Green Salad with Berries  

Refreshing, easy, and highly nutritious, this delicious salad has endless variations. The recommended ratio is 6 parts greens to 1 part berries, with a generous handful of herbs and nuts tossed in.

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Nutty-tasting bulgur (pre-cooked, dried, cracked wheat) combines with tomatoes, cucumbers and herbs to create this simple, refreshing salad. Dressed with lemon juice and extra virgin olive oil, this version features fresh mint leaves. Feel free to add handfuls of fresh basil, flat-leaf parsley, cilantro, or whatever herbs you like. To make this an entree, add chickpeas. Cooked quinoa may be substituted for bulgur.

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Kale-Chard Salad

A delicious source of calcium and folic acid, this beautiful salad is a great way to happily introduce kale and chard to your friends and family. “Massaging" the dressing into the kale and chard tenderizes the greens and brings out their brilliant color. You will be amazed at how much this salad shrinks after the dressing is added! This salad takes some effort, so you may want to enlist help with the de-leafing and massaging, (Kids think this is fun!) This salad keeps for five days in the refrigerator.

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Confetti Salad

This hearty, festive salad is a feast for the eyes and the palate. Always use fresh-squeezed lime juice! (The bottled stuff will ruin this.) Ingredient amounts and proportions can be adjusted to your personal taste. This is a great make-ahead salad for potlucks and picnics.

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Insalata Perfetta

Literally "perfect salad", this salad starts with a variety of fresh spring lettuces and greens and is dressed with extra virgin olive oil and good vinegars. (In Italy there is no such thing as "Italian Dressing".)

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Olive Oil Chocolate Chip Mac Nut Cookies

Recipe Courtesy of Sabrina Najarian - Health Coach Specializing in Integrative Nutrition

Olive oil Chocolate chip mac nut cookies:

1 cup butter olive oil, 1 Tablespoon vanilla extract, 3/4 cup coconut sugar, 1/2 cup pure maple syrup, 1 tsp sea salt, 1 large egg, 1 cup coconut flour, 1 cup almond flour, 1/2 tsp baking soda, 1 - 2 cups choc. chips, 1/2 cup crushed mac nuts or your favorite nut.  Can leave nuts out.    Directions: Preheat oven to 350 degrees.  Line cookie sheets with parchment paper. In a large mixing bowl add oil, vanilla, sugar, syrup, and salt.  Mix well till smooth. Add in egg and mix well.  Add in flours and baking soda. Incorporate well. Fold in choc. chips.  Roll small balls with your hands or I use a small scooper and place 2 inches apart.  Flatten less than half way down.  (Sometimes I don't and they come out just fine.)  Bake for 15-20 minutes or until edges are nicely browned and crispy.  Let them rest for 5 minutes on the cookie sheets than transfer to a cooling rack.

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Candied Dark Chocolate Balsamic Walnuts

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Recipe Courtesy of Sabrina Najarian - Health Coach Specializing in Integrative Nutrition

2 tsp butter olive oil or ghee, 1/2 cup coconut sugar, 2 Tablespoons balsamic vinegar, 1/2 tsp sea salt, 2 cups walnut halves Directions: Preheat oven to 350 degrees. Line baking pan with parchment paper. In a non-stick pan melt ghee or warm oil, add sugar, vinegar, salt and mix well. Pour walnuts into pan and coat well. Pour onto parchment lined pan and separate with fork. Bake for 15 or 20 minutes till a nice brown color. Remove from oven and cool. Optional: add a sprinkle of cayenne pepper when tossing for some heat.

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Cranberry Almond Date Delight


1 1/2 cup Roasted Almond

2/3 cup Dry Cranberry 

12 pitted Dates

1 Tablespoon Black Currant Balsamic 


Grind Almonds fine in a food processor.

Add Cranberries and grind further, add pitted Dates and grind till well combined.  Move the combined ingredients into a plastic bag along with a tablespoon balsamic vinegar and knead well till well mixed. 

Use plastic wrap to make small balls and candy wrap with waxed paper.  

Yield: 40-50 ½” balls

Vegan* Gluten Free*

Recipe Courtesy of Junko Geil

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Island Olive Oil Dipping Blend Recipe’s

For best flavor let dip set for 30 minutes at room temperature. 

Bread Dip
Mix 1 tablespoon Island Olive Oil Dipping Blend with ¼ cup extra virgin olive oil. Add 1 tablespoon of freshly grated Parmesan cheese. Serve with slices of warm crusty bread.

Pasta Salad Dressing
Mix 1 tablespoon Island Olive Oil Dipping Blend with ¼ cup extra virgin olive oil. Add to 1lb cooked, drained and cooled pasta. Stir in your favorite fresh vegetables. Top with ½ cup freshly grated Parmesan cheese. Serve as a side dish or add cubes of cooked chicken for a main entrée. Serve warm or cold.

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Tangerine Winter Salad

This fresh, winter salad is made with tangerines, sweet dates, pomegranates, goat cheese, and Marcona almonds with our Persian Lime Olive Oil & Tangerine Balsamic vinaigrette

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