tag:blogger.com,1999:blog-4622379526196494052024-02-21T02:06:14.644-08:00Oh, OliveAaron Schuenemannhttp://www.blogger.com/profile/13444258929130278368noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-462237952619649405.post-37202543926873405312015-10-13T04:56:00.001-07:002015-10-13T04:56:44.607-07:00Veggie Sandwiches? Yes!<div class="separator" style="clear: both; text-align: center;">
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Have you ever tried Gravenstein White Apple Balsamic paired with Herbs de Provence Ultra Premium Olive Oil? This amazing combination is terrific for salads, marinades, over fruit or veggies! </div>
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Too delicious for words.......you have to try it drizzled over freshly chopped veggies. See our simple recipe below.</div>
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Fresh Veggie Sandwich</div>
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Chop 1/2 c. of your favorite fresh veggies (onion, green, orange, red pepper, broccoli<span class="text_exposed_show" style="display: inline;">, asparagus, tomatoes, etc.)<br />Toast one thin slice of whole grain bread<br />Spread a thin layer of low fat cream cheese on the bread<br />Top with chopped veggies.<br />Drizzle on the Herbs de Provence Oil mixed with the Gravenstein Apple Balsamic</span></div>
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A snack or lunch divine (and healthy, too!)</div>
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P.S. Gravenstein White Apple Balsamic and Herbs de Provence Ultra Premium Olive Oil available at Oh Olive!</div>
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<a href="http://www.oholive.com/">www.oholive.com</a></div>
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drteachhttp://www.blogger.com/profile/03967323441368050338noreply@blogger.com0tag:blogger.com,1999:blog-462237952619649405.post-62576442220997488722015-10-13T04:51:00.003-07:002015-10-13T04:51:35.373-07:00Ready for Pumpkin Stew? It's Amazing!<div class="_5pbx userContent" data-ft="{"tn":"K"}" id="js_25" style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 1.38; overflow: hidden;">
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It's almost pumpkin time and that makes us think of our Pumpkin Stew recipe made with some delicious ultra premium Hojiblanca extra virgin olive oil. It's an awesome Fall dinner. Serve in pumpkins that have been cleaned of seeds and strings.</div>
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Pumpkin Stew<br />Ingredients<br />• <span class="text_exposed_show" style="display: inline;"><br />¼ c. Ultra Premium Hojiblanca extra virgin olive oil<br />1 1/2 lb skinless, boneless white breast chicken meat<br />1 medium onion, chopped<br />1 red bell pepper, chopped<br />1 green bell pepper, chopped<br />1 tsp Oh Olive Garlic Blend Seasoning<br />2 cans (14 1/2 oz each) chicken broth<br />1 can diced tomatoes<br />1 Tbsp Galena Garlic Smoked Chipotle Paprika<br />1/2 tsp salt<br />3 cups 1-in. cubes peeled sugar pumpkin or butternut squash (1 lb)<br />1/2 lb. fresh green beans, cut in half<br />1 Tbsp cornstarch<br />1/4 cup creamy peanut butter (secret ingredient)</span></div>
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*****Top with sour cream, basil leaves, and a drizzle of Green Chili Olive Oil</div>
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Directions<br />• 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.<br />• 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.<br />• 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.</div>
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drteachhttp://www.blogger.com/profile/03967323441368050338noreply@blogger.com0tag:blogger.com,1999:blog-462237952619649405.post-72504714654267724082015-10-09T05:52:00.001-07:002015-10-09T05:52:15.816-07:00Want Delicious Veggies? Try this.......<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.08px;">Love those Fall veggies? There's absolutely no easier or quicker way to make them delicious than with a drizzle of olive oil and balsamic vinegar. These veggies were made in 15 minutes in the oven, but you can also grill or stir fry them! Here's what to do:</span><br style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.08px;" /><br style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.08px;" /><span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.08px;">Wash, clean, and slice the veggies in chunks. Lay them out on a cookie sheet lined with foil. Mix up some Tuscan Herb Ultra Premium Olive Oil and some 18 Year Balsamic. Drizzle over the veggies and bake. Voila! You have a delicious side dish or main served with some brown rice. </span><br style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.08px;" /><br style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.08px;" /><span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.08px;">Eat those veggies with olive oil for supreme health benefits (not to mention delicious flavor)! Let us know how you like the recipe!</span><br />
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drteachhttp://www.blogger.com/profile/03967323441368050338noreply@blogger.com0tag:blogger.com,1999:blog-462237952619649405.post-66637559818900992222015-10-08T07:44:00.001-07:002015-10-08T07:44:29.953-07:00Fall Acorn Squash with Apple & Cranberries......Sound Yummy? It is!!!!<div style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px; margin-bottom: 6px;">
Looking for a new Fall combination for salads, meat, fish or poultry marinades and veggies? Try our Gravenstein White Apple Balsamic and our Herbs de Provence Ultra Premium Olive Oil! Sure to please the most discriminating palate........here's a favorite recipe with both:</div>
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Acorn Squash with Cranberries & Apples</div>
