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This Weeks Healthy Recipes

Recipes August 14, 2020

Meal #1


Kale and Mushroom Ghee Frittata Recipe



Mixing bowl


2 T ghee

2 t minced garlic

1 cup of chopped kale

4 large eggs

1 cup of mushrooms

A pinch of organic turmeric

Salt and pepper to taste


Preheat oven to 350°F. Heat 1 tbsp of Pure Indian Food’s Cultured Ghee in a 10-inch cast iron skillet over medium heat. Remember: the skillet handle will be hot, so use a good set of oven mitts.

Add garlic to the skillet, cook slowly until lightly golden (be careful not to burn them). Add mushrooms and sauté for an additional 5 minutes or until softened. Add the chopped kale for another 5 minutes or until tender. Remove from heat and set aside.

In a large bowl, whisk eggs until fluffy and add organic tumeric, salt and pepper. Add mushrooms and kale, gen tly folding into the eggs.

Over medium heat, add another 1 tbsp of ghee in the skillet. Pour in the egg mixture, spreading ingredients evenly. Cook on stove for 5 minutes until edges and bottom set.

Place skillet in the oven, and cook for 12 minutes or until edges are golden. Enjoy!

#2 Appetizer or side

Easy Swiss Chard

The coriander seeds are optional because not everyone has them in their spice rack. But if you do, please use them! Coriander is wonderful with chard.

Prep time: 5 minutesCook time: 15 minutesYield: Serves 2-4 (depending on the amount of chard)


1 large bunch of fresh Swiss chard

2 tablespoons extra virgin olive oil

1 clove garlic, sliced

Pinch of dried crushed red pepper

1/4 teaspoon of whole coriander seeds (optional)