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This post created for the Pure Indian Foods Ghee Recipe Contest! Read on for facts and info on Ghee, its characteristics and history…
I was fortunate enough to meet my “Ghee people” at the Weston A. Price conference in King of Prussia over the weekend, and I'm pleased to say they are as awesome as their delicious product would indicate. The folks from Pure Indian Foods are kind, conversational, wicked smart, and fully invested in the quality of their product. Visit their website for more info. (They ship!)
As I described in my Super Sat Fats post, Saturated fats like Ghee are incredibly stable, thus the perfect fats to cook with at any heat setting. Ghee boasts high levels of CLA (conjugated linoleic acid), vitamin A (a fat-soluble vitamin – your body can't absorb it without fat!), and an excellent Omega-3 to Omega-6 ratio (as described in Doing Dairy Right). While I clearly subscribe to a “CaveGirl” eating ethic that includes plenty of grass-fed meat, if I was asked to give advice on the best way to “do” a vegetarian diet, I'd recommend copious amounts of grass-fed ghee and raw dairy cream from grass-fed cows as a source of healthful saturated fat and fat-soluble vitamins.
Dairy has been a staple of the Hindu culture for centuries and is highly prized in Ayurvedic medicine. In Dr. Weston A. Price's travels to research the remarkable health of tribes untouched by modern foods, he discovered “Activator X,” now thought to be Vitamin K2. More information here. “Activator X” is found in the meat and dairy products of grass-fed cows – like Ghee. Ghee stands above other dairy, in my opinion, because it's entirely butterfat. All casein and lactose are removed in the clarification process.
The point of my post? I used Ghee from Pure Indian Foods to make my “Paleo Paella” – a grain-free version of the Spanish classic – and it brought out the heat of the spicy dish perfectly. Even the taste of the Thyme was intensified when I used Ghee. Previous attempts using coconut oil were delicious, but not THIS good. So when the folks at PIF told me about the Pure Indian Foods Ghee Recipe Contest (link here) I had to post this CGE Hall-of-Famer. This Spanish-inspired, Indian-infused dish can easily be made vegetarian-style as well.
1 head cauliflower, riced in the food processor (as in this post)
Several pieces of chicken breast, cut into chunks
Several spicy/hot sausages, cut into chunks
6 Tbs. Ghee
1/2 Tbs crushed red pepper flakes (more or less depending on your HOT tolerance)
Dash of Thyme
1 Tsp. Saffron Threads
4 cloves garlic, crushed
1 small onion, chopped
4 carrots, chopped
1 red and 1 green pepper, chopped
1 c. cooked green peas
Cook the chicken in a skillet in a 3 Tbs. Ghee over medium-ish heat. Set aside and discard any excess water in the skillet.
Next, cook the sausage in the same skillet. Don’t worry about scraping up some remnants from the previous tenant. Set aside with the chicken.
Add 3 Tbs. Ghee to the empty skillet. Add onion, garlic and red pepper flakes. Saute for a few minutes over medium heat to allow the Ghee to bring out the flavors in the pepper flakes.
Add carrots and peppers, stir and cover – cook until the carrots are somewhat softened; approximately 5 minutes.
Meanwhile, soak the saffron in 1/4 c. hot (not boiling) water.
Now add the peas, riced cauliflower and saffron, a splash of broth, and a dash of thyme.
Allow flavors to meld for a few minutes at medium heat – unlike traditional paella, where the rice is allowed to simmer for much longer, the cauliflower rice is best when cooked only a few minutes.
Enjoy this hot, cross-cultural, veggie-filled dish!
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