What are your interior design responsibilities
at Olive Juice?
Not exact matches
Researchers looked
at aspects of previously agreed - upon standards for healthy eating, including high intakes of vegetables, fruit, nuts, whole grains; healthy fats like those from fish and
olive oil; and low intakes of red and processed meats, sugary beverages like soda and
juice, and trans fats and salt.
I took half of the cauliflower, garlic (now soft and shredded), and all of the linguine and put it in a bowl with a small handful of celery leaves, a squirt of lemon
juice, and a half teaspoon of this wonderful, bold, fruity
olive oil that was half - off
at the store (hurray for bargain hunting!).
Cooking the right way around — pick what looks good and fresh
at the market, and turn it into a simple salad with nothing more than great
olive oil and lemon
juice to lift the flavours.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons
olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own
at home) 3 — 4 cups water 1/2 cup canned coconut milk
Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
While beans soften, make a sofrito by sauteeing on medium high heat, in 5 tblsp
olive oil, 1 medium onion, 4 garlic cloves, & 8 to 10 Cachucha peppers (a caribeean cousin of Habenero, citrus flavor without the heat — I've never found and use 2 - 4 Poblanos or Anaheims intead — Jaffrey suggests simmering some lemongrass with beans to replace citrus notes — I add lime
juice at end) all finely diced.
3 tablespoons
olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth
at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon
juice
1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with
olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the
juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven
at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
For The Briny Caesar Dressing: 1/2 cup cashews, soaked for
at least 2 hours and drained 1 head roasted garlic (about 10 cloves, see tip) 2 cloves fresh garlic 1/4 cup capers, with some brine 3/4 cup water Several dashes fresh black pepper 1/2 teaspoon salt 2 tablespoons nutritional yeast 2 tablespoons grapeseed or
olive oil 1/4 cup fresh lemon
juice
Fresh lemon
juice and extra virgin
olive oil are drizzled
at the last second for an instant vinaigrette.
Ingredients 10 - 12 oz whole wheat Fettuccine (or spaghetti, or linguine) 1 bunch of rapini (broccoli rabe), washed and chopped, 2 - 3 cups 2 garlic cloves, minced 2 oz pancetta, diced zest and
juice of half a lemon 1/2 cup whipping cream 2 whole eggs and 1 egg yolk 2 tbsp Parmesan cheese plus more
at the table 1 tsp
olive oil
CAKE: 3/4 cup extra virgin
olive oil 2 eggs
at room temp Zest of one lemon 1/4 cup of fresh lemon
juice 1 cup plain greek yoghurt
at room temp (leave it out for 10 min or so).
Recipe by Check full recipe
at Ingredients: cloves, couscous, garlic, honey, lemon, lemon
juice, parsley, salmon, salt,
olive oil, oil, finely, sauce, mustard,
olive, bones,...
1 large onion 2 cloves garlic 2 scotch bonnet peppers (if you can't find this
at your grocery use a fresh jalapeño) ** 1 tbsp allspice 1 1/2 tsp ginger 1 tsp pepper 1 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp dried thyme 1 tbsp brown sugar 1/2 cup white wine vinegar 1/4 cup soy sauce 1/4 cup
olive oil 1/4 cup dark rum
juice from one fresh lime
juice from one fresh orange
1/2 cup mild goat cheese
at room temperature (I use Laura Chenel's Chevre) 1/2 cup sour cream 1/2 cup mayonnaise 1/2 cup buttermilk 1 large clove garlic, pressed 1 tablespoon basil or tarragon, minced 2 tablespoons Italian parsley, minced 2 tablespoons chives, 1 / 8 - inch slices 1/2 tablespoon thyme, minced 1/2 teaspoon chili powder 1/4 teaspoon aji molido chile flakes, optional 1 tablespoon lime
juice 1 tablespoon
olive oil 1 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper
Our other go - to weeknight meal
at my house is to saute some chicken thighs — mostly just with
olive oil, salt, and pepper — warm some corn tortillas directly on another burner, smash some fresh avocado onto the tortillas, squeeze a little fresh lime
juice over the avocado, and top with the chicken, for the easiest, basic - est chicken avocado tacos.
OK, here are some favorites we've been cooking up
at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon
juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna,
olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons
olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and
juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here
at Tastes Lovely)-LSB-...]
Recipe by Check full recipe
at Ingredients: asparagus, broth, chicken, cloves, coconut, coconut milk, garlic, lemon, lemon
juice, milk, salt, sea salt, thyme,
olive oil,...
Recipe by Check full recipe
at Ingredients: black pepper, celery, cheese, cocktail, fat, horseradish, lemon, lemon
juice, lime, lime (
juice), tomato, blue cheese, sauce,
olives,...
