Mice were supplemented with either isolated oleuropein or
a whole olive leaf extract, while being blasted with UV radiation.
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.
The dosage per capsule is 350 mg, but 40 mg is standardised to 18 % oleuropein while the other 310 mg is
whole olive leaf extract.
Not exact matches
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon
olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay
leaf 1 teaspoon thyme 6
whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons
olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
2 cups cherry or grape tomatoes 1/3 cup almonds, lightly toasted 1 clove garlic 12 basil
leaves 1 - 2 anchovies filets (or to taste) 2 tsp capers 1 pinch crushed red pepper 1/4 cup freshly grated Parmesan cheese 3 Tbsp extra-virgin
olive oil 1 pound
whole wheat penne pasta Coarse salt and freshly ground pepper
Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat -
leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T
olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as
whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
1/2 cup extra virgin
olive oil 1 cup warm water 1 cup red wine vinegar 1 cup red wine 1 capsicum, very finely chopped 1 Roma tomato, very finely chopped 1 spring onion, very finely chopped 2 tablespoons parsley, very finely chopped 2 cloves garlic, minced 1 teaspoon sweet paprika 2 teaspoons chilli flakes 2 bay
leaves,
whole 1 tablespoon dried oregano 2 teaspoons salt
FOR THE BASIL - GARLIC OIL: 1/4 c. extra virgin
olive oil 6 to 8
whole cloves garlic 10
whole basil
leaves generous pinch crushed red chili pepper flakes
1
whole bone - in turkey breast (about 5 lb) 1 lemon, sliced 1 sm navel orange, sliced 10
leaves fresh sage 3 c reduced - sodium chicken broth 2 Tbsp
olive oil 2 Tbsp all - purpose flour 1 Tbsp unsalted butter
170 - 180 g red onions, cleaned and chopped 3 tablespoons extra virgin
olive oil 2 zucchini, cleaned and cut into cubes
whole sea salt, just enough to taste 100 ml filtered water a handful of capers, soaked in filtered water for about 20 minutes then rinsed and drained a handful of shelled pine nuts dried mint
leaves, to taste
12 — 14 lb
whole turkey, fresh or frozen and thawed 4 Tbsp
olive oil 8 c chopped onions (about 3 lg) 1 c chopped celery (about 3 lg ribs) 2 1/2 tsp poultry seasoning 2 c dry white wine 7 1/2 c reduced - sodium chicken broth 1 lb sourdough round or boule, cut into cubes (about 9 c) and lightly toasted 3/4 c chopped fresh flat -
leaf parsley 1/4 c unsalted butter, melted 1/4 c all - purpose flour
For the marinade: 2 tablespoons soy sauce (or tamari) 4 cloves garlic, smashed 1/2 cup veggie broth 2 tablespoons white balsalmic vinegar (or 1 tablespoon regular balsamic) 3 tablespoons fresh lemon juice 1/4 cup fresh thyme,
leaves whole, soft stems roughly chopped 2 tablespoons
olive oil
arrowroot, basil, beef, black pepper, cream, pasta, rosemary, salt, shallots, thyme,
olive oil, fresh thyme, oil, wine, mushrooms, pepper, thyme
leaves, white wine, sour cream,
olive,
whole wheat pasta, wheat,
leaves, tenderloin
Say good - bye to bacon bits: Top a baked sweet potato with garlic,
olive oil, a
whole bunch of kale, and protein - packed ricotta for a complete meal that'll
leave you satisfied «til the next one.
I pit the
olives, but
leave them
whole.
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic,
left whole -
olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
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.
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
ingredients SPRING LAMB STEW 2 tablespoons
olive oil 1/2 cup all - purpose flour 1 and 1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay
leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped)
whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste)
ingredients POMODORO: 2 tablespoons
olive oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher salt and freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup
whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely chopped) 1/4 cup
olive oil SANDWICH: 2 loaves prepared garlic bread 8 slices provolone basil
leaves (thinly sliced, to serve)
ingredients SPAGHETTI POMODORO 1/4 cup
olive oil (plus additional, to garnish) 1 small onion (peeled, finely diced) 2 cloves garlic (peeled, minced) 1/4 teaspoon chili flakes (optional) 1 (28 - ounce) can
whole peeled tomatoes (hand crushed) bundle fresh oregano 1 pound spaghetti 2 tablespoons unsalted butter (softened) 1/4 cup
whole basil
leaves (to garnish) parmesan (to serve) Kosher salt and freshly ground pepper (to taste) butcher's twine
cans
whole plum tomatoes * 2 cups cooked chickpeas * 1 tablespoons chopped or dried oregano * 2 handfuls chopped fresh parsley * 4 sprigs of thyme,
leaves removed * 2 tablespoons honey * 6 - 8 cups vegetable stock * 2 -LRB-- ish) cups sourdough bread, cubed * salt and pepper to taste * Basil Pesto (1/2 cup lemon basil, 1/2 cup parsley, 1/4 cup
olive oil, 2 cloves garlic)
Healthy Recipes: 10 Days of Healthier Thanksgiving Recipes Sage and Butternut Squash Soup Serves: 12 Total Time: 1 hr 20 min / Prep Time: 20 min Ingredients 2 2 1/2 pound size seeded butternut squash cut lengthwise 4 tablespoon good
olive oil 2 diced medium celery stalks 2 large, thinly cut shallots 1 medium carrot, diced 3 stems fresh thyme 1 fresh or dried bay
leaf 1 tablespoon cut - up fresh sage
leaves 24
whole sage
leaves for embellishing Salt and pepper 1 32 ounce carton chicken...
ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups
whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in
olive oil (drained and flaked) 2 tablespoons fresh flat -
leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp white Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)
1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin
olive oil 2 medium onions, halved lengthwise and thinly sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs fresh thyme 1 28 - ounce can
whole plum tomatoes in puree 1/2 cup red or white wine 1/2 cup reserved bean cooking liquid, or additional wine 1/2 cup chopped flat -
leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
I
left everything
whole instead of chopping it, substituted extra virgin
olive oil for the coconut oil, upped the salt to 1/4 teaspoon, and
left out the raisins.
FILIPINO PORK AND CHICKEN ADOBO 2 lbs bone - in, skin - on chicken thighs 1 lb pork belly 1 1/4 cup white vinegar 1 cup soy sauce 1 cup water 10 cloves garlic, smashed 2 tablespons
olive oil 1 teaspoon coarse salt 1 tablespoon
whole peppercorns 1/4 teaspoon ground black pepper 6 dried bay
leaves
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.
1 ounce dried porcini mushrooms 3 cups boiling water 2 tablespoons extra virgin
olive oil 3 medium shallots, chopped 3 cloves garlic, minced 10 ounces button or cremini mushrooms, sliced 14 ounces oyster or hen of the woods mushrooms, trimmed and torn into pieces 1/2 teaspoon salt 1 1/2 tablespoons all purpose flour 2/3 cup dry white wine 1 cup frozen peas (optional) 2 tablespoons chopped flat -
leaf parsley 1/2 teaspoon fresh lemon zest Freshly ground pepper 1 pound
whole wheat penne rigate
Ingredients 1 medium - sized celeriac 6 - 8 tablespoons corn flour
whole sea salt, to taste 4 tablespoons extra virgin
olive oil 1 tablespoon dried mint
leaves, finely crushed 1 teaspoon powdered coriander seeds Makes 12 - 15 patties.
Ingredients For the salad 1 cup
whole barley (hulled) 3 cups filtered water a pinch of
whole sea salt a piece of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1 cup daikon sprouts fresh basil
leaves for garnish (optional) For the dressing 3 tablespoons extra virgin
olive oil 2 tablespoons -LSB-...]
WHOLE GRAINS RICE QUICK COOK Freekeh Tabouleh INGREDIENTS 1 cup freekeh 2/3 cup extra virgin
olive oil 4 to 5 garlic cloves, minced 1 cup lemon juice 1 large bunch of scallions, white and green, cut in 1 / 4 - inch dice 2 large bunches Italian flat
leaf parsley, chopped 1/3 -LSB-...]
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-...]
Quick and Clean Veggie Broth 1 medium yellow or white onion, peeled and quartered 3 medium carrots, peeled and cut into chunks 4 cloves garlic, peeled 1 tablespoon extra virgin
olive oil 6 cups water 2 bay
leaves 1 1/2 teaspoons coarse salt 1/2 teaspoon
whole black peppercorns
Basmati Rice: 2 cups Ghee or
olive / canola oil: 1 tbsp full Cumin seeds: 1 tsp Bay
leaf (dried): 2 small Cinnamon stick: 1inch pc
Whole Cloves: 4 Black pepper corns: 4 Garam masala — 1 - 2 tsp Salt — 2 - 3 tsp Garlic (chopped finely): 1 tbsp Onion (sliced and cut in halves): 1 big Soy nuggets: 1/2 cup Cashews (halved): 1 tbsp Raisins: 1/2 tbsp Mix veg (frozen): 2 cups
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
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
Serve the eggplant dip in a bowl topped with a drizzle of extra virgin
olive oil and the chopped mint
leaves along with
whole grain crackers.
