Our chemists use these instruments to analyze
our oregano oil for the purpose of verifying identity, purity, and safety.
There is also research on using garlic, honey and
oregano oil for drug resistant strains, but work with a practitioner experienced in infectious disease.
Not exact matches
for the tomato sauce (makes about 2 cups) 1/2 tablespoon olive
oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried
oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar pinch red pepper flakes sea salt and freshly ground black pepper
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried
oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour
for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable
oil for frying
For the vinaigrette: 1/4 cup grapeseed
oil Juice of 2 lemons 1 tablespoon Dijon mustard 1/4 teaspoon cayenne pepper, or to taste Pinch of dried
oregano Salt and pepper to taste
dried
oregano (or other herb of choice - basil or italian season blend are also yummy)
oil for cooking
for coating: 1/2 cup seasoned breadcrumbs 1/2 cup ground flax meal
2 large onions
Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten f
Oil for frying — I use a tsp of coconut
oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten f
oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried
oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour
for rolling / shaping — use rice or chickpea flour if you are gluten free
Use cilantro in peanut
oil for Thai or Asian dishes, and basil,
oregano and garlic in extra virgin olive
oil for your Italian recipes.
FOR THE LAMB SAUCE 1 large onion, diced 1 tablespoon olive
oil 1 pound lean ground lamb 2 garlic cloves, minced 1 1/2 teaspoons salt 1 teaspoon dried
oregano, crumbled 1 teaspoon cinnamon 1/4 teaspoon sugar 1/4 teaspoon black pepper 1 pound eggplant, peeled and cut into 1 / 2 - inch cubes 1 (28 - to 32 - ounce) can crushed tomatoes
1 boneless skinless chicken breast 2 tablespoons olive
oil 1/2 teaspoon dried
oregano 1/4 teaspoon ground black pepper 3 dashes salt 4 cups chopped romaine lettuce 2 tablespoons sliced black olives 2 tablespoons chopped pepperoncini 2 tablespoons grated parmesan cheese 3 tablespoons Caesar dressing (
for the salad) 2 tablespoons Caesar dressing (
for inside the wrap) 2 large flour tortillas
6 sprigs fresh thyme 6 sprigs fresh
oregano 4 cloves garlic 2 thin slices of red onion
for sauce 1 orange (or tangerine) peeled / chunked
for sauce 1.5 limes zest and juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch of red pepper flakes 1/8 cup of olive
oil 1/8 cup dry white wine A dash of your favorite hot sauce
Tacos: Butter, lard, duck fat, or refined, expeller pressed coconut
oil (2 - 3 TBS)-- where to buy coconut
oil Cumin (1 tsp) Cayenne pepper (1/4 tsp)
Oregano, dried (1 tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea salt Black pepper, freshly ground — where to buy black pepper Beef or chicken stock, ideally homemade, or store bought organic (4 cups)-- click here
for my beef stock recipe; click here
for my chicken stock recipe Arrowroot or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas, organic, homemade or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 container)
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive
oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh
oregano, + a few leaves extra
for serving Preheat the oven to 150 °C / 300 °F.
Method: Heat a large pot with a «good glug» of olive
oil Add the garlic and red onion Add the
oregano and cumin and saute
for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook
for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer
for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive
oil handful of fresh basil leaves, chopped 2 tablespoons fresh
oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water
for 10 minutes.
The next day, rinse all the salt water off the veggies, add them to a large jar, combine some
oregano and
oil in a bowl, pour it over the veggies in the jar and let it sit in the fridge
for a couple days (at least two).
You know, some olive
oil, garlic,
oregano, and this marinara sauce in pan
for 5 minutes... then over a bowl of fettuccine... means dinner is ready!
I had everything on hand except fresh
oregano so I combined the
oil, lemon juice, and dry
oregano and let it sit
for a bit before combining everything.
1 cup dried white beans 2 tablespoons vegetable
oil 2 pounds lamb stew meat or boneless leg of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried
oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro,
for garnish
for the tofu feta 1 cup tofu, cubed, pressed, drained 1 TS white miso paste 1 cup water 1/4 olive
oil 1 TS
oregano 1 TS lemon juice
- Place a large, non-stick heavy - bottom pan over medium - high heat, and drizzle in about 1 tablespoon of the
oil; once hot, crumble in the ground beef, breaking it up slightly with a spoon, and brown it
for about 2 - 3 minutes; next, add in a couple of pinches of salt and black pepper, the
oregano, cumin, chili powder and paprika, and stir to combine.
try mixing some
oil of
oregano oil in the mix
for a healing effect but do it in small samples to get a effect your satisfied with.
oil per filet Herb rub
for catfish — I used: paprika, basil, marjoram, thyme,
oregano, salt, pepper, and some minced garlic 1/2 lb.