Recipe by Check full recipe
at Ingredients: butter, capers, fish, lemon, lemon
juice, parsley, salt, thyme,
olive oil, fresh thyme, fillets, oil, sauce, wine, potatoes,...
The amount of lemon
juice and
olive oil needs to be
at least doubled, plus add salt and pepper.
1 lb pizza dough,
at room temperature Half a large red onion, thinly sliced 2 garlic cloves, minced 1 cup sliced mushrooms Salt and black pepper to taste 1 tablespoon
olive oil 8 oz mozzarella, sliced thin 1/2 cup feta cheese 1 cup arugula 1 teaspoon lemon
juice
I put some lemon
juice and
olive oil
at the bottom of my tupperware and layered in some tomatoes, celery, black beans, edamame, onion, pine nuts, spinach, and nutritional yeast.
1 3/4 cups whole wheat pastry flour 1/4 cup unsweetened shredded coconut 1 stick of butter,
at room temperature 1 organic egg 1/4 cup
olive oil 3/4 cup unrefined sugar 1/2 teaspoon aluminum free baking powder Zest two limes
Juice of two limes
I added some lemon
juice and about a tablespoon or two of very good extra virgin
olive oil to spruce it up
at the end, but it still needed something extra.
If you'd like to make it way in advance, say a few days prior, I would just reserve the lemon
juice and
olive oil and toss that in
at the end.
2 cloves garlic 3 cups spinach 1/3 cup
olive oil 1/2 cup walnuts, soaked
at least 6 hours, drained and dried 1/2 lemon,
juice from
Add lemon
juice,
olive oil, (and vinegar) a little
at a time until your salad is dressed to your satisfaction.
8 cups cauliflower florets, chopped into bite - size pieces 2 heads of garlic, broken into cloves, skin left on and root end trimmed 6 tablespoons good
olive oil plus 1 - 2 extra teaspoons finishing
olive oil, divided 2 teaspoons freshly squeezed lemon
juice [about 1/2 lemon] 1/2 teaspoon freshly grated nutmeg 6 tablespoons pepitas [buy them already roasted and salted
at Whole Foods or other high - end grocery store] 2 - 3 tablespoons fresh parsley, minced Sea salt Finishing salt [your choice — I used my homemade meyer lemon infused salt] Cayenne pepper, to taste Whole - grain pita chips for serving
Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast
at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in
olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple
juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.
At its core, hummus is really just pureed beans with tasty seasonings (usually garlic) and a bit of extra liquid (usually lemon
juice) and fat (typically tahini and / or
olive oil) in the mix.
These are the simple items needed to make creamy roasted garlic hummus
at home: canned chickpeas (garbanzo beans), baking soda (for removing the skin of the garbanzo beans), tahini, freshly - squeezed lemon
juice, high - quality virgin
olive oil, chickpea liquid from the can, roasted garlic cloves, cumin, paprika, salt to taste, freshly - ground black pepper to taste.
At first, it may seem like there's way too much lime
juice compared to
olive oil, but the salad can really take it.
I do not have the recipe for the green beans posted, but all I did was toss them with
olive oil, lemon zest and
juice, garlic powder, and s & p and roast
at 425 10 - 15 minutes.
1/2 cup mild goat cheese
at room temperature 1/2 cup sour cream 1/2 cup mayonnaise 1/2 cup buttermilk 1 clove garlic, pressed 1 tablespoon tarragon or basil, minced 2 tablespoons Italian parsley, minced 2 tablespoons chives, 1 / 8 - inch slices or green onions, minced 1/2 tablespoon thyme, minced 1/2 teaspoon chili powder 1/4 teaspoon aji molido chile flakes, optional 1 tablespoon lime or lemon
juice 1 tablespoon
olive oil 1 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper
Octopus 2 cups full - bodied red wine, such as Chianti or Sangiovese 1/2 cup finely chopped onion 1/4 cup finely chopped carrot 1/4 cup finely chopped celery 2 sprigs fresh thyme 1 bay leaf 4 cloves unpeeled garlic, crushed 3 tablespoons extra-virgin
olive oil lime,
juiced Salad: 3/4 cup extra-virgin
olive oil 1/2 cup red wine vinegar 2 limes,
juiced bunch mint, stems removed, leaves torn into pieces 1/2 cup chopped green
olives, preferably Cerignola (available
at specialty
olive bars) Sea salt and freshly ground black pepper 2 endives with core removed, julienned 3 cups julienned radicchio leaves 2 cups cooked chickpeas or gigante beans
Filling 2 cups meat of fresh young Thai coconut 1 cup water of fresh young Thai coconut 3/4 cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for
at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon
juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1 cup of chopped
olives of your favourite kind (may I suggest Cerignola
olives that come with pits and taste velvety) 1 cup of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in
olive oil instead of the dry variety) 1 packed cup fresh basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss until very smooth.
