Pura Naturals Pet also
uses olive leaf extract to soothe inflamed gums and support gastrointestinal health; sweet potato with vitamin A for healthy skin, coats, eyes and digestion; and cinnamon as an antimicrobial and for its anti-inflammatory properties and brain benefits.
The Lodge interior design option includes a new seat covering in Solaric Brown that «combines natural leather tanned
using an olive leaf extract with a wool - based textile material.»
The leather for the surfaces of the seats and the instrument panel is tanned
using olive leaf extract.
To eliminate intestinal parasites, canine herbalist Rita Hogan recommends
using olive leaf extract containing at least 12 % oleuropein.
Not exact matches
Also maybe if you
leave out coconut oil you should
use a little
olive oil in replacement?
I didn't follow the instructions to an exact T but it almost didn't matter: I removed all the seeds before toasting, I didn't fry the sauce but did add
olive oil to the sauce and
left it sitting on a pan for about 15 min, and did not let it sit for 2 hours because it was already late by the time I wanted to
use it for enchiladas!
Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste)
Olive oil - enough for cooking veggies (if
using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped
Left over grains (optional)
All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only
used 1 heaped tablespoon, I omitted the
olive oil, and just the 1/2 tsp of rubbed sage
leaves and I added a cup of frozen peas to the pasta cooking water a couple of minutes before the end.
30 ml 1.5 tbls
olive oil (+ more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I
use dutch cream and midnight blue), thinly sliced 5g 1 tsp fresh rosemary
leaves, chopped 1/2 tsp sea salt Ground black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea salt to serve, optional.
I measured out 1/4 cup
olive oil, 1/4 cup balsamic vinegar, 4 - 5 sprigs of Rosemary (de-sprigged,
using only the
leaves), 1 tablespoon salt, and threw it all into a blender.
1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or
use large tomatoes) 14 oz artichoke hearts, halved 14 oz black
olives 1 cup marinated mozzarella, cut in 1/2 inch pieces 1/2 cup basil
leaves, thinly sliced, plus extra for garnish if desired 3 tablespoons extra virgin
olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon
olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste,
used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the
leaves off 4 cups low sodium chicken broth,
used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
shoot for 15
leaves 1 lb ground pork 1/2 lb sausage, we
used spicy italian
olive oil 1 small onion, chopped 3 cloves of garlic, minced 1 tsp minced ginger 1 tsp cinnamon 1/2 tsp nutmeg salt & pepper 1 jar of dice tomatoes (our local grocery store has them now!)
Using a pot tall enough to cover the chokes and cover, place the chokes in, fill with water and some
olive oil to cover the bottom of the
leaves (about a third of the way up the artichoke).
2 cups pineapple cut into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint,
use just the
leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin
Olive Oil the juice of one large lime the juice of half an orange Sea Salt and black pepper to taste
:) 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.
2 tablespoons
olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another
use)(you can
use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme
leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
Easy fish stew own creation 1 tablespoon
olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro
leaves Heat the
olive oil in a large saucepan over medium - high heat —
using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
1 Steak Salt and pepper 1 cup lightly packed flat
leaf parsley, chopped 3 cloves garlic, minced 1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp fresh oregano
leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4 cup vegetable or
olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if
using already grated or ground)
And that's the beauty of this cooking: just
use whatever meat you have
left over, some cheese, vegetables and
olives / capers / pepperdews, mix it all together and surround it with buttery pastry.
1 tbsp
olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season
use 1 can puree) 3 sprigs fresh thyme
leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
Fish can be a take it or
leave it dish for me, I try to eat more to be healthier but I rarely
use a recipe, usually a drizzle of
olive oil, squeeze of lemon, whatever herbs are available and pop it in the oven.
For the salad — 1/2 cup cooked wild or brown rice — 6 - 7 big kale
leaves or 300 g spinach / swiss chard, chopped — 1 avocado, pitted and diced — 1/2 cup beans, soaked overnight, drained and cooked (you can
use canned beans too)-- 2 - 3 cloves garlic, chopped — coconut or
olive oil — salt, pepper
Ingredients: 2 tablespoons
olive oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme
leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of dry basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have
used linguine
Ingredients 1/2 cup light
olive oil do not
use extra virgin 1 tbsp white wine vinegar 1 tbsp fresh orange juice 2 tbsp water 3 ripe strawberries 3 fresh basil
leaves 1/8 tsp salt
2 cups packed fresh parsley
leaves 1 Tbsp fresh oregano
leaves (or
use 1 tsp dried oregano) 4 cloves garlic 1 tsp Spanish smoked paprika 3 Tbsp red wine vinegar 1/2 cup extra virgin
olive oil Salt and pepper
I did
use a couple variations based on the Confit Byaldi recipe you give the link to above: 1) cooked the onion and garlic, salt and pepper in
olive oil until soft in a pan, then 2) took half a red bell pepper, cooked according to the Byaldi recipe, chopped it and mixed into the mix above, 3) simmered the whole thing with some parsley, thyme
leaves and half a bay
leaf, removing the thyme and bay
leaf once it heated up; 4)
used sliced tomatoes instead of red bell peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille in.
Ingredients: 8 medium ripe tomatoes, I
used a combination including San Marzanos / 2 medium red onions, chopped / At least 6 cloves of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2 small zucchinis, cut into slices / 1 bunch swiss chard, stems chopped,
leaves chopped / Big handful green beans, cut into pieces / Basil
leaves /
Olive oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).