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Acorn squash, cut in half, then cleaned, and cut into 1 inch slices.<span class="text_exposed_show" style="display: inline;"><br />1 Honey crisp Apples, cut into slices<br />3 tablespoons dried cranberries<br />3 tablespoons Gravenstein Apple Balsamic<br />3 tablespoons Herbs de Provence Olive Oil<br />Oh Olive Garlic Seasoning 1 teaspoon<br />Cinnamon to sprinkle</span></div>
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Line a cookie sheet with foil and drizzle 1 tablespoon of the Herbs de Provence olive oil over the foil. Place the squash and apple slices on the sheet. Top with the cranberries. Mix the oil, vinegar, and seasoning in a small dish. Drizzle over the squash, apples, and cranberries, taking care to get some on each piece. Sprinkle the cinnamon over the top. Bake at 350 degrees for 15-20 minutes until cooked and browned.</div>
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***Note: You can add pecans or other nuts, or leave out the fruit altogether if you desire......very versatile recipe that can be used over chicken, meat, fish or other veggies as well.</div>
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drteachhttp://www.blogger.com/profile/03967323441368050338noreply@blogger.com0tag:blogger.com,1999:blog-462237952619649405.post-47367760342060134732015-08-01T09:20:00.001-07:002015-08-01T09:20:51.366-07:00Back to School Special!<div dir="ltr" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8000001907349px;">
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drteachhttp://www.blogger.com/profile/03967323441368050338noreply@blogger.com0tag:blogger.com,1999:blog-462237952619649405.post-87912858382136360552015-07-30T04:36:00.003-07:002015-07-30T04:36:54.769-07:00Uh, Oh! Is an Olive Oil Shortage Eminent?<a href="http://www.nydailynews.com/life-style/eats/ready-olive-oil-shortage-article-1.2308436">http://www.nydailynews.com/life-style/eats/ready-olive-oil-shortage-article-1.2308436</a>drteachhttp://www.blogger.com/profile/03967323441368050338noreply@blogger.com0tag:blogger.com,1999:blog-462237952619649405.post-38877017518858023762015-07-29T05:08:00.000-07:002015-07-29T05:08:09.051-07:00Care About Your Heart? Get Your 2-3 Tablespoons of Olive Oil Each Day!<div style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px; margin-bottom: 6px; margin-top: 6px;">
This study was published in the journal Pharmacological Research2.</div>
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The study found that people who regularly consume olive oil are much less likely to develop cardiovascular diseases, including hypertension (high blood pressure), stroke, and hyperlipidemia (high blood cholesterol and triglyceride levels).</div>
<span class="text_exposed_hide" style="background-color: white; color: #141823; display: inline-block; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px; margin-right: 4px;">...</span><span class="text_exposed_hide" style="background-color: white; color: #141823; display: inline-block; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px; margin-right: 4px;"><span class="text_exposed_link" style="display: block; padding: 0px; white-space: nowrap;"><a class="see_more_link" data-ft="{"tn":"e"}" href="https://www.facebook.com/OhOliveStore#" role="button" style="color: #3b5998; cursor: pointer; text-decoration: none;">See More</a></span><span class="text_exposed_link" style="display: block; padding: 0px; white-space: nowrap;"><br /></span><span class="text_exposed_link" style="display: block; padding: 0px; white-space: nowrap;"><a href="http://www.medicalnewstoday.com/articles/266258.php">http://www.medicalnewstoday.com/articles/266258.php</a></span></span>drteachhttp://www.blogger.com/profile/03967323441368050338noreply@blogger.com0tag:blogger.com,1999:blog-462237952619649405.post-38704777671919321302015-07-29T05:07:00.001-07:002015-07-29T05:07:08.968-07:00Kids Eat Brussels Sprouts? Yes!Kids Eat Brussels Sprouts? Yes!<br />
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Want to get your kids to eat all of those healthy veggies? Drizzle on the oil & balsamic. Here's how:<br />
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1lb. Brussels Sprouts, halved<br />
5 tablespoons Garlic Olive Oil<br />
4 teaspoons Neopolitan, 18 Year, or Fig Balsamic<br />
1 teaspoon Galena Garlic Pink Hawaiian Sea Salt<br />
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Slice sprouts in half and arrange in single layer on foil lined cookie sheet (or foil grill pan, if grilling). Toss with the oil & sea salt. Drizzle on the balsamic and watch it caramelize as it bakes! Bake at 350 for 10-15 minutes until crispy on the edges but not over cooked. Delicious!<br />
*Note: This is a winner for any roasted veggies that are favorites!<br />
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<a href="http://oholive.com/">oholive.com</a>drteachhttp://www.blogger.com/profile/03967323441368050338noreply@blogger.com0tag:blogger.com,1999:blog-462237952619649405.post-67480266003848116292015-07-23T06:23:00.001-07:002015-07-23T06:23:22.315-07:00Olive Oil Diet? What?<div style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px; margin-bottom: 6px;">
A day on the olive oil diet and a great veggie recipe!!!!<br />3 tbs extra-virgin olive oil (used in cooking or as a dressing)</div>
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3 cups veg (at least)</div>
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2-3 serves fruit</div>
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6-7 serves starch (wholegrains where possible)</div>
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2 serves dairy (including eggs)</div>
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1/2 serve of white meat or fish (3 serves a week)</div>
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Grilled Zucchini & Veggies<br />Ingredients:<br />6 small zucchini<br />1 large sweet onion<br />8 mini red, yellow, orange peppers (a mix of)<br />2 tablespoons Galena Garlic Backyard BBQ seasoning<br />2 tablespoons Galena Garlic Bourbon Molasses seasoning<br />4 tablespoons Oh Olive Baklouti Green Chili Oil<br />2 tablespoons Oh Olive Garlic Olive Oil</div>
