Month: August 2019

Lemon Dijon Cider Salad Dressing


Print Recipe
Lemony Salad Dressing
Creamy non dairy Lemon Dressing for salads, chicken, fish or roasted vegetables
Servings
1 large salad
Ingredients
  • 3/4 cup Lemon Fused Olive Oil Capizzano Olive Oil
  • 1/4 cup Switchel Apple Cider Vinegar Capizzano Vinegar
  • 4 tablespoons Cider Reduction Capizzano Vinegar
  • 1 tablespoon Dijon Mustard
  • 1/4 teaspoon Premium Sea Salt
Servings
1 large salad
Ingredients
  • 3/4 cup Lemon Fused Olive Oil Capizzano Olive Oil
  • 1/4 cup Switchel Apple Cider Vinegar Capizzano Vinegar
  • 4 tablespoons Cider Reduction Capizzano Vinegar
  • 1 tablespoon Dijon Mustard
  • 1/4 teaspoon Premium Sea Salt
Instructions
  1. Instructions: Put all ingredients in a large mason jar or medium glass bowl and whisk them all together well. Pour on to large salad or on individual salad servings. This dressing is great on salmon or poultry and on roasted vegetables. I put it on for serving. It is also great as a marinade. Very diverse!
Share this Recipe
 

Banana Peanut Butter Gluten Free Muffins

Ingredients:

3 Ripe bananas, mashed

2 eggs + 1 egg white

2 cups organic peanut butter ( I use the smooth style peanut butter)

1/3 cup real maple syrup ( I used Runamok Ginger Infused Maple Syrup)

2 TBS Black Mission Fig or Maple Aged Balsamic Vinegar

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

1 cup GF Oatmeal ( I use the 1 minute cooking type oatmeal)

1/4 cup dark chocolate chips – optional

Oven 385 degrees F (Pre-Heat oven)

Makes 12 muffins

Method:

Put Oats, sea salt, baking powder and soda in small bowl whisk together.

In larger bowl mash the bananas, add eggs, peanut butter, maple syrup and aged balsamic vinegar together whisk thoroughly. Then add oat mixture and whisk completely together.

Put in greased muffin holes, I grease with coconut oil. Bake approximately 15 minutes. Do the toothpick text at 13 minutes.

Enjoy these GF moist muffins high in fiber, protein and flavor!

Suzanne Capizzano

 

Print Recipe
Banana Peanut Butter Gluten Free Muffins
Servings
Servings
Share this Recipe
 

