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Explore Recipes Page 61

Energy-Boosting Hazelnutty Banana Smoothie Recipe

Posted on by The Olive Oil Hunter

Here’s a recipe from gut health expert Dr. Vincent Pedre’s The GutSMART Protocol. The gut plays a powerful role in whole-body health and this delicious smoothie will will brighten your mornings!

Ingredients

  • 2/3 cup almond milk (carrageenan-free, unsweetened)
  • 1 teaspoon rice malt syrup or allulose
  • 1/2 teaspoon alcohol-free vanilla flavoring
  • 4 teaspoons almond butter
  • 1/4 cup hazelnuts, chopped, plus 1 chopped hazelnut for garnishing
  • 2 Brazil nuts
  • 1 frozen banana, cut into chunks

Directions

Step 1

Blend all the ingredients in a blender until smooth. Pour into a glass and garnish with the reserved chopped hazelnut. 

Yields 1 serving

Buffalo “Wings” Cauliflower Style

Posted on by The Olive Oil Hunter

Chicken wings and cauliflower have one thing in common: They take on the flavor of whatever delicious ingredients you lavish on them. Now, here’s what they don’t have in common: similar nutritional benefits—cauliflower wins that game hands down. But nowhere is it written that good for you can’t taste good to you as well. This refresh of Buffalo wings will convince you. 

Ingredients

  • 1 large head of cauliflower 
  • 2 tablespoons cornstarch
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons ancho chile powder
  • 1/2 teaspoon freshly ground black pepper
  • 6 tablespoons extra virgin olive oil, divided 
  • 1/4 cup your favorite hot sauce
  • 3 tablespoons lemon juice
  • 4 cloves garlic, minced
  • Optional: blue cheese dip and celery sticks

Directions

Step 1

Place one of your oven racks in the bottom third of the oven and preheat it to 425°F. Line a large rimmed sheet pan with parchment paper.

Step 2

Cut the cauliflower into large florets with as much of the stem as possible intact to give them the look of wings. Transfer to a large bowl, including any cauliflower bits. In a small bowl, whisk together the cornstarch, the garlic and ancho chile powders, and the black pepper, then whisk in two tablespoons of olive oil. Pour the mixture over the cauliflower and toss to coat.

Step 3

Arrange the cauliflower pieces on the sheet pan without crowding them and bake for 10 minutes. Take the sheet pan out of the oven and flip the cauliflower pieces. Bake for another 10 minutes.

Step 4

Meanwhile make the Buffalo sauce: whisk together the hot sauce, the remaining olive oil, the lemon juice, and minced garlic in a small bowl, and set aside. 

Step 5

Take the cauliflower out of the oven, flip each piece again, and brush with the Buffalo sauce. Return to the oven for a final 10 minutes or until browned and crispy. Serve while still warm. 

Yields 4 servings

Asparagus with Olive Oil Sabayon

Posted on by The Olive Oil Hunter

Fresh asparagus is one of my favorite vegetables, especially when paired with a luscious olive oil sabayon. If not using the asparagus immediately, trim the ends (as you would cut flowers) and stand upright in a tall glass of water. Cover the tips with a plastic bag and refrigerate for a day or two.

Ingredients

  • 1 cup dry white wine
  • 1/3 cup white wine vinegar
  • 1 pound green or white asparagus, tough ends trimmed
  • 2 egg yolks
  • 1/3 cup extra virgin olive oil
  • Coarse salt (kosher or sea) and freshly ground black or white pepper

Directions

Step 1

Place the wine and vinegar in a saucepan and bring to a simmer over medium-high heat. Reduce the mixture by three-quarters and let cool.

Step 2

Steam the asparagus in a double boiler over medium-high heat until tender, about 8 to 10 minutes; set aside but keep warm.

Step 3

Transfer the wine reduction to the top of a double boiler and add the egg yolks. Set over simmering water over medium heat. Cook, whisking constantly, until the yolks thicken enough to fall into thin ribbons when the whisk is lifted from the pan. Remove the pan from the heat and gradually whisk in the olive oil. Thin, if necessary, with one to two tablespoons of water. Season with salt and pepper.

Step 4

Arrange the asparagus on a platter, spoon on the sauce, and serve.

Serves 4 — Recipe adapted from saveur.com

Cod with Chorizo and Breadcrumbs

Posted on by The Olive Oil Hunter

A splash of sherry or red wine vinegar cuts the richness of the chorizo and brightens the flavors. Find cured Spanish chorizo online or in the international aisle of your supermarket. (Do not confuse cured, salami-like Spanish chorizo with raw Mexican chorizo, which must be cooked before using.)

Ingredients

  • 2 slices country-style bread, crusts removed
  • 4 tablespoons extra virgin olive oil, divided
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon chopped oregano
  • 1 small shallot, peeled and thinly sliced
  • 2 ounces smoked Spanish chorizo, halved and thinly sliced
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 4 skinless cod or halibut fillets, each about 6 ounces

Directions

Step 1

Heat the oven to 425°F. Pulse the bread in a food processor until coarse crumbs form. Heat a large ovenproof skillet over medium-high heat. Add the olive oil and breadcrumbs. Cook, stirring often, until the bread crumbs are golden and crisp, about 3 minutes; season with salt and pepper. Transfer the mixture to a bowl, add the parsley and oregano, and toss to combine. Wipe out the skillet.

Step 2

Heat the same skillet over medium-high heat. Add a tablespoon of olive oil as well as the shallot and chorizo, and cook, stirring often, until the chorizo is just crisp, about 2 minutes. Transfer the mixture to a bowl and stir in the vinegar; season with salt and pepper. Wipe out the skillet.

Step 3

Heat the same skillet over medium-high heat. Add a tablespoon of olive oil. Season the cod with salt and pepper and cook until the bottom side begins to turn opaque, about 3 minutes. Transfer the skillet to the oven and roast until the fish is cooked through, about 5 minutes longer. Serve the cod topped with the chorizo mixture and toasted breadcrumbs.

Serves 4 — Recipe adapted from bonappetit.com