Friday, October 4, 2013

12 Cancer-Fighting Superfoods


12 Cancer Fighting Superfoods:

Cancer is the nation's second leading cause of death. What can you do to protect yourself? Eating a diet rich in fiber, vegetables, and fruits, including juices made from 100 percent fruit juice, can make a big difference in your cancer risk. Add 30 minutes of moderate activity five or more days a week and you'll reduce your cancer risk even more.

So what should you eat? Look for foods with phytochemicals, which are found in beans and cruciferous vegetables like broccoli, cauliflower, cabbage, brussels sprouts, and kale. Dark green leafy vegetables like spinach, romaine lettuce, and collard greens are packed with fiber, lutein, and carotenoids, all cancer-fighting substances. Foods rich in the vitamins C, E, and A, all antioxidants themselves, can protect you from cancer by preventing the growth of free radicals in your body.

Here are 12 superfoods that will help reduce your risk of cancer: cabbage, carrots, tomatoes, watermelon, beans, broccoli, peppers, sunflower seeds, blueberries, strawberries, dried apricots, whole wheat pasta.

Drizzle your veggies or pasta with fresh, high polyphenol olive oil and you have added a healthy array of antioxidants to protect yourself with the simple pour of a bottle! Here's how easy it really is...........


Caprese Salad (Tomato, Mozzarella, & Basil Hors d'Oeuvres)

2 vine ripened tomatoes, ¼ in. thick slices
12 large whole fresh basil leaves
1.2 lb fresh mozzarella cheese, ¼ in. slices
Salt and pepper to taste
Hojiblanca, Arbosana, Basil, or Tuscan Herb EVOO (about 3 tbsp)
Traditional (18 Year) Aged Balsamic Vinegar (1-2 tbsp)

Place sliced tomatoes, basil leaves, and mozzarella slices around edge of a serving dish, alternating and overlapping them. Drizzle Extra Virgin olive oil over all of them, and serve immediately. You may also like to “anoint” this traditional dish with a dash of our smooth 18 Year Aged Vinegar.

Thursday, October 3, 2013

Nine Reasons to Add Sweet Potatoes to Your Diet!


It's sweet potato season, and here are nine reasons to add sweet potatoes to your diet! (plus an amazing recipe)

They are high in vitamin B6.
They are a good source of vitamin C.
They contain Vitamin D.
Sweet potatoes contain iron.
Sweet potatoes are a good source of mag­nesium, which is the relaxation and anti-stress mineral.
They are a source of potassium.
Their rich orange colour indicates that they are high in carotenoids like beta carotene and other carotenoids.
There are versatile.

Read more: http://www.care2.com/greenliving/9-reasons-to-love-sweet-potatoes.html#ixzz2gesqwDoJ

Here's our best sweet potato recipe:

Cinnamon-Pear Balsamic Roasted Sweet Potatoes

Ingredients:
4 medium sweet potatoes, peeled and each cut
lengthwise into 8 wedges
1/3 cup Delizia Cinnamon-Pear Balsamic
2 tablespoons Delizia All Natural Organic Butter Extra Virgin Olive Oil
3/4 teaspoon Galena Garlic Pink Himalayan sea salt

Preparation:
Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.

Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the balsamic-olive oil mixture.

Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.

Wednesday, September 25, 2013

Spicy Pumpkin Soup with Cinnamon Balsamic


Spicy Pumpkin Soup


1 tbs. Garlic Olive Oil
1 large sweet onion, peeled and chopped
5 cloves garlic, peeled and chopped
1 jalapeno, seeded and chopped
1 1/2 tbs. ground cumin
1 1/2 tbs. dried oregano
1 1/2 tsp. Galena Garlic Himalayan Pink Sea salt
8 cups Chicken stock ( you can use chicken broth from the box or can)
29 oz. can pumpkin puree (not pumpkin pie mix)
15 oz. can white beans, drained
2tbs. Cinnamon Pear Balsamic vinegar
2 Tb. honey

Suggested Toppings:
1 cup french fried onions (from can or bag)
Cayenne Pepper, ground or flakes
Sea Salt
Wild Mushroom and Sage Croutons                     (recipe on our website at www.oholive.com)
Dollop of sour cream

Directions:
Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Saute for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Saute another 4 minutes.
Add the stock, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered. Then add the vinegar and honey and simmer another 3-5 minutes.
Use an immersion blender to puree the soup until smooth, or use your regular blender and do in small batches.

Serve with toppings as suggested and a dollop of sour cream.

Tuesday, September 24, 2013

Pumpkins and more!


It's almost pumpkin time and that makes us think of our Pumpkin Stew recipe made with some delicious high poly, ultra premium Picual extra virgin olive oil. It's an awesome Fall dinner. Serve in pumpkins that have been cleaned of seeds and strings.