Ingredients 3 - 4 tablespoons extra virgin olive
oil half a shallot, peeled and minced 350 g raw pumpkin pulp, cut into cubes 350 - 400 ml filtered water whole sea salt, just enough to taste freshly ground white pepper, to taste 1 yellow pepper, cleaned, peeled and diced fresh, cleaned
oregano,
for garnish dehydrated red peppers,
for garnish -LSB-...]
FOR THE CHICKEN 2 cloves garlic, minced Juice of 1 lemon 2 teaspoons red wine vinegar 2 tablespoons extra virgin olive
oil 2 tablespoons plain lowfat yogurt 1 tablespoon dried
oregano Salt and pepper, to taste 2 - 3 boneless, skinless chicken breasts, sliced
Ingredients 2 tablespoons olive
oil 1/2 onion, chopped 2 carrots, grated 1 teaspoon minced
oregano 1 acorn squash, cut open 2 garlic cloves, minced 1 1/2 teaspoons salt freshly ground pepper 2 tablespoons minced chives, plus more
for garnish 1 1/2 cups cooked rice (white or brown; from about 1/2 cup uncooked) 4 eggs, beaten 1 cup grated aged alpine - style cheese like Roth Grand Cru Original (about 4 ounces)
FOR THE CHICKEN Whisk together garlic, lemon juice, red wine vinegar, olive
oil, yogurt,
oregano and salt and pepper in a medium bowl.
-- 125 g rolled oats, soaked in lukewarm salty water
for 30 minutes — 1 can of beans, drained and puréed — 80 - 100 g whole wheat bread crumbs — 1 onion, chopped — 3 cloves garlic, chopped — 1 medium carrot, chopped — 1/2 a medium sized celery root, chopped — small bunch of parsley, chopped — 1 tablespoon fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon
oregano — salt, pepper — olive
oil — serving: salad, mustard, ketchup, sliced red onion, sprouts, ciabatta or rolls
In a medium frying pan add Italian sausage (casing removed and chopped) and fry until starting to brown, add thinly sliced, onion, pepper and mushrooms and a drizzle of olive
oil, 1/2 teaspoon
oregano, basil, salt and pepper to taste, cook on medium
for approximately 10 minutes.
1 tablespoon olive
oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried
oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees
for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
1 tablespoon olive
oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried
oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese
for garnish Fresh Italian parsley leaves
for garnish
For the chimichurri: 4 cloves garlic 1 cup loosely packed fresh cilantro 1 cup loosely packed fresh parsley 1 teaspoon dried
oregano 1/4 cup red wine vinegar 2 tablespoons olive
oil 1/2 teaspoon red pepper flakes 1/2 teaspoon salt 3/4 cup veg broth
Summer Squash Herb Salad (Adapted from The Raw 50) 1/2 cup sun dried tomato — soaked
for 2 hours, drained, and chopped 2 tablespoons olive
oil 1 tablespoon white onion (optional)-- minced 1 tablespoon fresh
oregano — minced 1 tablespoon fresh basil — minced 1 tablespoon fresh dill or lemon thyme — minced 1 teaspoon salt 2 zucchini — sliced on a mandoline or any way you like 2 yellow summer squash — sliced
For the Dressing 1/3 cup Red Wine Vinegar 2/3 cup Olive
Oil 1/4 teaspoon Dried
Oregano Pinch Garlic Salt Black Pepper, to taste
These are the ingredients you'll need to make incredible homemade meat sauce
for lasagna: lean ground beef, Italian sausage, olive
oil, yellow onion, celery, green bell pepper, cloves of garlic, Italian parsley, crushed tomatoes, tomato sauce, tomato paste, beef broth, organic apple cider vinegar or red wine, granulated sugar, sea salt, freshly - ground black pepper, dried
oregano, dried basil, dried thyme, ground cloves, and bay leaves.
