Ghee is also known as clarified butter and is the process of removing the milk solids from the butter. It has a delicious nutty taste and is a good fat to use for cooking at high heats. It is packed full with amazing fat soluble vitamins such as A, E and K. It is also lactose and casein free which is perfect for those with intolerances (and is a much better alternative to Nuttlex and other seed oil containing spreads). And last but not least, it contains butyrate acid, which plays a central role in gut health.
If you haven’t tried ghee, here is your gentle nudge to give it a go!
1kg Organic Pumpkin
1/4 cup currants
1/3 cup almonds
2 tbsp pine nuts
4 tbsp Sol Ghee
2 tsp sumac
1 tbsp red wine vinegar
3 sprigs dill
Zest of 1 lemon
Greek yoghurt or ricotta to serve
Preheat the oven to 180C
Chop the pumpkin into 2cm slices.
Place on the tray and spoon on 3 tbsp ghee and season with salt and pepper
Bake for 45 minutes to 1 hour, or until soft.
Meanwhile, roughly chop the almonds and add to a fry pan with 1 tbsp ghee, the pine nuts and sumac. Stir until toasted and set aside. When slightly cooled, finely chop the dill and mix through.
Place the currants into a bowl and top with the red wine vinegar.
To bring it all together, add the pumpkin to a platter and sprinkle with the currants and nut mixture and dollops of ricotta or Greek yogurt and the lemon zest.
Serve with any side of protein.
Enjoy!
Recipe and Image from Jo Kate Nutrition @jokate_nutrition
