few tbsps of olive oil and saute the carrot, onion
n a plain, vegetable oil-based lotion.
The wheatgerm
Mix all except oil. Blend 10 seconds. Add oil. Blend 10 seconds. Store, covered, in refrigerator.
Makes 1 cup.
o evenly distribute the scented oil throughout the water.
Use
ame pot, heat the olive oil. Add the garlic, celery, onion
ieces.
Place blackened seasoning blend and flour in large plastic
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
he chicken breast with olive oil, coat with Italian bread crumbs
ixing bowl & add the olive oil, chopped garlic, honey & sea salt
an on putting your peanut oil into so that your
pour water and olive juice into a blender and blend on the lowest setting.
with the motor running, sprinkle the xanthan gum into the vortex and continue to blend on the lowest setting until the liquid thickens, about 1 minute.
increase blender speed to medium and pour in half of the olive oil in a steady stream, then increase the speed to high and add the remaining oil.
blend the mixture until it is homogenous, about 30 seconds.
pour the super oliv eoil into a jar and keep refrigerated, shake well before using.
br>Saute garlic use cooking oil to taste. stir in beef
ender back.
heat the oil in a frying pan, then
If using coconut oil, melt and then allow to cool to the touch, so that you can blend the rest of the ingredients into it.
Blend all ingredients in a blender or food processor, until applesauce consistency. Add enough tea to make it the right consistency.
Cover face, avoiding eyes, and leave on for a few minutes.
Wash off with warm water and a washcloth.
Use once a night for drier skin, less often for oily skin.
long with remaining ingredients, except oil. Blend until mixture forms a paste
Add garlic to food processor, blend until minced. Add remaining ingredients except olive oil. Blend until smooth, adding olive oil slowly while the blade is running.
Adjust ingredients to your liking - Additional pine nuts, parsley or pitted canned black olives will make it less salty and intense in flavor, while additional oil will increase the creaminess. You can also use other fresh herbs such as sage or basil.
Serve at room temperature.
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
o either rub surfaces with oil before or cut on top
Preheat oven to 350 degrees F.
Grease and flour two 9-inch cake pans (recommend lining with parchment paper); OR one 9x13; OR line 24 muffin tins with cupcake liners.
Mix dry ingredients together.
Add oil, blend well.
Add eggs one at a time.
Blend after each.
Add carrots and blend.
Pour batter into pan and bake for 40 minutes, or until done (for cupcakes 30-35 minutes).
Remove from oven, cool and frost.
To prepare the icing: Soften Margarine and cream cheese.
Mix well.
Add sugar and vanilla.
or Green Chai Spa Tea Blend, using 1/3 cup dried