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*18 Year or Fig Balsamic reduction: Heat 18 Year or Fig Balsamic in a small saucepan over medium heat for 10 minutes or until thick. Remove from heat and let cool. Put in a plastic mustard or ketchup container with pointed cap. Keep refrigerated for drizzling on your veggies, steaks, etc.</div>
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Cut zucchini lengthwise into 2-3 inch pieces. Cut mini peppers in half and add to zucchini. Slice onion into rings and add to veggie mix. Drizzle both oils over veggies. Sprinkle with the two spice blends and toss in a 9 x 12 (or larger) roasting pan. Roast at 400 degrees for 15 minutes or until desired doneness. Take veggies out of oven and drizzle with the balsamic reduction. Serve or refrigerate when cool, for later use.</div>
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*Note: You can also make these in foil on the grill! Add your favorite veggies; tomatoes, cauliflower, broccoli, etc. Recipe adapts!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivShyphenhyphenNWnJKnpxcgkovtCBDVP0plussiprxbJM9kd22KO6lpXuP_lsxVY0mrVhfKPTZ8VVT8ILbk-so3KMDx6_bkcrLLIiJNSGM1QuKRmX90Z1cnzJ1usRtgekDN7N4wR2Zgi-XmI4n_p7M/s1600/images-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivShyphenhyphenNWnJKnpxcgkovtCBDVP0plussiprxbJM9kd22KO6lpXuP_lsxVY0mrVhfKPTZ8VVT8ILbk-so3KMDx6_bkcrLLIiJNSGM1QuKRmX90Z1cnzJ1usRtgekDN7N4wR2Zgi-XmI4n_p7M/s1600/images-4.jpg" /></a></div>
<a href="http://oholive.com/">oholive.com</a></div>
drteachhttp://www.blogger.com/profile/03967323441368050338noreply@blogger.com0tag:blogger.com,1999:blog-462237952619649405.post-7326100816967479222015-07-23T06:13:00.000-07:002015-07-23T06:13:06.854-07:00Think You Can't Use Olive Oil and Lose Weight? Think Again!!!!<br />
<br />
<br />
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<br />
<a href="http://www.bodyandsoul.com.au/weight+loss/diets/3+tablespoons+of+olive+oil+can+save+your+life+and+make+you+slimmer,34445">http://www.bodyandsoul.com.au/weight+loss/diets/3+tablespoons+of+olive+oil+can+save+your+life+and+make+you+slimmer,34445</a>drteachhttp://www.blogger.com/profile/03967323441368050338noreply@blogger.com0tag:blogger.com,1999:blog-462237952619649405.post-46238756697452358562015-07-22T04:43:00.004-07:002015-07-22T04:43:34.397-07:00Olive Oil Peanut Butter? Who Knew?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcW1ddMl3PipbV7_4CDeNn0y35307utJkLx6q5LmBbLT8noKNjEs41eiDqkIqprMxk9T_vvYA0bG6AyCkFRpiYXQBUS9p6Wg-JLhZpGGQCcQBMew0IIsekFT1u0wu2wnyJjvHjYLc2nqNN/s1600/images.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcW1ddMl3PipbV7_4CDeNn0y35307utJkLx6q5LmBbLT8noKNjEs41eiDqkIqprMxk9T_vvYA0bG6AyCkFRpiYXQBUS9p6Wg-JLhZpGGQCcQBMew0IIsekFT1u0wu2wnyJjvHjYLc2nqNN/s200/images.jpg" width="200" /></a></div>
<br />
Olive Oil Peanut Butter? Who Knew?<br />
<br />
Fresh Ground Peanut Butter Made With Extra Virgin Olive Oil<br />
<br />
Ingredients:<br />
2 Cups fresh roasted, organic, unsalted peanuts<br />
1/2 tsp. sea salt (optional)<br />
1 Tbs. granulated sugar (optional)<br />
1/2 cup Hojiblanca Olive Oil<br />
<br />
Cooking Instructions :<br />
<br />
Place the peanuts in the jar of your blender or food processor. Add the salt and sugar if using. Pour the olive oil over the peanuts and wait 30 seconds until the oil flows to the bottom of the jar. Turn the blender on high. Process until the desired level of creaminess or up to two minutes for super creamy peanut butter. It may be necessary to turn of the blender a few times and scrape down the sides of the blender jar. Store tightly covered in the refrigerator for up to 6 weeks. Makes amazing peanut butter cookies and just delicious on whole grain bread!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFvVnn9vEUEHXslJPLKQT4RhuWVxnZroxixT-KzmkAmpsQBUBVZNbg3Irb23d6fzGbtf6sIM52Qr33XxPc5WVv5HfQlUXnzlejIiiSH85Dln19jTlhws99ZY9GwQBRgeeyjx_Vb2Ke98WF/s1600/peanut-butter.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFvVnn9vEUEHXslJPLKQT4RhuWVxnZroxixT-KzmkAmpsQBUBVZNbg3Irb23d6fzGbtf6sIM52Qr33XxPc5WVv5HfQlUXnzlejIiiSH85Dln19jTlhws99ZY9GwQBRgeeyjx_Vb2Ke98WF/s200/peanut-butter.jpg" width="200" /></a>Makes 1 1/2 cups natural peanut butter<span class="Apple-tab-span" style="white-space: pre;"> </span><br />
<span class="Apple-tab-span" style="white-space: pre;"> </span><br />
Cooking Time : 1-2 min<span class="Apple-tab-span" style="white-space: pre;"> </span><br />
Servings : 1 1/2 cups<br />
<a href="http://oholive.com/">oholive.com</a><br />
drteachhttp://www.blogger.com/profile/03967323441368050338noreply@blogger.com0tag:blogger.com,1999:blog-462237952619649405.post-90819835063404162852015-07-21T05:53:00.001-07:002015-07-21T05:53:02.805-07:00Oh My Blood Orange Olive Oil Muffins.....Sound Good? Oh Yeah!<div class="_5pbx userContent" data-ft="{"tn":"K"}" style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 1.38; overflow: hidden;">
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Oh My Blood Orange Olive Oil Muffins......Sound Good? Here's the simple recipe:</div>
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<br /></div>
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Oh My Blood Orange Olive Oil Muffins</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQI0hmhTplN14euAkACBOvZ8sTHlhTqjaMn7Xgz-I22cKOfNSFhdQDuUzUQHREDnHosKzjOohBbmMrAoVfnAzSD2Png25Uxg2cYsVoBYyrglu8J71rYMcj7GRD81qWy09tCxGVLH0FJ8UX/s1600/images-3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="137" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQI0hmhTplN14euAkACBOvZ8sTHlhTqjaMn7Xgz-I22cKOfNSFhdQDuUzUQHREDnHosKzjOohBbmMrAoVfnAzSD2Png25Uxg2cYsVoBYyrglu8J71rYMcj7GRD81qWy09tCxGVLH0FJ8UX/s200/images-3.jpg" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghw_1tz1AZGprW_ZebyfPJZzgP7FAReFVr50fnFsOnRdlgba1eLo_wJjFgpumVXLPo5Dcut1PIQcYW_QBysQpq5sney0p-M7d3kB_yYUQxmkRnd9xfDZEBu_VGoomXYbzqlihXWt8wH0Hw/s1600/Orange-muffins-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghw_1tz1AZGprW_ZebyfPJZzgP7FAReFVr50fnFsOnRdlgba1eLo_wJjFgpumVXLPo5Dcut1PIQcYW_QBysQpq5sney0p-M7d3kB_yYUQxmkRnd9xfDZEBu_VGoomXYbzqlihXWt8wH0Hw/s200/Orange-muffins-1.jpg" width="200" /></a>Ingredients<span class="text_exposed_show" style="display: inline;"><br />1 3/4 cups all-purpose flour<br />2 teaspoons baking powder<br />1/2 teaspoon salt<br />1 cup sugar<br />4 large eggs<br />2 teaspoons orange zest<br />2 teaspoons lemon zest<br />2 tablespoons Sicilian White Lemon Balsamic Vinegar<br />2 tablespoons whole milk<br />3/4 cup Blood Orange extra-virgin olive oil<br />2/3 cup sliced almonds, toasted<br />Powdered sugar, for sifting over the top of muffins when done<br />Directions<br />Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin.</span></div>
