Tag Archives: olive oil

cooking as beauty remedy

18 Mar

4361629413_9a561a3fcf_zCooking is a necessity, something we all have to do a few times a day to fuel our bodies.

Not only is cooking a method of fueling ourselves, it’s also a calming and centering activity, ultimately adding beauty to our lives.

Have you noticed that when you cook, you are in a constant flow of concentration? This feeling is often times called “flow,” a psychological theory coined by Mihaly Csikszentmihalyi who wrote a National Bestseller book on the topic.

According to Mihaly flow is defined as, “being completely involved in an activity for its own sake. The ego falls away. Time flies. Every action, movement, and thought follows inevitably from the previous one, like playing jazz. Your whole being is involved, and you’re using your skills to the utmost.”

So if cooking provides us with fuel, and allows us to engage in “flow,” can you think of another benefit cooking bestows?

How about soft hands…

If you’ve ever made kale chips, roasted veggies or baked scones, your hands would have undoubtedly come in contact with some olive, coconut or canola oil, resulting in some very soft and healthy hands.

No need for store bought moisturizers, just get in your kitchen and cook up some food with your own two hands!

Remember, cooking not only brings about soft hands, but also encourages a clear, calm and centered way of life, enabling us to give, share and indulge in many of life’s simple pleasures.

Photo courtesy of letorri

winter BBQ ribs

28 Jan

4663625452_f53d16c10cWinter weather elicits the desire for warm foods, as we hibernate indoors and transition to looking inwards.

Slow cookers or crock pots, are a fantastic way to cook up a gourmet tasting meal with very little effort, perfect for the winter season!

Slow cookers use less energy than leaving your oven on for long durations of time, and are super easy to use and clean. We highly suggest adding one to your cooking repertoire.

Here is our recipe for winter BBQ ribs that will leave you and your family satisfied, and your bodies feeling warm and winterized.

Serves 4 half rack portions.

Ingredients:
  • St. Luis style pork ribs, 2 slabs

Dry rub:

  • Brown sugar, 1 cup
  • Paprika, 1/2 cup
  • Black pepper, 2 tbsp
  • Kosher salt, 2 tbsp
  • Chili powder, 2 tbsp
  • Garlic powder, 2 tbsp
  • Onion powder, 2 tbsp
  • Cayenne, 2 tsp

BBQ sauce: 

  • Ketchup, 2 cups
  • Water, 1/2 cup
  • Apple cider vinegar, 1/2 cup
  • Brown sugar, 1/2 cup
  • Olive oil, .25 cup
  • Paprika, .25 cup
  • Chili powder, 2 tbsp
  • Garlic, minced, 4 cloves
  • Cayenne, 2 tsp
  • Yellow onion, diced, 1 large
Directions:

Combine dry rub ingredients.

For the BBQ sauce, heat olive oil over medium heat, add yellow onion and sauté until translucent. Add garlic, sautee for 1 minute. Add remaining ingredients, and bring to a simmer. Reduce heat to low and let thicken for 15 minutes. Cool and reserve.

Two nights before eating the ribs, remove the silver skin on the backside, then rub them with dry rub, let them sit overnight in your fridge.

The night before eating, cook the ribs in slow cooker on low/medium for 6-8 hours, until tender, or in your oven at 225F for 6-8 hours. Cool the ribs overnight (so tempting!).

To finish the ribs, cut them into individual ribs, place them back in a pan and add half the BBQ sauce, bake uncovered at 325F for 45 minutes – 1 hour, until the sauce has caramelized.

Serve ribs with extra BBQ sauce, heated, then enjoy all of your hard work!

Photo courtesy of snowpea&bokchoi

easy green salad with goodies

23 Jan

photoNeed some veggie inspiration?

Here’s an easy green salad recipe which will help inspire your daily veggie intake.

Take this recipe with a grain of salt since we used what we had on hand. Feel free to use the ingredients available to you (don’t go to the store just to buy blue cheese).

Makes 1 serving

Ingredients:

Salad:

  • 1.5 cups of pre-washed mixed greens
  • 1 medium carrot
  • 1 thin slice of red onion
  • 2 small mushrooms
  • 2-4 small slices of blue cheese
  • 3-4 cracked olives
  • Sprinkle of sunflower seeds

Vinaigrette:

  • 1 tablespoon olive oil
  • 1/2 tablespoon balsamic vinegar
  • quarter size dollop of dijon mustard
  • dime size scoop of honey

Directions:

Prepare your salad:

Place pre-washed greens on your plate. Pull out your favorite cutting board and knife. Take out a carrot, rinse and cut into matchsticks. Slice a thin circle of red onion, cut in half and slice into bite sized pieces. Cut mushrooms in thin slices, then cut slices of cheese, add cracked olives, and finish with a sprinkle of sunflower seeds.

Prepare your vinaigrette:

Add oil, vinegar, mustard and honey into a small cup. Either shake with a lid, or whisk with a fork until emulsified. Pour vinaigrette over your salad in a circular motion, and you have yourself a delicious salad featuring all sorts of nutritional powerhouses. Your taste buds, and body will thank you!

cold season citrus salad

16 Jan

DSC_0031This recipe is dedicated to all of you who are experiencing some form of cold symptoms. The vitamin C content in this salad should help get you on the road to feeling better!

Serves 4

Ingredients:

  • 1 grapefruit
  • 1 cara cara orange
  • 3 blood orange
  • 2 navel orange
  • olive oil
  • sea salt
  • fresh rosemary sprig

Directions:

Add 1/2 tablespoon of olive oil to a pan over medium/high heat. Once hot, add fresh rosemary leaves, let fry until crispy (1-2 minutes). Set aside. Peel citrus, cut off the skin and pith with a sharp knife, then cut into slices. Add citrus to a big salad bowl, drizzle with olive oil and toss gently. Top with sea salt and fried rosemary.

Photo courtesy of eren (sea + prairie)

dynamic eggs

14 Jan

photo-2Eggs are a versatile protein. Whether they are poached, scrambled, fried or served sunny-side up, over-easy, hard or soft-boiled or transformed into an omelette, eggs will never let you down.

They contain a plethora of vitamins and minerals such as vitamins A, B, D, E along with calcium, iron, phosphorous, zinc, selenium, folic acid, omega 3’s, and choline.

Not only are these gems packed with nutrition, and are a dynamic addition to your diet, they make a great base for adding in lots of worthy veggies that are currently sitting in your fridge, ripe for some attention.

Here’s a recipe that we welcome you to adjust based on the contents of your fridge:

Scrambled eggs with swiss chard and red onion – variations are endless!

Serves 1-2

Ingredients:

  • 2 eggs
  • 1-2 medium swiss chard leaves
  • 1/3 of a medium red onion
  • 1/2 tablespoon olive oil
  • sprinkle of sea salt + crack of pepper

Directions:

Rinse swiss chard. Remove stems from swiss chard leaves. Chop up stems into 1 inch pieces, and separate from leaves. Roll up swiss chard and cut into thin slices. Dice red onion into uniform pieces. Crack eggs into bowl and whisk until mixed thoroughly.

Heat olive oil in a pan. Add onions, let sauté until soft. Then add swiss chard stems, mixing until they have become softer. Add leaves, and mix until they have wilted, but aren’t too soft. Pour eggs over, and scramble until eggs are still soft, but not dry.

Plate then add some salt + pepper, then dig in!

Depending on what you like, you can add hot sauce, cheese, avocado. Eat alongside toasted bread, or on it’s own. Delight in the flavors and textures, and get ready for a beautiful day ahead!

What does your ideal scramble look like?