Olive oil’s health benefits explored at Yale School of Public Health symposium

“Yale’s Olive Oil and Health symposium drew a deeply invested group to New Haven this month—chefs, growers, importers, scientists, associations of producers, entrepreneurs and business people—to celebrate this amazing fruit juice and begin mapping out a new olive institute at the Yale School of Public Health.
Olive oil is the cornerstone of Mediterranean nutrition and speaker after speaker cited its vital role in better health outcomes throughout the region. Athanasios Panagiotopoulos, the mayor of Delphi, Greece, home to the Delphi Grove, a UNESCO world heritage site, was among the international attendees.
“There is no greater crisis in public health today than diet, diabetes and cardiovascular diseases,” Sten Vermund, dean of the Yale School of Public Health, told the gathering in Winslow Auditorium in his opening remarks for the two-day event that begin on October 3.
An olive oil institute at the Yale School of Public Health would include research in chemistry, and metabolomics to develop assays and datasets to enhance further health research. “We are extremely excited about the interest from around the world in participating in an interdisciplinary and multidisciplinary institute that will fill such an important void, said Professor Vasilis Vasiliou, chair of the YSPH’s Department of Environmental and Health Sciences.
For decades Americans have been told to reduce calories and cut fat, even healthy fat like olive oil. “We are paying a hefty price for that,” said Rafi Taherian, associate vice president of Yale Hospitality. Over the last decade, he has spearheaded a shift toward Mediterranean-style nutrition—rich in vegetables, seafood, legumes and extra virgin olive oil (EVOO), among other staples—in the university dining halls, increasing the consumption of produce by over 40 percent.
The symposium was organized by Tassos C. Kyriakides, an olive oil sommelier and associate research scientist in biostatistics at the Yale School of Public Health and director of the VA West Haven Cooperative Studies Program coordinating center, “It is time to bring together people from all the olive oil sectors to break down silos, open up the olive groves and find ways to support and enhance their work with this amazing fruit and inform future research directions,” he said.
Health benefits
Olive oils that are high in oleocanthals have high profiles for bitter taste receptors and have a peppery affect at the back of the throat. This pungency is associated with many health benefits—a reduced risk for cancer, Alzheimer’s and other neurodegenerative diseases and added protection against viruses, said Catherine Peyrot des Gachons of the Monell Chemical Senses Center in Philadelphia.
In addition to prevention of neurodegenerative diseases, Amal Kaddoumi, a professor at the Harrison School of Pharmacy at Auburn University in Alabama, has found that EVOO increases the activity of the drug donepezil that is used to treat dementia.
Mary Flynn, an associate professor at the Miriam Hospital and Brown University in Rhode Island, has studied the effects of a plant-based olive oil diet since the 1980s. Albeit small in sample size, numerous comparative studies among cancer patients consistently show better weight loss compared to National Cancer Institute diet plans, and when the patients are given the opportunity to self-select which diet to follow for the final period of the study they largely choose the olive oil diet. Her data reflect improved weight, insulin, blood pressure and triglyceride levels.
By shifting to more plant-based meals on this diet, Flynn also finds that the money saved on groceries ($14.36 per week) not only reduces food insecurity, but also results in weight loss and reduced blood glucose. “Most Americans eat too much protein and that turns to fat,” said Flynn. With the decrease in fasting blood glucose, people don’t get hungry.”
It is time to bring together people from all the olive oil sectors.”
Tassos C. Kyriakides
Among the natural chemicals that make EVOO such a super food are oleocanthal, a phenolic compound, and elenolide which is associated with lowering hypertension. Exploring the line between food and medicine, Propopis Magiatis, associate professor at the University of Athens, is researching efficacy of medical foods, or nutraceuticals, supplements and drugs—a rapidly growing sector.
“Consumer education remains important in traditional olive oil producing countries, such as Greece,” said Maria Kapsokefalou, professor of human nutrition at the Agricultural University of Athens. Consumption of olive oil has dropped 50 percent in Crete since 1960 as the country has shifted from an agricultural to a service economy. Through genomic research, Kapsokefalou’s group is identifying specific healthy properties in cultivars to link quality with the genome.”

Yale school of Public Health Article: October 10, 2018

Tortellini Soup

Print Recipe
Tortellini Soup
Simple Soup with a gourmet taste.
Prep Time 20
Cook Time 15
Servings
Prep Time 20
Cook Time 15
Servings
Instructions
  1. Ingredients: 1 Onions, diced 2 cloves Garlic, sliced thinly 4 – 5 Tablespoons Capizzano’s UP Extra Virgin Olive Oil 1 box of Organic Bone Broth (chicken) 1 jar of Pomodoro e Basilico sauce Pinch of sweet basil and oregano herbs 1 package frozen tortellini (I prefer the cheese stuffed) Baby spinach or baby kale snip the stems off. Basil Infused Olive Oil to drizzle on top of soup. Options: Baklouti Chile Pepper or Garlic Olive Oils
  2. Instructions: Sauté on medium high heat, the onion and garlic in EVOO until translucent. Add Organic Bone Broth and Pomodoro e Basilico sauce to pan. Simmer on medium until just starting to boil. Add a pinch of sweet basil and oregano. Stir. Turn heat down. Cook tortellini in separate pot as directed until just tender. Drain and add to the tomato sauce/broth. Stir gently. Add a large handful of baby spinach in pot. Serve immediately so spinach stays green and not over cooked in pot. Drizzle Capizzano’s Olive Oil on top of soup before serving.
Share this Recipe