June 1st, 2010 by we olive
Recipe adapted from: Dr. Richard Beliveau’s ANTICANCER RECIPE
Cranberry and Flaxseed Muesli
This is what my breakfast has looked like for the past 30 years. This muesli will keep for a month if it’s kept in an airtight container at room temperature. I recommend taking a few little bags of it on walks. It’s a nutritious mix that will help you shrug off the temptation of fast food.
7 cups (630 g) rolled oats
2 cups (240 g) sunflower seeds
1/2 cup (125 ml) we olive mission olive oil
3/4 cup (150 g) buckwheat honey
1/2 cup (60 g) sesame seeds
2 cups (240 g) slivered almonds
1 Tbsp. freshly-ground flaxseed per portion
1/4 cup (50 g) dried cranberries per portion
Milk to taste
Preheat the oven to 190 C (375 F). Combine the oats, sunflower seeds, we olive mission olive oil and honey in a large baking tray. Sprinkle the sesame seeds over the mix.
Bake uncovered in the oven. Mix every five minutes in a convection oven or every 20 minutes in a regular oven. When the contents start to brown evenly, add the almonds and keep baking until everything is well-browned.
Remove the mixture from the oven and let it cool completely before pouring into airtight glass or metal containers. Add the flaxseed, cranberries and milk to each bowl when serving.
Tags: dried cranberries, flaxseed, honey, milk, olive oil, rolled oats, sesame seeds, slivered almonds, sunflower seeds
Posted in Breakfast, HEART HEALTHY, Recipes, Side Dish, Uncategorized | No Comments »
May 11th, 2010 by we olive
Recipe adapted from: Edible Aria
Summer Squash Spaghetti with Lemon Aillade and Ricotta Salata

Seasonal zucchini and yellow squash is combined with lemon aillade, slivered spring onions, fresh basil and oregano. Topped with broiled garden tomatoes, baby carrots and raw olive oil-marinated ricotta salata. Crunchy sea salt and freshly-ground black pepper..

For the Aillade
3 cloves garlic
1/3 teaspoon sea salt
pinch cayenne
1 pastured egg yolk
1 tablespoon freshly-squeezed lemon juice
1/2 cup We Olive Mission extra virgin olive oil
Peel and mince the garlic, then transfer to a mortar with the salt and crush into a paste. Add the egg yolk, garlic and salt to a bowl and whisk thoroughly.
Whisking continuously (use an electric mixer if you prefer), add the We Olive Mission extra virgin olive oil in a slow, steady stream until it reaches a mayonnaise-like consistency. Add the lemon juice the same way, then refrigerate at least 30 minutes before using.
To Prepare
Dress tomato wedges and baby carrots with We Olive Mission extra virgin olive oil, season with salt & pepper and broil until tender, about 5 minutes. Set aside.
Meanwhile, toss fine julienne of zucchini and yellow squash (raw or blanched & shocked as you prefer), slivered onions and chopped fresh basil and oregano with lemon aillade. Season to taste with sea salt and freshly-ground black pepper.
Arrange “spaghetti” on a plate and top with broiled tomatoes, carrots and cheese. Garnish with additional fresh herbs and toasted pine nuts if desired
Tags: basil, egg yolk, garlic, lemon juice, olive oil, sea salt, summer squash, yellow squash, zucchini
Posted in Entree, HEART HEALTHY, Recipes, Salad, Side Dish, Vegetarian | No Comments »
April 6th, 2010 by we olive

Recipe adapted from LA Times
Spring Herb Salad
Total time: 25 minutes
Servings: 4
3 heaping cups spring lettuces, ideally a mix of coarsely torn Bibb, mache and watercress leaves
1 1/2 cups coarsely chopped mixed herbs: chives, mint, chervil, tarragon, dill
1/2 cup cooked, shelled edamame
2 teaspoons We Olive Green Olive and Lemon Mustard
1 tablespoon sherry vinegar
Pinch coarse sea salt
2 tablespoons We Olive Collection Frantoio
Freshly ground white pepper to taste
1. Combine the lettuces and herbs in a shallow bowl and toss until very well mixed. Add the edamame and toss again.
2. In a small bowl, whisk together the We Olive Green Olive and Lemon Mustard, vinegar and sea salt. Whisk in the We Olive Collection Frantoio oil until emulsified. Season with pepper to taste.
3. Pour the dressing over the greens and toss until coated. Divide among small salad plates and serve at once.
Each serving: 103 calories; 3 grams protein; 5 grams carbohydrates; 2 grams fiber; 8 grams fat; 1 gram saturated fat; 0 mg. cholesterol; 116 mg. sodium.
Tags: dill, edamame, Green Olive and Lemon Mustard, mint, olive oil, Salad
Posted in Dressing, Entree, HEART HEALTHY, Menu, Recipes, Salad, Side Dish | No Comments »