Gold Standard

golden milk

Traditional Ayurvedic Recipe for Warding off the Cold and Flu

Ingredients:

• 2 cups of milk or milk substitute such as almond or coconut milk
• 1 tablespoon Gold Standard ghee
• 1 teaspoon dried ginger (or one-half inch fresh ginger thinly sliced or diced)
• Honey to taste

Directions:

• Place milk in a saucepan over medium heat.
• Add Gold Standard ghee and ginger. Stir well if you are using dried ginger.
• Let the milk begin to simmer — small bubbles will form on the sides of the saucepan. Stir.
• Allow to heat for another minute or two being careful not to let the milk overheat.
• Turn off heat, cover, and allow the mixture to sit for ten minutes or so to improve the infusion.
• Serve warm.

indian spiced green beans

Adapted from Edible Toronto Summer 2014 Issue

• 1 1/2 lbs green beans, trimmed
• 3 tbsp Gold Standard ghee
• 1 1/2 tsp cumin seeds
• 1 1/2 tsp mustard seeds
• 3/4 tsp sea salt
• 1/8 tsp cayenne
• 1/2 tsp ground ginger or 1 tsp freshly grated ginger
• 2 cloves garlic, minced or crushed in a mortar & pestle
• 2 tsp tomato paste
• 1/2 tsp garam masala (optional)

In a large pan, bring 3 cups of salted water to a boil. Add the green beans and reduce the heat to medium-low. Simmer the beans until they are bright green and slightly tender, but still crisp. Drain beans in a colander and rinse with cold water. In the same pan, melt the ghee over medium heat. Add cumin seeds, mustard seeds, salt, cayenne, ginger and garlic. Cook, stirring continuously for about 2 minutes. Stir in the tomato paste and cook, stirring continuously for 1 minute. Add the beans back to the pan and cook until they are heated through, about 2 minutes. Stir in the garam masala (if using). Serve hot.

Makes 4-6 servings.

gold standard tofu scram

Adapted from the Modern Ayurvedic Cookbook

• 1 tsp Gold Standard ghee
• 1 tbsp onions, chopped
• 1 tbsp fresh cilantro leaves, chopped (or fresh parsley)
• 1/4 cup tomatoes, diced
• 1/4 tsp fresh green chillies, minced
• Salt to taste
• 2 cups medium tofu, frozen, thawed and crumbled
• 1 tsp water

In a medium frying pan on medium heat, melt ghee. Add all ingredients except tofu and water and sauté for 2 minutes. Add tofu and water and sauté for another 2-3 minutes, until most liquid has been absorbed.

Makes 2-4 servings.

turmeric roasted cauliflower

• 1 head cauliflower
• 1 tsp coriander seeds
• 1 tsp white peppercorns
• 1/4 cup Gold Standard ghee
• 1 tsp extra turmeric powder
• 1/2 tsp red pepper flakes
• 2 tbsp minced garlic
• sea salt to taste
• fresh lemon juice (optional)
• 2 spring onions, thinly sliced
• 2 tbsp minced cilantro
• Preheat over to 350 degrees.
• Cut cauliflower into florets or bite sized pieces.
• Toast coriander seeds and peppercorns in a small heavy skillet until they smell fragrant. When the seeds are toasted, pour them into a mortar and pestle and allow them to cool before grinding them to powder.
• Melt Gold Standard ghee over medium heat on a small pan. In a small bowl, mix the ground spices with extra turmeric if desired and red pepper flakes. Add the melted ghee and blend well.
• Place cauliflower on a large rimmed baking sheet and drizzle with the ghee and spice mixture. Toss until completely coated.
• Roast cauliflower for about 30 minutes. Then take pan out of the oven and toss cauliflower with minced garlic. Roast for another 10 minutes.
• Add salt to taste, sliced spring onion and a squeeze of lemon. Garnish with more spring onion and minced cilantro.

turmeric green beans

• 1/2 lb. green beans
• 1 tbsp. Gold Standard or Plain Jane ghee
• 1/2 lemon, juiced
• Sea salt

Cut off the tough ends of the beans. Bring water to a boil, turn off heat, and allow to cool a moment. Place beans in a shallow pan and pour hot water over them. Allow to stand for 10 minutes or until beans become tender. Drain and toss with ghee, lemon juice and sea salt. Allow to marinate at least 5 minutes.

Moroccan chickpea stew

• 2 tsp Gold Standard ghee
• 1 medium yellow onion, diced
• 1 large carrot, diced
• 2 garlic cloves, minced
• 1 jalapeno pepper, minced
• 1 large potato, peeled and cubed
• 2 tsp ground cumin
• 1 tsp chili powder
• 1/8 tsp sea salt
• 1 can organic diced tomatoes, undrained
• 1 cup soaked and cooked chickpeas or 1 can of chickpeas
• 1 cup organic vegetable broth
• 3 cups hot cooked brown rice
• 1/2 cup plain yogurt

Melt Gold Standard ghee in a large saucepan over medium-high heat. Add onion, carrot, garlic and jalapeno to pan. Saute 6 minutes or until tender. Stir in potato, cumin, chili, sea salt, tomatoes, chickpeas and broth. Bring to a boil. Cover, reduce heat and simmer for 15 minutes or until potato is tender. Serve over rice. Top with yogurt.

turmeric roasted carrots

Recipe adapted from Happy Healthnut

• 1 lb carrots, peeled and cut into 2 inch pieces
• 2 tbsp Gold Standard ghee
• 2 tbsp raw honey
• 1 tbsp fresh cilantro, chopped
• sea salt and pepper to taste
• Preheat your oven to 425 degrees F. Melt Gold Standard in a small pan.
• Place your cut carrots on a sheet tray. Drizzle with Gold Standard ghee and then sprinkle with sea salt and pepper.
• Make sure the carrots are in one layer on the tray, and place them in the oven.
• Roast for 20-30 minutes, turning halfway through, until cooked through
• Transfer the roasted carrots to a large bowl. Add the honey and toss until the carrots are coated with honey.
• Toss in the cilantro. Taste and season with sea salt and pepper.

turmeric and cumin spiced rice

• 1-2 tbsp Gold Standard ghee
• 1 medium onion, sliced thinly
• 1/2 tsp cumin seed
• 3 cups stock (or water)
• 2 cups basmati rice

In a medium sized saucepan over medium heat, melt Gold Standard ghee. Add onions and cumin and cook until caramelized. Remove onions from saucepan and set aside. Add stock to saucepan and bring to a boil. Add basmati rice. Turn down heat and simmer for 15-20 minutes (longer if using brown basmati rice) or until all liquid is absorbed. Add an extra spoonful of Gold Standard ghee to rice just before serving.

root vegetable puree

• 1 medium turnip, cut into chunks
• 1 small carrot, cut into chunks
• 1 small parsnip, cut into chunks
• 1 small sweet potato, cut into chunks
• 1 small rutabaga, cut into chunks
• 1-3 tbsp Gold Standard, Plain Jane or Sage City ghee, at room temperature
• Freshly ground black pepper
• 3 tbsp vegetable broth, almond milk or rice milk

In a medium saucepan, combine the turnips, carrots, parsnips, sweet potato and rutabaga and cover by 2" of water. Add a pinch of sea salt and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, 30-40 minutes. Drain the vegetables and then return them to the saucepan to dry out over medium heat for 2 minutes. Transfer the vegetables to a food mill and puree. Add ghee, sea salt and pepper to the puree and add liquid broth or milk if necessary to moisten.