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BeachTV Libby's Kitchen 03 - Fats & Spices

468 views · Published 5 January 2016 · 14:55 · Indexed 28 October 2026

Channel: Beach TV CSULB · 2016 · Education

Ghee
Grass Fed Butter

1. Cut the butter into cubes and place in the saucepan and melt over medium heat.
2. Once melted, reduce to a simmer for about 10-15 minutes (this will vary based on how hot your stove is). The butter will foam, then bubble, then seem to almost stop bubbling and then foam again. The second foam is when the ghee is done. The melted butter should be bright gold in color and there should be milk solids at the bottom of the pan.
3. Let it cool slightly for 2-3 minutes
4. Slowly pour the butter through a wire mesh strainer lined with several layers of cheesecloth.

Ghee will last up to a month at room temperature or even longer in the refrigerator.

Spicy Roasted Cauliflower
4 tsp curry powder
2 tsp cumin
1/2 tsp cardamom
1 tsp dehydrated garlic
1/4 tsp Himalayan Salt*
1/4 tsp Tellicherry black pepper*
2-3 Tablespoons of high heat oil (melted ghee, naturally refined olive oil, avocado oil)

1. Thoroughly blend spices together by whisking them in a large bowl
2. Slowly add oil to the spice blend while whisking to create a thick dressing.
3. Add the cauliflower florets to the spice oil mixture and mix so that each floret is
well covered.
4. Bake in the oven at 475 degrees Fahrenheit for 15-20 minutes.

* can be substituted for your preferred salt or pepper

Chimayo Salt Blend
1 tsp ground Coffee
1/2 tsp Cacao powder
1/2 tsp Himalayan salt, coarse
3/4 tsp Chimayo pepper (or your preferred red pepper)

Put all ingredients in a salt grinder and shake until evenly distributed.

Leeks, Swiss chard and Faro
1 Leek
5-6 leaves of Swiss chard (or preferred greens)
1 cup fermented Farro*
3 Cups of filtered water
2 Tablespoons Ghee
2 Tablespoons Dry Sherry
1/4 tsp Himalayan Salt*
1/4 tsp Tellicherry black pepper

Cook Faro:
1. Add Faro to 3 cups of water, bring to a boil and reduce to a simmer
2. Cook uncovered until tender about 40 minutes

Cook Vegetables:
1. Cut Leek in half lengthwise and slice each half into small pieces. Remove Swiss chard leaves from the main stems and cut into bite size pieces.
2. Sauté leeks, for 2-3 minutes.
3. Add Swiss chard and cook for 1 minute,
4. Add salt, pepper and sherry, which you want to cook off quickly. Ghee, sherry and leek can be used on numerous vegetables dishes.

Saute: to cook quickly on high heat with minimal oil

*Soak Faro in 3 cups of warm water (97 degrees) and 2 tablespoons Apple Cider Vinegar for 24-36 hours. Rinse before cooking.

BeachTV Libby's Kitchen 03 - Fats & Spices

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