Ingredients: Organic plant oils of helianthus annuus (organic sunflower seed oil) *, olea europaea (organic olive oil) *, simmondsia chinensis (organic jojoba seed oil) *, linum usitatissimum (organic linseed oil) *, borago officinalis (organic borage seed oil) *, oenothera biennis (organic evening primrose oil) *, vaccinium macrocarpon (organic cranberry seed oil) *, vinis vitifera (organic grape seed oil) *, organic botanical extracts of olea europaea (
organic olive leaf extract) *, calendula officinalis (organic marigold flower extract) *, chamomilla recutita (organic matricaria flower extract) *, daucus carota sativa (organic carrot root extract) *, geranium maculatum (organic spotted cranesbill flower extract) *, helichrysum stoechas (organic eternal flower extract) *, melissa officinalis (organic lemon balm leaf extract) *, tocopherol (Vitamin E), pelargonium graveolens (organic geranium) * and citrus aurantium (organic petitgrain) * pure essential oils
Not exact matches
Ingredients:
Organic coconut oil saponified,
organic olive oil saponified,
organic jojoba oil saponified, vegetable glycerin,
organic guar gum,
organic aloe vera
leaf juice, rosemary extract.
Tomato Sweet Basil Sauce 2 tablespoons extra virgin
olive oil 1 small onion, diced 6 garlic cloves, minced 2 bay
leaves pinch red chili flakes 2 teaspoons salt 1/2 teaspoon cracked pepper 2 tablespoons full - bodied red wine 2 (796 mL) cans
organic diced tomatoes (or 12 - 15 diced fresh tomatoes) 1 oz (handful) fresh basil, chopped 1 teaspoon brown sugar
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.
Italian dressing made with raw apple cider vinegar (with the mother) and unfiltered cold pressed (imported from Italy made from
organic Italian
olives)
olive oil, a little water, freshly chopped garlic, minced dried onion, fresh ginger root grated, one bay
leaf, Italian seasoning.
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
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons
olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably
organic and pastured * 1 tbsp fresh thyme
leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper
4 large carrots 1/2 finely diced onions 1/2 cup white wine 1/4 cup finely chopped kale (about one
leaf) 2 teaspoons
olive oil, optional 1 teaspoon minced garlic 1 teaspoon salt, optional Trim the ends off of the carrots then scrub the carrots (peel if not
organic).
Ingredients 2 beets, cleaned and cut into pieces the juice of 2 oranges a few pinches of whole sea salt julienned orange zest, to taste (choose
organic oranges) fresh thyme
leaves, to taste (keep some for garnish) 1 - 2 tablespoons rice malt syrup extra virgin
olive oil balsamic vinegar, to taste freshly ground black pepper, to -LSB-...]
1 medium savoy cabbage (
organic) Butter for pan 1 tbspoon coconut oil (or
olive oil) 1 onion finely chopped (
organic) 2 carrots cut into small pieces (
organic) 1 clove garlic 300g chicken breast (
organic) 1 bay
leaf 1 sprig of lemon thyme (
organic) 1/2 tspoon Rabelais spice (or cumin and nutmeg) 200 gr diced tomato (
organic) 1 egg (
organic)
2 cups cooked quinoa 1 can
organic chickpeas, drained and rinsed 1 large head radicchio, cored and thinly sliced 3 scallions, sliced 6 - 8 large pitted green or black
olives, sliced 2 carrots, thinly sliced, preferably with a mandoline 1 stalk celery, halved lengthwise and thinly sliced 3 large roasted red peppers, chopped (homemade better but jarred ok, too) 2 - 3 tablespoons roughly chopped flat -
leaf parsley 1/4 cup pine nuts, toasted (can substitute chopped toasted almonds)
2 tablespoons extra-virgin
olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme
leaves 1 tablespoon chopped fresh flat -
leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1
organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
4 lbs roasted butternut squash 4 tablespoons
olive oil 4 garlic cloves Coarse kosher salt 1 cup heavy whipping cream 4 - 5 sage
leaves roughly chopped 1/4 cup (1/2 stick) butter 1 cup of diced onion 7 cups low - salt
organic chicken broth, or homemade chicken stock is the best!
