For those of you who have been following me for a while, you know I had a lot of success on my most recent Whole30 and have decided to keep eating a Whole30 lifestyle 80% of the time! I discovered a brand called Pure Indian Foods a few months ago and have been using their beautiful delicious products in my recipes. I am so excited to share them with you today!

Pure Indian Foods is run by the Agarwal family. Husband and wife team, Sandeep and Nalini Agarwal, brought the family ghee business to the United States in 2008. The business for them is a family legacy that they one day want to leave to their children. Currently, Sandeep runs the day-to-day operations, and Nalini makes all the ghee by hand in the traditional Indian way. Sandeep has been selected to serve on Regulatory & Legislative Industry Working Group of The Specialty Food Association. He is also on the Board of Directors for the New Jersey Food Processors Association as well as an active member of AHPA AHPA Ayurvedic Products Committee. He is also a 9/11 survivor.

Listen to Sandeep share his personal journey and the journey of his family in the creation of Pure Indian Foods.

Family Business Since 1889

In 1889, Lala Khoobram Agarwal, their great-great-grandfather, launched a pure ghee business in northern India. After 5 generations and 130 years in this business, they are still learning! The Agarwal family continues to build upon its proud heritage by focusing on quality and not on quantity.

Click here to see some of their family photos.

Their Vision

Their vision is to offer great tasting grass-fed organic ghee products at reasonable prices that will help ghee achieve the same sacred superfood status in the U.S. which it has enjoyed in the Indian tradition for millennia.

Organic, Grass-Fed & Pasture-Raised Cows

Their ghee is made with milk obtained only during spring thru fall, when the cows are out to pasture eating fresh green grass. A small portion of the cows' diet may include certified organic, 100% GMO-free feeds, including grains, per their needs. As such, they don't make a 100% grassfed claim. USDA Organic label requires that cows are never fed GMOs, and are not given any hormones or antibiotics. Also, no pesticides or chemical fertilizers are used on the cows' feed. The milk comes small family farms in the USA that have many different breeds of the cows, all of which are grassfed and raised organically.

Grassfed milk contains fat-soluble vitamins and naturally occurring Conjugated Linoleic Acid (CLA). Our ghee is Certified Organic by New Jersey Department of Agriculture (NJDA).

Made From Non-Homogenized Milk

Homogenization is a process that breaks up fat globules in milk or cream to such a small size that they remain suspended evenly rather than separating out and floating to the surface. They use non-homogenized milk to make the ghee.

Non-GMO, SUSTAINABLE, AND Customer service Oriented!!And they make Whole30 approved products!

Here are the items I was sent and absolutely love!

Herbes de Provence Ghee 7.8 oz, Grassfed & Certified Organic: Add amazing flavor to a variety of dishes with the organic Herbes de Provence ghee. This grass fed Herbes de Provence ghee is an artisanal butter that contains a multitude of fresh herbs and spices that give it a distinct, rich taste. The flavor is similar to the fragrance of the fresh herbs you find in the French countryside – thyme and lavender.

Herbes de Provence ghee butter contains: Organic Savory, Organic Thyme, Organic Rosemary, Organic Basil, Organic Tarragon, Organic Lavender Flowers

Digestive Ghee 7.8 oz, Grassfed & Certified Organic: This digestive Indian ghee is pure clarified butter made from non-homogenized cow's milk and flavored with organic cardamom, cinnamon, and ginger. The difference between grass fed ghee and butter is that the protein solids and sugars are removed from ghee, yielding a healthier option for cooking than butter. Pure Indian Foods' digestive ghee is easy on the stomach, and features a similar taste to Chai Tea, giving it a subtle depth of flavor.

Ingredients: Grassfed Organic Butter (made from non-homogenized whole milk from grassfed cows), Organic Cardamom, Organic Cinnamon, Organic Ginger. Contains: Milk.