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Blend together the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Chop almonds and add</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXb5uTHIQrLPpy7QYG-LXAB3chuHqU1O6Ecl5i6OcgTaypeLeH9DEXeAAn70c6CuDntXyE1vPKk-WcXMw46sDAqVwByyTTi5XDdY-lQyeqKtkyCWI5EbvlWqDBWsYpJCBfsAtXENghyphenhyphenN3/s1600/images-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXb5uTHIQrLPpy7QYG-LXAB3chuHqU1O6Ecl5i6OcgTaypeLeH9DEXeAAn70c6CuDntXyE1vPKk-WcXMw46sDAqVwByyTTi5XDdY-lQyeqKtkyCWI5EbvlWqDBWsYpJCBfsAtXENghyphenhyphenN3/s200/images-1.jpg" width="200" /></a></div>
them to the batter and stir until mixed. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a toothpick inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack to cool for 15 minutes. Remove the muffins onto a serving platter and let cool for 5 more minutes. Sift powdered sugar over the muffins or glaze with a tablespoon of Blood Orange Olive Oil, 1 cup confectioners powdered sugar, 1 teaspoon orange zest, and 1 teaspoon white vanilla. Add more powdered sugar till desired glaze consistency is reached.<br />
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Note: You can add dried cranberries, dates, raisins, etc. to the mix before baking. Even chocolate chips add a different dimension!</div>
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drteachhttp://www.blogger.com/profile/03967323441368050338noreply@blogger.com0tag:blogger.com,1999:blog-462237952619649405.post-40185709330227615392015-07-19T08:46:00.001-07:002015-07-19T08:46:16.876-07:00Grillin' Brats Tonight? How about some Gravenstein Apple White Balsamic Mustard to with them?Grilling Brats Tonight? How about making your own mustard to go with them? Here's the easy recipe made with our NEW Gravenstein Apple White Balsamic. Delicious drizzled over fruit, in Summer drinks with club soda, over chicken on the grill, over ice cream & in yogurt and of course, in this delicious mustard! Get some of this ridiculously great balsamic before it's gone!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnoNVKP5HYFbYoeSN-y2R1x_H-Kqh0Xuo5PmE4xYcg7dBSv-Iw0Qabwh7zOwLdyIZfPZi-e-FDFnTzqjOrRz1vHslbzPn2Ujp-cre-AySiwGXfqLC6nAm5ID2KCN8XRkthlKVy0EPi4Yj-/s1600/10329680_10203395425960601_3650587403900331286_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnoNVKP5HYFbYoeSN-y2R1x_H-Kqh0Xuo5PmE4xYcg7dBSv-Iw0Qabwh7zOwLdyIZfPZi-e-FDFnTzqjOrRz1vHslbzPn2Ujp-cre-AySiwGXfqLC6nAm5ID2KCN8XRkthlKVy0EPi4Yj-/s320/10329680_10203395425960601_3650587403900331286_o.jpg" width="282" /></a></div>
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<br />
Gravenstein Apple White Balsamic Mustard<br />
<br />
Ingredients<br />
1/2 cup plus 3 tablespoons yellow or brown mustard seeds<br />
About 1/4 cup plus 2 tablespoons (1 1/4 ounces) mustard powder<br />
1/2 cup Gravenstein Apple White Balsamic vinegar<br />
1/2 cup flat hard apple cider<br />
1 1/2 teaspoons kosher salt<br />
1 Granny Smith or Gravenstein or similar tart apple, peeled, cored and finely grated<br />
<br />
Directions<br />
Soak the mustard seeds: Place the mustard seeds and powder in a medium glass or ceramic bowl along with the balsamic and hard cider overnight. Place the mixture in a food processor along with the salt and process for 1 to 2 minutes until the seeds are coarsely ground. Add the grated apple and pulse a few times to incorporate. This makes about 1 2/3 cups mustard.<br />
The mustard will be pungent at first. Cover and refrigerate for a few days (or to taste) before using.<br />
<br />
<a href="http://oholive.com/">oholive.com</a>drteachhttp://www.blogger.com/profile/03967323441368050338noreply@blogger.com0tag:blogger.com,1999:blog-462237952619649405.post-79800782081765393712015-07-18T07:58:00.001-07:002015-07-18T07:58:05.124-07:00Cheesy Tomato Pie...Really? Yes, and Oh So Good!<div style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px; margin-bottom: 6px;">
Let's use those tomatoes that are starting to come in the garden in a delicious and easy recipe for Summer.</div>
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Here it is: <u><b>Cheesy Tomato Pie</b></u></div>
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Ingredients:<span class="text_exposed_show" style="display: inline;"><br />3 fresh garden tomatoes sliced<br />1/4 cup tomatoes chopped (do not add the juice, just the tomatoes, or pie will be runny)<br />1/2 teaspoon Galena Garlic Company Garlic Hot Blend<br />1 teaspoon high poly ultra premium Hojiblanca extra virgin olive oil<br />1 lb. lean ground round or ground turkey<br />1 sweet onion chopped<br />11/2 cups shredded cheddar cheese<br />1/2 cup Bisquick<br />2 eggs<br />1 cup milk<br />18 Year Traditional Balsamic for drizzling</span></div>
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Directions:</div>
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Preheat oven to 400 degrees. Grease a pie plate with 1 tsp. of the Hojiblanca olive oil. In a fry pan, saute the ground round with the onion and Garlic Hot Blend Seasoning over medium heat. When done, spread into the pie plate and top with the cheese. In a medium bowl, beat the eggs, Bisquick, and milk until combined. Add the chopped tomatoes and pour over the meat mixture in the pie plate. Arrange the tomato slices on the top as in the picture below. Bake for 20 minutes or until done. Allow 5-10 minutes to set after removing from the oven. Cut into wedges, drizzle with balsamic, and serve with a green salad for a quick meal.</div>