* 1 handful of green
leaf lettuce * 1 handful of red
leaf lettuce * 1 handful of purple pak choi * 1 handful of spinach * 1 handful of basil * 10 - 15 fresh peas * rose petals * 1 tablespoon
organic, plain yogurt * 1 tablespoon
olive oil * 2 teaspoons honey * 1 garlic clove, minced
biscuits 1 cup spelt flour (light or whole) 1/4 cup
organic yellow corn flour 1/2 teaspoon baking soda 1 teaspoon sea salt 2 tablespoons fresh sage
leaves, finely chopped 1 garlic clove, grated (or 1/4 teaspoon garlic powder) 1/4 cup quality
olive oil 1/4 cup plain plant milk 1 teaspoon apple cider vinegar
Tofu Scramble with Mushrooms and Kale Recipe 1 package (12 - ounces) tub - style extra firm
organic tofu 1 tablespoon
olive oil 1 shallot, chopped 1 package (8 - to 10 - ounces) fresh crimini mushrooms, sliced 1 1/2 teaspoons ras el hanout Moroccan seasoning 1/2 teaspoon fine sea salt 1 cup chopped fresh kale
leaves
RECIPE Potatoes (about 3 pounds, washed and scrubbed, peeled if not
organic) 1 large onion 1/2 cup potato flour (all purpose flour, wheat or gluten - free may be substituted) 2 Tablespoons
olive oil (optional — if you are on an oil - free diet
leave this out) 3/4 teaspoon salt (optional — if you are on a salt - free diet
leave this out) 1 cup frozen spinach 1 carrot (washed and scrubbed, peeled if not
organic) 1/2 cup roasted buckwheat groats 1 cup water Tofu Sour Cream
750g carrots, preferably
organic 1 tablespoon
olive oil 1 large onion, chopped 2 cloves garlic, finely chopped 1 tablespoon cumin seeds 1 litre vegetable stock 100g light feta, cut into very small dice A small bunch of mint,
leaves finely shredded Black pepper Sea salt Sumac (optional)
ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons
olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups
organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay
leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (
leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (
leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain yogurt
For the salad — 250 g new potatoes, cut the larger ones in half or smaller — 100 g French beans, cut into roughly 2 - 3 cm lengths — 2
organic eggs — 1 medium head of a lettuce (I used Salanova), lettuce
leaves washed and separated — small handful of black
olives, pitted — salt, freshly ground black pepper
Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in
olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid
left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots,
organic coconut sugar,
organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.
One large head of
organic cauliflower, washed and cut into bite - sized florets One pound or more of small red potatoes, skin on — washed and quartered Spray coconut or
olive oil Salt Olive oil 1 inch piece of fresh ginger, peeled and then grated 1 tablespoon of ground cumin 1/2 teaspoon of ground turmeric powder 1/4 teaspoon or less of ground cayenne 1/4 teaspoon of salt 1/4 cup of water Handful of fresh cilantro leaves — washed and stems re
olive oil Salt
Olive oil 1 inch piece of fresh ginger, peeled and then grated 1 tablespoon of ground cumin 1/2 teaspoon of ground turmeric powder 1/4 teaspoon or less of ground cayenne 1/4 teaspoon of salt 1/4 cup of water Handful of fresh cilantro leaves — washed and stems re
Olive oil 1 inch piece of fresh ginger, peeled and then grated 1 tablespoon of ground cumin 1/2 teaspoon of ground turmeric powder 1/4 teaspoon or less of ground cayenne 1/4 teaspoon of salt 1/4 cup of water Handful of fresh cilantro
leaves — washed and stems removed
1/2 cup
olive oil 1 medium
organic onion minced fine 2
organic garlic cloves, minced 2 cups
organic Aborio rice 1 cup dry
organic white wine 2 tablespoons of
organic butter 1/2 pound wild mushrooms, cut into bite size pieces Salt 3 oz of chilled black truffle butter 1/2 cup grated parmesan 1 bunch of
organic marjoram
leaves chopped Fresh ground pepper Truffle oil if desired
Beans & Herbs 1 cup / 250 ml cooked beans or lentils 5
leaves of fresh herbs (parsley, cilantro, basil...) 3 tbsp cold - pressed
olive oil or
organic butter
Ingredients:
Organic coconut oil saponified,
organic olive oil saponified,
organic jojoba oil saponified, vegetable glycerin,
organic guar gum,
organic aloe vera
leaf juice,
organic sweet orange essential oil, rosemary extract.
