? The cashew adds magnesium to this delightful dish providing use with vital bone health.

Broiled Pear with Walnut Goat Cheese + Spiced Honey

Spiced Honey
4 cardamom pods
1 large cinnamon stick
1 tablespoon course black pepper
1 cup clover honey
4 ounces water

Method
In a small saucepan, muddle the cardamom pods with the cinnamon stick. Add the black pepper, clover honey and water. Bring just to a boil, then lower the heat and simmer for 15 minutes, stirring frequently

Broiled Pear/Walnut Goat Cheese 
2 ripe but firm Anjou pears
Freshly squeezed lemon juice (3 lemons)
3 ounces of goat cheese
1/4 cup walnut halves, toasted and chopped
sea salt

Method
Preheat oven to a low broil
Slice the pears lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.

Gently toss the goat cheese and walnuts together in a small bowl. Divide the mixture between the pears, mounding it on top of the carved hole

Cover halved pears with aluminum foil . Bake for 10 minutes, or until slightly tender. Remove foil and bake for an additional 5 - 10 minutes until slightly charred. Set aside until warm or at room temperature.

Drizzle each pear with spiced honey and serve alone or over an arugula salad.

Veda:
We all know pear are super tasty, they're also rich in important antioxidants, flavonoids and dietary fiber. Making them a perfect treat to satisfy sweet cravings. Goat cheese is easier on the human digestive system and lower in calories, cholesterol and fat than most other cheese. It is also a great source of calcium, protein and vitamin K. Let's talk honey! The two key beneficial components of raw honey are bee pollen and propolis. Bee pollen is a super nutritious compound, containing all the nutrients required by the human body. It is a source of proteins, beneficial fatty acids, minerals, enzymes, carotenoids and bioflavonoids which are antiviral, antibacterial and helpful to cardiovascular health. Propolis also has antibacterial and antiviral qualities, as well as antifungal, anti-inflammatory and antioxidant properties. Unlike most sugars, raw honey does not ferment in the stomach and can actually be used in aiding stomach upset and nausea.