Probiotic Mint Salad Dressing 1/2 cup packed fresh spearmint
leaves 1/2 cup freshly squeezed lemon juice 1/4 cup brine (or more, to taste) 4 to 5 garlic cloves, peeled 1 teaspoon
whole black peppercorns (omit for AIP) 3/4 cup extra virgin
olive oil
2 tablespoons walnuts 2 slices
whole - wheat country bread, crusts trimmed off 1 cup packed fresh parsley
leaves 1 clove garlic, peeled and chopped 2 tablespoons nonfat plain soy yogurt 2 tablespoons walnut or extra-virgin
olive oil Salt and freshly ground pepper, to taste 12 ounces
whole wheat fusilli or penne pasta 2 tablespoons faux parmesan
1 cup
whole - wheat orzo pasta 3 ears corn, shucked and kernels removed from cob (about 1 1/2 cups) 2 tablespoons fresh lime juice 1 avocado, diced 1/4 cup
olive oil 2 tablespoons cider vinegar 2 tablespoons sugar 3/4 teaspoon ground cumin 1/2 teaspoon salt 1 pint grape tomatoes, halved 1/4 cup chopped flat
leaf parsley Pepper and additional salt to taste
2 teaspoons plus 1 tablespoon
olive oil 1 yellow onion, diced 1 pound ground chicken (preferably 2/3 white meat plus 1/3 dark meat) 4 ounces Cabot Hot Buffalo Wing Cheddar, grated (about 1 cup) 2 red Fresno chiles, finely chopped 1/4 cup chopped fresh cilantro 1 tablespoon Cholula Hot Sauce, or more to taste 1/2 teaspoon salt 1/4 teaspoon ground black pepper
Whole grain buns, fresh spinach
leaves and sliced cucumbers
6 seitan cutlets (about 1 1/2 pounds)
Whole wheat flour, for dredging 6 tablespoons extra-virgin
olive oil 1/4 cup minced shallots 1/4 cup finely sliced leek, white and pale green parts 1 teaspoon sea salt 1/2 teaspoon freshly ground pepper 1 tablespoon unbleached all - purpose flour 3/4 cup white wine 1/4 cup capers, drained 2 cups vegetable stock or water 1 bay
leaf 1 tablespoon minced fresh flat -
leaf parsley, plus 1/4 cup chopped fresh flat -
leaf parsley for garnish (optional) 1 teaspoon minced fresh thyme
leaves 1/8 teaspoon ground turmeric 1/4 cup freshly squeezed lemon juice Caper berries, for garnish 1 lemon, thinly sliced, for garnish (optional)
Ingredients half a medium celeriac, peeled and julienned 2 tablespoons lemon juice 5 - 6 tablespoons vegetable cream (I used almond cream) a few fresh parsley
leaves, cleaned and chopped 1 teaspoon truffle paté (a paté of black summer truffle in
olive oil, with no added ingredients) hazelnut oil, to taste
whole sea salt, just enough to -LSB-...]
Ingredients: For the almond - basil pesto 1 clove garlic fresh basil
leaves (a good handful) almonds (a good handful) 6 tablespoons extra virgin
olive oil
whole sea salt (to taste) For the tomatoes 4 - 5 tomatoes (I used Piccadilly, an italian variety.
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
ingredients CHICKEN POPPY SEED CASSEROLE 4 tablespoons butter (plus 1 tablespoon to grease) 1 tablespoon
olive oil 1 onion (peeled, small dice) 2 carrots (peeled, small dice) 3 stalks celery (small dice) 1/4 teaspoon cayenne pepper 2 teaspoons fresh thyme
leaves 1/4 cup flour 2 cups chicken stock 1/2 cup
whole milk 1/2 cup half and half 4 1/2 cups rostisserie chicken (skin discarded, shredded) 1 cup frozen peas (thawed) 1 tablespoon poppy seeds 1 cup sour cream 1 1/2 cups butter crackers (crushed) 1/2 cup pecans (roughly chopped) Kosher salt and freshly ground black pepper (to taste)
Sharba Libiya شربة ليبية Serves 4 - 6 Ingredients 2 tbsp
olive oil 150 grams boneless trimmed lamb 1 onion finely chopped 1 tomato 1/2 bunch parsley 1/4 bunch coriander 1 tsp turmeric 1 tsp paprika 1/2 tsp allspice Salt and black pepper A few
whole cardamoms, 2 bay
leaves and a stick of cinnamon 1/2 cup orzo 3 tbsps tomato paste 2 tbsps dried mint 6 cups water lemon slices Method Peel and chop tomato finely, chop parsley and coriander finely.
Ingredients 4 small zucchini, cleaned and sliced the juice of 1 lemon 2 tablespoons rice vinegar extra virgin
olive oil, to taste
whole sea salt, just enough to taste fresh thyme
leaves (cleaned), to taste pink peppercorns Makes 2 - 4 servings.
In a small oven safe dish, arrange the cherry or rosa tomatoes (you can slice them in half or
leave a few
whole), drizzle with
olive oil and balsamic vinegar, and add the sprig of rosemary.