The flavor has a similar hint of spices used in Chai Tea; it is subtle but definitely adds depth

PRIMALFAT Coconut Ghee, Virgin & Certified Organic - 14.2 oz: It's a blend: The PRIMALFAT Coconut Ghee is a 50/50 blend of organic grass-fed ghee and organic virgin coconut oil. This is truly a delicious, powerfully nutritious natural cooking and baking blend that we think you'll love.

It has an increased smoke point: Coconut oil has a low smoke point, limiting its uses in cooking. Blending with ghee naturally increases the smoke point, making this Coconut Ghee ideal for higher-heat cooking. Coconut ghee is ideal for baking, sauteing, stir-frying and more. It adds delicate, exquisite flavor to all of your favorite foods and recipes without an overpowering coconut flavor.

It's good for you: Both coconut oil and ghee are natural, health building fats that complement one another beautifully, providing nutritional excellence with great taste and versatility. Ghee is rich in fat-soluble vitamins and short-chain fatty acids, while coconut oil is rich in easily digestible medium-chain fatty acids that provide warmth and energy.

It's shelf stable: Unlike polyunsaturated fats, this blend is not susceptible to rancidity; it does not need refrigeration to stay fresh.

Ideas for how to Use PRIMALFAT Coconut Ghee

Use to caramelize onions.
Saute mushrooms in PRIMALFAT Coconut Ghee with a splash of wine and a pinch of salt.
Make coconut cream of asparagus soup: Simmer cut up asparagus in chicken stock until tender. Puree in a blender; add coconut milk and PRIMALFAT Coconut Ghee. Season to taste with herbs and spices.
Toss quartered sweet potatoes with melted PRIMALFAT Coconut Ghee. Season with salt and pepper; bake at 400 degrees F until tender. Serve on a platter with pecans that have been sauteed in PRIMALFAT Coconut Ghee and maple syrup.
Combine minced garlic with plenty of dried herbs such as thyme, rosemary, sage, and parsley. Add salt, pepper, and enough PRIMALFAT Coconut Ghee to make an herb paste; rub into a chicken and roast until done - be sure to baste with pan juices!
Stir-fry greens such as kale, collards, and Swiss chard in PRIMALFAT Coconut Ghee for great flavor and digestibility.
Coat root vegetables with PRIMALFAT Coconut Ghee, salt, and pepper; cover and roast at 425 degrees F until tender.
Rub PRIMALFAT Coconut Ghee into the skins of potatoes or sweet potatoes; prick with a fork and bake at 400 degrees F until tender.
PRIMALFAT Coconut Ghee is the secret to making perfect Hollandaise Sauce; it's a perfect butter substitute and it's easy to work with.
Delicious in Bolognese Sauce as is or with olive oil.
Mix 1/2 cup melted PRIMALFAT Coconut Ghee with 1/2 cup olive oil; refrigerate in container with lid and use for sauteing, spreading, and in sauces calling for olive oil.
Simmer PRIMALFAT Coconut Ghee, white wine, lemon juice, garlic, and a sprig of fresh thyme. Add salt and pour over cooked fish.
Use to saute lean turkey bacon; works great, tastes great, and won't stick to the pan.
Melt PRIMALFAT Coconut Ghee and add lemon juice, salt and pepper. Brush half over fish before baking and drizzle with the remainder before serving.
Drizzle over fish, lobster, scallops, and crab.
Make a wonderful meal by rubbing chicken breasts with a combination of PRIMALFAT Coconut Ghee, oregano, thyme, parsley, salt and pepper. Roast in the oven at 375 degrees F until done. Meanwhile, cook brown rice or quinoa pasta. Toss with PRIMALFAT Coconut Ghee, garlic, parsley, basil, salt and pepper. Serve with a fresh green salad.
Mix PRIMALFAT Coconut Ghee and coconut oil; saute bananas with brown sugar; top with cream or ice cream.
Keep lips moist: use PRIMALFAT Coconut Ghee in place of lip balm.
Enjoy straight out of the jar!