For the dry rub: 4 cloves garlic, minced 1 teaspoon coarse kosher salt 2 teaspoons cracked black pepper 1 teaspoon dried
oregano 1 teaspoon dried rosemary 2 tablespoons olive
oil 1 (3 3/4 - pound) two - rib prime rib beef roast, trimmed and tied 1/4 to 1/2 cup Creole or Horseradish mustard 1 tablespoon apple wood shavings 1/2 tablespoon mesquite shavings
1 Tablespoon olive
oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican
oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour
for dredging olive
oil or canola
oil for frying
For the Potatoes: Small Red Potatoes 2 - 3 tablespoons Olive
Oil 2 Garlic Cloves, minced 1/2 teaspoon
Oregano 1/2 teaspoon Thyme 1/4 teaspoon Cayenne Pepper Pinch of Salt and Pepper
2 tablespoons olive
oil 4 cloves minced garlic 1/4 teaspoon crushed red pepper 1 28 - ounce can crushed tomatoes 1/4 cup vodka 1/4 teaspoon dried thyme 1/4 teaspoon dried
oregano 1/2 teaspoon salt A few dashes of fresh black pepper 1/2 cup sliced or slivered almonds 1/4 cup finely chopped fresh basil, plus extra
for garnish 1/2 pound penne pasta
Add the garlic,
oregano and thyme sprigs and allow everything to cook in the olive
oil for about 2 - 3 minutes.
Olive
oil, as needed 1 large zucchini, diced small 1 stalk celery, chopped small 1/2 — 1 red pepper, chopped small 1/2 onion, chopped small
oregano, onion powder, garlic powder, salt, pepper, thyme sprig (optional) 9 new potatoes, boiled until tender, mostly peeled, cut in large chunks Non-Dairy Basil pesto (1 cup basil leaves, 1 - 2 Tbsp pine nuts, olive
oil, ground)(feta cheese
for your dairy eating loved ones)
1/4 c olive
oil + 1 lb (3 small) beef short ribs + kosher salt and freshly ground black pepper + 1 finely chopped medium onion + 4 thinly sliced garlic cloves + 4 c chicken stock + one 8 - oz ham hock + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 2 tsp red wine vinegar + 1 tsp dried
oregano + 1 small basil sprig + cooked fusilli,
for serving + grated Pecorino Romano,
for garnish
1 pound Pasta (I used whole wheat penne) 1 pound Large, Uncooked Shrimp, peeled and deveined 4 tablespoons Olive
Oil 5 Garlic Cloves, minced 1 medium Onion, chopped 1 cup Dry White Wine 1 (28 ounce) can Crushed Tomatoes 1 teaspoon Red Pepper Flakes 1/4 teaspoon Dried
Oregano Fresh Flat - Leaf Parsley,
for garnish Fresh Basil,
for garnish (we omitted) Parmesan Cheese,
for garnish
1/2 cup milk 1/2 tsp vinegar (or pickle juice) 1 (16 ounce) jar dill pickle chips 1/2 cup all - purpose flour 1 1/2 cups fine cornmeal 1/4 tsp dried
oregano 1/4 tsp paprika 1/4 tsp cayenne pepper 1/4 tsp black pepper 1/2 tsp salt 1/4 teaspoon Cajun seasoning 1 quart
oil for frying
Marinate the chicken in the
oil, lime juice, chili powder, cumin,
oregano, garlic, salt and pepper in the fridge
for 30 minutes to a few hours.
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable -
oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive
oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried
oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot
for a strong flavor like tomato paste) Preheat oven to 350 °F.
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive
oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried
oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado slices
for garnish
Ingredients 2 lemons, divided 1/4 olive
oil 4 large garlic cloves, minced 2 tsp dried
oregano 3/4 tsp salt 1/2 tsp black pepper 2 lbs chicken breast (I used boneless, but it originally called
for bone - in split breast) 8 small potatoes cut into fourths * 1 medium onion, cut into 1 inch wedges 1 medium bell pepper, cut into strips ** 8 ounces whole mushrooms **
1 cup of small white beans (soaked
for 24 hours) 4 cups of water Drizzle of olive
oil 1 yellow onion, minced 4 cloves of garlic, peeled and finely chopped 1 — 28 oz can of fire roasted diced tomatoes 4 cup container of vegetable broth — low sodium, organic 5 large leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful of fresh parsley or 2 tablespoons of dried 1 tablespoon of fresh
oregano or 1 tsp of dried 1 teaspoon smoked paprika Salt and pepper
1 packet peri peri spice mix (or make your own using paprika, garlic, onion,
oregano, ground cumin, chili powder, thyme, chili flakes) 8 chicken thigh fillets (or mix of thighs and drumsticks, breasts, wings, etc) 4 cloves garlic, chopped 1 inch piece of ginger, chopped 1 lemon, zested 5 tablespoons lemon juice 2 tablespoons olive
oil 1 teaspoon salt 1 lemon, cut into wedges (
for serving)