For a good, all - purpose vinaigrette formula, try this: Whisk 1/4 cup acid (i.e., vinegar or citrus
juice), 1/2 cup oil (if using a strongly flavored nut or
olive oil, consider cutting it with a neutral oil, such as canola,
at a 50/50 ratio), and 2 tsp.
Falafel (Adapted from Living Raw Food) 2 portobello mushroom caps — cubed 2 medium carrots — peeled and sliced 1/2 small onion — diced 1 garlic clove — sliced 3 tablespoons
olive oil 1 teaspoon sea salt 1 cup raw pistachios 3/4 cup raw almonds 3/4 cup sunflower seeds — soaked for
at least 30 minutes 1/4 cup chopped parsley or cilantro 3/4 teaspoon ground cumin 1 teaspoon fresh lemon
juice freshly ground black pepper 1/2 cup ground flax seeds 1/4 cup sesame seeds
Recipe
at a glance time: 2 - 5 hrsserves / makes: 6recipe id: 19923 ingredients 1/4 cup wine vinegar3 / 4 cup
olive oil4 tablespoons lemon
juice1 tablespoon Worcestershire sauce1 tablespoon dried oregano1 teaspoon dried thyme2 cloves garlic, minced2 teaspoons red pepper flakes, to taste1 teaspoon salt2 pounds boneless pork loin, cut into 1 - inch cubes6 thick slices Italian bread directions Mix vinegar, oil, lemon
juice, Worcestershire sauce, and spices for marinade.
1 lb beets, peeled, cut into 1/2» wedges 4 tablespoons
olive oil, divided Kosher salt, freshly ground black pepper 1 lb carrots, sliced 1/4» thick 1 lb Jerusalem artichokes (also called sunchokes), unpeeled, sliced 1/4» thick 1 teaspoon finely grated lemon zest 1/4 teaspoon Aleppo pepper or hot paprika, plus more to taste 2 teaspoons fresh lemon
juice, divided, plus more to taste 2 cups watercress, large stems trimmed 1/4 cup The Greenest Tahini Sauce View Step - by - Step Directions INGREDIENT INFO: Jerusalem artichokes are sold
at farmers» markets and in the produce section of some supermarkets.
He looked
at his co-worker and asked, «How come no one bottles
olive juice?»
Fresh tomatoes topped with grape seed oil, kalamata
olives and their
juice, and raw Swiss cheese, lightly grilled organic red onions (SO much flavor in the organic... decent price
at Trader Joe's) and baby portobellos, about 3 ounces of baked chicken, and brown rice cooked in chicken broth, all topped off with Italian parsley made for a very tasty dinner!
Combine the cilantro leaves, red onion, spring onions,
olive oil, lime
juice and salt into a lidded container.Give that a good shake to coat.Refrigerate for
at least 30 to 60 minutes.
Working in two batches as necessary, blend vegetables,
juice, and bread
at high speed, slowly drizzling
olive oil and sherry vinegar into blender as it blends.
Pork Chops: 8 boneless center - cut pork chops,
at least 1» thick (about 3 pounds) Salt and ground black pepper to taste 2 teaspoons
olive oil 1 1/2 cups sliced onions 1 tablespoon minced garlic ⅛ teaspoon allspice 1 cup canned diced tomatoes with
juice 1/2 cup chicken broth 1 tablespoon balsamic vinegar 1 1/2 teaspoons dried thyme leaves 6 ounces button mushrooms, cleaned and quartered (about 2 cups)
1 pound (450 g) shelled English peas 12 quail eggs,
at room temperature 1/3 cup (85 ml)
olive oil 1/2 teaspoon finely grated lemon zest
Juice 1 lemon 2 tablespoons finely chopped chives 1 tablespoon lemon thyme leaves Salt Black pepper 4 or 5 slices of multigrain gluten - free bread, toasted and broken into pieces 4 chive blossoms 1 ounce Idiazabal or Manchego cheese, shaved
Recipe by tasteisyours.com Check full recipe
at tasteisyours.com Ingredients: beef, buns, burger, cabbage, cheese, dijon mustard, lemon, lemon
juice, mayonnaise, salt,
olive oil, oil, sauce,...
Add the lemon
juice, balsamic vinegar, and mix well, then add the
olive oil, a little
at a time, until fully incorporated.