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Prep Time: 15 minutes</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfF5ph4GzYFHxetm_NlSA-gaksm1H-hcrtNPvV0lhObnqi_JbEBPZysYfKywXRah3J4xLfhlvf7z97ZB4qmqbod6BG9sCzJ7d9bsfY5eFIk7DL4jdPIUUU1b7mJfrcrfC7vTlrYZaOznoi/s1600/Cheesy_Tomato_Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfF5ph4GzYFHxetm_NlSA-gaksm1H-hcrtNPvV0lhObnqi_JbEBPZysYfKywXRah3J4xLfhlvf7z97ZB4qmqbod6BG9sCzJ7d9bsfY5eFIk7DL4jdPIUUU1b7mJfrcrfC7vTlrYZaOznoi/s320/Cheesy_Tomato_Pie.jpg" width="320" /></a></div>
<a href="http://oholive.com/">oholive.com</a></div>
drteachhttp://www.blogger.com/profile/03967323441368050338noreply@blogger.com0tag:blogger.com,1999:blog-462237952619649405.post-16754686381414942042015-07-17T04:56:00.001-07:002015-07-17T04:56:45.274-07:00Carrot & Zucchini Gingerbread with Toasted Almond Oil & Honey Ginger Balsamic Glaze<div style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px; margin-bottom: 6px; margin-top: 6px;">
<span style="line-height: 19.3199996948242px;">Looking for a different, but oh so delicious dessert? Try this!</span></div>
<div style="background-color: white; margin-bottom: 6px; margin-top: 6px;">
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="font-size: 14px; line-height: 19.3199996948242px;">Carrot & Zucchini Gingerbread with Toasted Almond Oil & Honey Ginger Balsamic Glaze</span></span></div>
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<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiC_a8q5ZdBY9ByxfsjMX4NxbXUiAFLM2hbpWGXrfg0gZNziYg-vzPcLytuxTzsnfbMmlhoeRQnahl23_Kxg1gLrwui48lbJSQEP97YBs7ic78oB7eJTahf1qfU8zRzuAXBWtJA6ieswuq/s1600/zu-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiC_a8q5ZdBY9ByxfsjMX4NxbXUiAFLM2hbpWGXrfg0gZNziYg-vzPcLytuxTzsnfbMmlhoeRQnahl23_Kxg1gLrwui48lbJSQEP97YBs7ic78oB7eJTahf1qfU8zRzuAXBWtJA6ieswuq/s320/zu-1.jpg" width="320" /></a></span></div>
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Ingredients <span class="text_exposed_show" style="display: inline;"><br />1 1/2 cups whole wheat flour<br />1 cup finely grated zucchini<br />1 cup finely grated carrot<br />1/2 cup toasted almond oil<br />1/2 cup molasses<br />2 large eggs<br />1 1/2 cups brown sugar<br />1 tablespoon freshly grated ginger<br />1 teaspoon cinnamon<br />1/4 teaspoon cloves<br />1/4 teaspoon allspice<br />1/2 teaspoon salt<br />1/2 teaspoon baking soda<br />1 cup hot water</span></div>
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Glaze<br />1 cup powdered sugar<br />1 tablespoon honey ginger white balsamic</div>
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Directions<br />Preheat the oven to 350 F.</div>
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Grease a 9-inch-by-5-inch loaf (or 8x8 square) pan with toasted almond oil.</div>
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Combine flour, baking soda, cinnamon, salt, allspice, and cloves and baking soda in a large bowl. Whisk well and set aside.</div>
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In a separate bowl stir combine the almond oil, brown sugar, eggs, molasses, ginger and whisk well. Add the carrot and zucchini. Add the flour mixture in three parts alternating with the hot water in three additions, beating until flour is just incorporated. Pour into prepared pan and bake until a toothpick inserted in the middle comes out clean, about 45 minutes. Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely.</div>
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Serve a s a breakfast cake or with vanilla ice cream for dessert.</div>
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drteachhttp://www.blogger.com/profile/03967323441368050338noreply@blogger.com0tag:blogger.com,1999:blog-462237952619649405.post-62909922519876808512015-07-15T04:22:00.003-07:002015-07-15T04:22:45.855-07:00Love Fish? Looking for that New Perfect Recipe? Try This!<div class="_5pbx userContent" data-ft="{"tn":"K"}" style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 1.38; overflow: hidden;">
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Pan Seared Fresh Halibut with Warm Marinated Heirloom Tomatoes and Baby Squash Salad</div>
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Ingredients<span class="text_exposed_show" style="display: inline;"><br />4 - 4 oz fillets of fresh firm fleshed fish such as halibut, tuna, salmon, tilapia, swordfish or cod<br />1 1/2 cups assorted heirloom tomatoes cut into 1" pieces<br />1 cup assorted baby squash cut into 1" pieces<br />3 tablespoon fresh coarsely chopped flat leaf parsley<br />1 small shallot thinly sliced<br />2 tablespoons Neapolitan Herb Balsamic<br />2 + 1 tablespoons fruity mild-medium Hojiblanca olive oil<br />sea salt and fresh ground pepper to taste</span></div>
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Directions<br />Place a heavy saute or grill pan over medium heat. Add 1 tablespoon of olive oil to the hot pan along with the sliced shallot and squash. Saute for two minutes until the squash is just slightly caramelized on the edges but still nicely firm to the bite. Remove to a bowl and add the tomatoes, Neapolitan Herb balsamic, an additional tablespoon of olive oil, and the chopped parsley - set aside.</div>
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Rub the fillets with 1 tablespoon of olive oil and season evenly with salt and pepper. To the same pan, add the fillets and sear until just cooked through.</div>
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Place a warm fillet on a plate and ladle a scoop of the tomato-squash salad along with any juices over the fillet and serve. Each fillet can also be placed over pasta, rice, risotto, quinoa, or bulgur and then topped with the warm tomato-squash salad.</div>
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Serves 4</div>