                                         
Photo: It's almost pumpkin time and that makes us think of our Pumpkin Stew recipe made with some delicious high poly, ultra premium Picual extra virgin olive oil.  It's an awesome Fall dinner.  Serve in pumpkins that have been cleaned of seeds and strings.


Pumpkin Stew
Ingredients
 • 
¼ c. Ultra Premium Picual extra virgin olive oil
1 1/2 lb skinless, boneless white breast chicken meat
1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tsp Oh Olive Garlic Blend Seasoning
2 cans (14 1/2 oz each) chicken broth 
1 can diced tomatoes
1 Tbsp Galena Garlic Smoked Chipotle Paprika
1/2 tsp salt
3 cups 1-in. cubes peeled sugar pumpkin or butternut squash (1 lb)
1/2 lb. fresh green beans, cut in half
1 Tbsp cornstarch
1/4 cup creamy peanut butter (secret ingredient)


Directions
 •          Heat oil in large saucepan over medium heat. Add chicken; sauté 4 minutes or until browned. Remove chicken and reduce heat to a simmer. Add onion, pepper and garlic; sauté 4 minutes until softened.
 •          Add 1 1/2 cups broth, the tomatoes, paprika seasoning, and salt. Bring to a boil; add chicken, pumpkin and beans. Reduce heat, cover and simmer 12 minutes or until chicken and pumpkin are tender.
 •          Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth. Add to pot; stir until blended. Cook 2 minutes or until consistency desired.

Garnish with some croutons made with our Wild Mushroom and Sage olive oil! (recipe on our website; www.oholive.com)

Delicious!















                                        Pumpkin Stew
Ingredients

¼ c. Ultra Premium Picual extra virgin olive oil
1 1/2 lb skinless, boneless white breast chicken meat
1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tsp Oh Olive Garlic Blend Seasoning
2 cans (14 1/2 oz each) chicken broth 
1 can diced tomatoes
1 Tbsp Galena Garlic Smoked Chipotle Paprika
1/2 tsp salt
3 cups 1-in. cubes peeled sugar pumpkin or butternut squash (1 lb)
1/2 lb. fresh green beans, cut in half
1 Tbsp cornstarch
1/4 cup creamy peanut butter (secret ingredient)


Directions
• Heat oil in large saucepan over medium heat. Add chicken; sauté 4 minutes or until browned. Remove chicken and reduce heat to a simmer. Add onion, pepper and garlic; sauté 4 minutes until softened.
• Add 1 1/2 cups broth, the tomatoes, paprika seasoning, and salt. Bring to a boil; add chicken, pumpkin and beans. Reduce heat, cover and simmer 12 minutes or until chicken and pumpkin are tender.
• Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth. Add to pot; stir until blended. Cook 2 minutes or until consistency desired.

Garnish with some croutons made with our Wild Mushroom and Sage olive oil! (recipe on our website;www.oholive.com)

Delicious!!!!!!!

Ok, so we love pumpkin, so let's stay with the theme. Our pumpkin muffins are both healthy and delicious! They use one of our customer favored oils; Butter Oil, but here's the catch: no butter in the oil at all; just tastes like butter! All-natural, organic, dairy and gluten free, too! Use it anywhere you would use butter. I love it on fresh veggies and in the pan for scrambled eggs, but it's also great on toast, pasta, rice, and in many recipes. What more can you ask for?

                            Pumpkin Muffins

  

                             
I love to experiment with recipes to make them healthier. I hope you enjoy this high fiber, healthy fat adaptation!You can add chocolate chips or cranberries; sometimes I add nuts, too.

1 c. whole wheat flour
1/2 c. ground almonds
1/2 c. flax seed meal (ground flax seeds)
1/2 c. sugar
1 Tbsp. baking powder
1 tsp. cinnamon
1/8 tsp. salt
1/4 tsp. baking soda
1/4 tsp. nutmeg
1/8 tsp. ginger
1 c. canned pumpkin
1/2 c. milk
2 eggs
                                                1/3 c. Delizia Butter olive oil (dairy, gluten free & vegan; no butter in it!)

Optional: course sugar (I use raw cane sugar) and coarsely chopped walnuts to sprinkle on top

1. Use olive oil to lightly grease muffin tin or line with paper liners. Preheat oven to 350 degrees.
2. Combine all dry ingredients in large mixing bowl. Be sure ingredients are well mixed.
3. Combine pumpkin, milk, eggs and butter olive oil in a separate bowl and mix thoroughly.
4. Add pumpkin mixture to the dry ingredients and mix thoroughly.
5. Divide mixture between 12 muffin cups and top with sugar and walnuts if desired. Bake 15-20 minutes or until baked through. Cool in pan 5 minutes but remove muffins before they cool.

This recipe is easy enough to make with your kids. All the mixing is done with a whisk or spoon-perfect for involving beginning cooks. Any leftovers make a nutritious, quick breakfast on school mornings.