Extra Virgin
Olive Oil 3 medium leeks, white and light green parts only 3 1/2 cups potatoes, peeled + chopped Sea salt + pepper 6 cups low sodium
organic vegetable stock, or homemade 1 bunch curly kale, about 6 stalks 2 handfuls each fresh flat
leaf parsley + chervil Zest + juice of one
organic lemon
Ingredients: 5 cups
organic baby spinach
leaves, coarsely chopped 2 large red bell peppers, diced 2 cups celery, diced ¬ Ω cup red onion, chopped 1 Tablespoon fresh oregano 2 Tablespoons fresh lime juice 3 Tablespoons
organic extra-virgin
olive oil 1 cup fresh goat cheese, crumbled ¬ º cup slivered almonds sea salt and fresh - ground pepper to taste
4 lb (ish)
organic whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay
leaves 3 tablespoons of ghee or
olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro
2 carrots, about 300g, peeled and grated 300g celeriac, peeled and grated 2 large raw beetroot, peeled and grated 50g pumpkin seeds Juice of 1
organic lemon, 1 tsp raw honey 3 tbsp cold pressed extra virgin
organic olive oil 20g flat -
leaf parsley,
leaves Himalayan salt & black pepper
1 1/2 pounds small or new
organic potatoes, with skin 1 garlic clove, minced 2 tablespoons extra-virgin
olive oil, plus extra for serving Fine sea salt and freshly ground black pepper 3 to 4 thyme sprigs Sea salt flakes for garnish Fresh thyme
leaves for garnish
1/2 tsp cumin seeds 200mL extra virgin
olive oil — use the good stuff because you will really taste it 2 yellow onions, sliced 5 cloves garlic, minced 2 red bell peppers, seeded and sliced into 1 cm wide strips 1 yellow and 1 orange bell pepper, prepared as above 2 jalapenos, roughly chopped 2 tbsp
organic raw sugar 2 bay
leaves 1.5 tbsp dried coriander Handful fresh parsley (be generous) 4 large or 6 small tomatoes, roughly chopped Salt and pepper to taste
Made with 100 % whole grains,
organic flour,
organic sprouted whole wheat flour,
organic cane sugar and our patent pending OleGold
olive leaf extract, Bumper Cake is easy to eat and perfect for coffee breaks, school lunches, sport snacks, parties and desserts.
