Flax Guacamole
3 Avocados – mashed
2 Tbsp Flax Oil
½ cup diced onion
3 tsp coriander
1 pinch cayenne pepper
2 Tbsp fresh lemon juice
1 tsp salt
2 garlic cloves – crushed
2 tomatoes
Mix ingredients and refrigerate.
Hummus with Sesame Oil
1 can chickpeas, drained, rinsed, and dried
2 Tbsp lemon juice
2 Tbsp organic extra virgin olive oil
2 cloves garlic, crushed
½ tsp cumin
½ tsp salt
¼ tsp black pepper
3 Tbsp sesame oil
2-3 Tbsp warm water
In a food processor, blend chickpeas lemon juice and olive oil. Add garlic and spices, then sesame oil and water and blend to a smooth paste. Add 1-2 tablespoons of water if mixture is too dry.
Hemp Hummus
2 cups chick peas, soaked and cooked or canned, drained and rinsed (reserve a few teaspoons of the liquid)
3 cloves garlic, minced
3 Tbsp lemon juice
3 Tbsp hemp oil
3 Tbsp tahini (sesame paste)
Place the cooked chick peas (it's ok if they're still warm) in the food processor along with the garlic, lemon juice, and 2 tablespoons hemp oil. Process for about a minute, until smooth. If too thick, add more liquid. Stir in the tahini, taste, and add more lemon juice/tahini/garlic as appropriate. Spread the hummus into a shallow bowl, drizzle with hemp oil, and garnish with lemon slices and minced parsley. Serve chilled, with warm pita bread and/or fresh vegetables.
Coconut Sautéed Green Beans with Tomatoes
2 ½ cups of fresh green beans, ends trimmed
2 Tbsp Organic virgin coconut oil
2/3 cup cherry tomatoes, halved
2 Cloves garlic, minced
Salt and Black pepper to taste
Grated Parmesan Cheese (optional)
Sauté the green beans in a few tablespoons of coconut oil. Add garlic and tomatoes. Sauté for 3-4 minutes. Remove pan from heat. Add salt and pepper. Sprinkle Parmesan cheese on top. Serve warm.
Coconut Lime Rice Pilaf
4 Tbsp Organic virgin coconut oil
1 large onion, chopped
3 cloves garlic, crushed
¼ cup celery, finely chopped
3 cups brown rice, uncooked
6 cups water
1 ½ Tbsp grated lime (or lemon) peel
1 ½ tsp salt
1 tsp ground black pepper
¼ tsp paprika
Melt coconut oil in a saucepan and add in onions and garlic; cook until onions are tender. Pour in the rice, water, lime peel and spices. Cook until the rice is tender, about 45 minutes. Serve topped with grated lime peel and ground black pepper on top.
Omega Blend Fiesta Dip
2 medium Red peppers, roasted
15 Sun-dried tomatoes (not in oil)
3-4 large Garlic cloves, coarsely chopped
2 Tbsp Jalapeno peppers, chopped
450 ml Canned Romano beans
5 ml Dried cumin
5 ml Dried oregano
1 Tbsp Apple Cider Vinegar
1/4 cup (60 ml) Omega Blend 3 -6-9
Sea salt to taste
Roast peppers, by baking 15 minutes in 260ºC oven. Seal in paper bag for 20-30 minutes. Peel pepper skins with fingers. Core and seed over bowl to catch juices. Set aside.
Place tomatoes in small bowl and barely cover with boiling water, soak until soft (about 15 minutes). Remove and squeeze out as much moisture as possible. Coarsely chop tomatoes. Place chopped tomatoes in food processor or blender.
Add garlic, jalapeno peppers and red peppers; process until finely chopped. Add beans, blend until pureed. Add vinegar, cumin, and oregano. Slowly blend in Oil until mixture thickens. Season with salt.
Serve immediately or refrigerate in airtight container for up to 2 days.
Potatoes with Sun-Dried Tomato and Omega blend oil Vinaigrette
1 kg New or Small potatoes
1-2 Tbsp (15-30 ml) Potato water
1-2 Tbsp (15-30 ml) Apple Cider Vinegar
1 tsp (5 ml) Dijon mustard
2-4 cloves Garlic, chopped
1/3 cup (80 ml) Omega Blend 3-6-9 Oil
1/4 cup (60 ml) Sun-dried tomatoes (packed in oil), chopped
1 cup (240 ml) Pickled artichoke hearts
1/3 cup (80 ml) Fresh basil, chopped
Sea salt and Pepper to taste
1/2 cup (120 ml) Mozzarella cheese, coarsely grated (optional)
Scrub potatoes and steam with skin for 20-25 minutes, until done. Reserve 2 Tbsp. of potato water for vinaigrette. Meanwhile, whisk together mustard, Omega blend Oil, sun-dried tomatoes, chopped garlic, sea salt and pepper. Add only 1 Tbsp. each of the Apple Cider Vinegar and potato water. Cut warm potatoes in quarters and toss with artichoke hearts and vinaigrette. Adjust seasoning, vinegar and potato water, if necessary. Top with cheese and basil. Yield Serves 8.