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drteachhttp://www.blogger.com/profile/03967323441368050338noreply@blogger.com0tag:blogger.com,1999:blog-462237952619649405.post-26489255582393011402015-07-14T04:24:00.000-07:002015-07-14T04:24:05.029-07:00Neopolitan Herb Balsamic Bloody Mary - Oh, Yeah!Ingredients:<br />
<br />
Ground Pepper to taste<br />
1/2 oz. freshly squeezed lemon juice<br />
3/4 oz Neopolitan Herb Balsamic<br />
11/2 teaspoon Horseradish<br />
1/2 oz Worcestershire sauce<br />
12 oz. tomato juice 6 oz vodka<br />
4 celery stalks with leaves<br />
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Add ice to four glasses. Mix all ingredients in a pitcher. Pour into glasses equally. Garnish with celery stalks. Pretty amazing!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPyQpCKZFA8ErIs3Z2dbjrwH-Q3bkgZL-xa8cq3eQXTyD3oc8dNfMIZgHBwp-FEpAjlZwk1fMu3Rfigf8nQO0qrmG6mnGaSgkxSbQH8dMblQ_7K9L3Nz0mAa89fr4uod8F4Z_SOZaI6NIl/s1600/blo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPyQpCKZFA8ErIs3Z2dbjrwH-Q3bkgZL-xa8cq3eQXTyD3oc8dNfMIZgHBwp-FEpAjlZwk1fMu3Rfigf8nQO0qrmG6mnGaSgkxSbQH8dMblQ_7K9L3Nz0mAa89fr4uod8F4Z_SOZaI6NIl/s320/blo.jpg" width="215" /></a></div>
drteachhttp://www.blogger.com/profile/03967323441368050338noreply@blogger.com0tag:blogger.com,1999:blog-462237952619649405.post-12471292268534617582015-07-13T10:00:00.005-07:002015-07-13T10:00:54.327-07:00Gravenstein Apple White Balsamic Shrub: Get Some Today!!!!!!In the mood for a low calorie (can you believe 10 calories?) and delicious Summer beverage? Try our new Gravenstein Apple White Balsamic with club soda! (you can add a spirit if you have a mind to do so, like vodka, gin, or even champagne!) Sooooo delicious! This new balsamic is available NOW in Glenview & Libertyville!<br />
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<a href="http://oholive.com/">oholive.com</a>drteachhttp://www.blogger.com/profile/03967323441368050338noreply@blogger.com0tag:blogger.com,1999:blog-462237952619649405.post-53006051997710863452015-07-13T09:53:00.004-07:002015-07-13T09:53:36.099-07:00Dose of Olive Oil Reduces Risk of Cardiovascular Disease<a href="http://www.oliveoiltimes.com/olive-oil-health-news/3-tablespoons-olive-oil-cardiovascular-disease/39723">http://www.oliveoiltimes.com/olive-oil-health-news/3-tablespoons-olive-oil-cardiovascular-disease/39723</a>drteachhttp://www.blogger.com/profile/03967323441368050338noreply@blogger.com0tag:blogger.com,1999:blog-462237952619649405.post-82758778030602699792015-07-13T09:35:00.001-07:002015-07-13T09:35:18.511-07:00Neopolitan Balsamic........ooh so good and so healthy, too!<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">Try our new Neopolitan Balsamic on grilled eggplant, zucchini, or any favorite veggie! Made from traditional herbs long used in Neapolitan cuisine including, rosemary, marjoram, thyme, garlic, and sage, it will launch your next salad, marinade, or BBQ to the next culinary level. Try drizzled over roasted vegetables or fresh sliced summer heirloom tomatoes. Use to marinate poultry, spike a Bloody Mary, on Portabella mushrooms, pork or a thick rib-eye steak before grilling. Fantastic in dressings, or with pasta, rice, or quinoa. Drizzle it over cucumbers and tomatoes, or try it brushed on bruschetta or paired with creamy cheeses. Delicious with our Blood Orange, Lemon, Lime Ultra Premium Olive Oils. Just drizzle, cook, & serve! Available now in Glenview or Libertyville! Magnifico!</span><br />
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<a href="http://oholive.com/">http://oholive.com/</a>drteachhttp://www.blogger.com/profile/03967323441368050338noreply@blogger.com0tag:blogger.com,1999:blog-462237952619649405.post-25048945753559830162013-10-04T05:37:00.001-07:002013-10-04T05:37:03.698-07:0012 Cancer-Fighting Superfoods<br />
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<span class="userContent">12 Cancer Fighting Superfoods:<br /><br />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<span class="text_exposed_show" style="display: inline;"> 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.<br /><br />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.<br /><br />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.<br /><br />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...........<br /><br /><br />Caprese Salad (Tomato, Mozzarella, & Basil Hors d'Oeuvres)<br /><br />2 vine ripened tomatoes, ¼ in. thick slices<br />12 large whole fresh basil leaves<br />1.2 lb fresh mozzarella cheese, ¼ in. slices<br />Salt and pepper to taste<br />Hojiblanca, Arbosana, Basil, or Tuscan Herb EVOO (about 3 tbsp)<br />Traditional (18 Year) Aged Balsamic Vinegar (1-2 tbsp)<br /><br />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.</span></span></div>
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<img alt="Photo: 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." class="img" height="225" src="https://scontent-b-iad.xx.fbcdn.net/hphotos-prn2/p480x480/1385439_762693723756687_1383992908_n.jpg" style="border: 0px; height: 225px; min-height: 100%; position: relative;" width="225" /></div>
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<br />drteachhttp://www.blogger.com/profile/03967323441368050338noreply@blogger.com0tag:blogger.com,1999:blog-462237952619649405.post-9846277789943863522013-10-03T04:55:00.004-07:002013-10-03T04:55:55.279-07:00Nine Reasons to Add Sweet Potatoes to Your Diet!<br />
