 |
 |
Omega-Berry Smoothie
3/4 cup frozen or fresh berries
1 banana
1/8 tsp cinnamon
2 Tbsp Omega Blend Oil
1 ½ cups plain yoghurt or low fat milk
1 cup Ice-cream
Blend and serve.
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. |
|
|
|
|
|