Aloe barbadensis (
organic aloe)
leaf juice, Olea europaea (
organic olive) oil, Aspalathus linearis (
organic rooibos) extract, Calendula officinalis (
organic calendula) flower extract, Kosher vegetable glycerin, Butyrospermum parkii (
organic shea) butter, Olivoyl hydrolyzed oat protein, Cetearyl alcohol, Glyceryl oleate, Glyceryl stearate, Vanilla planifolia (
organic vanilla) fruit extract, Citrus sinensis (
organic sweet orange), Xanthan gum
Aloe barbadensis (
organic aloe)
leaf juice, Olea europaea (
organic olive) fruit oil, Aspalathus linearis (
organic rooibos) extract, Calendula officinalis (
organic calendula) flower extract, Butyrospermum parkii (
organic shea) butter, Olivoyl hydrolyzed oat protein, Cetearyl Alcohol, Glyceryl oleate, Glyceryl stearate, Kosher vegetable glycerin, Lavandula
Ingredients: 1 Tablespoon
olive oil 1 medium yellow onion 1 tsp dried marjoram 1 tsp ground cumin 3/4 lb ground buffalo (I've also used ground dark turkey meat, it's great too) 1 1/2 Tablespoons chili powder 1 bay
leaf 1/2 Tablespoon unsweetened cacao powder 1/2 tsp salt 1/8 tsp (or a few shakes) cinnamon 14 - oz can whole tomatoes with their juice 1 1/2 cups beef stock (low sodium or no salt added) 4 oz tomato sauce (I used some
organic canned) 1 - 2 cans small white beans, rinsed and drained
All other ingredients are natural or wildcrafted * Theobroma cacao seed (cocoa butter), Persea gratissima (avocado butter avocado oil), Coffea Arabica — prunus amygdalus dalcis (coffee butter), Olea europaea (
Olive butter olive oil), Cannabis sativa (hemp butter hemp oil), * Cocos nucifera (coconut oil)- Elaesis guinessis (palm kernel oil)- Tocopherol (Vitamin E butter), * Butyrospermun Parkii (shea butter), Aloe barbadensis leaf extract (aloe butter), Beeswax, * Simmondsia chinensis (jojoba oil), * Sesamum indicum (sesame oil), Vitis vinifera (grapeseed oil), Hydrogenated Vegetable oil, * Essential Fragrance Oil (fragrance oils are a combo of organic and nat
Olive butter
olive oil), Cannabis sativa (hemp butter hemp oil), * Cocos nucifera (coconut oil)- Elaesis guinessis (palm kernel oil)- Tocopherol (Vitamin E butter), * Butyrospermun Parkii (shea butter), Aloe barbadensis leaf extract (aloe butter), Beeswax, * Simmondsia chinensis (jojoba oil), * Sesamum indicum (sesame oil), Vitis vinifera (grapeseed oil), Hydrogenated Vegetable oil, * Essential Fragrance Oil (fragrance oils are a combo of organic and nat
olive oil), Cannabis sativa (hemp butter hemp oil), * Cocos nucifera (coconut oil)- Elaesis guinessis (palm kernel oil)- Tocopherol (Vitamin E butter), * Butyrospermun Parkii (shea butter), Aloe barbadensis
leaf extract (aloe butter), Beeswax, * Simmondsia chinensis (jojoba oil), * Sesamum indicum (sesame oil), Vitis vinifera (grapeseed oil), Hydrogenated Vegetable oil, * Essential Fragrance Oil (fragrance oils are a combo of
organic and natural)
Garden Eggplant Ratatouille 4 tablespoons extra-virgin
olive oil, divided 1 medium eggplant, peeled and cubed in 1 / 2 - inch dice 1 sweet onion, thinly sliced half moon 2 snall zucchini, diced 1 red bell pepper, seeded and diced 3 Roma plum tomatoes, diced 4 - 5 cloves garlic, chopped 1 - 14.5 ounce can diced fire roasted
organic tomatoes 1/4 teaspoon sea salt and fresh cracked pepper to taste Pinch of crushed red chili flakes 1 tablespoon aged balsamic vinegar 10 fresh basil
leaves, chiffonade cut 2 oz.
4 lb (ish)
organic whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay
leaves 3 tablespoons of ghee or
olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro
Ingredients
Olive Leaf extract (
organic, minimum 18 - 24 % oleuropein content), 125 mg combination of the following: Garlic (plant), Goldenseal (root), Milk Thistle (seed), St. John's Wort (plant), Uva Ursi (
leaf), American Ginseng (root), Bladderwrack (plant), Cordyceps, Dandelion (root), Noni (dried fruit), White Willow (bark).
I used 1 room temp egg, 3/4 c. light
olive oil, 1/4 cup
organic coconut oil, squeeze of half a lemon, clove of garlic, s & p, a couple of torn basil
leaves, and some crushed (bread dipping) Italian seasoning and it is so tasty!!!