Pine Nut Oil Pesto
2 cups of packed fresh basil leaves, washed and dried 
2-4 cloves of garlic, peeled
1/2 tsp of sea salt
1/4 cup of pine nuts
1/4 cup of Parmesan cheese, grated
1/2 cup of extra virgin olive oil
1/4 cup of extra virgin pine nut oil
Place basil leaves in a food processor. Pulse until well chopped. Add garlic, salt, pine nuts, and cheese and blend well. With motor running, slowly add olive oil and pine nut oil to form a thick paste. Put in an airtight container and refrigerate. Pesto will keep several days in a refrigerator, or it may be frozen. Pesto is normally served with pasta, but it is also delicious with fish, meat, or corn on the cob.
Penne al Pomodoro Fresco
340g dried penne pasta (about 8 cups cooked) 
4 Tbsp of extra virgin olive oil
4 Tbsp of extra virgin pine nut oil
450g (about 3 cups) of cherry or Campari tomatoes
1/2 cup of shredded fresh basil
1/2 cup of freshly grated parmesan cheese
Salt and pepper to taste
Cook penne according to package directions.
While pasta is cooking, pour pine nut oil and olive oil into a large serving bowl. Halve the cherry tomatoes or quarter the Campari tomatoes and toss with basil in the dipping oil.
Drain pasta and add to the bowl; toss well with grated parmesan and salt and pepper to taste.
Greek Roasted Pepper & Feta Dip
2 tsp of extra virgin olive oil
2 tsp of extra virgin pine nut oil
2 cloves of garlic, chopped
1/2 tsp of red pepper flakes
2 cups of crumbled feta cheese (approximately one pound)
3-4 pickled red bell peppers (drained and cut into small pieces)
In a small skillet over medium heat, warm the extra virgin olive oil and pine nut oil. Add the garlic and cook until it starts to turn translucent, 1 to 2 minutes. Sprinkle in the pepper flakes and cook for 30 seconds longer. Remove from heat. Place the garlic mixture in a food processor and add the feta and drained peppers. Blend until smooth, stopping periodically to scrape down the sides of the bowl. Transfer to a bowl and cover to store in the refrigerator for at least one hour before serving. The texture will thicken slightly.
Serve as a dip with breadsticks or slices of red/yellow bell peppers on toasted biscuits.
Pine Nut Pasta with Sun-Dried Tomatoes
340g of pasta - fusilli or rigatoni 
3 Tbsp of extra virgin olive oil
2 Tbsp of extra virgin pine nut oil
2/3 cup of pine nuts
2/3 cup of sun-dried tomatoes, oil-packed, drained and chopped
1/2 cup of fresh parsley, chopped
1/2 cup of parmesan cheese, grated
Cook pasta in a large pot of boiling salted water until just tender but still firm to bite. Drain pasta well.
Heat 2 tablespoons of olive oil in a heavy large skillet over high heat. Add pasta and fry until beginning to crisp at edges, stirring frequently, about 10 minutes.
Transfer pasta to a large bowl. Add the remaining 1 tablespoon of olive oil to the same skillet.
Add pine nuts and sun-dried tomatoes and stir over medium heat until just warmed through. Add extra virgin pine nut oil.
Pour pine nut mixture over pasta. Add chopped parsley and grated parmesan cheese and toss to blend. Season to taste with salt and pepper and serve.
Greek Onion Pie
1 pie crust
1 large onion, diced
1 cup of diced baby leeks
4 Tbsp of extra virgin olive oil
4 Tbsp of extra virgin pine nut oil
3 eggs, beaten
1 cup of Romano cheese
Salt and pepper to taste
Lightly saute onion and leeks in olive oil and pine nut oil. Add eggs, cheese, salt and pepper into onion mixture. Fill pie crust. Bake at 180 degrees C for approximately 35 minutes until golden brown.
Bruschetta with Tomato and Mozzarella
1 cup 2 large tomatoes, chopped fine
1 garlic clove, peeled
1/4 red onion, chopped fine
1/8 cup fresh basil, chopped
1 tablespoons balsamic vinegar
1 tablespoons capers
2 tablespoons Credé Organic Extra Virgin Olive Oil
Salt and pepper to taste
1 loaf, French baguette bread
30g Fresh mozzarella
(serves 15-16)
Prepare the bruschette by cutting the bread into ½ inch slices. Grill over fire or toast until edges are crisp and brown. Roughly rub with garlic clove. Brush or drizzle with oil. Chop the tomatoes, onions, and basil into fine pieces. Combine with capers in a large bowl, stirring in the vinegar and olive oil. Season to taste with salt and pepper. Top each piece of bread with approximately 1 teaspoon of the tomato, onion and caper mixture. Then top the mixture with 1/4 teaspoon of cheese. Bake until melted. Remove and serve.
Tomato and Basil Bruschetta
4 slices Tuscan style bread
2 ripe tomatoes
Fresh parsley
1 Tbsp Grape Seed Oil
1 clove garlic
Salt & pepper to taste
Thinly slice tomatoes. Chop parsley and garlic into tiny pieces and mix with Grape seed oil, salt and pepper. Toast bread. Brush mixture onto each slice of bread and add slices of tomato. Serve warm. |