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<span class="userContent">It's sweet potato season, and here are nine reasons to add sweet potatoes to your diet! (plus an amazing recipe)<br /><br />They are high in vitamin B6.<br />They are a good source of vitamin C.<br />They contain Vitamin D.<br />Sweet potatoes contain iron.<span class="text_exposed_show" style="display: inline;"><br />Sweet potatoes are a good source of magnesium, which is the relaxation and anti-stress mineral.<br />They are a source of potassium.<br />Their rich orange colour indicates that they are high in carotenoids like beta carotene and other carotenoids.<br />There are versatile.<br /><br />Read more: <a href="http://www.care2.com/greenliving/9-reasons-to-love-sweet-potatoes.html#ixzz2gesqwDoJ" rel="nofollow nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.care2.com/greenliving/9-reasons-to-love-sweet-potatoes.html#ixzz2gesqwDoJ</a><br /><br />Here's our best sweet potato recipe:<br /><br />Cinnamon-Pear Balsamic Roasted Sweet Potatoes<br /><br />Ingredients:<br />4 medium sweet potatoes, peeled and each cut<br />lengthwise into 8 wedges<br />1/3 cup Delizia Cinnamon-Pear Balsamic<br />2 tablespoons Delizia All Natural Organic Butter Extra Virgin Olive Oil<br />3/4 teaspoon Galena Garlic Pink Himalayan sea salt<br /><br />Preparation:<br />Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.<br /><br />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.<br /><br />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.</span></span></div>
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<img alt="" class="img" src="https://fbexternal-a.akamaihd.net/safe_image.php?d=AQB4imfl7nn5MJFq&w=155&h=114&url=https%3A%2F%2Fscontent-b-iad.xx.fbcdn.net%2Fhphotos-prn2%2F1381818_762086667150726_976323193_n.jpg" style="border: 0px; vertical-align: middle;" /></div>
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9 Health Benefits of Sweet Potatoes</div>
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Here are 9 reasons to add more sweet potatoes to your diet by best-selling author of The Life Force Diet, Dr. Michelle Schoffro Cook, MSc, PhD, RNCP, ROHP.</div>
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drteachhttp://www.blogger.com/profile/03967323441368050338noreply@blogger.com0tag:blogger.com,1999:blog-462237952619649405.post-83295806043064376382013-09-25T05:31:00.002-07:002013-09-25T05:31:27.473-07:00Spicy Pumpkin Soup with Cinnamon Balsamic<br />
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<b style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;"><span style="font-size: large;">Spicy Pumpkin Soup</span></b></div>
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<img alt="Photo: Yep, you guessed it! Still in that pumpkin mode.....here it is:
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." class="scaledImageFitWidth img" height="538" src="https://scontent-a-ord.xx.fbcdn.net/hphotos-frc1/p480x480/599307_756777391014987_236636355_n.jpg" style="border: 0px; height: auto; min-height: 100%; position: relative; width: 403px;" width="403" /></div>
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<br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">1 tbs. Garlic Olive Oil</span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;"><br />1 large sweet onion, peeled and chopped<br />5 cloves garlic, peeled and chopped<br />1 jalapeno, seeded and chopped<br />1 1/2 tbs. ground cumin<br />1 1/2 tbs. dried oregano<br />1 1/2 tsp. Galena Garlic Himalayan Pink Sea salt<br />8 cups Chicken stock ( you can use chicken broth from the box or can)<br />29 oz. can pumpkin puree (not pumpkin pie mix)<br />15 oz. can white beans, drained<br />2tbs. Cinnamon Pear Balsamic vinegar<br />2 Tb. honey<br /><br />Suggested Toppings:<br />1 cup french fried onions (from can or bag)<br />Cayenne Pepper, ground or flakes<br />Sea Salt<br />Wild Mushroom and Sage Croutons (recipe on our website at <a href="http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.oholive.com&h=AAQFiNP0Q&enc=AZPwyvtkSAqL2-4Yi3DLZNEfohfr_WiPrFZJ04Kr8DxlPWaW0nRwLoKlCyEGP7MLCpXYkkxPtOrrXgCizU72Cd5GhpW1FXafraovfpmIQHr-E6xlIEe9POyKAUlAzWIDfooMNZPvGP8xa0rfFZl2bXre&s=1" rel="nofollow nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">www.oholive.com</a>)<br />Dollop of sour cream<br /><br />Directions:<br />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.<br />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.<br />Use an immersion blender to puree the soup until smooth, or use your regular blender and do in small batches.<br /><br />Serve with toppings as suggested and a dollop of sour cream.</span>drteachhttp://www.blogger.com/profile/03967323441368050338noreply@blogger.com0tag:blogger.com,1999:blog-462237952619649405.post-8387605223363624502013-09-24T16:25:00.000-07:002013-09-24T16:25:41.937-07:00Pumpkins and more!<br />
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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 an<span class="text_exposed_show" style="display: inline;">d strings.<br /><br /><div class="aboveUnitContent" style="font-size: 11px; line-height: 14px; margin-bottom: 15px; margin-top: 15px;">
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<img alt="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!" class="img" height="269" src="https://scontent-b-ord.xx.fbcdn.net/hphotos-prn1/p480x480/1016540_754997801192946_516156026_n.jpg" style="border: 0px; height: 269px; min-height: 100%; position: relative;" width="403" /></div>
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<span class="text_exposed_show" style="display: inline;"><b><span style="font-size: large;"> Pumpkin Stew</span></b><br /><span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;">Ingredients</span></span><br /><span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;">• </span></span><br /><span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;">¼ c. Ultra Premium Picual extra virgin olive oil</span></span><br /><span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;">1 1/2 lb skinless, boneless white breast chicken meat</span></span><br /><span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;">1 medium onion, chopped</span></span><br /><span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;">1 red bell pepper, chopped</span></span><br /><span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;">1 green bell pepper, chopped</span></span><br /><span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;">1 tsp Oh Olive Garlic Blend Seasoning</span></span><br /><span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;">2 cans (14 1/2 oz each) chicken broth </span></span><br /><span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;">1 can diced tomatoes</span></span><br /><span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;">1 Tbsp Galena Garlic Smoked Chipotle Paprika</span></span><br /><span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;">1/2 tsp salt</span></span><br /><span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;">3 cups 1-in. cubes peeled sugar pumpkin or butternut squash (1 lb)</span></span><br /><span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;">1/2 lb. fresh green beans, cut in half</span></span><br /><span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;">1 Tbsp cornstarch</span></span><br /><span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;">1/4 cup creamy peanut butter (secret ingredient)</span></span><br /><br /><br /><span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;">Directions</span></span><br /><span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;">• 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.</span></span><br /><span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;">• 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.</span></span><br /><span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;">• 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.</span></span><br /><br /><span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;">Garnish with some croutons made with our Wild Mushroom and Sage olive oil! (recipe on our website;</span></span><a href="http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.oholive.com&h=GAQE9bZ3o&enc=AZOEp0xqW_bFXZQ83P8ytIEixwraQRSDnH-RZJstKrRK7TOVvMC0lmc9rj4rTwAw9RRV5OptauFa5x2Qx4XidCLzlLIRR7Pgi3kKLipws3qySbRpPT8VnGhzlFM1cggRMTKpPAheqdoUXuSCotmDW_CW&s=1" rel="nofollow nofollow" style="color: #3b5998; cursor: pointer; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; text-decoration: none;" target="_blank">www.oholive.com</a><span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;">)</span></span><br /><br /><span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;">Delicious!!!!!!!</span></span></span></div>
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<span class="userContent"><span style="font-size: x-small;">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! </span><span class="text_exposed_show" style="display: inline;"><span style="font-size: x-small;">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?</span><br /><br /><b><span style="font-size: large;"> Pumpkin Muffins</span></b></span></span></div>
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<img alt="Photo: 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." class="img" height="353" src="https://scontent-a-ord.xx.fbcdn.net/hphotos-prn2/p480x480/1240127_756011831091543_972480845_n.jpg" style="border: 0px; height: 353px; min-height: 100%; position: relative;" width="403" /></div>
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<span class="userContent"><span class="text_exposed_show" style="display: inline;"><span style="font-size: x-small;">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.</span><br /><br /><span style="font-size: x-small;">1 c. whole wheat flour</span><br /><span style="font-size: x-small;">1/2 c. ground almonds</span><br /><span style="font-size: x-small;">1/2 c. flax seed meal (ground flax seeds)</span><br /><span style="font-size: x-small;">1/2 c. sugar</span><br /><span style="font-size: x-small;">1 Tbsp. baking powder</span><br /><span style="font-size: x-small;">1 tsp. cinnamon</span><br /><span style="font-size: x-small;">1/8 tsp. salt</span><br /><span style="font-size: x-small;">1/4 tsp. baking soda</span><br /><span style="font-size: x-small;">1/4 tsp. nutmeg</span><br /><span style="font-size: x-small;">1/8 tsp. ginger</span><br /><span style="font-size: x-small;">1 c. canned pumpkin</span><br /><span style="font-size: x-small;">1/2 c. milk</span><br /><span style="font-size: x-small;">2 eggs</span><br /><span style="font-size: x-small;"> 1/3 c. Delizia Butter olive oil (dairy, gluten free & vegan; no butter in it!)</span><br /><br /><span style="font-size: x-small;">Optional: course sugar (I use raw cane sugar) and coarsely chopped walnuts to sprinkle on top</span><br /><br /><span style="font-size: x-small;">1. Use olive oil to lightly grease muffin tin or line with paper liners. Preheat oven to 350 degrees.</span><br /><span style="font-size: x-small;">2. Combine all dry ingredients in large mixing bowl. Be sure ingredients are well mixed.</span><br /><span style="font-size: x-small;">3. Combine pumpkin, milk, eggs and butter olive oil in a separate bowl and mix thoroughly.</span><br /><span style="font-size: x-small;">4. Add pumpkin mixture to the dry ingredients and mix thoroughly.</span><br /><span style="font-size: x-small;">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.</span></span></span></div>
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<span class="userContent">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.</span></div>
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drteachhttp://www.blogger.com/profile/03967323441368050338noreply@blogger.com0tag:blogger.com,1999:blog-462237952619649405.post-41774142078923554422012-11-09T06:21:00.000-08:002012-11-09T06:21:05.160-08:00No "Grate" Olive Oil Carrot CakeLove to eat carrot cake, but don't like to grate those carrots? Here's a simple recipe for a no grate carrot snack cake. It's moist and rich due to the addition of olive oil in the recipe. And, you can add your favorite cream cheese frosting recipe or use mine below!<br />
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Cream Cheese Frosting<br />
Beat together 4 oz. cream cheese (room temperature), 4 tablespoons butter, 2 cups confectioner's sugar and 1/2 teaspoon vanilla until smooth. Spread on carrot cake.drteachhttp://www.blogger.com/profile/03967323441368050338noreply@blogger.com0