Month: February 2016

Ruby Grapefruit, Avocado, Pear, Almond & Coconut Salad

pink grapefruit salad Original Recipe and Photo credit to Mary Platis www.californiagreekgirl.com

Ruby Grapefruit Salad (serves 4 – 5)

Ingredients

Arugula greens (kale, spinach, or butter lettuce can be used)

2 sweet ruby grapefruit, peeled, seeded and sectioned

2 avocados, pitted, peeled and sliced or cubed

2 Bosc pears, washed and sliced or cubed

½ cup sliced almonds

½ cup shredded coconut (I used unsweetened)

Dressing:

½ cup Fennel ‘Agrumato’ Whole Herb Extra Virgin Olive Oil (many options)

¼ cup A-Premium White Balsamic (many options)

Makai Celtic Sea Salt to taste

Whisk together

Method

Arrange salad ingredients, including almonds and coconut on plate, drizzle dressing mixture on top.

Enjoy with a select white wine pairing like, “Gruner Veltliner” from Australia or a Sauvignon Blanc “Overstone” from New Zealand they will complement this exceptional salad with the citrus and fennel.

The options at Capizzano Olive Oils & Vinegars are numerous to create your signature flavor!

See Mary Platis Food Blog for more unique ideas with extra virgin olive oils

www.californiagreekgirl.com

Banana Bread Baked with Extra Virgin Olive Oil

Banana Bread    Moist and Delicious

Ingredients:

2 1/2 cups organic unbleached all purpose flour

1 cup sugar (I use brown sugar or organic raw sugar)

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. Makai Celtic Sea Salt

1/4 UP Extra Virgin Olive Oil (I used Picual) (Butter conversion melted butter 1/2 cup)

1 1/2 cups mashed ripe bananas (3 good sized bananas)

2/3 cup unflavored Kefir or Buttermilk (I used Kefir for the Probiotic benefits)

2 eggs

1 tsp. Pure Vanilla Extract

1/2 – 3/4 cup nuts (optional: I use sliced almonds or walnuts)

Method:

Pre-Heat Oven 350 degrees – Timed for about 45 minutes – Check when done with the clear knife method.

In large bowl combine mashed bananas, olive oil, eggs, sugar, vanilla extract, Kefir and salt, mix until smooth consistency. In separate bowl mix flour, baking soda, baking powder together and add to liquid mixture. Completely blend together, add in nuts at the end.

Lightly grease (2) 9×9 loaf pans, I used the UP Extra Virgin Olive Oil to LIGHTLY grease the pans. Pour batter into loaf pans.

Timed bake about 45 – 50 minutes. Check in at 40 minutes with clear knife method! Remove from oven and Cool on racks or parchment paper.

Drizzle with your favorite Capizzano’s Olive Oil or, use a drizzle of our Aged Maple Balsamic.

We Complement What Your Palate Loves!

 

UP Extra Virgin Olive Oil & Tomatoes – Hot Power Couple

EVOO Tomatoes

UP Chemistry 2015

Tomato & Extra Virgin Olive Oil: The Hottest Power Couple

Posted 2015-07-10 by Merritt Rosen (Super Foods Rx)

There’s a powerful couple heating things up in the kitchen: tomato and extra virgin olive oil. Apart, these two Super Foods protect, energize and satiate; together, they amplify each other’s already extraordinary benefits.

Low in calories and high in fiber, tomatoes are a great source of carotenoids, which in addition to their incredible anti-carcinogenic and immune-enhancing properties, help maintain radiant, picture-perfect skin.

Tomatoes are one of the primary plant-based dietary sources of beta-carotene, an extraordinary carotenoid with the ability to be converted into active vitamin A. A crucial component for healthy bone and reproductive development, vitamin A also helps maintain skin’s youthful appearance by increasing cell synthesis and turnover as well as stimulating collagen production.

Lycopene, another natural and powerful carotenoid found in tomatoes, effectively eliminates damaging free radicals like singlet oxygen. It can also raise the natural sun protection factor (SPF) of your skin. A study with 50 trials conducted by three prominent British psychologists, Stephen, Coetzee and Perrett, found that participants consistently preferred the skin tone and texture of faces reflecting the effects of carotenoids.

Don’t let tomatoes’ short season discourage you from including them in your diet. Tomatoes’ full nutritional value is found in processed versions available all year long, such as soups, sauces and juices. In fact, studies show that tomato paste has four times the amount of lycopene found in whole raw tomatoes.

In order to take complete advantage of tomatoes’ impressive qualities, pair them with the flavorful Super Food, Extra Virgin Olive Oil. Not only does heart healthy Extra Virgin Olive Oil protect cells against damage and inflammation and promote healthy skin from the inside out, it also helps ensure the absorption of these fat-soluble carotenoids.

So roast cherry tomatoes with a couple tablespoons of olive oil, or toss a few sun-dried tomatoes with extra virgin olive oil on top of a salad, and get ready for your close-up.

Author: Merritt Rosen holds a Masters in Health and Consumer Psychology from New York University.

Article:

http://www.superfoodsrx.com/healthyliving/tomato-and-extra-virgin-olive-oil-the-hottest-power-couple/