Grilled Cheese


  • 2 slices of sourdough bread
  • 2 slices of havarti cheese
  • 4th & Heart Himalayan Pink Salt ghee


  1. Spread 4th & Heart ghee on one side of each slice
  2. Place a skillet over medium temperature heat. Add 1 slice of bread with the ghee-side-down
  3. Stack cheeses on bread and add the other slice of sourdough with the ghee-side-up. Flip sides until both are evenly golden brown


Tomato Soup


  • ½ tablespoon 4th & Heart Himalayan Pink Salt ghee
  • 2 shallots, sliced
  • 4 garlic cloves, sliced
  • 1 can whole peeled tomatoes
  • 1 can coconut milk
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 1 teaspoon coconut cream
  • Fresh basil leaves
  1. Place a large pot over medium heat and add in ½ tablespoon 4th & Heart ghee, onions, and a little bit of salt, stir until caramelized. Then add garlic and cook for about 2 more minutes
  2. Add the can of tomatoes, coconut milk, Italian seasoning, salt, and pepper. Mix until homogenized
  3. Transfer the mixture to a blender. Blend it until smooth
  4. Top it with coconut cream, pepper, and fresh basil
  5. Enjoy!

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