1 cup French green or brown lentils 3 tablespoons white wine vinegar 1 1/4 cups water 1 cup couscous (I
used whole wheat) 1/2 teaspoons salt 1/4 cup extra virgin
olive oil 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup fresh mint
leaves, chopped 1 bunch arugula, stems discarded and
leaves washed well, spun dry and chopped 2 cups cherry or grape tomatoes, halved 1/2 cup kalamata
olives, pitted and chopped 1 cup crumbled feta 1/4 cup fresh basil, julienned
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or
olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (
use pumpkin seeds for a nut free alternative) 2 stems flat -
leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
Autumn Filling coconut oil or
olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly sliced (
use the green
leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small kale
leaves, stems removed and chopped 1/2 lemon, juice
1 cup / 240 ml raw chickpeas / garbanzo beans 1 cup / 240 ml raw wheat berries, preferably freekeh (green wheat berries, buy in middle eastern store) or
use kamut, spelt berries or barley 2 aubergines / eggplants 2 tbsp cold - pressed
olive oil or coconut oil 1 tsp cumin seeds 1 tsp ground sumac (buy in middle eastern store) 4 tomatoes 1 handful fresh flat -
leaf parsley 2 tbsp cold - pressed
olive oil 1/2 lemon, juice 2 - 3 tbsp Za'atar spice blend (recipe below) 1/2 cup (150 g) goat's cheese, crumbled
1 cup quinoa (I prefer red, but any type will do) 1.5 cups vegetable broth 1/4 cup fresh lemon juice 1/4 cup extra-virgin
olive oil 1 cup of cooked black soybeans, rinsed (if
using canned, recommend BPA - free Eden brand) 1/4 cup chopped kalamata
olives 1 red bell pepper, roasted, peeled and diced 2 tablespoons minced flat -
leaf parsley Salt and freshly ground black pepper to taste 2 tablespoons fat - free feta cheese
can) 1 egg (I
used powdered Ener - G Egg Replacer to respect our temporary veganism) 3 fresh sage
leaves, minced 1/2 cup sliced, pitted Kalamata
olives (I
left them out this time) Squeeze of fresh lemon juice 1/2 cup toasted bread crumbs, or more if needed (I
used Panko bread crumbs) Salt Fresh ground pepper
Slice them up and place in one layer in your skillet (a round baking dish or pie pan could be
used instead, if you like), add some sliced garlic (I
used 3 or 4 cloves), some fresh thyme
leaves (from 2 - 3 sprigs), and drizzle with some
olive oil (I am pretty liberal with my drizzles).
* If you don't have the oil from the sundried tomatoes, you can
use 1/4 cup
olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon dried rosemary
leaves.
1/2 cup of wheat berries (cook according to package directions — I
used Bob's Red Mill)
Olive oil 2 small or 1 medium zucchini, diced 1 small yellow onion, finely diced 1 - 14 oz can of dark red kidney beans, drained and rinsed well 4 large kale
leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I
used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and pepper
If
using kale, be sure to «massage» the
leaves with a little lemon juice and
olive oil before serving - it tenderizes the greens and makes them much easier to digest!
Tomatillo Salsa: Ingredients --- One pound tomatillos — 1/2 red onion, roughly chopped — 6 garlic cloves, peeled but
left whole — 2 large jalapenos, stems cut off — 2 tablespoons
olive oil — 1/4 cup fresh lime juice — 1.5 tablespoons honey — 1/4 cup cilantro
leaves (I
used a little less) Directions: 1.
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.
1 cup of all purpose flour (I
use King Arthur Flour) 2 tablespoons of smoked paprika 1/2 teaspoon of salt Ground pepper 2 teaspoons of
olive oil 2 - 3 lbs of chuck or stew meat cubed 1 large onion, diced 1 small can of tomato paste 1 cup red wine 2 cups of beef broth (I
use low sodium) 4 medium potatoes, cubed (sweet or regular) 4 carrots, peeled and chopped 1 bay
leaf Parsley (fresh or dried)
I
used black
olives because that's what my family likes best and I don't like capers, so I
left those out.
* 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
Ingredients: 3 tablespoons
olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary
leaves, fresh thyme
leaves and minced fresh sage
leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay
leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I
used rosemary, thyme, sage and flat -
leaf parsley — for garnish
CHOICE's investigation found that this product and the other not 100 per cent oregano products
used olive and sumac
leaves alongside the oregano herb.
The easiest and one of the most delicious ways to
use it, however, is dressed on pasta garnished with torn basil
leaves and an extra drizzle of
olive oil.
150 g spaghetti (I
used «spaghettoni») extra virgin
olive oil, to taste 250 g cooked chickpeas 1 garlic clove, peeled and halved 1 small red chili pepper, cleaned and minced a large handful of fresh sage
leaves, cleaned and pat dried freshly ground black pepper, to taste
I
left out the
olive oil and only
used a half can of the black beans.
2 - 3 tablespoons
olive oil 3 jalapeño chiles, stemmed, seeded and finely chopped 1 small yellow onion, chopped 2 - 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon turmeric 1 tablespoon paprika 1 28 - ounce can whole peeled tomatoes, undrained Kosher salt, to taste 6 eggs (I only
used 4 because there was just no reason to
use 6 for the two of us) 1/2 cup feta cheese, crumbled 1 tablespoon chopped flat -
leaf parsley Warm pitas, for serving
1 tablespoon
olive oil relatively stale bread, cut into small cubes 1 sprig of thyme,
leaves removed, stems discarded parmesan cheese, finely grated, for sprinkling (fresh is best, but if you must
use the green can, so be it)