• Aloe - Herb Cleanser
Organic aloe vera juice infused with
organic herbs (lavender flowers, calendula flowers, life everlasting flowers, hyssop, lemon balm, neem
leaf,
olive leaf, plantago
leaf);
organic coconut oil; cocoglucoside (coconut oil & glycerine);
organic vegetable glycerine; aspen bark extract;
organic ruby grapefruit oil;
organic lemon oil;
organic green mandarin oil; xanthan gum;
organic rosemary oleoresin
The whole
olive leaf portion (310 mg) is actually
organic, while as a whole, Oregon's Wild Harvest is dedicated to avoiding pesticides and heavy metals.
Pear & Parsnip Soup Ingredients: 1 1/2 pound of parsnip, peeled and chopped 2 tablespoons of
olive oil Nutmeg 3 leeks (white part only), sliced and cleaned 3 French shallots, finely diced 4 cups of
organic, low - sodium vegetable broth 3 pears, peeled, and cored, and chopped 1 bay
leaf 1 teaspoon of maple syrup 1/2 cup of milk alternate, like almond, coconut, or rice milk sea salt and pepper Directions: 1.
Roasted Asparagus with Feta Makes 6 Servings 2 lbs
organic asparagus, prepped 1/4 cup
olive oil 4 cloves garlic, minced 1 tsp fresh lemon zest 1/2 tsp dried oregano 1/4 tsp red pepper flakes Sea salt, to taste Fresh pepper, to taste 2 Tbsp fresh flat
leaf parsley, chopped 4 ounces
organic feta cheese, crumbled Juice of 1
organic lemon
-- 1 densely packed plastic grocery bag filled with fresh nettle tops -1 tablespoon
olive oil - 1/2 chopped onion - 1/2 cup chopped shallots - 1/2 cup chopped celery -1 pound russet potatoes, peeled and chopped -4 cups
organic chicken bone broth -2 cups of water -1 bay
leaf -1 teaspoon fresh thyme -1 tablespoon fresh lemon juice
organic Calendula flowers,
organic Plantain
leaf, wildharvested Chickweed, wildharvested St. John's Wort flowers, wildharvested Myrrh gum resin,
organic Goldenseal root,
organic Olive oil, Beeswax
• Coconut Body & Face Oil
Organic extra virgin coconut oil;
organic sunflower and grapeseed oils infused with wild - crafted &
organic herbs: milk thistle seed, rosemary
leaves, green tea
leaves, roobibos, life everlasting flowers, licorice root, gingko
leaves, ginseng
leaves; gotu kola
leaves, calendula flowers, lavender flowers, hibiscus flowers, echinacea purpurea, plantain
leaves, shavegrass, chamomile flowers, malva flowers;
organic aloe vera oil;
organic olive oil;
organic Rice Bran Oil; vitamin E tocoperols (non-GMO); essential oils of lavender, elemi, peru balsam, frankincense
Mucus dissolving foods such as ripe fresh figs, sun dried fully ripened
olives,
olive leaf extract, cold pressed or stone ground
olive oil, pumpkin seed and pumpkin seed butter, ginger, cayenne, grape fruit, red onions, garlic, raw
organic honey, and pineapple are excellent.
2 1/2 cups baby peas (substitute frozen
organic if you make this out of season) 1/2 tablespoon
olive oil + 1/4 cup extra virgin
olive oil 1/2 tablespoon butter 1 large, or 2 small, shallots, chopped fine 4 garlic cloves, smashed, skins removed and chopped fineSalt and pepper to taste 4 - 6 mint
leaves Zest of 1 Meyer lemon (or substitute a regular lemon) 4 - 6 tablespoons lemon juice 1/2 cup grated pecorino cheese + pecorino shavings for garnish
It may be used weekly as an exfoliating paste - the
organic, finely - ground walnut shells and
olive leaf powders will gently resurface and condition the skin.