Sesame Oil, Virgin & Certified Organic - 250 mL: India has cultivated and exported sesame oil for thousands of years, and along with many other Asian countries, use it as a cooking oil. Sesame oil has a high proportion of healthy omega-6 fatty acids and is loaded with antioxidants like vitamin E. It also contains magnesium, iron, zinc, and vitamin B6.

Sesame oil can be used for massage therapy and is an essential part of India's ayurvedic massage tradition. It is also one of the few oils recommended for oil pulling. Oil pulling is an Indian practice that involves swishing the oil in the mouth for 15 to 20 minutes.

This virgin sesame seed oil is unrefined and certified organic. It is cold-pressed without heat or harsh chemicals. No Hexane or any other solvents are used in the extraction process. It is packed in dark glass bottles to preserve its freshness. It’s wonderful for cooking AND baking!

Pomegranate (Anardana) Whole Dried Arils, Certified Organic - 4 oz: Their Dried Organic Pomegranate Arils are an excellent, healthy sweet snack. These arils are raw and preservative-free. They can be added to a variety of salads, entrees, and desserts. They pair equally well with both sweet and savory dishes. Pomegranate is high in phosphorus, magnesium, calcium, zinc, and iron. It is also also an excellent source of fiber and Vitamins C, K, and B5.

So now for the two delicious recipes!

Soft sesame Oil Oatmeal Raisin Cookies Recipe

Ingredients

3/4 cup blanched almond flour
3/4 cup old fashioned oats
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon pumpkin pie spice
1/4 cup Sesame Oil, Virgin & Certified Organic
1/4 cup honey
1 large egg
1 tablespoon cashew butter (or any nut/seed butter)
2 teaspoons pure vanilla extract
3/4 cup raisins

Instructions

Preheat oven to 350 degrees F.
In a large bowl, whisk together almond flour, oats, baking soda, salt, and pumpkin pie spice. In a second bowl, whisk together sesame oil, honey, egg, cashew butter, and vanilla.
Pour 1/2 of liquid mixture into dry and stir a few times, then pour remaining in and whisk lightly until no dry streaks remain. Fold in raisins.
Using a cookie dough scoop, scoop and put onto a parchment lined baking sheet. Bake for 11 minutes. Let cool on cookie sheet for 6-7 minutes. Really. :) They're quite tender when warm, but will firm up. Place cookies onto cooling rack to finish cooling. Enjoy!

Coq au Blanc Recipe-Whole30

This is a recipe inspired by No Crumbs Left! But I made a few modifications!

Ingredients

2 chicken breasts
1 cup chopped celery
1 cup chopped white onion
1 cup sliced carrots
4 Tablespoons Herbes de Provence ghee butter ,divided
1–2 cups warmed chicken stock (use compliant if Whole30)
¾ cup green olives
1½ Tablespoons garlic cloves, peeled and sliced
1 lemon, sliced
1 teaspoon salt
Freshly ground black pepper

Instructions

Preheat oven to 350° F.
In a large frying pan over medium-high heat, add 2 tablespoons of ghee and brown the chicken breasts on skin-side down first until golden brown and crispy, about 4 minutes. Then flip and cook for about 3 minutes until browned, but not cooked through. Work in batches and set chicken aside on a plate.
Lower the heat to medium, throw in sliced garlic and brown for about 30 seconds. Remove the garlic and set aside with the chicken.
If the ghee is burned, wipe out the chicken butter and add 2 tablespoons ghee. Over medium heat, add the chopped celery, onions and carrots to make the mirepoix. Cook for about 7-10 minutes or until caramelized.
Return chicken to pan. Stir in 1 cup of warmed chicken stock. Pour the mixture over the chicken.
Cover and put in the oven for 40 minutes at 350°F.
Remove from the oven and pour in enough chicken stock to cover the bottom of the pan, but do not fill above the skin on the chicken breasts. Then toss in olives and sprinkle with lemons and place back in oven, uncovered, for 20 min.
Remove and serve.

Be sure to check out Pure Indian Foods!! They have such a variety of delicious offerings!

https://www.pureindianfoods.com/default.asp