ahara rasa

Chai Spiced Ghee Gra"NO"la

I feel like buckwheat doesn’t get enough attention. Contrary to how it sounds, buckwheat isn’t a grain but a seed! It’s loaded with vitamins and minerals, is high in protein and promotes a healthy gut. Though I love oats, its nice to change things up a bit. This delicious gra”NO”la’s secret ingredient is Ahara Rasa’s Chai Spiced Ghee. This ghee is spiked with delicious warming spices that gives an intoxicating flavor and depth. You can sweeten this to your liking or even leave it unsweetened if that is your thing. Feel free to get creative and play with different seeds, nuts and dried fruit. In the meantime I will be over hear putting this on everything.

Ingredients:

  • 1 cup buckwheat groats

  • 1 cup unsweetened shredded coconut

  • 1/2 cup raw pumpkin seeds

  • 1/2 cup raw sunflower seeds

  • 1/4 cup Chai Spiced Ahara Rasa Ghee (use code BODYBLISS)

  • 2 to 3 T honey or maple syrup

  • 1/2 tsp ground cinnamon

  • 1/2 tsp vanilla

  • a generous pinch of salt

Preheat over to 375 degrees. In a large bowl, combine seeds and coconut. In a medium bowl combine ghee (if solid, melt in a pan over low heat), sweetener, vanilla, cinnamon and salt. Whisk until combined. Pour the wet mixture over the dry and stir until combined. Pour mixture onto a cookie sheet and place in the oven. Stir every 10 minutes until golden brown (it will depend on your oven but anywhere from 20-30 minutes). Let cool and store in an airtight container.

This combination can be eaten straight, with nut milk, on top of granola, smoothies or as a cookie topping.

Note to Reader: I am affiliated with Ahara Rasa Ghee. Clicking on any of the ghee links in this post will provide me with a small percentage of your purchase. I proudly use and love any products that I am affiliated with.

Chickpea Flatbread with Greens & Roasted Veggies

Chana (chickpea) flour is a staple in Indian cooking. I love the texture and flavor it provides. Many of my favorite Indian sweets are made with a base of chana flour and ghee.  Speaking of ghee, this recipe features my favorite local ghee company, Ahara Rasa. This ghee is grass fed, organic and filled with so much love. I like to use the Nitre Kibbeh in this recipe to add some extra flavor, but feel free to use the Traditional Ghee throughout if that suites you. This recipe was inspired by my travels to India and a recipe for jalapeno pancakes I grew up with. I like to change up the ingredients to fit the season.

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Flatbread:

  • 1 1/2 cups chana flour (I used Bob's Red Mill)

  • 1 1/2 cups filtered water

  • 1 T melted Ahara Rasa Nitre Kibbeh Ghee (use code BODYBLISS)

  • squeeze of lemon juice

  • 1/2 jalapeno, seeded and chopped (if you want more heat, add some of all of the seeds)

  • 3-4 large green onions, thinly sliced

  • 1/2 tsp salt

Roasted Veggies:

  • 1 large yam or sweet potato, peeled and cut into cubes

  • 3-4 small to medium zucchinis, cut into half moon pieces.)

  • 1 T Traditional Ghee

  • 1/2-1 tsp salt

  • 1/4 tsp turmeric

  • 1/2 tsp smoked paprika

Greens:

  • 2 bunches collard greens, washed, de-stemmed and chopped

  • 3 cups fresh spinach

  • 1 T Traditional Ghee

  • 1-2 cloves garlic, chopped

  • salt and pepper to taste

Optional toppings:

  • goat cheese whipped with lemon zest, lemon juice and pepper

  • cashew or nut cheese

  • labne (Lebanese yogurt cheese)

  • avocado

  • zataar

Preheat the oven to 400. On a lined baking sheet, toss the yams and zucchini with ghee, spices and salt. Bake for 25-30 minutes, stirring halfway through until golden brown and soft.  

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In a bowl combine water, chickpea flour, lemon juice. Whisk until smooth and let sit 10 minutes. Add melted ghee, salt, green onion and jalapeno. Add a generous amount of ghee to a cast iron skillet and bring up to medium heat. Ladle batter into pan and cook for several minutes (until golden brown), flip and cook until golden brown on the opposite side. Continue until the batter is gone.

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In the same pan used to cook the flatbreads, add 1 T ghee and garlic. Top with the collard greens and 1/4 cup water. Stir and cover. Steam the greens until tender. Add salt and pepper to taste. Top with spinach and cook until wilted. Remove from heat. 

To assemble: Place a flatbread on a plate and top with cheese (if using), greens, roasted veggies, avocado and zataar. Drizzle with olive oil and dive in. 

Note to Reader: I am affiliated with Ahara Rasa Ghee. Clicking on any of the ghee links in this post will provide me with a small percentage of your purchase. I proudly use and love any products that I am affiliated with.